How To make BEEF WELLINGTON
Ingredients
2
pound
mushrooms
2
md
onion
2
tablespoon
butter 1 x salt, to taste
1
pepper, to taste
4
oz
canned foie gras pate
1
tablespoon
oil
2
pound
beef tenderloin
1
salt, to taste
1
pepper, to taste
1
pound
frozen puff pastry
Directions:
STUFFING: Puree the mushrooms and onions together in a food processor. Melt
the butter in a skillet over medium heat, add the mushroom and onion
mixture and cook, stirring occasionally, until the mixture is dry. Add salt
and pepper to taste and mash in the pate. Transfer the stuffing to a bowl
and chill in the refrigerator.
MEAT: Heat the oil in a skillet over high heat. Add the beef and sear on
all sides. Remove the beef from the skillet and sprinkle with salt and
pepper. Place in the refrigerator until cold.
ASSEMBLE THE WELLINGTON: Roll out chilled puff pastry into a rectangle
large enough to enclose the beef. Spread the dough with a generous layer of
stuffing, place the beef on top and spoon another bit of stuffing on the
beef. Wrap the pastry to enclose the beef and stuffing and place the
Wellington in the refrigerator to chill for at least 15 minutes.
COOK THE WELLINGTON: Preheat oven to 425F. Place Wellington in oven and
immediately lower heat to 350F. Roast for about 20 minutes.
How To make BEEF WELLINGTON's Videos
Individual Beef Wellington | Chef Jean-Pierre
Hello There Friends! This recipe transforms the classic Beef Wellington into a perfectly portioned individual serving, ideal for a special occasion or a fancy dinner. Instead of the traditional duxelles, we're using a mushroom mousse, which adds an exquisite and unique flavor to the dish. Accompanied by a fantastic sauce, this Wellington for One will be a culinary masterpiece worth the effort.
RECIPE LINK:
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VIDEOS LINKS:
Classic Beef Stock:
Boxed To Delicious Beef Stock:
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PRODUCTS USED BY CHEF:
❤️ Woll Non-Stick Fry Pan:
❤️ Demeyere Stainless Steel Fry Pan:
❤️ Porcini Mushroom Salt:
❤️ Demeyere Reduction / Saucier Pan:
❤️ Silicone Brush:
❤️ Digital In Oven Thermometer:
❤️ Instant Read Thermometer:
❤️ Laser Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Silicone Baking Mat:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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I Broke A World Record With Gordon Ramsay
#shorts #beefwellington #gordonramsay @gordonramsay
Get my cookbook!
This Is How You Cook The Perfect Beef Wellington
This dish feels like a right of passage for any self proclaimed YouTube food content creator.
Chef Roy's actual name is Ron McKinlay (sorry for stuffing that up homie!) His insta @rwmckinlay
My Insta @andyhearnden
My TikTok @Andy_Cooks
Recipe
Ingredients
- 1.2kg Beef fillet, centre cut
- Dijon mustard
- 100g prosciutto
- 350g puff pasty
- 2 eggs for egg wash
- Mushroom duxelle
- 2 crepes
Mushroom duxelle
- 600g mushrooms
- 60g butter
- 4 shallots (1 brown onion if you can't find shallots)
- 6-8 thyme sprigs
- 50ml whiskey
- 30ml olive oil
- Salt and pepper to taste
Crepes
- 50g flower
- 130ml milk
- 1 egg
Method
1. Start by making your mushroom duxelle. Finely dice the shallots and cook them with the butter and olive oil (you don’t want any colour on the shallots).
2. Next, finely dice your mushrooms either by hand or in a food processor, being careful not to make it mushroom purée.
3. Once your shallots are translucent and cooked, add the mushrooms and thyme, season with salt and pepper and cook for 20 minutes or until the mushrooms are nice and dry.
4. Add your whiskey and continue to cook until the whiskey has evaporated. Remove the mushrooms from the pan and sit in the fridge to cool.
5. Next, mix your crêpe batter until it's nice and smooth and rest for 15 minutes. Then cook your crêpes on a medium heat, try not to get much colour on them.
6. Next, set a cast iron or heavy pan that retains its heat on the stove to heat up. While that's heating up, cover your beef fillet with grape oil and season with salt all over.
7. Seal the beef fillet on all sides in the screaming hot pan including the ends, this should take 1-2 minutes each side.
8. Remove the beef from the pan and brush it with the Dijon mustard while it’s still hot.
9. To assemble, lay your crepes flat on a piece of plastic wrap followed by the prosciutto and finally the mushroom duxelle.
10. Next, place the beef in the centre and roll the crêpes completely around the beef, covering the entire Wellington in plastic wrap. Place in the fridge for an hour to set.
11. Roll out your puff pastry and place your Wellington in the centre. Roll it tightly, trying not to have too much overlap at the seam.
12. Wrap this again in plastic wrap and sit in the fridge for an hour or freezer for 30 minutes for the pastry to set.
13. Remove from the plastic and brush with egg wash all over. Place the Wellington on an oven tray with the seam on the bottom.
14. At this point you can add your optional pastry lattice if you wish.
15. Season with flaky sea salt and bake in a 190° oven for 30-40 minutes or until your pastry is golden and the internal temp of the beef is 46°.
16. Enjoy with a side of mash, red wine sauce and some sautéed green beans, whatever takes your fancy.
How to Make the Ultimate Beef Wellington
We meticulously analyzed each component of a successful Beef Wellington. By first cooking the tenderloin sous vide, you will clear the highest hurdle: perfect doneness. By following the remaining steps of layers building on both flavor and function, and culminating with the adornment of lattice-cut puff pastry, you are bound for Wellington perfection. Special tools include vacuum sealer, immersion circulator, food processor and lattice cutter.
Get the recipe for the Ultimate Beef Wellington:
INGREDIENTS:
1 (1 1/2 to 2 pounds) center-cut Certified Angus Beef ® tenderloin roast
3 teaspoons coarse kosher salt, divided
1 1/2 teaspoons fresh cracked pepper, divided
8 ounces cremini (baby bella) mushrooms, halved
4 ounces shiitake mushrooms, woody stems removed and halved
3 ounces oyster mushrooms, cut into 2-inch chunks
3 large shallots, halved
2 cloves garlic
2 tablespoons canola oil, divided
1 teaspoon fresh thyme leaves
2 tablespoons brandy or white wine
6 slices prosciutto, very thinly sliced
1 tablespoon Dijon mustard
2 sheets puff pastry
1 cup flour
1 whole egg, beaten
Learn more about the Tenderloin Roast (on in this case the Chateaubriand!):
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Gordon Ramsay beef wellington
How to Make Individual Beef Wellingtons | Beef Recipe | Allrecipes.com
Get the recipe @
Watch how to make Beef Wellingtons prepared in individual portions. This is an elegant and impressive dish that's perfect for holiday entertaining.
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