How To make Beef Wellington (Individual)
1 lb Mushrooms, chopped
1/2 c Onions, chopped
1/2 c Sherry
1/4 c Butter
1/4 c Parsley, chopped
6 ea Beef filets
1 pk Puff pastry shells
Cook first 5 ingredients in frying pan till all liquid is absorbed and mixture resembles a paste. Cover tops of steaks. Partially thaw patty shells and roll out thin enough to cover top, sides, and part of the bottom of each steak. Cover with plastic wrap and store in refrigerator till serving time. Preheat oven to 425. Cook steaks on rack, uncovered, for 25 minutes. They will be rare but will continue cooking while dish is readied. Serve with Bearnaise sauce. From: A Collection of the Very Finest Recipes ever assembled into one cookbook. From The Cookie Lady's Files MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
How To make Beef Wellington (Individual)'s Videos
Mini beef Wellingtons #shorts
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:
------------------------------------------------
VIDEOS LINKS:
Classic Beef Stock:
Boxed To Delicious Beef Stock:
------------------------------------------------
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:
------------------------------------------------
✴️CHICKEN RECIPES:
✴️PORK RECIPES:
✴️LAMB RECIPES:
✴️SEAFOOD RECIPES:
✴️BREAKFAST RECIPES:
✴️VEGETERIAN RECIPES:
✴️DESSERT RECIPES:
✴️APPETIZER RECIPES:
✴️ONYO RECIPES:
✴️PASTA RECIPES:
✴️SOUP RECIPES:
✴️SAUCE RECIPES:
------------------------------------------------
CHECK OUT OUR AMAZON STORE:
------------------------------------------------
OUR CHANNEL:
------------------------------------------------
CHEF'S WEBSITE:
------------------------------------------------
CHEF'S ONLINE STORE:
How To Make Individual Beef Wellingtons | Christmas Dinner Recipe | Rachael Ray
Watch Rach show you how to make this individually portioned, indulgent meal that's perfect for your Christmas dinner.
CHRISTMAS RECIPE: Christmas Beef Wellington
A Christmas take on a classic dish.
Order Ramsay in 10 Now to get the Full Recipe:
Follow Gordon:
TikTok:
Instagram:
Twitter:
Facebook:
#GordonRamsay #Food #Cooking
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.
Individual Beef Wellington with Mushroom Sauce
Beef wellington is a gourmet meal for any special occasion. Tender and juicy filet mignon steaks wrapped in puff pastry and baked until golden brown.
__ ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️__
???? PRINT THE RECIPE:
???? INSTRUCTIONS:
00:00 Intro
00:32 Preparation
01:15 Make the Mushroom Filling
02:26 Prepare the Steaks
04:54 Wrap Fillet in Prosciutto
06:40 Wrap Fillet with Pastry Sheet
09:35 Bake the Beef Wellington
10:09 Make the Mushroom Sauce
???? EQUIPMENT IN THIS VIDEO (affiliate):
• Food Processor:
⭐ ALWAYS IN MY KITCHEN (affiliate):
• Cutting Board:
• Vitamix Blender:
• Instant-Read Thermometer:
• Knife Set:
• Glass Bowls:
• Kitchen Scale:
✅ INGREDIENTS:
• 1 frozen puff pastry sheet
Mushroom Filling
• 8 ounces brown mushrooms
• 1 teaspoon olive oil
• ¼ teaspoon kosher salt
• ⅛ teaspoon black pepper
Beef
• 16 ounces steaks
• 1 tablespoon dijon mustard
• 3 ounces prosciutto
• Water
• 1 large egg yolk
• 1 tablespoon milk
• kosher salt
• black pepper
Mushroom Sauce
• 2 tablespoons olive oil
• ¼ cup red wine
• ¼ cup diced shallots
• 1 tablespoon all-purpose flour
• 1 ½ cups beef stock
• 4 ounces brown mushrooms
• kosher salt
• black pepper
???? MY COOKBOOK (affiliate):
• Easy Culinary Science for Better Cooking:
➡️ FOLLOW ME:
• Website:
• Instagram:
• Pinterest:
• Facebook:
❤️ Thanks for watching!