Beef Wellington

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, beef wellington. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Beef Wellington is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Beef Wellington is something which I’ve loved my entire life. They’re fine and they look wonderful.

Remove from pan, and allow to cool completely. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends,. 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.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook beef wellington using 10 ingredients and 19 steps. Here is how you can achieve it.

The ingredients needed to make Beef Wellington:
  1. Take 1 kg beef fillet
  2. Take 3 tbsp olive oil
  3. Take 250 g chestnut mushroom
  4. Make ready 50 g butter
  5. Prepare 1 large sprig fresh thyme
  6. Make ready 100 ml dry white wine
  7. Take 12 slices prosciutto
  8. Prepare 500 g puff pastry
  9. Make ready flour for dusting
  10. Make ready 2 egg yolks beaten with 1tsp water

Beef Wellington is a welcome addition to any celebratory dinner, whether it's a holiday meal or delicious date night. A traditional Beef Wellington consists of a beef tenderloin wrapped in layers of pâté, duxelles (a finely chopped mushroom mixture), parma ham, and puff pastry, then baked. Beef Wellington Traditional beef Wellington often calls for liver pate, but I prefer the mushroom filling version. This dish has replaced turkey as our standard Christmas fare.

Steps to make Beef Wellington:
  1. Heat oven to 220C. Sit out puff pastry to thaw.
  2. Sit the 1kg beef fillet on a roasting tray, brush with 1 tbsp olive oil and season with pepper. Roast for 15 mins for medium-rare. Turn off oven. Chill in the fridge for at least 20 mins.
  3. Pulse-chop mushrooms in food processor so they have the texture of coarse breadcrumbs. Make sure not to over mix so they don’t become slurry.
  4. Heat olive oil and butter in a large pan, add thyme, and fry the mushrooms on medium heat for about 10 mins stirring often until softened
  5. Season the mushroom mixture, pour over wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred.
  6. Remove the mushroom duxelle from the pan to cool and discard the thyme.
  7. Overlap two pieces of cling film over a large chopping board. Lay 12 slices prosciutto on the cling film, slightly overlapping, in a double row.
  8. Spread half the duxelles over the prosciutto, then sit the fillet on it and spread the remaining duxelles over.
  9. Use the cling film’s edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go.
  10. Chill the fillet while you roll out the pastry.
  11. Dust your work surface with a little flour. Roll out a third of the pack of puff pastry to a 18 x 30cm strip and place on a non-stick baking sheet.
  12. Roll out the remainder of the 500g pack of puff pastry to about 28 x 36cm.
  13. Unravel the fillet from the cling film and sit it in the centre of the smaller strip of pastry.
  14. Beat the egg wash and brush the pastry’s edges, and the top and sides of the wrapped fillet.
  15. Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides.
  16. Trim the joins to about a 4cm rim. Seal the rim with the edge of a fork or spoon handle.
  17. Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry.
  18. Chill for at least 30 mins and up to 24 hrs. Heat oven to 200C
  19. Brush the Wellington with a little more egg yolk and cook until golden and crisp. 20-25 mins for medium-rare.

Beef Wellington Traditional beef Wellington often calls for liver pate, but I prefer the mushroom filling version. This dish has replaced turkey as our standard Christmas fare. A traditional Beef Wellington is an entire fillet of beef that has been covered with liver pâté or a seasoned mushroom mixture, wrapped in pastry and baked. These individual Wellingtons are perfect for a special Valentine's dinner. If beef tenderloin steaks are irregular in shape, tie with kitchen string before browning.

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