BEEF WELLINGTON RECIPE BY MARY BERRY
This Beef Wellington recipe from Mary Berry's Complete Cookbook can be made in one large serving or several individual servings. Inside a puff pastry case is a succulent piece of prime beef and a rich stuffing of liver pâté and mushrooms.
Provided by Mary Berry
Yield Serves 8
Number Of Ingredients 10
Steps:
- Season the beef with black pepper. Heat the oil in a large frying pan, add the beef, and cook over a high heat until browned all over.
- Put the beef fillet in a roasting tin and cook in a preheated oven at 220°C (200°C fan, Gas 7) for 25 minutes for rare beef, 35 minutes for medium, or 40 minutes for well-done. Leave to cool completely.
- Meanwhile, melt the butter in the frying pan, add the onion and mushrooms, and cook, stirring, for 3 minutes or until softened. Increase the heat to high, and cook until the excess moisture has evaporated. Turn into a bowl and leave to cool completely.
- Add the liver pâté to the mushroom and onion mixture, season with salt and pepper, and stir well to combine.
- Wrap the beef and pâté mixture in the pastry (see method below).
- Bake at 220°C (200°C fan, Gas 7) for 45 minutes or until the pastry is crisp and golden. Cover with foil after 30 minutes to prevent the pastry becoming too brown. Leave to stand for about 10 minutes, then slice and serve with the gravy.
- Cut the raw beef into eight slices.
- Brown the slices in a frying pan, cool, then wrap each one in pastry with a little of the pâté mixture.
- Bake for 25-30 minutes.
- Roll out 300 g (10 oz) of the pastry to a 30 x 40 cm (12 x 16 in) rectangle. Spread half of the pâté mixture down the middle, leaving a 10 cm (4 in) border on each side.
- Remove the string from the beef and place the beef on the pâté mixture. Cover with remaining pâté mixture.
- Brush the pastry border with beaten egg. Fold the short sides of the pastry over the beef.
- Fold over the long ends and turn the parcel over. Brush with beaten egg. Roll out the remaining pastry, and cut into strips, 5 mm (¼ in) wide. Arrange in a lattice pattern on top of the pastry, then glaze the strips with beaten egg.
INDIVIDUAL BEEF WELLINGTONS
This elegant staple of 1960s dinner parties derives its name from The Duke of Wellington, the nineteenth century English statesman and military officer. The name is not due to his gourmet tastes, however, but because the final dish is said to resemble the shiny dark military boots he wore. Beef Wellington traditionally is a 2 to 4 pound beef tenderloin topped with mushroom duxelles and foie gras pate, and then encased in puff pastry. We've simplified the preparation by instead wrapping individual beef filets. This recipe makes 4 servings, but it easily can be doubled or halved. The filets need to be cut about 1 1/2-inches thick to ensure that the meat doesn't dry out or become overcooked while roasting in the oven. If the meat is cut thinner, reduce the oven cooking time appropriately. And if your filets are greater than six ounces, the puff pastry will need to be cut into a larger square in order to envelop the meat completely. If this is the case, you may need two sheets of puff pastry instead of the one called for here. Also, this cooking time plus resting time is for meat that's served medium-rare. If you like your meat more done, increase the initial cooking time in the skillet by another minute or two, and monitor the doneness of the meat from the oven with an instant-read thermometer. Classic sauces, such as Marchand de Vin and Bearnaise, would be delicious accompaniments to these little Beef Wellingtons, as would creamed spinach or steamed asparagus or haricots verts.
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
- Season both sides of each filet with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.
- Heat the oil in a large heavy skillet over medium-high heat. Add the filets and sear for 1 minute on each side for medium-rare. Transfer to a plate to cool completely.
- Roll out the puff pastry on a lightly floured surface to a 14-inch square, and cut into 4 (7-inch) squares.
