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.
INDIVIDUAL BEEF WELLINGTONS
Beef Wellington, the English dish of a large beef fillet wrapped in pastry, is a project, but the joy of this scaled-down version is that it's significantly easier to prepare. Pâté de foie gras and prosciutto are common ingredients in a traditional Wellington, but they're skipped here for a more balanced flavor profile. Just as common is a deeply caramelized mushroom and shallot mixture known as a duxelles, which lends a strong foundation of earthy umami; a little red wine and heavy cream add richness to it. These are excellent for making ahead: Just stop after Step 5, and store them covered in the refrigerator for up to 24 hours until you're ready to bake. Serve with roasted potatoes, green salad or wonderfully bitter radicchio.
Provided by Eric Kim
Categories dinner, for two, steaks and chops, main course
Time 1h50m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high and add 1 tablespoon oil. Generously season the filets mignons with salt and pepper, and sear until the surfaces on the top, bottom and rounded sides are no longer raw, about 2 minutes total. Transfer the steaks to a plate, reserving the oil in the skillet. Brush or spread the Dijon mustard all over each filet mignon and refrigerate until cool, about 15 minutes.
- Turn the heat to medium-high, and add the remaining 1 tablespoon oil to the skillet. Add the mushrooms and shallot, season with salt and pepper, and cook, stirring occasionally, until deeply browned and no longer watery, 10 to 12 minutes. Be patient: The mushrooms will first release some water; then, once that liquid evaporates, the vegetables will start to brown. If the vegetables are sticking before they can brown, lower the heat or add a little water to the pan.
- When the mushrooms are deeply browned, reduce the heat to medium and stir in the herbes de Provence, honey, wine and cream. Let the liquids bubble up and reduce until the mixture is thick and jammy, about 2 minutes. Transfer to a small dish and refrigerate until cool.
- To assemble the Wellingtons, cut the puff pastry sheet in half (it doesn't matter which direction). Use a rolling pin or empty wine bottle to evenly roll each sheet into an 1/8-inch-thick rectangle. Mount a filet mignon-size circle of the chilled mushroom mixture in the center of each rolled-out sheet, evenly dividing the mixture between the two pastry pieces. Top each mound of mushrooms with a filet mignon.
- Carefully bring the edges of the puff pastry up and over the steaks, stretching the dough if needed to completely cover the meat. Twist the tops of the dough to seal the filling, as if you're making dumplings. You want an even, uniform layer of pastry, so trim any overlapping dough as you go. When the tops are nicely sealed, flip the Wellingtons over, seam side down, and transfer to a parchment-lined sheet pan. You can use your hands to gently tighten each Wellington into perfectly smooth spheres. Refrigerate to chill completely before baking, at least 30 minutes or up to 24 hours.
- Heat the oven to 425 degrees. In a small dish, whisk the egg until homogenous and, using a pastry brush or your fingers, evenly coat the entire outsides of the chilled Wellingtons with the egg. Bake until the pastry is golden brown, 17 to 20 minutes. The internal temperature of the steak should read 120 degrees for medium-rare (it will continue to cook as it rests).
- Transfer the Wellingtons to serving plates. Let them rest for about 15 minutes before serving.
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!
Provided by Normala
Categories World Cuisine Recipes European UK and Ireland English
Time 1h
Yield 8
Number Of Ingredients 12
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
TRADITIONAL BEEF WELLINGTON
A pastry-wrapped, melt-in-your-mouth, traditional beef wellington that everyone will love!
Provided by tmbarnes77
Categories World Cuisine Recipes European UK and Ireland English
Time 1h25m
Yield 6
Number Of Ingredients 9
Steps:
- Place mushrooms in the bowl of a food processor. Blend to a very fine consistency.
- Heat a frying pan over medium heat. Add mushrooms and 1 pinch salt and pepper. Cook until moisture evaporates and mixture thickens, about 5 minutes. Transfer to a plate.
- Lightly season strip steak with salt and pepper. Heat a frying pan over high heat and add olive oil. Sear strip lightly on all sides to seal in juices, 5 to 7 minutes total, making sure not to overcook. Remove and baste with English mustard.
- Lay out a large piece of plastic wrap and place prosciutto on top in 2 rows of 4, overlapping them. Spread mushrooms evenly on top. Place steak in the center and roll prosciutto tightly around it. Wrap tightly in plastic wrap, twisting the ends. Chill in the refrigerator for 20 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Roll out pastry sheet; unwrap steak and place in the center. Mix egg and water in a bowl to make egg wash. Apply egg wash to the edges of the pastry using a pastry brush. Fold pastry tightly around steak. Chill for 5 minutes.
- Brush egg wash over the pastry and sprinkle sea salt on top. Place on the prepared baking sheet.
- Bake in the preheated oven until pastry turns golden, 25 to 30 minutes. Remove and let stand for 5 minutes before slicing into 1-inch pieces.
Nutrition Facts : Calories 529.2 calories, Carbohydrate 24.4 g, Cholesterol 84.9 mg, Fat 38 g, Fiber 2.5 g, Protein 23.7 g, SaturatedFat 10.3 g, Sodium 482.3 mg, Sugar 2.6 g
More about "traditional beef wellington recipes"
THE ULTIMATE BEEF WELLINGTON RECIPE - SERIOUS EATS
From seriouseats.com
4.6/5 (18)Total Time 3 hrs 40 minsCategory MainsCalories 1029 per serving
EASY BEEF WELLINGTON RECIPE - TASTING TABLE
From tastingtable.com
BEST BEEF WELLINGTON RECIPE (WITH EASY SAUCE) - FIFTEEN …
From fifteenspatulas.com
HOW TO MAKE BEEF WELLINGTON (STEP-BY-STEP RECIPE)
From thekitchn.com
BEST BEEF WELLINGTON RECIPE - HOUSE OF NASH EATS
From houseofnasheats.com
BEEF WELLINGTON | THIS CLASSIC NEVER GROWS OLD | JULIE …
From juliegoodwin.com.au
GORDON RAMSAY’S BEEF WELLINGTON RECIPE: HOW TO MAKE …
From masterclass.com
BEST EVER BEEF WELLINGTON RECIPE | THE RECIPE CRITIC
From therecipecritic.com
BEEF WELLINGTON RECIPE | GORDON RAMSAY RECIPES
From gordonramsay.com
INDIVIDUAL BEEF WELLINGTONS RECIPE (MINI BEEF …
From thekitchn.com
CLASSIC BEEF WELLINGTON RECIPE - THE SPRUCE EATS
From thespruceeats.com
Ratings 112Calories 907 per servingCategory Entree, Dinner
EASY BEEF WELLINGTON RECIPE - HOW TO MAKE BEEF …
From delish.com
4.5/5 (12)Total Time 2 hrs 30 mins
BEST BEEF WELLINGTON RECIPE - HOW TO MAKE BEEF WELLINGTON
From thepioneerwoman.com
BEEF WELLINGTON RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
BEEF WELLINGTON | RECIPETIN EATS
From recipetineats.com
SALMON WELLINGTON RECIPE (EASY AND ELEGANT) - TBMW - THE BIG …
From thebigmansworld.com
BEEF WELLINGTON RECIPE - SIMPLY RECIPES
From simplyrecipes.com
EPIC BEEF WELLINGTON RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
BEEF WELLINGTON RECIPES FOR ELEGANT SPECIAL DINNERS
From allrecipes.com
You'll also love