BEEF WELLINGTON
If you're looking for an impressive main dish for your Christmas menu, look no further than Beef Wellington. Featuring puff pastry and beef, it's a classic!
Categories birthday Christmas dinner party Father's Day Thanksgiving comfort food dinner main dish meat
Time 4h20m
Yield 6-8 servings
Number Of Ingredients 17
Steps:
- For the mushroom mixture: In the bowl of a food processor, in two batches, pulse the mushrooms and shallots, until finely chopped, 12 to 15 times, stopping occasionally to scrape the sides of the bowl.
- Heat the olive oil in a large skillet over medium heat. Add the mushroom mixture. Cook, stirring often, until tender, beginning to brown and any moisture in the skillet has evaporated, 25 to 30 minutes. Add the garlic, thyme, salt and pepper. Cook, stirring often, for 1 minute. Stir in the parsley and remove from the heat. Let cool to room temperature, at least 30 minutes.
- 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 tenderloin, turning occasionally, until browned on all sides, 10 to 12 minutes total. Remove the tenderloin from the skillet and set aside to cool for 30 minutes. Remove and discard the twine.
- On a clean work surface, overlap 2-3 pieces of plastic wrap to form a 22 x 18-inch rectangle. Lay the prosciutto slices on the plastic wrap, slightly overlapping each slice to form a 13 x 10 -inch rectangle in the center of the plastic wrap. Spread the cooled mushroom mixture evenly over the prosciutto. Rub the beef tenderloin all over with mustard and arrange lengthwise along the bottom third of the prosciutto rectangle. Using the plastic wrap as a guide, roll the beef tenderloin in the mushroom covered prosciutto to form a log. Wrap tightly in plastic wrap and chill at least 1 hour or up to 4 hours.
- Preheat the oven to 425°F. On a lightly floured surface, slightly overlap the 2 sheets of puff pastry and roll into a 15x12 -inch rectangle. Lightly brush the top third of a long side of the pastry with egg. Remove the plastic wrap from the beef tenderloin log and place the log lengthwise in the center of the puff pastry. Fold to completely seal the log in pastry, brushing any folds with egg to help them stick together and seal.
- Place the pastry wrapped tenderloin, seam side down, on a parchment-lined rimmed baking sheet. Brush the log lightly with the remaining egg. Using a small knife, cut 3 (1-inch) slits in the puff pastry to allow steam to escape.
- Bake the Beef Wellington until the puff pastry is golden brown and a meat thermometer inserted in the center registers 120°F for medium-rare, 40 to 50 minutes, tenting with foil to prevent excess browning if needed. Remove from the oven and let rest at room temperature for about 15 minutes before serving.
BEEF WELLINGTON
Mary Berry's easy-to-follow recipe for Beef Wellington is a showstopping feast or a truly special Sunday lunch idea.
Provided by Mary Berry
Categories Dinner, Main Course
Number Of Ingredients 1
Steps:
- 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, Gas 7) for 25 minutes for rare beef, 35 minutes for medium, or 40 minutes for well-done. Leave to cool completely. 3. Meanwhile, melt the butter in the frying pan, add the onion and the 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. 4. Add the liver pâté to the mushroom and onion mixture, season with salt and pepper, and stir well to combine. 5. To wrap the beef and pâté mixture in the pastry, roll out 300g (10 oz) of the pastry to a 30 x 40 cm (12 x 16 in) rectangle. Spread half of the pate mixture down the middle, leaving a 10 cm (4 in) border on each side. Then, remove the string from the beef and place the beef on the pâté mixture. Cover the beef with the 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 pastry 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 the beaten egg. 6. Bake at 220C (200C 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 gravy.
INDIVIDUAL BEEF WELLINGTON W/ MUSHROOM PATE
I was taught this by local chefs just recently in a cooking class. This recipe is very simple to follow and tastes amazing! You can either make it as the full steak covered in pastry and cut into individual slices, or serve as individual steaks.
Provided by deinemuse
Categories Steak
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Mushroom Filling.
- Place butter and shallots in a large saute pan and cook over high heat until shallots soften. Add mushrooms and continue to cook until mushrooms begin to soften and reduce. Add marsala wine and allow liquid to reduce until almost dry. Add cream and reduce again till almost dry. Transfer mushroom mixture to food processor and pule until mixture is smooth. Taste, adjust seasoning with salt and pepper, and transfer to shallow container to refrigerate till completely chilled.