- Spread one-quarter of the mushroom duxelles on top of each filet and top each with 1 slice of the pate, pressing to flatten. Place one filet, mushroom side down, in the center of a puff pastry square. Using a pastry brush or your finger, paint the inside edges of the pastry with egg wash. Fold the pastry over the filet as though wrapping a package and press the edges to seal. Place the packages seam-side down on the prepared baking sheet. Brush the egg wash over the tops and sides of each package and bake until the pastry is golden brown and an instant-read thermometer registers 140 degrees F for medium-rare, about 20 minutes.
- Remove from the oven and let rest for 10 minutes before serving.
- Place the Beef Wellingtons in the center of 4 large plates, and accompany with the sauce and vegetables of choice.
- Heat the butter in a medium skillet over medium-high heat. Add the shallots and garlic and cook, stirring, for 30 seconds. Add the mushrooms, salt, and white pepper, reduce the heat to medium, and cook, stirring, until all the liquid has evaporated and the mushrooms begin to caramelize, about 12 minutes. Add the wine and cook, stirring to deglaze the pan, until all the liquid has evaporated. Remove from the heat and let cool before using.
BEEF WELLINGTON WITH RED WINE GRAVY
Update a celebration dinner centrepiece using prosciutto instead of pancakes to encase beef and porcini mushroom stuffing
Provided by Barney Desmazery
Categories Dinner, Main course
Time 2h
Number Of Ingredients 42
Steps:
- First soak the dried porcini in 400ml of kettle-hot water and set aside. Pat the beef fillet with kitchen paper to dry it of any blood then season with salt and then heavily with black pepper. Heat the olive oil in a large frying pan until very hot then spend 8-10 mins searing and turning the fillet with tongs until it's well browned on all sides. Hold it up to sear both ends as well. Set the beef aside on a tray to catch any juices and turn the heat off the pan but don't clean it.
- Drain and squeeze out the dried porcini but reserve the juice and tip the porcini into a food processor with the other mushrooms and thyme. Season everything with salt and pepper and pulse until finely chopped but not completely smooth. Place the beef pan back on the heat with the butter and when it starts to sizzle add the shallot and cook for 2 mins until softened. Turn the heat up and tip in the mushrooms, add a splash of Worcestershire sauce and cook everything for 10-12 mins until you have a paste that comes away from the side of the pan. Tip into a bowl to cool, stir through the parmesan if using and set aside. Turn off the heat from the pan but don't clean it. The beef can be seared and the mushroom mixture can be made several hours in advance.
- For the first stage of assembly get a large sheet of cling film and overlap the prosciutto slices on it in a row, tip the mushroom mix on top then cover with another sheet of cling film. Either with your hands or a rolling pin, pat it down or roll it out to a thin layer that just covers the prosciutto. Remove the top sheet of cling film and sit the fillet down the centre of the mushrooms. Using the edge of the cling film lift and roll the prosciutto and mushrooms to encase the beef then use the cling film to roll everything into a tight sausage. For the best results now place the sausage in the freezer for 30 mins to firm up - do not leave for longer of cooking times will be affected.
- On a lightly floured surface, roll the pastry to a rectangle a little larger than a magazine, trim the edges to neaten and save the trimmings. Lightly brush the pastry all over with beaten egg. Carefully unwrap the prosciutto parcel and lay in the middle of the pastry. Like wrapping a parcel or making a spring roll fold the shorter edges over the fillet then roll the whole thing around the fillet to encase. For a really neat finish get another clean sheet of cling film and roll the Wellington into a sausage tight sausage again. Place in the fridge and chill for at least 30 mins or up to a day.
- Heat the oven to 220C/200C fan/gas 7 with a sturdy, lightly oiled baking tray in it. Re-roll the pastry trimmings and use to make 6 leaves. Unwrap the wellington, brush all over with egg then decorate with the leaves. Brush the leaves with more egg. Sprinkle with flaky sea salt and transfer, sealed side down to the heated baking tray. Bake the for 10 mins then reduce the heat of the oven to 200C/180C fan/gas 6 and continue to bake for 25 mins for rare meat, 30 mins for medium rare, 35 mins for medium and about 45 mins for well-done, making sure the pastry doesn't burn (you can cover it with foil if it starts to become too dark. Remove from the oven and leave for 10 mins to relax.
