CLASSIC BEEF WELLINGTONS
Perfect for holidays, this beef Wellington recipe is also impressively easy. Find ready-made puff pastry sheets in the frozen food section. -Kerry Dingwall, Ponte Vedra, Florida
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Sprinkle steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, brown steaks in 1 tablespoon oil for 2-3 minutes on each side. Remove from skillet and refrigerate until chilled., In the same skillet, saute mushrooms and onion in remaining oil until tender. Stir in remaining salt and pepper; cool to room temperature., Preheat oven to 425°. On a lightly floured surface, roll each puff pastry sheet into a 14x9-1/2-in. rectangle. Cut into two 7-in. squares (use scraps to make decorative cutouts if desired). Place a steak in the center of each square; top with mushroom mixture. Lightly brush pastry edges with water. Bring opposite corners of pastry over steak; pinch seams to seal tightly., Place in a greased 15x10x1-in. baking pan. Cut four small slits in top of pastry. Arrange cutouts over top if desired. Brush with egg., Bake 25-30 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts : Calories 945 calories, Fat 51g fat (13g saturated fat), Cholesterol 127mg cholesterol, Sodium 866mg sodium, Carbohydrate 74g carbohydrate (3g sugars, Fiber 10g fiber), Protein 48g protein.
BEEF WELLINGTON
Don't let the length of this recipe put you off! Practically everything can be done in advance. And, the individual steps are easy. But what a reward! This has been our Christmas Dinner for decades. It is the merger of two recipes: Julia Child's "The French Chef Cookbook", and a local restaurant that published their recipe in our local paper. Last year I made everything up in advance (except wrapping the beef in puff pastry) froze it, packed it in dry ice and hauled it to Colorado where two of our sons live. It was perfect!
Provided by Normaone
Categories Steak
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 24
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.
Nutrition Facts : Calories 1684.2, Fat 125.8, SaturatedFat 39.6, Cholesterol 175.6, Sodium 1423.2, Carbohydrate 73.9, Fiber 5.2, Sugar 7.2, Protein 58.8
BEEF WELLINGTON WITH MADEIRA SAUCE
You can make this very impressive-looking (yet easy-to-make) beef Wellington with Madeira sauce ahead of time. Just finish the baking process when your guests arrive. -Janaan Cunningham
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 475°. Place the tenderloin in a greased 15x10x1-in. baking pan; fold ends under tenderloin. Bake, uncovered, for 20-25 minutes or until browned. Cover and refrigerate for at least 2 hours or until chilled., For sauce, in a large saucepan, combine the consomme, tomato paste and bouillon granules. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until reduced to 2 cups. , Combine butter and flour until smooth. Stir into sauce, a teaspoon at a time. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in wine and set aside., For the filling, in a large skillet, combine the mushrooms, shallots, ham and 2 tablespoons Madeira sauce. Cook over low heat for 10 minutes, stirring occasionally. Stir in the parsley; cook 10 minutes longer or until liquid has evaporated, stirring occasionally. Set aside., Preheat oven to 425°. On a lightly floured surface, unfold both puff pastry sheets; moisten short side of one sheet with water. Slightly overlap the edge of the remaining sheet over the moistened edge; press edges together. Transfer to an ungreased baking sheet., Spread half of the filling down the center of pastry. Place the tenderloin on the filling. Spread the remaining filling over the top of meat. Bring edges of pastry over the filling and pinch together. Roll to place seam side down. Brush pastry edges with milk; fold edges under meat. If desired, lightly score puff pastry with a sharp knife to form diamond pattern and brush with beaten egg. , Bake, uncovered, until deep golden brown, 40 minutes, covering lightly with foil if needed to prevent overbrowning (meat will be medium-rare). Transfer to a serving platter. Let stand for 15 minutes before slicing. Rewarm Madeira sauce if necessary. Serve with tenderloin.
Nutrition Facts : Calories 363 calories, Fat 17g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 453mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 3g fiber), Protein 30g protein.
EASY BEEF WELLINGTON
The best kept secret is that you can make restaurant-worthy beef Wellington in your own kitchen!! Yummy beef tenderloin is covered with prosciutto, a mix of sautéed mushrooms and shallots, then wrapped up like a present with easy-to-handle puff pastry.
Provided by Chef mariajane
Categories Roast Beef
Time 45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat 1 teaspoons oil in a medium skillet over medium-high heat. Season beef on all sides with half the salt and pepper. Sear in a skillet, cooking 2 minutes on each side until browned. Set aside on a towel-lined plate and refrigerate to cool.
- Using a knife or food processor, finely chop mushrooms. In the same skillet, heat remaining oil and butter over medium-high heat. Add shallot and sauté until fragrant. Add mushrooms, remaining salt and pepper and sauté, stirring constantly, until mushrooms give up their liquid and brown slightly. Stir in thyme leaves, transfer to a small bowl, and cool completely.
- Place prosciutto slice on a 12-inch piece of plasric wrap and spread evenly with mushroom mixture. Dry bottom of meat with paper towel and place it in the center. Use the plastic wrap to roll into a cylinder. Twists ends together and refrigerate.
- Dust worktop with flour and roll puff pastry into a rectangle about 1/8-inch thick. Unwrap beef and place in the center of the pastry. Beat the egg and water together. Paint the surrounding dough with some of the egg wash and wrap around beef, trimming extra dough away and tucking in ends,.
- Place seam side down on parchment paper-lined baking tray, cover loosely and chill at least 20 minutes, or up to 2 hours.
- Preheat oven to 425°F Paint chilled pastry wirh remaining egg wash. Cut three diagonal slits across the top and sprinkle with kosher salt. Roast on the second rack from the bottom for 45 minutes for medium, or until an instant-read thermometer reaches 160°F Let the meat rest for at least 10 minutes before cutting into a 1-inch slices to serve.
Nutrition Facts : Calories 390.6, Fat 29.2, SaturatedFat 10.8, Cholesterol 106, Sodium 307.7, Carbohydrate 7.5, Fiber 0.4, Sugar 0.5, Protein 23.3
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