- Beef Wellington.
- Season beef to desired tastes with salt and pepper. Place beef in a large saute pan with a good amount of cooking spray on high heat. Brown each side until slightly crusty on all sides (do no overcook). Remove beef from pan and put on baking tray and in pre-heated oven of 425 degrees and roast until internal temperture reaches 100 degrees. Remove Beef from oven and place in refrigerator to cool completely.
- In saute pan the beed was seared place shallots and cook over medium heat till brown. Add red wine and scrape brown from bottom of the pan as the wine boils and reduces. After wine has reduced about 1/4 add chicken brother and reduce and simmer to taste. Add more broth or wine as needed.
- Cut pastry sheets into large amounts so that it would wrap around each individual meat pieces. Spread mushroom mixture on top of beef which is placed on pastry and then wrap pastry completely around beef and mushroom. You can add any pastry decorations as needed. Brush with beaten egg.
- Place beef pastries on a cooking sheet and place in pre-heated oven of 400 degrees for 20-30 minutes, or until pastry is brown. Meat thermometer should reach 110 for rare, 120 for medium-rare, 130 for medium, 140 for medium-well, and 150 for well done. Allow to sit at room temperature for 5-10 minutes before serving.
- While meat is resting add cornstarch to a small amount of water. Add to sauce and simmer for 5 minutes or until desired thickness is achieved. Spoon onto beef wellingtons on serving.
Nutrition Facts : Calories 907.6, Fat 59.9, SaturatedFat 21, Cholesterol 147.7, Sodium 589.3, Carbohydrate 44, Fiber 1.4, Sugar 1.7, Protein 31.3
BEEF WELLINGTON (((WONDERFUL)))
The enduring popularity of this dish, a filet of beef tenderloin coated with a goose liver or chicken liver pate, and a duxelles of mushrooms that are all then wrapped in a puff pastry, is legendary. It has remained a favorite in Britain and the U.S. for over a century, ever since it was created to honor the Duke of Wellington, a hero of the Napoleonic Wars. If you make this for a dinner party, your guests will praise you for months to come. If you have any questions you may e-mail me at: [email protected]
Provided by Alan Leonetti
Categories Meat
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- FOR THE CHICKEN LIVER PATE: In a skillet, place 2 tablespoons butter and 1 small thinly sliced onion and saute until golden brown.
- Add the 6 tablespoons of schmaltz (chicken fat) and mix real well as you crumble the onion slices.
- This is called schmaltz with grieven.
- You can use this right away; however, it is better to make this a couple of months ahead of time and place it in the freezer to cure.
- When ready to make the pate, in a skillet saute the onions in the vegetable oil over a medium flame until golden brown and add the schmaltz with grieven.
- Boil the 4 eggs until hard boiled.
- Add the chicken or goose livers to the pan with the onions, grieven and garlic and cook 2 or 3 minutes until done.
- Add the cream sherry and cook an additional minute.
- Remove from pan and allow to cool.
- In a food processor, gently PULSE the livers and hard boiled eggs into a rough chop.
- DO NOT OVERMIX!
- Add salt, pepper, garlic powder and sugar and adjust as necessary.
- FOR THE BEEF WELLINGTON: Preheat oven to 400 degrees.
- Season roast with salt, pepper, garlic powder and basil to taste. On a rack, in an uncovered roasting pan, roast filet, with suet on top, in middle of oven for 30 to 45 minutes or longer, until a thermometer registers 120 degrees.
- Allow filet to cool completely and discard larding fat and strings if strings are there.
- Skim the fat from the pan juices and save the juices. In a heavy skillet, saute the finely chopped mushrooms in the butter over medium-low heat, stirring until all the liquid is evaporated and the mixture is dry.
- Season with salt and pepper and allow to cool completely.
- Spread the pate evenly over the top and sides of the filet, and then spread the mushrooms evenly over the pate.
- On a floured surface, roll the 1 lb. of puff pastry into a rectangle large enough to enclose the filet completely, which should be about 20 x 12 inches.
- Invert the coated filet very carefully onto the middle of the dough and fold up the long sides of the dough to enclose the filet.