- To make the gravy, heat the butter in the mushroom pan and fry the shallot, thyme and bay, scraping the crispy bits of the pan with a wooden spoon. Scatter over the flour and brown then splash in the brandy, sizzle for a minute, then add the red wine and boil to a purple paste. Pour in the mushroom soaking liquid, avoiding the gritty bits at the bottom, crumble in the stock cube and any juice from the resting beef and simmer for 5 mins until you have a tasty gravy, season to taste.
- Using a very sharp knife carefully carve the wellington into six thick slices. You can trim the pastry ends and serve them separately. Serve on heated plates with a jug of gravy.
- First soak the dried porcini in 400ml of kettle-hot water and set aside. Pat the beef fillet with kitchen paper to dry it of any blood then season with salt and then heavily with black pepper. Heat the olive oil in a large frying pan until very hot then spend 8-10 mins searing and turning the fillet with tongs until it's well browned on all sides. Hold it up to sear both ends as well. Set the beef aside on a tray to catch any juices and turn the heat off the pan but don't clean it.
- Drain and squeeze out the dried porcini but reserve the juice and tip the porcini into a food processor with the other mushrooms and thyme. Season everything with salt and pepper and pulse until finely chopped but not completely smooth. Place the beef pan back on the heat with the butter and when it starts to sizzle add the shallot and cook for 2 mins until softened. Turn the heat up and tip in the mushrooms, add a splash of Worcestershire sauce and cook everything for 10-12 mins until you have a paste that comes away from the side of the pan. Tip into a bowl to cool, stir through the parmesan if using and set aside. Turn off the heat from the pan but don't clean it. The beef can be seared and the mushroom mixture can be made several hours in advance.
- For the first stage of assembly get a large sheet of cling film and overlap the prosciutto slices on it in a row, tip the mushroom mix on top then cover with another sheet of cling film. Either with your hands or a rolling pin, pat it down or roll it out to a thin layer that just covers the prosciutto. Remove the top sheet of cling film and sit the fillet down the centre of the mushrooms. Using the edge of the cling film lift and roll the prosciutto and mushrooms to encase the beef then use the cling film to roll everything into a tight sausage. For the best results now place the sausage in the freezer for 30 mins to firm up - do not leave for longer of cooking times will be affected.
- On a lightly floured surface, roll the pastry to a rectangle a little larger than a magazine, trim the edges to neaten and save the trimmings. Lightly brush the pastry all over with beaten egg. Carefully unwrap the prosciutto parcel and lay in the middle of the pastry. Like wrapping a parcel or making a spring roll fold the shorter edges over the fillet then roll the whole thing around the fillet to encase. For a really neat finish get another clean sheet of cling film and roll the Wellington into a sausage tight sausage again. Place in the fridge and chill for at least 30 mins or up to a day.
- Heat the oven to 220C/200C fan/gas 7 with a sturdy, lightly oiled baking tray in it. Re-roll the pastry trimmings and use to make 6 leaves. Unwrap the wellington, brush all over with egg then decorate with the leaves. Brush the leaves with more egg. Sprinkle with flaky sea salt and transfer, sealed side down to the heated baking tray. Bake the for 10 mins then reduce the heat of the oven to 200C/180C fan/gas 6 and continue to bake for 25 mins for rare meat, 30 mins for medium rare, 35 mins for medium and about 45 mins for well-done, making sure the pastry doesn't burn (you can cover it with foil if it starts to become too dark. Remove from the oven and leave for 10 mins to relax.
- To make the gravy, heat the butter in the mushroom pan and fry the shallot, thyme and bay, scraping the crispy bits of the pan with a wooden spoon. Scatter over the flour and brown then splash in the brandy, sizzle for a minute, then add the red wine and boil to a purple paste. Pour in the mushroom soaking liquid, avoiding the gritty bits at the bottom, crumble in the stock cube and any juice from the resting beef and simmer for 5 mins until you have a tasty gravy, season to taste.
- Using a very sharp knife carefully carve the wellington into six thick slices. You can trim the pastry ends and serve them separately. Serve on heated plates with a jug of gravy.
