RECIPE BEEF WELLINGTON RECIPES

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EPIC BEEF WELLINGTON RECIPE | JAMIE OLIVER RECIPES



Epic beef Wellington recipe | Jamie Oliver recipes image

Beef Wellington celebrates the luxurious and very tender fillet of beef and is one of those ultimate blowout dishes that hits the right spot several times in one meal. When you’ve made this once, you’ll get a sense of how you can perfect it in your oven and make it work for parties and special occasions; once prepared it’s super-easy to cook and serve.

Total Time 1 hours 30 minutes

Yield 6

Number Of Ingredients 20

1 kg centre fillet of beef trimmed (the timings below work perfectly for a fillet of roughly 10cm in diameter)
olive oil
2 knobs of unsalted butter
3 sprigs of fresh rosemary
1 red onion
2 cloves of garlic
600 g mixed mushrooms
100 g free-range chicken livers (cleaned)
1 tablespoon Worcestershire sauce
½ teaspoon truffle oil (optional)
50 g fresh breadcrumbs
1 x 500 g block puff pastry
1 large free-range egg
2 onions
4 sprigs of fresh thyme
1 heaped teaspoon blackcurrant jam
100 ml Maderia wine
1 heaped teaspoon English mustard
2 heaped teaspoons plain flour plus extra for dusting
600 ml organic beef stock (hot)

Steps:

    1. Preheat a large frying pan on a high heat. Rub the beef all over with sea salt and black pepper. Pour a good lug of oil into the pan, then add the beef, 1 knob of butter and 1 sprig of rosemary.
    2. Sear the beef for 4 minutes in total, turning regularly with tongs, then remove to a plate.
    3. Wipe out the pan and return to a medium heat. Peel the onion and garlic, then very finely chop with the mushrooms and put into the pan with the remaining knob of butter and another lug of oil.
    4. Strip in the rest of the rosemary leaves and cook for 15 minutes, or until soft and starting to caramelise, stirring regularly.
    5. Toss the livers and Worcestershire sauce into the pan and cook for another few minutes, then tip the contents onto a large board and drizzle with the truffle oil (if using).
    6. Finely chop it all by hand with a big knife, to a rustic, spreadable consistency. Taste and season to perfection, then stir in the breadcrumbs (you can use pancakes to line the pastry and absorb the juices, but I prefer using breadcrumbs like this).
    7. Preheat the oven to 210°C/425°F/gas 7.
    8. On a flour-dusted surface, roll out the pastry to 30cm x 40cm. With one of the longer edges in front of you, spread the mushroom pâté over the pastry, leaving a 5cm gap at either end and at the edge furthest away from you – eggwash these edges.
    9. Sit the beef on the pâté then, starting with the edge nearest to you, snugly wrap the pastry around the beef, pinching the ends to seal.
    10. Transfer the Wellington to a large baking tray lined with greaseproof paper, with the pastry seal at the base, and brush all over with eggwash (you can prep to this stage, then refrigerate until needed – just get it out 1½ hours before cooking so it’s not fridge-cold).
    11. When you’re ready to cook, heat the tray on the hob for a couple of minutes to start crisping up the base, then transfer to the oven and cook for 40 minutes for blushing, juicy beef – the two end portions will be more cooked, but usually some people prefer that.
    12. For the gravy, peel and roughly chop the onions and put into a large pan on a medium heat with a lug of oil and the thyme leaves. Cook for 20 minutes, stirring occasionally, then stir in the jam and simmer until shiny and quite dark.
    13. Add the Madeira, flame with a match, cook away, then stir in the mustard and flour, gradually followed by the stock. Simmer to the consistency you like, then blend with a stick blender and pass through a sieve, or leave chunky.
    14. Once cooked, rest the Wellington for 5 minutes, then serve in 2cm-thick slices with the gravy and steamed greens.

