Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, beef wellington. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Beef Wellington is an English pie made of fillet steak coated with pâté (often pâté de foie gras) and duxelles, which is then wrapped in Parma ham and puff pastry, then baked. How to make the classic Beef Wellington. Beef Wellington is actually not hard to make, even though it seems like it might be.
Beef wellington is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Beef wellington is something that I’ve loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have beef wellington using 10 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Beef wellington:
- Take 500 g beef fillet
- Make ready 300 g mushrooms
- Get 1 onion
- Take 1 clove garlic
- Get 100 ml white wine
- Prepare 10 slices Prosciutto
- Make ready 1 packet Puff pastry
- Make ready Thyme (sprig or dried)
- Make ready 10 g butter
- Make ready 1 tbsp olive oil
For an elegant main course, wrap tender filet mignon in buttery pastry for Tyler Florence's Ultimate Beef Wellington recipe from Food Network. The beautiful fillet of beef should always be the star of Beef Wellington - Discover Gordon Ramsay's recipe for the perfect Beef Wellington here. 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.
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
Note that Beef Wellington should always be served with the center slightly pink. Beef Wellington. this link is to an external site that may or may not meet accessibility guidelines. Moisten your cutting board with a damp towel. Layer three pieces of Cook Beef Wellington. Gordon Ramsay calls Beef Wellington an impressive dish and its history is almost as thrilling as the He says, 'I do a mean beef Wellington.
So that’s going to wrap this up with this exceptional food beef wellington recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
