Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, beef wellington. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Beef wellington is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They are fine and they look fantastic. Beef wellington is something which I’ve loved my whole life.
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 recipe, we have to prepare a few components. You can cook beef wellington using 10 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Beef wellington:
- Get 500 g beef fillet
- Get 300 g mushrooms
- Get 1 onion
- Make ready 1 clove garlic
- Prepare 100 ml white wine
- Get 10 slices Prosciutto
- Get 1 packet Puff pastry
- Prepare Thyme (sprig or dried)
- Take 10 g butter
- Get 1 tbsp olive oil
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.
Instructions to make Beef wellington:
- Salt and pepper beef
- Heat oil and butter in frying pan and seal the meat. 1 min on each four sides and 30sec for each end
- Place sealed meat in roasting tin and cook for 15min
- Finely chop mushrooms, onion and garlic
- In the same frying pan used for the meat, cook the onions and garlic. When browned add the mushrooms and thyme, and cook until the water has come out of the mushrooms and evaporated.
- Add the wine to the mushrooms and heat until that also has evaporated. Remove to frying pan and put in dish to cool.
- When meat has finished in oven, transfer to a plate and put in fridge for 20min
- Lay double strip of prosciutto on cling film. Spread half the mushroom mix on the prosciutto (leaving few cm from edge). Put meat in the middle and put remaining mushroom mix on top. Pull the prosciutto round the beef, making a parcel and keep wrapped in cling film. Put back in fridge for 5min.
- Put a sheet of grease proof paper on a baking tray. Cut a piece of pastry slightly bigger than the meat for the base and put in the centre of the baking tray. Take the cling film off and put the beef on the pastry. Lay the remaining pastry over the top. Trim and crimp. Cover with egg wash, then chill in fridge for 30min
- Pre-heat the oven to 200oc/180oC fan
- Cook for 30min until golden and crisp. Leave to stand for 10min before serving
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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