Nutrition Facts : Calories 797 calories, FatContent 43.3 g fat, SaturatedFatContent 19.3 g saturated fat, ProteinContent 50.9 g protein, CarbohydrateContent 63.6 g carbohydrate, SugarContent 9 g sugar, SodiumContent 2.1 g salt, FiberContent 5.3 g fibre

BEEF WELLINGTON RECIPE | BBC GOOD FOOD



Beef wellington recipe | BBC Good Food image

Gordon Ramsay's version of the classic steak dish – a showstopping centrepiece on a special occasion

Provided by Gordon Ramsay

Categories     Dinner

Total Time 2 hours 30 minutes

Yield 6

Number Of Ingredients 10

a good beef fillet (preferably Aberdeen Angus) of around 1kg/2lb 4oz
3 tbsp olive oil
250g/9oz chestnut mushroom, include some wild ones if you like
50g/2oz butter
1 large sprig fresh thyme
100ml/3.5 fl oz dry white wine
12 slices prosciutto
500g/1lb 2oz pack puff pastry, thawed if frozen
a little flour, for dusting
2 egg yolks beaten with 1 tsp water

Steps:

  • Heat oven to 220C/fan 200C/gas 7.
  • Sit the 1kg beef fillet on a roasting tray, brush with 1 tbsp olive oil and season with pepper, then roast for 15 mins for medium-rare or 20 mins for medium. When the beef is cooked to your liking, remove from the oven to cool, then chill in the fridge for about 20 mins.
  • While the beef is cooling, chop 250g chestnut (and wild, if you like) mushrooms as finely as possible so they have the texture of coarse breadcrumbs. You can use a food processor to do this, but make sure you pulse-chop the mushrooms so they don’t become a slurry.
  • Heat 2 tbsp of the olive oil and 50g butter in a large pan and fry the mushrooms on a medium heat, with 1 large sprig fresh thyme, for about 10 mins stirring often, until you have a softened mixture.
  • Season the mushroom mixture, pour over 100ml dry white wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred.
  • Remove the mushroom duxelle from the pan to cool and discard the thyme.
  • Overlap two pieces of cling film over a large chopping board. Lay 12 slices prosciutto on the cling film, slightly overlapping, in a double row.
  • Spread half the duxelles over the prosciutto, then sit the fillet on it and spread the remaining duxelles over.
  • Use the cling film’s edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go.
  • Chill the fillet while you roll out the pastry.
  • Dust your work surface with a little flour. Roll out a third of the 500g pack of puff pastry to a 18 x 30cm strip and place on a non-stick baking sheet.
  • Roll out the remainder of the 500g pack of puff pastry to about 28 x 36cm.
  • Unravel the fillet from the cling film and sit it in the centre of the smaller strip of pastry.
  • Beat the 2 egg yolks with 1 tsp water and brush the pastry’s edges, and the top and sides of the wrapped fillet.
  • Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides.
  • Trim the joins to about a 4cm rim. Seal the rim with the edge of a fork or spoon handle.
  • Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry.
  • Chill for at least 30 mins and up to 24 hrs. Heat oven to 200C/fan 180C/gas 6.
  • Brush the Wellington with a little more egg yolk and cook until golden and crisp – 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.

Nutrition Facts : Calories 763 calories, FatContent 48 grams fat, SaturatedFatContent 20 grams saturated fat, CarbohydrateContent 32 grams carbohydrates, ProteinContent 50 grams protein, SodiumContent 2.46 milligram of sodium