Nutrition Facts : Calories 760 calories, Fat 47 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 34.4 grams carbohydrates, Sugar 1.5 grams sugar, Fiber 1.2 grams fiber, Protein 46.6 grams protein, Sodium 2.1 milligram of sodium
More about "mary berry individual beef wellington food"
MARY BERRY BEEF WELLINGTON RECIPE WITH MUSHROOM …
Web Sep 23, 2018 Step 1 Season the beef with black pepper. Heat the oil in a large frying pan, add the beef, and cook over a high heat until browned …
From prima.co.uk
Servings 8Total Time 2 hrs 30 minsEstimated Reading Time 3 mins
From prima.co.uk
Servings 8Total Time 2 hrs 30 minsEstimated Reading Time 3 mins
MINI BEEF WELLINGTON TARTLETS RECIPE - BBC FOOD
Web Ingredients 2 x 25cm/10in square sheets ready-made filo pastry butter, melted, for brushing 125g/4½oz fillet tail steak, cut into 25 equally-sized …
From bbc.co.uk
Cuisine BritishCategory Starters & NibblesServings 24
From bbc.co.uk
Cuisine BritishCategory Starters & NibblesServings 24
INDIVIDUAL BEEF WELLINGTON - PLAYS WELL WITH BUTTER
Web Dec 7, 2020 Repeat Steps 3.1-6 with the remaining steaks. Chill: Place the assembled individual Beef Wellington on a sheet pan. Transfer to the freezer to chill for 25-30 minutes. Preheat the oven to 425 degrees F. …
From playswellwithbutter.com
From playswellwithbutter.com
EASY BEEF WELLINGTON RECIPE BY MARY BERRY | XMAS DINNER …
Web 1. Season the beef with black pepper. Heat the oil in a large frying pan, add the beef, and cook over a high heat until browned all over. 2. Put the beef fillet in a roasting tin and cook in a preheated oven at 220C (200C fan, …
From thehappyfoodie.co.uk
From thehappyfoodie.co.uk
MINI BEEF WELLINGTONS RECIPE - BBC FOOD
Web 30 mins to 1 hour Serves Makes 6 individual beef Wellingtons Ingredients For the pastry 100g/3½oz salted butter, cut into cubes and frozen 100g/3½oz lard, cut into cubes and frozen 250g/9oz...
From bbc.co.uk
From bbc.co.uk
BEEF WELLINGTON RECIPES - BBC FOOD
Web Beef Wellington by Mary Berry 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...
From bbc.co.uk
From bbc.co.uk
INDIVIDUAL BEEF WELLINGTONS RECIPE | DELICIOUS. MAGAZINE
Web Method. Preheat the oven to 220°C/fan200°C/gas 7. In a pan, cook the mushrooms and thyme in the olive oil over a medium heat for 5-10 minutes until golden and dry-ish.
From deliciousmagazine.co.uk
From deliciousmagazine.co.uk
BEEF WELLINGTON FOR TWO | JAMIE OLIVER RECIPES
Web Strip in the rest of the rosemary, then tear in the mushrooms. Pour in the beef resting juices, then add the soaked mushrooms. Cook for 15 minutes, or until soft and starting to caramelise, stirring regularly. Tip into a food …
From jamieoliver.com
From jamieoliver.com
MARY BERRY'S BEST-EVER DINNER RECIPES - LOVEFOOD.COM
Web Nov 30, 2021 Salmon and dill burger. Salmon and dill is a match made in heaven and this burger is a great alternative to a classic beef patty. Paired with a tangy lemon caper mayo and pickled dill cucumbers, the patty …
From lovefood.com
From lovefood.com
EASY BEEF WELLINGTON RECIPE - BBC FOOD
Web Ingredients 1 fillet of beef, roughly 1.35kg/3lb dash olive oil 15g/½oz unsalted butter 4 thin shop-bought pancakes 1 pack (roughly 375g) ready rolled, all-butter puff pastry 175g/6oz …
From bbc.co.uk
From bbc.co.uk
HOW TO MAKE THE PERFECT BEEF WELLINGTON - BBC GOOD FOOD
Web Make a perfect beef wellington with our step-by-step instructions. Learn to make the ultimate beef wellington with Miriam – get the recipe here: https://www....
