WHERE CAN I GET BEEF WELLINGTON RECIPES

Steps:

• Using kitchen twine, tie the tenderloin into a 12-inch log, folding the thinner end onto itself. (Use your hands to squeeze the meat into a log. You can be aggressive here.)
• Place pancetta in a cold 12-inch skillet. Cook over medium heat, stirring occasionally, until pancetta starts to brown, 6 to 8 minutes.
• Add butter, raise heat to high, and stir in mushrooms and shallot. Cook until the liquid released by the mushrooms has cooked off, 4 to 7 minutes. Reduce heat to medium and continue to cook until mushrooms are browned, stirring frequently, another 18 to 23 minutes. (Take your time here, you want a deep golden color for the best flavor.) Scrape bottom of the skillet as necessary to prevent burning.
• If the pan looks dry, drizzle in a little olive oil, then stir in garlic and thyme leaves. Cook until fragrant, another 1 to 2 minutes. Stir in sherry, scraping up the browned bits on the bottom of the pan. Scrape mixture into a medium bowl to cool. (Do not add salt at this point.)
• In the same skillet, heat 2 tablespoons olive oil over medium-high. Season beef generously with salt and pepper, then sear on all sides until browned, 1 to 2 minutes per side. Transfer to a plate, and cool slightly. Remove any twine. Brush meat all over with mustard.
• On a clean work surface, overlap long sheets of plastic wrap (about 15-by-15 inches). Place prosciutto slices on top to make about a 14-by-7-inch rectangle, arranging them in an even layer and overlapping the pieces slightly. Spread cooled mushroom mixture on top.
• Place beef along one long end of the prosciutto slices, and roll prosciutto tightly around beef. Wrap tightly with plastic wrap, twisting both ends like a candy wrapper. Chill in the refrigerator for at least 30 minutes and up to overnight.
• Meanwhile, heat oven to 400 degrees, and line a rimmed baking sheet with parchment paper. In a small bowl, whisk together egg and 1 teaspoon water. Lay puff pastry out on the prepared baking sheet, lightly draping over edges. (The pastry needs to be at least 14-inches long and 13-inches wide to cover the beef; if not, roll it out as needed.)
• Carefully unwrap and place chilled log along the edge of one long side of puff pastry. Roll beef up tightly, then place it seam-side down on the baking sheet. Tuck puff pastry over the ends of the beef to cover them, pinching to seal and folding underneath. Brush top and sides of pastry with egg wash, and use a small sharp knife to cut a few slits into the top of the pastry.
• 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.

Steps:

• Slice mushrooms into thirds (lengthways) and place them into the air fryer basket. Spray with extra virgin olive oil and season with salt, pepper, and garlic powder. Then find room in the air fryer basket for some fresh rosemary and some peeled garlic cloves.
• Air fry for 9 minutes at 180c/360f and you will have a wonderful garlic and rosemary aroma in your kitchen.
• Discard the rosemary and remove the mushrooms and load into a bowl that you have added almost melted butter to. Then make sure the mushrooms and garlic are well coated in the butter. Then load into the fridge for tomorrow.
• Place your fillet steak on a chopping board, score and then add extra virgin olive oil, salt, pepper, thyme, and parsley.
• Air fry your steak for 5 minutes at 180c/360f, turn over and then do another 5 minutes on the same temp on the other side.
• Allow the fillet to rest until cool, then get rid of any excess juices and wrap in foil and fridge overnight.
• The next day allow the fillet, the pate, the mushrooms, and the puff pastry to go to room temperature.
• Roll out your pastry and spread on a layer of your pate. Then add a layer of mushrooms. Making sure you have enough mushrooms and pate for the top layer.
• Then add your beef over the pate and mushrooms.
• Next repeat step #8 again for your pastry layer that is going on top. Though note, you don’t need the pastry as big for the top section.
• Then place the top of the pastry over the beef wellington.
• Now add a layer of egg wash so that the pastry top and bottom will stick together and then tightly seal up the pastry.
• Turn over the beef wellington and now use scissors or a knife to do two cuts in the top for the wellington to breathe.
• Then add a layer of egg wash before placing in the air fryer basket.
• Air fry for 50 minutes at 180c/360f for a medium rare or 60 minutes for a medium to well.
• Allow to rest for 5 minutes (note it carries on cooking then) and then slice and serve.