Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, beef wellington. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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.
Beef Wellington is one of the most favored of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Beef Wellington is something that I have loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook beef wellington using 7 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Beef Wellington:
- Make ready 800 grams Beef fillet
- Prepare English mustard
- Take 600 grams Mushrooms
- Prepare 1 clove Garlic
- Make ready 1 sheet Puff pastry
- Take 10 slice Parma Ham
- Get to taste Salt and pepper
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:
- Season the beef with salt and pepper and slightly sear it on each side in olive oil using a hot pan.
- Brush the beef with English mustard when it comes out of the pan and leave it to rest
- Put the mushrooms in the blender with the garlic, season with salt and pepper, and blend until it becomes a creme
- The mushrooms need to be dried out. Cook in a dry hot pan until all the water comes out
- Assemble the wellington: on a flat plastic wrap film overlap the ham slices one next to each other on two rows. The ham sheet you created has to be big enough to wrap the whole beef
- Using the back of a spoon spread the mushroom paste on the ham until few inches from each edge
- Lay the beef in the center and roll it using the film. now the beef is wrapped in the ham. Roll the film all around and twist the ends tight. place in the fridge to firm up for 20 minutes
- Time for the final wrap: remove the film and lay the beef on the puff pastry sheet. Fold the pastry all around until the edges meet and trim off the excess. Squeeze the sizes and make sure the beef is completely enclosed in the pastry. wrap everything with plastic wrap film and twist the ends tight. Leave in the fridge for 20 min
- Brush the top with egg yolk, sprinkle with salt and bake for 35-40 min at 200°C
- Leave the beef to rest for at least 10 minutes after it comes out of the oven. Do not slice it to thin.
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.
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