Beef wellington. Our Award-Winning Food Is Chosen By Chefs From Michelin-Star Restaurants. Order Quality Meat From The Comfort Of Your Own Home. Read Customer Reviews & Find Best Sellers.
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 a show-stopping centrepiece for any occasion over the holiday season.
Hey everyone, it’s me, Dave, welcome to our recipe site. 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 favored of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Beef wellington is something which I have loved my whole life. They are nice and they look fantastic.
Our Award-Winning Food Is Chosen By Chefs From Michelin-Star Restaurants. Order Quality Meat From The Comfort Of Your Own Home. Read Customer Reviews & Find Best Sellers.
To begin 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 it.
The ingredients needed to make Beef wellington:
- {Take of beef fillet.
- {Make ready of mushrooms.
- {Take of onion.
- {Make ready of garlic.
- {Get of white wine.
- {Get of Prosciutto.
- {Make ready of Puff pastry.
- {Make ready of Thyme (sprig or dried).
- {Make ready of butter.
- {Take of olive oil.
The classic recipe has either mushrooms or pâté around the beef with a thin layer of pancakes to hold it all together. In this version, I have used a mushroom filling and replaced the pancakes with thinly-sliced Parma ham. Inside a puff pastry case is a succulent piece of prime beef and a rich stuffing of liver pâté and mushrooms. The pastry locks in all the juices and ensures none of the wonderful flavours are lost.
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.
Serve with a mushroom and red wine gravy. Heat the oil in a large frying pan, add the beef, and cook over a high heat until browned all over. Select colour: [ (productCtrl.data.selectedColour.colour ? "Selected colour:" : "Select colour:")] – Out of stock: Personalization input text field. Place the prosciutto on top, overlapping the edges to make one 'sheet' large enough to wrap the beef. Spread with three quarters of the mushroom mixture, then sit the meat on top and spread with the remaining mushrooms.
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