WELLINGTON STEAK RECIPE RECIPES

BEEF WELLINGTON RECIPE | ALLRECIPES

Beef Wellington Recipe | Allrecipes image

This is a very easy recipe that I learned when I was living in England. Note that Beef Wellington should always be served with the center slightly pink. Enjoy!

Provided by Normala

Categories English Recipes

Total Time 1 hours 0 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 12

Ingredients

2 ½ pounds beef tenderloin
2 tablespoons butter, softened
2 tablespoons butter
1 onion, chopped
½ cup sliced fresh mushrooms
2 ounces liver pate
2 tablespoons butter, softened
salt and pepper to taste
1 (17.5 ounce) package frozen puff pastry, thawed
1 egg yolk, beaten
1 (10.5 ounce) can beef broth
2 tablespoons red wine

Steps:

Preheat oven to 425 degrees F (220 degrees C). Place beef in a small baking dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices.
Melt 2 tablespoons butter in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat, and let cool.
Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture.
Roll out the puff pastry dough, and place beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk.
Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce heat to 425 degrees F (220 degrees C) for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside, and keep warm.
Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Strain, and serve with beef.

Nutrition Facts : Calories 744.3 calories, CarbohydrateContent 29.6 g, CholesterolContent 131.4 mg, FatContent 57.2 g, FiberContent 1.2 g, ProteinContent 26.2 g, SaturatedFatContent 21.2 g, SodiumContent 433.7 mg, SugarContent 1.1 g

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

Ingredients

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

More about "wellington steak recipe recipes"

VEGETARIAN WELLINGTON RECIPE | JAMIE OLIVER VEGETARIAN RECIPES

Trust me, vegetarians at the Christmas table will love you for this amazing treat – it's a cracker!
From jamieoliver.com
Total Time 1 hours 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 703 calories per serving

1. Preheat the oven to 200ºC/400ºF/gas 6. Slice the squash lengthways into wedges and add to a large roasting tray with a good splash of olive oil, the chilli and cinnamon. Bash the coriander seeds in a pestle and mortar until fine, then add the rosemary leaves and bash again for 1 to 2 minutes to release its flavour. Scatter over the squash and toss together so that each piece of squash is well coated with the seasoning. Make sure all the squash is skin-side down, then cover with tin foil and bake in the hot oven for around 45 minutes or until soft. Allow to cool, then tear into bite-sized chunks.
2. Meanwhile, heat a saucepan over a medium heat, then add a splash of olive oil and the onions. Season well with salt and pepper and cook gently, stirring occasionally, until softened and lightly browned. Add the sage and crumbled chestnuts to the pan for the last few minutes of cooking.
3. While that’s happening, toast the bread on a hot griddle pan or in a toaster and rub well with one of the cloves of garlic. Tear into small chunks, and once the onions are done, add the toast to the pan. Turn the heat off, stir everything together, taste, then season and grate in the zest of the lemon.
4. Add the butter to a frying pan on a medium heat and when melted, add the mushrooms and a chopped clove of garlic. Fry until soft and quite dry. Squeeze in a little lemon juice, tip into a food processor and whiz until smooth.
5. Bring a large pan of salted water to the boil, add the spinach and cook until soft. Drain in a colander, pressing lightly to get rid of excess moisture, then place to one side.
6. Slice the remaining garlic clove and add to a frying pan with a splash of olive oil. Fry until golden. Add the pine nuts, sultanas and spinach and fry everything together until warmed through. Season well with salt and pepper and turn off the heat.
7. Now assemble your Wellington. Roll out the puff pastry on a sheet of baking parchment until it’s about 30cm x 40cm, then spread the mushroom mixture all over it. In a large bowl, lightly toss together the spinach, squash and onion-bread mixture, then spoon it in a thick line down the middle of the pastry. Leave a space free at either side so you can roll the pastry around the filling.
8. To do this, hold one side of the baking parchment and lift it, with the pastry, towards the centre of the Wellington so it starts to cover the filling. Peel the baking parchment back, leaving the pastry in place, then do the same with the other side. The pastry should overlap in the middle. Beat the egg with the milk and brush it over the pastry join to seal the join. Fold up the ends so the filling doesn’t leak out, then carefully roll the Wellington onto a baking sheet, with the seal underneath. Brush all over with the egg mix.
9. Bake for 45 minutes until puffed up, golden brown and hot through. Serve carved into thick chunks – it’s fantastic served with veggie gravy!

