Beef Wellington
Beef Wellington

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, beef wellington. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Award-winning Meat As Chosen By Michelin-Star Chefs, Delivered To Your Door. Read Customer Reviews & Find Best Sellers. Wrap each piece of beef tightly in a triple layer of cling film to set its shape, then chill overnight. Remove from the pan and leave to cool.

Beef Wellington is one of the most favored of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. Beef Wellington is something that I’ve loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can cook beef wellington using 14 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Beef Wellington:
  1. Prepare 500 gms center-cut beef tenderloin, trimmed
  2. Prepare as required Sea salt
  3. Get As needed Coarsely ground Pepper corns
  4. Make ready The filling
  5. Make ready 1 tbsp Olive oil
  6. Get 2 tbsp. Dijon mustard
  7. Get 1 cup mixed mushrooms chopped fine
  8. Take 2 onions finely chopped
  9. Make ready 2 tbsp butter
  10. Make ready 1 tsp Fresh or dried thyme
  11. Prepare 12 strips bacon
  12. Take as per need Flour for dusting
  13. Prepare 500 gms puff pastry thawed
  14. Make ready 1 egg, beaten for the glaze

Beef Wellington is a show-stopping centrepiece for any occasion over the holiday season. The classic recipe has either mushrooms or pâté around the beef with a thin layer of pancakes to hold it all together. In this version, I have used a mushroom filling and replaced the pancakes with thinly-sliced Parma ham. Inside a puff pastry case is a succulent piece of prime beef and a rich stuffing of liver pâté and mushrooms.

Steps to make Beef Wellington:
  1. Rub the meat with salt & pepper,cover in foil and rest overnight in fridge..
  2. Coat bottom of a heavy skillet with olive oil. Once pan is nearly smoking Sear tenderloin until well-browned on all sides, about 5 mins per side. - Transfer to a plate. When cool enough coat all sides with mustard.set aside.
  3. To make Duxelles(mushroom sauce): In a food processor, pulse mushrooms, shallots, and thyme until finely chopped.
  4. To skillet, add butter and melt over medium heat. Add mushroom mixture and cook until liquid has evaporated, about 10 - 15 minutes. Season with salt and pepper, let it cool..
  5. Place plastic wrap down on a work surface, overlapping so that it’s twice the length and width of the tenderloin. - Arrange the bacon strips on the plastic wrap into a rectangle that’s big enough to cover the whole tenderloin. Spread the duxelles(mushroom sauce) evenly and thinly over the bacon strips.
  6. Now place the tenderloin on this and roll meat into the bacon-mushroom mixture, using plastic wrap to roll tightly. Tuck ends of bacon 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).
  7. Heat oven to 250c… Lightly flour your work surface, then spread out the prepared puff pastry and roll it into a rectangle that will cover the tenderloin. 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.
  8. Once the log is fully covered in puff pastry, trim any extra pastry, then crimp edges with a fork to seal well. - Wrap roll to get a really tight cylinder, then chill for 20 minutes.
  9. Remove wrap, then transfer roll to a foil-lined baking sheet. Brush with egg wash.. - Bake until pastry is golden, about 40 to 45 minutes. Let rest 10 minutes before carving and serving…
  10. Enjoy with a glass of your favourite Red Wine. BonAppetit 🥂

In this version, I have used a mushroom filling and replaced the pancakes with thinly-sliced Parma ham. Inside a puff pastry case is a succulent piece of prime beef and a rich stuffing of liver pâté and mushrooms. The pastry locks in all the juices and ensures none of the wonderful flavours are lost. Serve with a mushroom and red wine gravy. Heat the oil in a large frying pan, add the beef, and cook over a high heat until browned all over.

So that’s going to wrap this up for this exceptional food beef wellington recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!