BEEF WELLINGTON RECIPE | ALLRECIPES
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
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
BEEF WELLINGTON FOR TWO | JAMIE OLIVER RECIPES
Less is definitely more when it comes to my romantic twist on a classic beef Wellington for two. A blushing and tender seared fillet of beef, smothered in rich mushroom duxelle, all wrapped up in a vibrant green pancake and golden puff pastry parcel – seriously impressive and truly memorable. You’re going to love it!
Total Time 1 hours 20 minutes
Yield 2
Number Of Ingredients 21
Steps:
- Soak the dried mushrooms in 250ml boiling water for 10 minutes, then drain and finely chop (reserving the soaking liquid for the gravy).
- Pick and finely chop 1 sprig of rosemary, season with sea salt and black pepper, then roll the fillet through it until nicely coated. Add 1 tablespoon of oil to a non-stick pan over a high heat. Lightly crush and add the unpeeled garlic cloves, then add the beef and sear for 5 minutes, turning with tongs. Remove to a plate to cool.
- Wipe out the frying pan and return to a medium heat. Peel and roughly chop the onion, then squeeze out the softened garlic flesh and add to the pan. Strip in the rest of the rosemary, then tear in the mushrooms. Pour in the beef resting juices, then add the soaked mushrooms. Cook for 15 minutes, or until soft and starting to caramelise, stirring regularly. Tip into a food processor with a few drops of truffle oil (if using) and blitz to a spreadable consistency. Taste and season to perfection.
- For the pancakes, crack the egg into a blender, add the milk, flour, spinach and a pinch of salt and pepper, then blitz until smooth. Place a large 28cm non-stick frying pan on a medium heat, rub the pan with a little olive oil, then pour in a thin layer of batter, swirling it up and around the edges. Cook on one side only for 2 minutes, or until lightly golden, then flip over and cook for another 10 seconds. Tip onto a plate to cool. Cover and chill the remaining batter for breakfast.
- Preheat the oven to 220°C/425°F/gas 7. To assemble, place a large sheet of clingfilm on a clean surface and place your pancake on top. Spread with 1 heaped teaspoon of English mustard, then spread with the mushroom pâté in an even layer, leaving a 1cm border. Place the cooled beef fillet in the centre of the pancake, then gather up the clingfilm and twist into a parcel.
- On a flour-dusted surface, cut the pastry in half. Remove the clingfilm and place the pancake-wrapped beef on one piece of pastry. Beat the egg and brush over the pastry base and the pancake, then drape over the remaining piece of pastry to cover and press to seal, as though you’re making large ‘ravioli’. Trim the excess pastry (see tip), transfer to a large greased baking tray and eggwash all over. (If making in advance, pop in the fridge until needed, removing 1 hour before baking.)
- Cook the Wellington on the bottom of the oven for 25 minutes, or until the pastry is golden on top and crisp underneath, for blushing, juicy beef.
- Meanwhile, make the gravy. Peel and roughly chop the onion, place in a large pan on a medium heat with a tablespoon of oil, and strip in the thyme leaves. Cook for 20 minutes, stirring occasionally, then stir in the jam and simmer until dark and shiny. Add the port, flame with a match, cook away, then stir in the flour, followed gradually by the stock and reserved porcini liquid. Simmer to your desired consistency, then blitz with a stick blender and strain through a sieve.
- Leave the Wellington to rest for 5 minutes before slicing and serving with the gravy. Delicious served with steamed greens.
Nutrition Facts : Calories 840 calories, FatContent 36.4 g fat, SaturatedFatContent 19.4 g saturated fat, ProteinContent 51.3 g protein, CarbohydrateContent 73.0 g carbohydrate, SugarContent 18.4 g sugar, SodiumContent 2.7 g salt, FiberContent 8 g fibre
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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.
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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.
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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.
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