See details

TRADITIONAL BEEF WELLINGTON RECIPE | ALLRECIPES

A pastry-wrapped, melt-in-your-mouth, traditional beef wellington that everyone will love!
From allrecipes.com
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.

See details

BEEF WELLINGTON RECIPE - BBC GOOD FOOD

Gordon Ramsay's version of the classic steak dish – a showstopping centrepiece on a special occasion
From bbcgoodfood.com
Total Time 2 hours 30 minutes
Category Dinner
Cuisine British
Calories 763 calories per serving

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.

See details

RECIPE THIS | AIR FRYER BEEF WELLINGTON

Air Fryer Beef Wellington. Introducing you to the best ever homemade beef wellington. If you want to master the famous steak in pastry dinner party favourite, then this is how to do it in the air fryer.
From recipethis.com
Reviews 5
Total Time 94 minutes
Category Main Course
Cuisine Air Fryer
Calories 1507 kcal per serving

Allow to rest for 5 minutes (note it carries on cooking then) and then slice and serve.

See details

VEGETARIAN MUSHROOM WELLINGTON RECIPE - NYT COOKI…

Classic beef Wellington is a technical feat in which a tenderloin is topped with foie gras or mushroom duxelles, then wrapped in puff pastry and baked. This vegetarian version is less exacting yet just as impressive. Seared portobello mushrooms are layered with apple cider-caramelized onions and sautéed mushrooms, which are seasoned with soy sauce for flavor and bolstered with walnuts for texture. The rich mushroom filling is vegan, and the entire dish can easily be made vegan, too. Swap in vegan puff pastry, a butter substitute in the port reduction and caramelized onions, and an egg substitute for brushing the puff pastry. If you want to prepare ahead, sauté the mushrooms and onions in advance and refrigerate them, then assemble the dish the day you plan to bake and serve it. Prepare the port reduction as the Wellington bakes, or skip it entirely and serve with cranberry sauce for a touch of tangy sweetness.
From cooking.nytimes.com
Reviews 4
Total Time 3 hours
Cuisine american

To serve the mushroom Wellington, cut it crosswise into 8 even slabs. (Each slab will include a pretty cross-section showcasing the halved portobello mushroom in the center; this is considered the presentation side.) Serve each piece presentation-side up. Pass with port reduction for drizzling on top.

See details

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.

See details

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
From tasteofhome.com
Reviews 4.7
Total Time 50 minutes
Category Dinner
Calories 585 calories per serving

Preheat air fryer to 300°. In a saucepan, heat butter over medium-high heat. Add mushrooms; cook and stir until tender, 5-6 minutes. Stir in flour and 1/8 teaspoon pepper until blended. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and set aside., In a bowl, combine egg yolk, onion, 2 tablespoons mushroom sauce, salt and remaining 1/8 teaspoon pepper. Crumble beef over mixture and mix well. Shape into 2 loaves. Unroll crescent dough and separate into 2 rectangles; press perforations to seal. Place meat loaf on each rectangle. Bring edges together and pinch to seal. If desired, brush with beaten egg., Place Wellingtons in a single layer on greased tray in air-fryer basket. Cook until golden brown and a thermometer inserted into meat loaf reads 160°, 18-22 minutes., Meanwhile, warm remaining sauce over low heat; stir in parsley. Serve sauce with Wellingtons.

