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.
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 berrys beef wellington with tarragon sauce food"
MARY BERRY: HOW TO MAKE A BEEF WELLINGTON - YOUTUBE
Web Jan 24, 2014 Mary Berry provides her top tips on how to make a beef wellington at home. In this how to video Mary talks through her step by step instructions for easily m...
From youtube.com
Author DK BooksViews 21.8K
From youtube.com
Author DK BooksViews 21.8K
MARY BERRY'S BEEF WELLINGTON - YOUTUBE
Web Apr 11, 2018 Mary Berry's Beef Wellington This traditional beef wellington recipe from Mary Berry is a perfectly impressive dish for a dinner party or festive gathering....
From youtube.com
Author NU NEWSViews 6.5K
From youtube.com
Author NU NEWSViews 6.5K
BEEF WELLINGTON RECIPE - BBC FOOD
From bbc.co.uk
Category Main Course
- Season the beef with salt and pepper. Place a large frying pan over a high heat, add the oil and fry the beef on all sides until browned. Transfer to a baking tray and roast in the oven for 15–18 minutes.
- Next make the topping. Melt the butter in the same pan and fry the mushrooms over a high heat for 5–10 minutes – you may need to do this in batches. Tip the mushrooms into a sieve set over a bowl to collect the juices and reserve these for the sauce.
- Line a baking sheet with baking paper. Sit the single 375g packet of pastry on a floured work surface and roll out to a square about 40cm/16in in size, then transfer it to the baking sheet.
- Brush the top of the chilled beef Wellington with egg wash. Roll out the remaining half block of pastry and cut into 8 thin strips: lay 4 strips diagonally, and evenly spaced, across the top of the beef Wellington, and 4 strips across these to create a lattice pattern.
MARY BERRY BEEF WELLINGTON RECIPE WITH MUSHROOM …
Web Sep 23, 2018 45 g butter 1 small onion, finely chopped 250 g flat mushrooms, finely chopped 175 g smooth liver pâté 400 g ready-made …
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
- 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.
GORDON RAMSAY'S ICONIC BEEF WELLINGTON RECIPE
Web Method: Pre-heat the oven 220C. First season the beef with salt and pepper and, sear the fillet quickly, in a hot pan. Leave to cool, and brush the outside with English mustard all over. Lay the pancakes and spread a thin layer …
From gordonramsayrestaurants.com
From gordonramsayrestaurants.com
BEEF WELLINGTON – SASHA'S FINE FOODS
Web Allow the beef Wellington to rest, covered with foil, for 15 minutes before carving. Slice into thick slices and serve with the hot tarragon sauce. * For medium, add 5 minutes to the …
From sashasfinefoods.com
From sashasfinefoods.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
BEEF WELLINGTON WITH TARRAGON SAUCE – SATURDAY KITCHEN RECIPES
Web Sep 13, 2016 Meanwhile, make the tarragon sauce. Melt the butter in the same frying pan and fry the mushrooms over a high heat for 5–10 minutes or until the juices evaporate. …
From saturdaykitchenrecipesearch.co.uk
From saturdaykitchenrecipesearch.co.uk
BEEF WELLINGTON WITH TARRAGON SAUCE - RECIPE ARCHIVE
Web Jul 18, 2016 By Mary Berry From Mary Berry’s Foolproof Cooking. Ingredients. 1.3kg/2lb 14oz middle-cut fillet of beef; 1 tbsp oil; 1½ x 375g packets all-butter puff pastry; plain …
From recipearchive.co.uk
From recipearchive.co.uk
EASY BEEF WELLINGTON RECIPE BY MARY BERRY - FOODGURUUSA.COM
Web Method 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.
From foodguruusa.com
From foodguruusa.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
BEEF WELLINGTON RECIPES - BBC FOOD
Web 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 the tarragon. Main …
From bbc.co.uk
From bbc.co.uk
BEEF WELLINGTON WITH TARRAGON SAUCE - PINTEREST
Web Oct 5, 2016 - Mary Berry's beef Wellington is a little lighter than normal, served with a lovely tarragon sauce.: Oct 5, 2016 - Mary Berry's beef Wellington is a little lighter …
From pinterest.com
From pinterest.com
MARY BERRY'S BEEF WELLINGTON WITH TARRAGON SAUCE - COPY ME THAT
Web Mary Berry's Beef Wellington with Tarragon Sauce magicmum.com Richard Ingredients 1.3kg/2lb middle-cut fillet of beef 1 tbsp oil 1½ x 375g packets all-butter puff pastry Plain …
From copymethat.com
From copymethat.com
BBC FOOD - RECIPES - BEEF WELLINGTON WITH TARRAGON SAUCE
Web Ingredients 1.3kg/2lb 14oz middle-cut fillet of beef 1 tbsp oil 1½ x 375g packets all-butter puff pastry plain flour, for dusting 1 egg, beaten with a dash of milk salt and freshly …
From git.macropus.org
From git.macropus.org
BEEF WELLINGTON WITH TARRAGON SAUCE | MUMMYPAGES.UK
Web 1 egg yolk For the tarragon sauce: Small knob of butter 100g button mushrooms, finely sliced 1 tbsp plain flour 400ml full-fat crème fraîche 1 tbsp Dijon mustard 1 tbsp freshly …
From mummypages.co.uk
From mummypages.co.uk
BEEF WELLINGTON WITH TARRAGON SAUCE | MUMMYPAGES.IE
Web Mary Berry's twist on a classic, perfect for a Sunday afternoon gathered around the table.
From mummypages.ie
From mummypages.ie
BEEF WELLINGTON RECIPE - BBC FOOD
Web Ingredients 1.3kg/2lb 14oz middle-cut fillet of beef 1 tbsp oil 1½ x 375g packets all-butter puff pastry plain flour, for dusting 1 egg, beaten with a dash of milk salt and freshly …
From test.bbc.co.uk
From test.bbc.co.uk
BEEF WELLINGTON WITH TARRAGON SAUCE RECIPE | EAT YOUR BOOKS
Web Beef Wellington with tarragon sauce from Foolproof Cooking (page 129) by Mary Berry. Bookshelf; Shopping List; View complete recipe; Ingredients; Notes (0) Reviews (0) …
From eatyourbooks.com
From eatyourbooks.com
BEEF WELLINGTON WITH TARRAGON SAUCE - BEEB ARCHIVE
Web Prep time 1-2 hours Cook time 1-2 hours Serves 6-8 by Mary Berry From Mary Berry's Foolproof Cooking Beef Wellington traditionally has pâté spread over the top of the …
From beebrecipes.co.uk
From beebrecipes.co.uk
MARY BERRY’S BEEF WELLINGTON WITH TARRAGON SAUCE
Web 1. Preheat the oven to 220°C / 200°C Fan / Gas Mark 7. 2. Season the beef with salt and pepper. Place a large frying pan over a high heat, add the oil and fry the beef on all sides until browned. Transfer to a baking tray and …
From magicmum.com
From magicmum.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