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THE ULTIMATE BEEF WELLINGTON RECIPE | TYLER FLORENCE ...
For an elegant main course, wrap tender filet mignon in buttery puff pastry with Tyler Florence's Ultimate Beef Wellington recipe from Food Network.
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Reviews 4.8
Total Time 7 hours 0 minutes
Category main-dish
  • Pile greens on a platter. Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra-virgin olive oil; pour over greens. Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of Parmesan, and shallot.
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BEEF WELLINGTON RECIPE | GORDON RAMSAY RECIPES
You can dress up a beef Wellington with foie gras, cep mushrooms, or even truffles, but in my opinion, that beautiful fillet of beef should always be the star.
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Total Time 3 hours 10 minutes
Category Beef
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EASY BEEF WELLINGTON RECIPE - HOW TO MAKE BEEF WELLINGTON
This impressive Beef Wellington is perfect for holidays and special occasions.
From delish.com
Reviews 4.9
Total Time 2 hours 30 minutes
Category dinner
Calories 637 calories per serving
  • Using kitchen twine, tie tenderloin in 4 places. Season generously with salt and pepper. Over high heat, coat bottom of a heavy skillet with olive oil. Once pan is nearly smoking, sear tenderloin until well-browned on all sides, including the ends, about 2 minutes per side (12 minutes total). Transfer to a plate. When cool enough to handle, snip off twine and coat all sides with mustard. Let cool in fridge. Meanwhile, make duxelles: In a food processor, pulse mushrooms, shallots, and thyme until finely chopped. To skillet, add butter and melt over medium heat. Add mushroom mixture and cook until liquid has evaporated, about 25 minutes. Season with salt and pepper, then let cool in fridge. Place plastic wrap down on a work surface, overlapping so that it’s twice the length and width of the tenderloin. Shingle the prosciutto on the plastic wrap into a rectangle that’s big enough to cover the whole tenderloin. Spread the duxelles evenly and thinly over the prosciutto. Season tenderloin, then place it at the bottom of the prosciutto. Roll meat into prosciutto-mushroom mixture, using plastic wrap to roll tightly. Tuck ends of prosciutto as you roll, then twist ends of plastic wrap tightly into a log and transfer to fridge to chill (this helps it maintain its shape). Heat oven to 425°. Lightly flour your work surface, then spread out puff pastry and roll it into a rectangle that will cover the tenderloin (just a little bigger than the prosciutto rectangle you just made!). Remove tenderloin from plastic wrap and place on bottom of puff pastry. Brush the other three edges of the pastry with egg wash, then tightly roll beef into pastry. Once the log is fully covered in puff pastry, trim any extra pastry, then crimp edges with a fork to seal well. Wrap roll in plastic wrap to get a really tight cylinder, then chill for 20 minutes. Remove plastic wrap, then transfer roll to a foil-lined baking sheet. Brush with egg wash and sprinkle with flaky salt. Bake until pastry is golden and the center registers 120°F for medium-rare, about 40 to 45 minutes. Let rest 10 minutes before carving and serving.
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TRADITIONAL BEEF WELLINGTON RECIPE | ALLRECIPES
A pastry-wrapped, melt-in-your-mouth, traditional beef wellington that everyone will love!
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Total Time 1 hours 25 minutes
Category English Recipes
Calories 529.2 calories per serving
  • Bake in the preheated oven until pastry turns golden, 25 to 30 minutes. Remove and let stand for 5 minutes before slicing into 1-inch pieces.
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BEEF WELLINGTON RECIPE - NYT COOKING
In this British classic, tender beef fillet is blanketed with browned mushrooms and shallots, then wrapped in layers of prosciutto and buttery puff pastry before being baked until golden and flaky on the outside, juicy and rare within. Worthy of the most elegant, blow-out meal, save this one for Christmas, New Year’s Eve or your next big birthday. One thing to note: You really do need a full pound of puff pastry here to cover all the meat, so if your package weighs less (some brands weigh 12 ounces), you’ll need to supplement with another package.
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
Cuisine british
  • Bake until a thermometer inserted in the center reads 115 degrees for rare, 25 to 35 minutes. (This timing will yield rare pieces at the thicker end and medium done pieces at the thinner end of the loin.) Remove from oven and let rest for 10 minutes, then slice and serve while warm.
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BEEF WELLINGTON RECIPE | FOOD NETWORK
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Category main-dish
  • Serving Suggestion: Serve with green beans amandine. For dessert serve with cheesecake topped with sliced strawberries.
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BEEF WELLINGTON APPETIZERS RECIPE: HOW TO MAKE IT