See details

GROUND BEEF WELLINGTON RECIPE: HOW TO MAKE IT

Trying new recipes is one of my favorite hobbies. It's also the most gratifying. Trying new recipes is one of my favorite hobbies. It’s also the most gratifying. What could beat the smiles and compliments of the ones you love? This recipe is easy enough for weeknights yet fancy enough to serve for special occasions.
From tasteofhome.com
Reviews 4.4
Total Time 55 minutes
Category Dinner
Calories 578 calories per serving

In a saucepan, saute mushrooms in butter until softened. Stir in flour and 1/8 teaspoon pepper until blended. Gradually add the cream. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat and set aside., In a bowl, combine the egg yolk, onion, 2 tablespoons mushroom sauce, salt and remaining 1/8 teaspoon pepper. Crumble beef over mixture and mix lightly but thoroughly. Shape into 2 loaves. Separate crescent dough into 2 rectangles on a baking sheet. Seal perforations. Place a meat loaf on each rectangle. Bring dough edges together and pinch to seal. If desired, brush with egg wash. Bake at 350° until golden brown and a thermometer inserted into meat loaf reads 160°, 24-28 minutes., Meanwhile, warm remaining sauce over low heat; stir in parsley. Serve sauce with Wellingtons.

See details

BEST BEEF WELLINGTON RECIPE - HOW TO MAKE BEEF WELLINGTON

If you're looking for an impressive main dish for your Christmas menu, look no further than Beef Wellington. Featuring puff pastry and beef, it's a classic!
From thepioneerwoman.com
Reviews 5
Total Time 4 hours 20 minutes
Category birthday, Christmas, dinner party, Father's Day, Thanksgiving, comfort food, dinner, main dish, meat
Cuisine American, Comfort Food

For the mushroom mixture: In the bowl of a food processor, in two batches, pulse the mushrooms and shallots, until finely chopped, 12 to 15 times, stopping occasionally to scrape the sides of the bowl. Heat the olive oil in a large skillet over medium heat. Add the mushroom mixture. Cook, stirring often, until tender, beginning to brown and any moisture in the skillet has evaporated, 25 to 30 minutes. Add the garlic, thyme, salt and pepper. Cook, stirring often, for 1 minute. Stir in the parsley and remove from the heat. Let cool to room temperature, at least 30 minutes. For the Beef Wellington: Sprinkle the beef tenderloin all over with salt and pepper. In a large skillet over medium-high, heat the oil. Cook the beef tenderloin, turning occasionally, until browned on all sides, 10 to 12 minutes total. Remove the tenderloin from the skillet and set aside to cool for 30 minutes. Remove and discard the twine. On a clean work surface, overlap 2-3 pieces of plastic wrap to form a 22 x 18-inch rectangle. Lay the prosciutto slices on the plastic wrap, slightly overlapping each slice to form a 13 x 10 -inch rectangle in the center of the plastic wrap. Spread the cooled mushroom mixture evenly over the prosciutto. Rub the beef tenderloin all over with mustard and arrange lengthwise along the bottom third of the prosciutto rectangle. Using the plastic wrap as a guide, roll the beef tenderloin in the mushroom covered prosciutto to form a log. Wrap tightly in plastic wrap and chill at least 1 hour or up to 4 hours. Preheat the oven to 425°F. On a lightly floured surface, slightly overlap the 2 sheets of puff pastry and roll into a 15x12 -inch rectangle. Lightly brush the top third of a long side of the pastry with egg. Remove the plastic wrap from the beef tenderloin log and place the log lengthwise in the center of the puff pastry. Fold to completely seal the log in pastry, brushing any folds with egg to help them stick together and seal. Place the pastry wrapped tenderloin, seam side down, on a parchment-lined rimmed baking sheet. Brush the log lightly with the remaining egg. Using a small knife, cut 3 (1-inch) slits in the puff pastry to allow steam to escape. Bake the Beef Wellington until the puff pastry is golden brown and a meat thermometer inserted in the center registers 120°F for medium-rare, 40 to 50 minutes, tenting with foil to prevent excess browning if needed. Remove from the oven and let rest at room temperature for about 15 minutes before serving.