- With your finger you can make criss-cross grooves in the dough as a decoration.
- Brush the edges of the dough with egg white to seal.
- Repeat with the ends of the dough.
- Transfer the filet, seam down, to a jelly roll pan or a shallow roasting pan and brush with egg wash.
- Chill for 1 hour, but not more than 2 hours.
- Make sure that oven is preheated to 400 degrees and bake the filet in the middle of the oven for 30 minutes.
- Reduce the heat to 350 degrees and bake for 5 to 10 minutes longer, or until a meat thermometer registers 130 degrees for medium-rare.
- Remove from oven and allow to rest for 15 minutes.
- In a saucepan, boil the reserved pan juices and Madeira Wine until the mixture is reduced by one quarter.
- Add the arrowroot, beef broth, salt and pepper.
- Cook over medium heat, stirring (being careful not to boil) for 5 minutes or until thickened.
- Loosen the filet from the jelly roll pan and transfer with 2 spatulas to a heated serving platter.
- To serve, cut the filet into 3/4 inch thick slices and dress with the sauce.
BEEF WELLINGTON
This puff pastry-wrapped and pâté-packed dish is de rigueur for any character in a book, movie, or television show who is trying to impress someone with an über-elegant meal. The classic is rich beyond measure and fussy as hell. I've minimized its artery-clogging character-by about 77 grams of fat and 777 calories-and the fuss factor, too. It remains über-elegant.
Yield serves 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400˚F. Line a baking sheet with parchment paper, and set it aside. Place a wire baking rack on a sheet pan and set aside.
- Heat a large cast-iron skillet over high heat. Season the meat with salt and pepper to taste. When the pan is hot, add the cooking spray. Add the meat. Sear, turning it occasionally, until the meat is a deep golden brown all over, about 4 minutes total.
- While the meat is searing, pulse the mushrooms, in two batches, in a food processor until they are very finely chopped.
- Remove the skillet from the heat, and transfer the meat to the wire baking rack set over the sheet pan. Spray the skillet with cooking spray and place it over medium-low heat. Add the shallots and about half of the thyme. Cook, stirring occasionally, until the shallots start to become tender and fragrant, about 2 minutes.
- Raise the heat to high. Add the mushrooms to the skillet. Sauté, stirring occasionally, until the mushrooms have released their liquid and the liquid has mostly evaporated, about 10 minutes. Add the sherry and cook for another minute. Add the pâté and stir until it is fully incorporated into the mushrooms. Season the mixture with salt and pepper to taste. Let it cool slightly.
- On a work surface, lay down 1 sheet of phyllo. Spray the phyllo lightly and evenly with cooking spray. Sprinkle it with one quarter of the remaining thyme. Repeat the process with the remaining 3 sheets of phyllo, stacking the sheets as you go.
- Working with the shorter side of the phyllo toward you, spread the mushroom mixture over the lower half half of the phyllo, leaving a 1-inch border on the sides. Place the beef on top of the mushroom mixture. Fold up the sides of the phyllo on the right and left of the beef to encase it. Roll up the beef in the phyllo.
- Place the beef-phyllo package, seam side down, on the prepared baking sheet. Spray the package lightly with cooking spray. Season it with salt and pepper.
- Roast until the meat is medium-rare, about 20 minutes. Let the Beef Wellington rest for 5 minutes before slicing.
- Phyllo dough is low in fat and contains no saturated fat or trans fats, and no cholesterol. It's light and flaky, and as long as you use butter-flavored cooking spray and/or olive oil cooking spray between layers rather than real melted butter or olive oil it's a perfect low-fat/low-calorie swap for most recipes that call for dough of any kind.
- Fat: 91.3g (before), 11.7g (after)
- Calories: 1,156 (before), 335 (after)
- Protein: 38g
- Carbohydrates: 17g
- Cholesterol: 123mg
- Fiber: 2g
- Sodium: 352mg
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- Preheat the oven to hot 210°C (415°F/Gas 6–7). Trim the meat of any excess fat and sinew. Fold the thinner part of the tail end under and tie the meat securely with kitchen string at intervals.
- Rub the meat with freshly ground black pepper. Heat the oil in a large frying pan. Add the meat and cook over high heat, browning well all over. Remove from the heat and leave to cool.