From youtube.com
From youtube.com
MARY BERRY'S DAILY DIET: THE TV COOK'S BREAKFAST, LUNCH AND DINNER ...
Web Nov 10, 2021 Beef stew and dumplings is Mary's dinner choice in winter. The star also told The Independen t that if she had to choose a desert island recipe it would be: " …a …
From hellomagazine.com
From hellomagazine.com
BEST BEEF WELLINGTON RECIPE - HOW TO MAKE BEEF WELLINGTON
Web Sep 17, 2021 Step. 3 For the Beef Wellington: Sprinkle the beef tenderloin all over with salt and pepper. In a large skillet over medium-high, heat the oil. Cook the beef …
From thepioneerwoman.com
From thepioneerwoman.com
MARY BERRY'S FAMILY SUNDAY LUNCHES PART TWO: BEEF BOURGUIGNON
Web Sep 11, 2016 12 small raw pickling onions. 2 tbsp finely chopped fresh parsley. Preheat the oven to 160C/fan 140C/gas 3. Place the oil in a flameproof casserole over a high …
From dailymail.co.uk
From dailymail.co.uk
MARY BERRY'S VENISON WELLINGTON RECIPE - BBC FOOD
Web Preparation time 1-2 hours Cooking time 1 to 2 hours Serves Serves 6 Ingredients 1 tbsp olive oil 750g/1lb 10oz venison fillet, from the thickest end, trimmed 2 onions, thinly …
From bbc.co.uk
From bbc.co.uk
JAMIE OLIVER BEEF WELLINGTON RECIPE | SUNDAY LUNCH RECIPE
Web Preheat a large frying pan on a high heat. Rub the beef all over with sea salt and black pepper. Pour a good lug of oil into the pan, then add the beef, 1 knob of butter and 1 …
From thehappyfoodie.co.uk
From thehappyfoodie.co.uk
INDIVIDUAL BEEF WELLINGTON RECIPE - THE ART OF FOOD AND WINE
Web Dec 27, 2020 Place the Dijon coated filet on top of the mushrooms. Cut the puff pastry into two equal pieces – one for each Wellington. Brush the edges of the puff pastry with egg wash. Pull the pastry up around the filet and overlap to cover. Brush again with the egg wash to seal the edges. Repeat with the other piece of puff pastry to make a total of 4 ...
From theartoffoodandwine.com
From theartoffoodandwine.com
MARY BERRY'S QUICK AND EASY BURGER RECIPE IS A SUMMER BBQ MUST-TRY
Web Aug 4, 2020 Step 3. Heat the oil in a large frying pan until piping hot, then fry the burgers over a high heat for 3–4 minutes on each side until browned and just cooked through. …
From hellomagazine.com
From hellomagazine.com
BEEF WELLINGTON RECIPE - BBC FOOD
Web plain flour, for dusting 1 egg, beaten with a dash of milk salt and freshly ground black pepper For the topping large knob of butter 350g/12oz mixed mushrooms (such as button, …
From bbc.co.uk
From bbc.co.uk
VEGETARIAN WELLINGTON RECIPES | BBC GOOD FOOD
Web Create a vegetarian centrepiece with this meat-free wellington with beetroot, mushroom and butternut squash wrapped in pastry. It's ideal for a celebration Beetroot, stilton & …
From bbcgoodfood.com
From bbcgoodfood.com
EASY INDIVIDUAL BEEF WELLINGTONS @ NOT QUITE NIGELLA
Web Nov 18, 2010 Fry the mushrooms and thyme until fragrant and add red wine and cook this off (about 8-10 minutes total). The drain the mushroom mix in a sieve lined with paper towels to get rid of all of the excess liquid. You can use this liquid in a soup. Step 2 - Preheat oven to 220C/440F and line a baking tray with parchment.
From notquitenigella.com
From notquitenigella.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love