See details

WELLINGTON RECIPES - BBC GOOD FOOD

Make a classic beef wellington wrapped in buttery, flaky pastry for a dinner party. Or, try alternative fillings like pork, cheese, venison and mushroom.
From bbcgoodfood.com

See details

SOUS VIDE BEEF WELLINGTON - ANOVA CULINARY

One of my first few foodie experiences was eating at Gordon Ramsay’s STEAK restaurant in Las Vegas back in 2012. He is famous for his Beef Wellington, served medium rare with some mashed potatoes. It was delicious! I wanted to remake it and on our first attempt, using the oven, it was completely brown inside. FAIL! But Anova saves the day! Total success and no guessing game anymore. This once intimidating recipe is dead simple with Anova.
From recipes.anovaculinary.com
Reviews 4.0
Total Time 02 hours 00 minutes

See details

PAN-SEARED STEAK WITH RED WINE SAUCE RECIPE - NYT COO…

You can use any cut of steak, either bone-in or boneless, to make this classic French bistro dish. Steaks cut from the tenderloin, such as filet mignon, are the most tender pieces of beef, though they lack the assertively beefy chew of sirloins and rib steaks. Adding brandy to the pan sauce not only contributes flavor; its high alcohol content and acidity help extract flavor from the pan drippings. However, if setting it on fire makes you nervous, skip that step and let the brandy simmer down for an extra few minutes to cook off most of the alcohol. Make sure to open a good bottle of red wine to use in the sauce here, preferably one that you’re happy to finish off with dinner. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master.
From cooking.nytimes.com
Reviews 5
Total Time 35 minutes
Cuisine french
Calories 517 per serving

Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.

See details

SOUS VIDE BEEF WELLINGTON - ANOVA CULINARY

See details

PAN-SEARED STEAK WITH RED WINE SAUCE RECIPE - NYT COO…

Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.

See details

EASY BEEF WELLINGTON PUFF PASTRY RECIPE - THE SPRUCE EATS

Jul 07, 2021 · Easy Beef Wellington—also known as steak in a puff pastry—is an elegant recipe for entertaining and contains fabulous flavor and texture. Easy Beef Wellington—also known as steak in a puff pastry—is an elegant recipe …
From thespruceeats.com

See details

WELLINGTON RECIPE VEGETARIAN : OPTIMAL RESOLUTION LIST ...

Vegetarian Wellington Recipe - today.com new www.today.com. flour, for dusting 1 large egg, beaten 1 tablespoon water This recipe is a fabulous vegetarian alternative to a fancy holiday entrée: the beef Wellington…
From recipeschoice.com

See details

BEST EVER BEEF WELLINGTON RECIPE | THE RECIPE CRITIC

Nov 17, 2019 · Beef Wellington is a nice cut of meat, usually a fillet steak, beef tenderloin or filet mignon. It is the center cut portion of the meat that is known to be the most tender and juicy part of …
From therecipecritic.com

See details

EASY BEEF WELLINGTON RECIPE FOR TWO - THE COOKIE ROOKIE®

Dec 11, 2019 · Top Tips To Make This Easy Beef Wellington Recipe for Two. Buy good quality steak fillets, it’s the star of the show! Sear the steaks so that they are a really dark brown, this helps to …
From thecookierookie.com

See details

83 EASY STEAK DINNER RECIPES - HOW TO COOK STEAK

Aug 11, 2021 · These easy steak recipes offer a wide range of cooking methods, from pan to grill to oven, as well as tasty steak dinner ideas for various cuts of beef, including filet mignon, rib eye, tri …
From goodhousekeeping.com