- Spread the pâté over the top and sides of the beef. Cover with the mushrooms, pressing them onto the pâté. Roll the block pastry out on a lightly floured surface to make a rectangle large enough to completely enclose the beef.
- Place the beef on the pastry, brush the edges with egg, and fold over to enclose the meat completely, brushing the edges of the pastry with the egg to seal and folding in the ends.
- Put on a greased baking tray with the seam underneath. Cut leaf shapes from the sheet of pastry and use to decorate the Wellington, sticking with the egg.
EASY AND ELEGANT BEEF WELLINGTON - WHISK & DINE
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Servings 4Total Time 1 hr 10 minsEstimated Reading Time 6 minsCalories 300 per serving
- Beef. Salt and pepper the tenderloin generously. In a heavy skillet over high heat, add olive oil. Once the pan begins to smoke, toss in a few sprigs of thyme and the tenderloin. Sear the tenderloin on all sides until well browned, including ends. Transfer to a plate and brush the mustard generously on all sides. Let it cool in the fridge.
- Mushrooms. Pulse mushrooms, salt/pepper to taste, garlic and thyme leaves stripped from its stem, in a processor. In the same skillet, lightly wiped out oil, melt butter and add mushroom mixture. Cook until liquid has evaporated, about 15 to 20 minutes. Cool in the fridge.
- Assemble. Place plastic wrap down on a work area, overlapping so it is twice the length and width of the tenderloin. Lay the prosciutto side by side to form a rectangle area able to wrap around the whole tenderloin. Spread the mushroom mixture evenly on top of the prosciutto. Set the tenderloin on top of the mushroom mixture. Bring up one end of the plastic, so as to neatly wrap the mushroom/prosciutto mixture around the meat. Tightly continue to roll until the meat is neatly wrapped, taking care to tuck ends in as well. Tie the ends tightly with twine or wire twists. Place the bundle in the fridge for 30 minutes. This step helps hold the bundle together.
- Heat oven to 425. Lightly flour work surface. Spread thawed puff pastry on floured area and roll it out into a rectangle shape that will cover the tenderloin bundle, with a little extra to seal edges. Remove the tenderloin bundle from plastic wrap and place on bottom end of puff pastry. Brush inside edges of puff pastry with egg yolk, then tightly roll meat bundle into the puff pastry.
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- Take puff pastry out of the freezer and let thaw completely. Sooner is better than later, because you want it to cook through completely.
- Add 1-2 tbsp. olive oil, 1-2 tbsp. butter, and mushrooms into a large pan. Cook mushrooms for about 1 minute on medium high heat. Then add in about 3/4 of the diced shallots and thyme. Cook on low heat until shallots are translucent and fragrant. Salt and Pepper the mixture. Put aside in bowl and refrigerate.
- Add another tbsp. of butter into the pan. Make sure the pan is nice and hot. Sear the filets on each side on high heat for about 30 seconds or until nicely browned. (You really want a very fast sear because the filets will be cooking again in the oven.) Set aside on separate plate and refrigerate until further use. Refrigeration is key to making sure that you end up with a medium rare temperature at the end of the process.
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- Other poultry liver pates. Pate de foie gras is traditionally made from goose liver. However, you totally can substitute goose liver with other poultry livers like chicken liver, turkey liver, or duck liver because they work the same way.
- Pork pate. Another option that can work as a goose liver pate substitute is pork pate. Instead of being made from the liver of the goose, pork pate consists of pork liver with some ground pork meat.
- Prosciutto. You can also use prosciutto, a kind of Italian dry-cured ham, to alternate pate in the Beef Wellington recipe. Prosciutto has a brighter and more vibrant color compared to goose liver pate, with a salty and sweet taste.
- Canned tuna pate. Tuna pate is also popular on the market and can be used to substitute for pate de foie gras. Tuna is known as an expensive and nutritious kind of fish, and the two most popular ways to enjoy this ingredient is eating it raw or making pate as it doesn’t taste great when cooked in regular recipes like baking or frying.
- Vegan pate. Vegan pate, despite the misconception of being boring and bland, is actually delicious and healthy too. It is typically made of mushrooms, different kinds of vegetables, seeds, nuts, spices, and herbs to enhance the flavor.
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