SIDE DISHES BEEF WELLINGTON RECIPES
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Provided by Cassie Marshall
Number Of Ingredients 10
BEEF WELLINGTON WITH SPINACH & BACON RECIPE | BBC GOOD FOOD
This comforting classic gets a smart makeover, thanks to a layer of spinach, pancetta and a red wine gravy
Provided by Barney Desmazery
Categories Main course
Total Time 1 hours 20 minutes
Prep Time 25 minutes
Cook Time 55 minutes
Yield 6
Number Of Ingredients 15
Steps:
- Pat the beef fillet with kitchen paper to remove any blood, then season. Heat the butter and oil in a large frying pan until very hot, then sear and turn the fillet with tongs for 8-10 mins until it’s well browned on all sides – hold it up to sear both ends, too. Set the beef aside on a tray to catch any juices. Take the pan off the heat, but don’t clean it.
- Tip the spinach into a colander and pour over a kettle of boiling water to wilt it, then pour over cold water to cool it down. Squeeze the spinach as hard as you can to extract as much liquid as possible, then set aside. Lay a large sheet of cling film on your work surface. Overlap the pancetta or bacon on it in a row, then cover with another sheet of cling film. Use a rolling pin to roll it out to a thin layer. Remove the top sheet of cling film and scatter the spinach over the pancetta. Replace the cling film and roll again. Carefully peel away the top layer of cling film again, and sit the beef on top. Using the edge of the cling film, lift and roll the pancetta and spinach to encase the beef and roll everything into a tight sausage. For best results, place in the freezer for 30 mins to firm up – do not leave for longer or cooking times will be affected.
- On a lightly floured surface, roll the pastry to a rectangle a little larger than your Good Food magazine. Trim the edges to neaten, then lightly brush the pastry with egg yolk. Carefully unwrap the beef parcel and lay in the middle of the pastry. Fold the shorter edges over the beef, then roll the whole thing around the fillet to encase. For a really neat finish, get another clean sheet of cling film and roll the wellington into a tight sausage again. Chill for at least 30 mins, or up to one day.
- Heat the oven to 220C/200C fan/gas 7 and put a lightly oiled baking tray in it. Unwrap the wellington, brush with egg yolk, then use the back of a knife to score a neat criss-cross or checkerboard pattern all over it. Sprinkle with flaky sea salt and transfer, sealed-side down, to the hot baking tray. Roast for 10 mins, then reduce the oven to 200C/180C fan/gas 6 and continue to cook for 25 mins for rare meat, 30 mins for medium rare, 35 mins for medium, and about 45 mins for well done, making sure the pastry doesn’t burn (cover it with foil if it starts to darken). Remove from the oven and immediately brush with more egg yolk. Leave to rest for 10 mins.
- To make the gravy, heat the butter in the beef pan. Fry the shallot, thyme and bay leaf, scraping the crispy bits off the pan with a wooden spoon. Scatter over the flour and brown, then add the red wine and boil to a purple paste. Add the beef stock cube and any juice from the resting beef, and simmer for 5 mins. Pass through a sieve into a pan and season to taste. Use a sharp knife to carve the wellington into six thick slices and serve with the gravy on the side.
Nutrition Facts : Calories 628 calories, FatContent 38 grams fat, SaturatedFatContent 17 grams saturated fat, CarbohydrateContent 33 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 2 grams fiber, ProteinContent 36 grams protein, SodiumContent 1.9 milligram of sodium
More about "side dishes beef wellington recipes"
EASY BEEF WELLINGTON RECIPE BY MARY BERRY | XMAS DINNER ...
From thehappyfoodie.co.uk
1. 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.
2. Put the beef fillet in a roasting tin and cook in a preheated oven at 220C (200C fan, Gas 7) for 25 minutes for rare beef, 35 minutes for medium, or 40 minutes for well-done. Leave to cool completely.
3. Meanwhile, melt the butter in the frying pan, add the onion and the mushrooms, and cook, stirring, for 3 minutes or until softened. Increase the heat to high, and cook until the excess moisture has evaporated. Turn into a bowl and leave to cool completely.
4. Add the liver pâté to the mushroom and onion mixture, season with salt and pepper, and stir well to combine.
5. To wrap the beef and pâté mixture in the pastry, roll out 300g (10 oz) of the pastry to a 30 x 40 cm (12 x 16 in) rectangle. Spread half of the pate mixture down the middle, leaving a 10 cm (4 in) border on each side.
Then, remove the string from the beef and place the beef on the pâté mixture. Cover the beef with the remaining pâté mixture.
Brush the pastry border with beaten egg. Fold the short sides of the pastry over the beef.