Flaky puff pastry, savory beef tenderloin and tangy horseradish cream easily come together for positively holiday-worthy hors d'oeuvres. —Joan Cooper, Sussex, Wisconsin
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Reviews 4.6
Total Time 60 minutes
Category Appetizers
Calories 315 calories per serving
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AIR-FRYER GROUND BEEF WELLINGTON RECIPE: HOW TO MA…
Trying new recipes—like this air-fryer Wellington—is one of my favorite hobbies. I replaced the filet mignon with ground beef, while still keeping the beefy goodness. —Julie Frankamp, Nicollet, Minnesota
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Reviews 4.7
Total Time 50 minutes
Category Dinner
Calories 585 calories per serving
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BEEF WELLINGTON-GORDON RAMSAY RECIPE! RECIPE - FOOD…
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Reviews 3.5
Total Time 2 hours 30 minutes
Calories 550 per serving
  • 6. Heat oven to 392°F Brush the Wellington with a little more egg yolk and cook until golden and crisp - 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.
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BEEF WELLINGTON-GORDON RAMSAY RECIPE! RECIPE - FOOD…
This is Gordon Ramsey's version of Beef Wellington....It is an amazing dish...perfect for an elegant dinner party, or perhaps a sophisticated holiday feast! I had to fiddle around with the measurements and temps b/c they were in grams, mils, celsius...etc. This version also is without the pate....I think that's why I decided to give it a whirl!!! Enjoy! :-) Tips: Trim carefully. Lower the chances of the edges separating by giving yourself lots of room - and don't trim the pastry too close to the meat. Keep it air-free. Drape over the top layer of pastry very carefully, smoothing it down with your hands as you go. You don't want any air trapped between the pastry and the meat. Use up leftover pastry. Any leftover pastry is fine to use for something else, even if covered in egg. Simply roll it into a ball and refrigerate until needed. Brush the meat as well as the pastry with egg wash. This will make the top layer of pastry stick to the meat and stop it from rising and leaving a gap. Sealing the pastry. Use the rounded end of a fork or spoon handle to seal the edges rather than the prongs of a fork - using the prongs will only pierce the pastry rather than joining it.
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Reviews 3.5
Total Time 2 hours 30 minutes
Calories 550 per serving
  • 6. Heat oven to 392°F Brush the Wellington with a little more egg yolk and cook until golden and crisp - 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.
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BEEF WELLINGTON RECIPE - BBC FOOD
Beef Wellington traditionally has pâté spread over the top of the fillet, which makes it very rich. This recipe is lighter, but with a lovely taste from the tarragon.
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Reviews 5
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MINCED BEEF WELLINGTON RECIPE | BBC GOOD FOOD
John Torode nostalgically shares his nana's recipe for a Sunday lunch with a money-saving twist
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Total Time 1 hours 40 minutes
Category Dinner, Main course
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Calories 640 calories per serving
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INDIVIDUAL BEEF WELLINGTON RECIPE - FOOD.COM
My most favorite meal for special ocassions which I have made numerous times with good results. Impressive and really very easy. I usually serve with Pommes Anna, a good green salad and some decadent chocolate dessert. Pastry covered filets may be prepared up to two days in advance and stored covered in the refrigerator, or frozen before baking for up to one month. I have also made and subbed mushroom pate for the liver pate with good results. From Flavors, the San Antonio Junior League cookbook, credited to Mrs. Earl Hobbs Chumney, Jr. (Barbara Sue Christian). Time to make does not include chill time.
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Reviews 5.0
Total Time 25 hours 45 minutes
Calories 1741.4 per serving
  • Bake at 425 degrees for 20-25 minutes or until crust is richly browned. Serve with heated mushroom sauce.
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CLASSIC BEEF WELLINGTON RECIPE | DELICIOUS. MAGAZINE
The all-time luxurious dinner party recipe. Nothing beats cutting into a crispy, golden puff pastry and revealing a blushing pink beef fillet inside. Try our butternut, mushroom and chestnut wellington for an impressive vegetarian option.
From deliciousmagazine.co.uk
Total Time 1 hours 25 minutes
Cuisine British recipes
Calories 464kcals per serving
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GORDON RAMSAY'S ICONIC BEEF WELLINGTON RECIPE | GORDON ...
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For the beef. Season the beef with black pepper. Heat the oil in a large frying pan, add the beef, and cook over a high heat until browned all over. Put the beef fillet in a roasting tin and cook in a preheated oven at 220°C/425°F/gas mark 7 for 25 minutes for rare beef…
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