See details

83 EASY STEAK DINNER RECIPES - HOW TO COOK STEAK

See details

LAMB WELLINGTON RECIPE - GREAT BRITISH CHEFS

The striking, almost abstract cross-section of this incredible Wellington showcases lamb loins wrapped in spinach and encased in a soft chicken mousse, studded with mushrooms, peppers and …
From greatbritishchefs.com

See details

BEEF WELLINGTON RECIPE INA GARTEN - TFRECIPES.COM

Beef Wellington By Ina Garten Recipes THE ULTIMATE BEEF WELLINGTON. For an elegant main course, wrap tender filet mignon in buttery pastry for Tyler Florence's Ultimate Beef Wellington recipe …
From tfrecipes.com

See details

BEEF WELLINGTON - WIKIPEDIA

Beef Wellington is a steak dish of English origin, made out of fillet steak coated with pâté (often pâté de foie gras) and duxelles, wrapped in puff pastry, then baked.Some recipes include wrapping …
From en.m.wikipedia.org

See details

QUICK AND EASY CUBE STEAK RECIPE - READY IN 30 MINUTES!

Jan 13, 2020 · Cube steak recipes can also be frozen in airtight containers for up to 3 months. Simply thaw and reheat in a skillet or saucepan. If you liked easy dinner ideas you’ll also love these quick beef recipes: Mini Beef Wellington Recipe…
From savoryexperiments.com

See details

BEEF WELLINGTON - WIKIPEDIA

See details

QUICK AND EASY CUBE STEAK RECIPE - READY IN 30 MINUTES!

See details

BEEF WELLINGTON WITH MUSHROOM SAUCE - JESSICA GAVIN

Nov 13, 2020 · Beef wellington should bake in the oven until it reaches your desired doneness. Target around 120 to 125ºF (49 to 52ºC) for medium-rare or 130 to 135ºF (54 to 57ºC) for medium. These ranges give the steak …
From jessicagavin.com

See details

10 BEST BEEF TENDERLOIN STEAK RECIPES - YUMMLY

Jan 31, 2022 · Beef Tenderloin Steak Recipes 578 Recipes. Last updated Jan 31, 2022. ... Grilled Steaks with Blue Cheese and Chiles Recipe Girl. crumbled blue cheese, garlic, fresh parsley, chiles, shallot and 18 more ... Delicious Beef Wellington …
From yummly.com

See details

BEEF FILLET RECIPES - GREAT BRITISH CHEFS

A dish that exquisitely shows off the unique properties of beef fillet, Henry Harris’s filet au poivre recipe is a masterclass in classic French cooking. With relatively few ingredients, its beauty comes in the careful cooking of the steak and creating a sauce of unparalleled intensity. Beef fillet doesn’t just suit classic recipes…
From greatbritishchefs.com

See details

RECIPES - UNDERWOOD SPREADS

FILTER BY Hot on the Menu [featured-recipes]
From underwoodspreads.com

See details

SMOKER RECIPES & PELLET GRILL RECIPES - GRILLA GRILLS

Browse Grilla Grills recipes for our favorite wood pellet grill and smoker recipes featuring beef, turkey, pork, seafood, veggies, sides, desserts, cocktails and more.
From grillagrills.com

See details

CATEGORIES - LIFESTYLE - ALL 4 - CHANNEL 4

Twelve of Britain's best home potters compete to be crowned best at the wheel
From channel4.com

See details

STEAK DIANE - CHEF JEAN PIERRE

For the Steak: Place each medallion between two sheets of plastic wrap or parchment paper and pound to ¼“thick. In a sauté pan, heat 1 tablespoon olive and 1 tablespoon butter.
From chefjeanpierre.com

See details

BUY CLASSIC BEEF WELLINGTON FOR 4 | GRASS FED BEEF - FARMISON

Exclusive to Farmison & Co, this classic Beef Wellington will make for a generous meal for four people. Made to the original recipe with Madeira-infused mushroom duxelles, light pancakes to protect the …
From farmison.com

See details