Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, beef wellington. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Beef Wellington is one of the most favored of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Beef Wellington is something that I’ve loved my whole life.
Beef Wellington is actually not hard to make, even though it seems like it might be. You just have to give yourself time to go through the steps, which we'll go over below. BEEF WELLINGTON on the Grill, Easy, Quick and DELICIOUS Recipe!
To get started with this particular recipe, we must first prepare a few ingredients. You can cook beef wellington using 18 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Beef Wellington:
- Prepare Duxelle
- Make ready 8 oz mushrooms
- Prepare 2 shallots, peeled
- Prepare 2 clove garlic
- Take 1 sprig of thyme, leaves
- Take 2 tbsp olive oil
- Take 1/2 tsp salt
- Prepare 1/4 tsp pepper
- Take Beef
- Take 2 lb beef fillet, trimmed
- Prepare 2 tbsp olive oil
- Make ready 1/2 tsp salt
- Take 1/4 tsp pepper
- Take 2 tbsp dijon mustard
- Prepare 10 slice prosciutto, thin
- Get 1 lb puff pastry, thawed
- Prepare 1 egg, beaten
- Prepare 1/4 cup water
Beef Wellington traditionally has pâté spread over the top of the fillet, which makes it very rich. This recipe is lighter, but with a lovely taste from the tarragon. Beef Wellington is impressive in presentation. It may also seem daunting the first time you pull out the recipe.
Instructions to make Beef Wellington:
- Mix mushrooms, shallots, garlic and thyme in a food processor. Next, heat oil and butter in pan then add mushroom mixture to sautee until all the liquid has evaporated. Then season with salt and pepper.
- Brush beef with oil and season then sear all sides in hot pan over high heat. Then remove from pan and coat beef with mustard on all sides.
- Lay ou a double layer of cling wrap larhe enough to roll beef with. Lay slices of prosciutto on cling so that it can be rolled and encompass all of the beef.
- Spread the duxelle mixture on top of the prosciutto. Then place beef on top of the duxelle. Next roll the beef so that the prosciutto wraps all around the beef. Roll it tight and then twist tie the ends. Chill in fridge for 30 minutes.
- Preheat oven to 425°F.
- Beat egg and mix with water to make egg wash.
- Roll out pastry. Remove beef from fridge and cling wrap. Place beef in center of pastry. Fold over one side length wise. Brush edge with egg wash and the fold over other side length wise. Trim pastry as needed. Then brush edges on the ends with egg wash and seal the beef inside the pastry completely. Brush top of pastry with egg wash. Score the top of the pastry slightly. Sprinkle top with coarse salt if you desire.
- Bake for 35-40 mins then let cool for 5-10 outside of oven.
- Slice then serve with your favorite vegetable.
Perhaps no main course tops Beef Wellington in decadence and wow factor. It is often served at sophisticated restaurants and in upscale dining rooms where, based on its size. The beautiful fillet of beef should always be the star of Beef Wellington - Discover Gordon Ramsay's recipe for the perfect Beef Wellington here. Gordon Ramsay's love of Beef Wellington is well known - he says that 'Beef Wellington has to be the ultimate indulgence, it's one of my all-time favourite main courses and it would definitely be on my last. See more ideas about Beef wellington, Beef, Beef wellington recipe.
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