Beef Wellington Recipe 55 Food

BEEF WELLINGTON

Steps:

• Heat oven to 220C/fan 200C/gas 7.
• 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. When the beef is cooked to your liking, remove from the oven to cool, then chill in the fridge for about 20 mins.
• While the beef is cooling, chop 250g chestnut (and wild, if you like) mushrooms as finely as possible so they have the texture of coarse breadcrumbs. You can use a food processor to do this, but make sure you pulse-chop the mushrooms so they don't become a slurry.
• Heat 2 tbsp of the olive oil and 50g butter in a large pan and fry the mushrooms on a medium heat, with 1 large sprig fresh thyme, for about 10 mins stirring often, until you have a softened mixture.
• Season the mushroom mixture, pour over 100ml dry white wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred.
• Remove the mushroom duxelle from the pan to cool and discard the thyme.
• Overlap two pieces of cling film over a large chopping board. Lay 12 slices prosciutto on the cling film, slightly overlapping, in a double row.
• Spread half the duxelles over the prosciutto, then sit the fillet on it and spread the remaining duxelles over.
• Use the cling film's edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go.
• Chill the fillet while you roll out the pastry.
• Dust your work surface with a little flour. Roll out a third of the 500g pack of puff pastry to a 18 x 30cm strip and place on a non-stick baking sheet.
• Roll out the remainder of the 500g pack of puff pastry to about 28 x 36cm.
• Unravel the fillet from the cling film and sit it in the centre of the smaller strip of pastry.
• Beat the 2 egg yolks with 1 tsp water and brush the pastry's edges, and the top and sides of the wrapped fillet.
• Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides.
• Trim the joins to about a 4cm rim. Seal the rim with the edge of a fork or spoon handle.
• Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry.
• Chill for at least 30 mins and up to 24 hrs. Heat oven to 200C/fan 180C/gas 6.
• Brush the Wellington with a little more egg yolk and cook until golden and crisp - 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.

BEEF WELLINGTON

Steps:

• Heat the oven to 425 degrees F. Place the beef into a lightly greased roasting pan. Season with the black pepper, if desired. Roast for 30 minutes or until a meat thermometer reads 130 degrees F. Cover the pan and refrigerate for 1 hour.
• Heat the oven to 425 degrees F. Beat the egg and water in a small bowl with a fork or whisk.
• Heat the butter in a 10-inch skillet over medium-high heat. Add the mushrooms and onion and cook until the mushrooms are tender and all the liquid is evaporated, stirring often.
• Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a rectangle 4 inches longer and 6 inches wider than the beef. Brush the pastry sheet with the egg mixture. Spoon the mushroom mixture onto the pastry sheet to within 1-inch of the edges. Place the beef in the center of the mushroom mixture. Fold the pastry over the beef and press to seal. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture.
• Bake for 25 minutes or until the pastry is golden brown and a meat thermometer reads 140 degrees F.
• Serving Suggestion: Serve with green beans amandine. For dessert serve with cheesecake topped with sliced strawberries.

BEEF WELLINGTON

Steps:

• Sprinkle the tenderloin generously on all sides with salt and pepper. Heat 2 tablespoons oil in a large skillet over high heat. Sear the beef on all sides, 8 to 10 minutes. Remove to a baking sheet and cool completely, about 20 minutes.
• Add half of the mushrooms to a food processor and pulse until they are very finely chopped. Remove the finely chopped mushrooms to a bowl and continue with the other half of the mushrooms. Reserve.
• Heat the butter and remaining tablespoon of oil in a large pan over medium-high heat. Once melted and foaming, add the shallots and sweat until fully softened, about 4 minutes. Add the mushrooms to the pan and saute until they release all their moisture and then dry, about 10 minutes. Add the heavy cream and simmer until thick, about 2 minutes. Turn off the heat and stir in the breadcrumbs and parsley. Remove the mushrooms to a small bowl, cool completely and chill in the refrigerator for at least 1 hour. The mushrooms should now look like a paste.
• Combine the Dijon and horseradish in a small bowl. Once the meat is cool to the touch, snip off the butcher's twine and discard, and then spread the mustard and horseradish mixture all over the beef. Place in the refrigerator to chill for 1 hour.
• Adjust a rack to the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
• Crack the egg into a small bowl and beat until smooth. Dust the work area lightly with flour. Roll out the puff pastry with a rolling pin so it's 4 inches longer than the tenderloin and 6 to 7 inches wider. Brush a 3-inch edge of the pastry with the beaten egg. Spread and pat the mushroom mixture all over the top and sides of the beef. Lay the beef mushroom-side down in the center of the pastry and pat the remaining mushrooms onto the exposed side. Tuck the 2 ends of the pastry into the beef and then fold up the other sides. Place the beef seam-side down on the baking sheet. Brush all over with the egg wash. Cut 3 slits on the top of the roast and sprinkle lightly with flaky sea salt.
• Roast until a thermometer inserted into the beef reads 120 degrees F, about 40 minutes. Remove from the oven and rest for 20 minutes before slicing into 1-inch-thick pieces. The temperature will rise to 125 degrees F, leaving you with a nice ruby red medium rare.

