How To make Beef Wellington 2
1.00 ea 10-ounce package frozen
Patty shells 4.00 lb Beef tenderloin roast
Salt All-purpose flour 2.00 c Fresh mushrooms, chopped
2.00 tb Butter
4.00 oz Can goose liver pate
1.00 tb Cognac
2.00 ts Chives, snipped
Salt Freshly ground pepper 1.00 ea Egg yolk
1.00 tb Water
Allow patty shells to thaw 2 hours in refrigerator before rolling out. If meat is quite long (Lin, control Thyself!!), fold narrow end under to form a roast about 12 to 13 inches in length. Place on rack in shallow roasting pan. Sprinkle lightly with salt and flour. Bake, uncovered, in 425 F oven until meat thermometer inserted in thickest portion registers 120 F, about 35 to 40 minutes. Cool meat sufficiently to handle, about 20 minutes. Meanwhile, in skillet, cook mushrooms in butter until tender, about 5 minutes. Remove from heat. Add pate, Cognac and chives. Make a deep slit in center of roast, cutting from side, to but not through opposite side. Sprinkle pocket with salt and pepper. Spoon mushroom-pate mixture into pocket. On lightly floured surface, arrange patty shells in a rectangle, overlapping edges slightly; press edges to seal. (If necessary, moisten edges with a little water.) Roll out to a 16x11-inch rectangle. Place roast in a greased 15x10x1-inch baking pan. Lay pastry over roast, tucking under securely. Brush pastry with mixture of egg yolk and water. Bake in 425 F oven for 20 minutes more, or until pastry is golden. Makes 8 servings.
From: Benson and Hedges 100's 100 Recipes from 100 of the Greatest Restaurants, 1978, recipe from The QVORVM, Denver, Colorado. Typed by Loren Martin, Big Cabin, Oklahoma.
How To make Beef Wellington 2's Videos
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
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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.
72-Hour Beef Wellington
I usually make this once a year since it takes a while, but I think it's quite fun! Costco also had a sale on beef tenderloin, which made me very excited.
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I don’t have an exact recipe for this, but here are some wonderful beef Wellington recipes from people who are a lot more knowledgeable and talented in the kitchen than I am:
Binging with Babish:
Joshua Weissman:
Food Wishes:
Guga Foods:
ChefSteps:
Thank you all for watching!
Beautiful Beef Wellington | Jamie Oliver
This classic recipe celebrates the tender fillet of beef which Jamie encases in puff pastry with a layer of mushrooms, garlic and herbs before cooking to golden and crisp perfection. Served with a rich homemade gravy and fresh greens this dish hits the spot every time.
For more delicious and hearty recipes head over to
This recipe first aired on Channel 4 in December 2014 as part of Jamie's Cracking Christmas.
For more nutrition info, click here:
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Fine dining BEEF WELLINGTON recipe | Michelin star POMME PURÉE
In this video, I am going to show you how you can do a delicious fine dining recipe with beef wellington and buttery potato puree like from Michelin star restaurant at home.
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Beef Wellington in my dorm room #shorts
Beef Wellington in my dorm room #shorts
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Trying Gordon Ramsay's Beef Wellington
Gordon Ramsay Steak
1 Riverboat Dr
North Kansas City, MO 64116
with @SenpaiKai9000
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