Fold over the long ends and turn the pastry over. Brush with beaten egg. Roll out the remaining pastry, and cut into strips, 5 mm (¼ in) wide. Arrange in a lattice pattern on top of the pastry, then glaze the strips with the beaten egg.
6. Bake at 220C (200C fan, Gas 7) for 45 minutes or until the pastry is crisp and golden. Cover with foil after 30 minutes to prevent the pastry becoming too brown. Leave to stand for about 10 minutes, then slice and serve with gravy.
CLASSIC BEEF WELLINGTONS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.6
Total Time 45 minutes
Category Dinner
Calories 945 calories per serving
- Sprinkle steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, brown steaks in 1 tablespoon oil for 2-3 minutes on each side. Remove from skillet and refrigerate until chilled., In the same skillet, saute mushrooms and onion in remaining oil until tender. Stir in remaining salt and pepper; cool to room temperature., Preheat oven to 425°. On a lightly floured surface, roll each puff pastry sheet into a 14x9-1/2-in. rectangle. Cut into two 7-in. squares (use scraps to make decorative cutouts if desired). Place a steak in the center of each square; top with mushroom mixture. Lightly brush pastry edges with water. Bring opposite corners of pastry over steak; pinch seams to seal tightly., Place in a greased 15x10x1-in. baking pan. Cut four small slits in top of pastry. Arrange cutouts over top if desired. Brush with egg., Bake 25-30 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
BEEF WELLINGTON WITH SPINACH & BACON RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 20 minutes
Category Main course
Cuisine British
Calories 628 calories per serving
- To make the gravy, heat the butter in the beef pan. Fry the shallot, thyme and bay leaf, scraping the crispy bits off the pan with a wooden spoon. Scatter over the flour and brown, then add the red wine and boil to a purple paste. Add the beef stock cube and any juice from the resting beef, and simmer for 5 mins. Pass through a sieve into a pan and season to taste. Use a sharp knife to carve the wellington into six thick slices and serve with the gravy on the side.
EASY BEEF WELLINGTON RECIPE BY MARY BERRY | XMAS DINNER ...
From thehappyfoodie.co.uk
1. 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.
2. Put the beef fillet in a roasting tin and cook in a preheated oven at 220C (200C fan, Gas 7) for 25 minutes for rare beef, 35 minutes for medium, or 40 minutes for well-done. Leave to cool completely.
3. Meanwhile, melt the butter in the frying pan, add the onion and the mushrooms, and cook, stirring, for 3 minutes or until softened. Increase the heat to high, and cook until the excess moisture has evaporated. Turn into a bowl and leave to cool completely.
4. Add the liver pâté to the mushroom and onion mixture, season with salt and pepper, and stir well to combine.
5. To wrap the beef and pâté mixture in the pastry, roll out 300g (10 oz) of the pastry to a 30 x 40 cm (12 x 16 in) rectangle. Spread half of the pate mixture down the middle, leaving a 10 cm (4 in) border on each side.
Then, remove the string from the beef and place the beef on the pâté mixture. Cover the beef with the remaining pâté mixture.
Brush the pastry border with beaten egg. Fold the short sides of the pastry over the beef.
Fold over the long ends and turn the pastry over. Brush with beaten egg. Roll out the remaining pastry, and cut into strips, 5 mm (¼ in) wide. Arrange in a lattice pattern on top of the pastry, then glaze the strips with the beaten egg.
6. Bake at 220C (200C fan, Gas 7) for 45 minutes or until the pastry is crisp and golden. Cover with foil after 30 minutes to prevent the pastry becoming too brown. Leave to stand for about 10 minutes, then slice and serve with gravy.
CLASSIC BEEF WELLINGTONS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.6
Total Time 45 minutes
Category Dinner
Calories 945 calories per serving
- Sprinkle steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, brown steaks in 1 tablespoon oil for 2-3 minutes on each side. Remove from skillet and refrigerate until chilled., In the same skillet, saute mushrooms and onion in remaining oil until tender. Stir in remaining salt and pepper; cool to room temperature., Preheat oven to 425°. On a lightly floured surface, roll each puff pastry sheet into a 14x9-1/2-in. rectangle. Cut into two 7-in. squares (use scraps to make decorative cutouts if desired). Place a steak in the center of each square; top with mushroom mixture. Lightly brush pastry edges with water. Bring opposite corners of pastry over steak; pinch seams to seal tightly., Place in a greased 15x10x1-in. baking pan. Cut four small slits in top of pastry. Arrange cutouts over top if desired. Brush with egg., Bake 25-30 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
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