BEEF WELLINGTON

Steps:

• Preheat your oven to 190C/375F/Gas 5. Pat the beef dry with absorbent paper and spread with 15g (1/2 oz) of the butter. Place in a roasting tin and roast for 40 minutes,b asting occasionally. Remove and leave until cold.
• Melt the remaining butter in a saucepan. Add the onion and cook gently for 5 minutes, until softened. Add the mushrooms and cook for about 15 minutes until some of the liquid has evaporated. Remove from the heat, season and leave until cold.
• Increase oven temperature to 230C/450F/Gas8. Roll out the pastry into a rectangle large enough to enclose the beef. Place on a baking sheet.
• Spread half the mushroom mixture down the centre of the pastry. Place the beef on top, then top with the remaining mushroom mixture. Brush the edges of the pastry with egg and wrap the pastry round the meat, pressing the long edges together firmly and tucking in the short ends to seal. Use trimmings to make pastry leaves to decorate.
• Brush all over with beaten egg, then cook in the oven for about 40 minutes, cover with foil for the last 10 minutes so the pastry stays golden brown. Transfer to a serving dish, garnish and serve.

BEEF WELLINGTON

Steps:

• Place meat on a rack in a shallow roasting pan.
• Insert meat thermometer.
• Roast in 425 degree oven for about 45 minutes or until thermometer reads 130 degrees.
• Remove from pan, cover and refrigerate while preparing pastry.
• Reserve drippings.
• For pastry, combine 2 cups flour and salt.
• Cut in shortening until pieces are the size of small peas.
• Add 1/3 to 1/2 cup cold water, 1 tablespoon at a time, tossing with a fork until all is moistened.
• Form into a ball.
• On a floured surface roll into a 14x12 inch rectangle.
• If using pate, spread onto the pastry to within 1/2 inch of edges.
• Center meat on top of the pastry.
• Wrap pastry around the meat, overlapping the long edges.
• Brush with egg and seal.
• Trim excess pastry from the ends.
• Fold up over the meat, sealing edges.
• Brush with egg.
• Place seam side down on a greased baking sheet.
• Bake in a 425 oven for 35 minutes.
• To make gravy, in a saucepan heat and stir reserved drippings with 1 1/2 cups water and bouillon until granules dissolve.
• Combine 1/2 cup cold water with 1/4 flour.
• Stir into hot bouillon mixture.
• Stir in burgundy and basil.
• Cook and stir until thickened and bubbly.
• Season to taste with salt and pepper.
• Pass with meat.

BEEF WELLINGTON

Steps:

• Place all marinade ingredients (except salt, vermouth and cognac) in a small saucepan.
• Cook slowly until vegetables are tender.
• Remove from heat and let cool.
• Season filets with salt; place in ziplock bag; add marinade mixture; pour on the wine and cognac.
• Refrigerate 2 to 3 hours.
• Remove from marinade.
• Pat dry.
• Heat 1 T oil in a heavy duty saute pan over high heat.
• Add filet and sear briefly on all sides.
• Return to refrigerator until ready to assemble the Wellingtons.
• Reserve marinade for sauce.
• Mince mushrooms in food processor until very small.
• In the corner of a clean kitchen towel, twist the mushrooms a handful at a time to extract as much of the mushroom juices as possible.
• I usually dampen the towel first so it won't absorb the juices of the mushrooms.
• Reserve the juices for the sauce.
• Saute mushrooms and shallots in butter 7 or 8 minutes or so until the mushroom pieces separate from each other and begin to look dry.
• Add the madeira and boil until liquid has evaporated.
• Season to taste and stir in the pate or foie gras.
• Simmer marinade ingredients and mushroom juices with 2 cups beef broth and 1 T tomato paste for 1 hour or so until reduced to 2 cups.
• Degrease, season and thicken with 2 Tbs.
• cornstarch mixed with 1/4 cup Madeira.
• All of these steps can be prepared well in advance and even frozen in separate containers.
• Simply thaw everything before proceeding.
• I usually get two Wellingtons out of each sheet of puff pastry.
• It depends on the size of the steaks.
• Roll out each sheet a little to accomodate the size of the filet.
• Cut sheet in half.
• Lay one sheet of Prosciutto on each half.
• Place a spoonful of mushrooms on top; place a filet on top of mushrooms; spoon a little more mushrooms on top of filet; wrap filet in pastry.
• Pinch to seal.
• If you have any pastry left over, be creative and decorate the Wellingtons to fit the occasion.
• Place on parchment lined cookie sheet.
• Refrigerate at least 30 minutes or until ready to bake.
• Preheat oven to 375^F.
• Egg wash the tops of the Wellingtons.
• Bake until golden brown.
• About 25 minutes.
• Use an instant read thermometer to insure that the meat is done to your liking.
• If Wellingtons start to brown too much before the meat is ready, cover with foil and cook until it is done.
• Serve with the Madeira sauce spooned on top.