Paul Hollywood Beef Wellington Food

BEEF WELLINGTON

Beef Wellington image

This is a very easy recipe that I learned when I was living in England. Note that Beef Wellington should always be served with the center slightly pink. Enjoy!

Provided by Normala

Categories World Cuisine Recipes European UK and Ireland English

Time 1h

Yield 8

Number Of Ingredients 12

Ingredients

2 ½ pounds beef tenderloin
2 tablespoons butter, softened
2 tablespoons butter
1 onion, chopped
½ cup sliced fresh mushrooms
2 ounces liver pate
2 tablespoons butter, softened
salt and pepper to taste
1 (17.5 ounce) package frozen puff pastry, thawed
1 egg yolk, beaten
1 (10.5 ounce) can beef broth
2 tablespoons red wine

Steps:

Preheat oven to 425 degrees F (220 degrees C). Place beef in a small baking dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices.
Melt 2 tablespoons butter in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat, and let cool.
Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture.
Roll out the puff pastry dough, and place beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk.
Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce heat to 425 degrees F (220 degrees C) for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside, and keep warm.
Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Strain, and serve with beef.

Nutrition Facts : Calories 744.3 calories, Carbohydrate 29.6 g, Cholesterol 131.4 mg, Fat 57.2 g, Fiber 1.2 g, Protein 26.2 g, SaturatedFat 21.2 g, Sodium 433.7 mg, Sugar 1.1 g

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Make the pastry: In a large bowl, mix flour and salt with whisk or fork until combined. Using a pastry blender or two sharp knives, cut cold butter into flour mixture until butter pieces are the size of small peas. Pour in cold water and stir with a fork until mixture just comes together (it’ll be pretty rough and shaggy; this is OK).
Turn dough onto a well-floured work surface. Gently pat dough into a square. Sprinkle top lightly with flour. Flour a rolling pin and roll out dough to a thin, long rectangle. Fold down top of dough, then fold up bottom of dough, like a business letter; rotate dough 90 degrees. Sprinkle top lightly again with flour, then roll out again to a long, thin rectangle. Fold again like a business letter.
Rotate 90 degrees. Repeat rolling, folding and rotating process 6-8 times. Dough will be smooth and have ribbons of butter throughout when it’s done. Fold dough into a letter one final time; wrap tightly in plastic wrap. Refrigerate at least 1 hour up to overnight.
Make the Beef Wellington: Bring beef Tenderloin to room temperature. If necessary, tie tenderloin into a uniform log shape. Season liberally on all sides with salt and pepper.

Paul Hollywood Beef Wellington Food

BEEF WELLINGTON

This is a very easy recipe that I learned when I was living in England. Note that Beef Wellington should always be served with the center slightly pink. Enjoy!

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