Brush thoroughly with the beaten eggs and bake for 35 minutes. Brush the exposed edges of the pastry with the beaten egg.Â. Reserve. Heat a pan and sear each side of the beef until golden brown. Remove from the heat and allow to cool to room temperature. Add a comment. This elegant dish is delicious, and its beautiful look makes it a great celebratory meal. Beef Wellington is a prime-time party food that makes a special-occasion menu shine. To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Spread the pâté mixture over the pastry, leaving a 1-inch border at the edges. Take the film off the beef fillet tender, then quickly sear in a skillet with 2 tbsp olive oil about 1 min … This dish has replaced turkey as our standard Christmas fare. Stir occasionally. May 19, 2013 - This Beef Wellington recipe is a classic. Roll the pastry so it is a little wider than the beef, and the beef can be completely rolled in pastry. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Roll the beef up in the pastry, leaving a slight overlap of 3cm/1¼in. Smear the beef with an even coating of English mustard. Although its aspect makes it seem a difficult dish to execute, there is no need to save this classic dish for special occasions only as our easy recipe can help you achieve the perfect golden crust and pink center with just a little attention to detail: make the mushroom pâté mixture, spread it on the puff pastry, place the beef in the center, close, and bake. Place the beef on top of the mushroom mix. This Beef Wellington recipe is made with a Beef Tenderloin wrapped in a Mushroom and Prosciutto Duxelle, baked in a traditional Puff Pastry. ), Puff Pastry Chicken With Chimichurri Sauce, 6 Meat Alternatives to the Christmas Turkey, Homemade Warqa Recipe—Moroccan Brick Pastry, 27 Recipes That Will Make New Year's Eve Dinner Extra Special, A Romantic Dinner for Two: Beef Wellington. Roll out the puff pastry dough, and place beef in the center. Simply look for an all-butter pastry—that will flake and taste better for sure. There is no classic Wellington without pâté. Set aside to cool to room temperature. Add the garlic and parsley and season with salt and pepper to taste. Place the beef Wellington on the paper, lightly brush the top with melted … Read about our approach to external linking. Melt 1 tablespoon butter in large sauté pan on medium-high. Although you could make the puff pastry from scratch, using ready-to-bake pastry is not only a great shortcut but a tasty one. But a closer look at its main components suggest French roots: beef filet, pâté, duxelles, crêpes and puff pastry.That all sounds pretty French – and very similar to a filet de bœuf en croûte.. Serve with steamed spinach or roast vegetables of your choice. Add the mushrooms and cook until the mushrooms soften and release their moisture, and there is no liquid in the pan, or about 5 minutes more. Trim the edges and reserve the scraps for decoration. Check out our most-popular traditional beef Wellington recipes for a festive feast. In a food processor, coarsely chop the shallots and garlic. Add the mushrooms and blend until the … Place the wellington seam-side down on a line baking tray and cut some small vents in the top. Gordon Ramsay’s Beef Wellington | Dinner Recipes | GoodtoKnow Place the beef Wellington on the paper, lightly brush the top with melted butter and refrigerate for 30 minutes. Lay out a large piece of plastic wrap and place prosciutto on top in 2 rows of 4, overlapping them. Add butter and olive oil to a large saute pan and set over medium heat. Fold up, and seal all the edges, making … Rest, uncovered for 15 … Lightly dust a sheet of baking paper with flour. Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking. This classic beef Wellington recipe comes courtesy of Angela Boggiano from her book, Pie. Brush this with beaten egg and seal. Add the truffle oil and parsley, and season to taste. Heat a large nonstick frying pan over a medium-high heat, then sear the beef all over. Put the beef Wellington in the oven and cook for 25 minutes or until dark golden in colour. Roll out the puff pastry on a lightly floured surface to a sheet large enough to enclose the beef. It is savory and ridiculous and rich. a beef tenderloin wrapped in layers of pâté, duxelles (a finely chopped mushroom mixture), parma ham, and puff pastry, then baked. 83 ratings. Get our cookbook, free, when you sign up for our newsletter. Season the beef with the thyme, sea salt and pepper and rest for 30 minutes. A classic of British cuisine, beef Wellington was named after the Duke of Wellington in 1851 and has graced British tables ever since. Cut a sheet of baking paper to the size of the beef Wellington. Cut decorative leaves from the trimmed pastry. Before you start, be sure your frozen puff pastry has been thawed overnight in the refrigerator. A classic of British cuisine, beef Wellington takes its name after the Duke of Wellington and has graced British tables ever since. Place steak in the center and roll prosciutto … Spread the Duxelle mixture evenly over the half of the pastry closest to you. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Decorate with the pastry leaves, brush the parcel with the beaten egg, and chill for 10 minutes. Traditional beef Wellington often calls for liver pate, but I prefer the mushroom filling version. The recipe is based on a classic French boeuf en croûte (beef wrapped in pastry) whence come many recipes of meats cooked "in crusts". Add the pâté to the cooled mushroom mixture and mix well. Add the onion and cook until softened, about 5 minutes, stirring frequently. Fold the pastry over the meat to enclose it in a neat parcel and seal the edges well. Season with salt and pepper and set aside to cool. Allowing the meat to rest after it's been cooked gives the muscle fibers time to relax and redistribute the juices so that your beef Wellington remains juicy, tender, and flavorful when you cut it. Transfer to a serving board and let rest for 10 minutes. You need time, but no special skill or equipment to…Continue Reading Total: 75 mins. The umami quality of these ingredients brings together the juicy beef flavors with the buttery crust. Transfer to the oven and bake until the pastry is puffed and golden and a meat thermometer inserted into the center registers 125 to 135 F for medium-rare or 150 F for medium, about 40 to 45 minutes. Easy and delicious. Generously salt and pepper your tenderloin. editor badge. In a large skillet over medium high heat add the olive … Trim the ends of the pastry so they are flush with the beef. For the Duxelles, sweat the butter, garlic and mushrooms in a pan over a low heat until all the moisture evaporates. In our recipe, famous, earthy duxelle and pate make a mixture to encase the juicy tenderloin. Servings: 6 servings. Sit the 1kg beef fillet on a roasting tray, brush with 1 tbsp olive oil and season with pepper, then roast for 15 mins for medium-rare or 20 mins for medium. Spread mushrooms evenly on top. Cut a sheet of baking paper to the size of the beef Wellington. Place the meat parcel on a rimmed baking sheet, seam-side down. Place the pastry so the longest half is facing you. Cook: 45 mins. Heat the oven to 400 F. Melt the butter in a large frying pan over medium heat. Coat A drizzle of Madeira sauce can enhance the meat flavors and a side of roasted vegetables and creamy mashed potatoes will make an unforgettable meal. Beef Wellington is an English meat pie dating back to the 19th century. Wrap tightly … Treat yourself with this decedent dinner party recipe of tender beef fillet enclosed in mushrooms and buttery puff pastry. 5 ounces chestnut mushrooms (finely chopped), 3 tablespoons flat-leaf parsley (finely chopped), 1 pound frozen puff pastry (thawed overnight in the refrigerator). Unwrap the beef roll and place it on the pastry, rolling it up tightly. The recipe is based on Gordon Ramsay Beef Wellington: the recipe. 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