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
HALAL BEEF WELLINGTON RECIPE! Gordon Ramsay's recipe with a twist!
#BeefWellington #HalalBeefWellington #GordonRamsay
In this video we show you how to make the Famous Beef Wellington, inspired by Gordon Ramsay himself, but with a twist. A Halal Version and we call it Halal Beef Wellington! Give it a try as we eliminate the pork or Proscuitto in it and it tastes delicious!
Beef Wellington: Halal Version ???? (???? Dubai Tastes) powered by Elgrocer.com????
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Ingredients:
- 650g beef tenderloin (room temperature)
- 460g mushrooms
- 2 shallots
- 3 cloves of garlic
- Salt
- Pepper
- 3tbsp cooking oil
- Thyme
- Dijon Mustard
- 1 egg
- 1tbsp water
- 1 block puff pastry
——-
Directions:
1) Let tenderloin reach room temperature.
2) In a pan over medium-high heat with oil, place dried tenderloin, seasoned with salt, pepper and thyme. Sear the beef all around but not cook through.
3) While the beef is still hot spread Dijon mustard all around and set aside to cool down.
4) Finely chop the mushrooms, shallots and garlic.
5) In a non stick cold pan, over medium heat, cook the chopped vegetables and add a pinch of salt. Cook untill a dry paste forms and let it cool. This is your Duxel paste.
6) Place a cellophane sheet on your table, then spread the cooled Duxel. Then place your tenderloin in the center of the Duxel and roll the cellophane and tighten the sides. Place this in the fridge for 30min-1hour.
7)Preheat your oven at 220degrees Celcius.
8) On your table dust some flour. Then place your block of pastry and roll it out to a big square, to around ⅓ cm. Then unwrap the beef and place onto the bottom of your pastry leaving a 3cm border.
9) Then mix your egg and water to make an egg wash. Using a brush spread the eggwash along the border of your pastry.
10) Roll up the pastry from bottom to have some overlap at the edge. Then fold the sides and cut the excess.
11) Egg wash the surface of your pastry. Then score with a fork for a more interacte look and add some sea salt on top.
12) Place in a tray lined with baking paper and put in oven to cook for around 30-40 min. Till golden brown.
13) Take it out of the oven and let the Wellington rest for 10-20 min before cutting and enjoy!
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The 10 Dollar Beef Wellington | But Cheaper
Beef wellington is a Holiday tradition for many, but maybe you don't want to shell out the typical 80 bucks to do it. Maybe you don't even need it to be beef? Or maybe you can have your cake and eat it too.
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How To Make Beef Wellington
Today I show you how to make the perfect Beef Wellington. This is by far the best homemade Beef Wellington recipe. Think Gordon Ramsay makes the best Beef Wellington? You're wrong. This recipe is incredibly easy to follow, anyone will be able to make it with ease. Simply follow the step by step instructions. Enjoy
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How to Make Fillet of Beef Wellington with Red Wine Sauce - Gordon Ramsay
Gordon Ramsay Beef Wellington with a luxurious Red Wine Sauce. This video guide takes you through each step of crafting this iconic dish, known for its rich flavors and elegant presentation. This recipe combines tender beef, flaky puff pastry, and a robust red wine sauce, perfect for special occasions or a gourmet meal at home.
Ingredients:
2 beef fillets (each 14 oz)
Olive oil for frying
1.1 lbs. wild mushroom mix, cleaned
Leaves from 1 sprig of thyme
1.1 lbs. puff pastry
8 slices of Parma ham
2 egg yolks, beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper
For the Red Wine Sauce:
2 tbsp olive oil
7 oz beef trimmings
4 large shallots, peeled and sliced
12 black peppercorns
1 bay leaf
1 sprig of thyme
A splash of red wine vinegar
3 1/3 cups red wine
3 1/3 cups beef stock
Directions:
00:00 Beef, fillet for Wellington, should be lean with fine sinews of fat and well-seasoned for flavor.
00:36 Mushrooms must be dried in water to prevent a soggy Beef Wellington; sauté them without oil or butter.
01:07 Assemble the Wellington with cling film for a tight hold of the Parma ham, mushrooms, and beef, then chill.
01:24 Lay the chilled beef on puff pastry, apply egg wash for adhesion and tuck edges before further chilling.
02:01 Slice beef Wellington into thick, one-inch portions to properly appreciate its flavors and textures.
Actual Recipe:
Gordon Ramsay's Exclusive MasterClass! ????
#GordonRamsay #Cooking #BeefWellington #ShowstopperDish #CulinaryJourney #PuffPastry #ExpertTechniques #Mouthwatering #GourmetMeal
Step by Step Guide to a Perfect Beef Wellington | Chef Jean-Pierre
Hello There Friends, Come and watch my Step by Step Guide on how to make the Perfect Beef Wellington. It maybe time consuming, but it won't be difficult for you to make anymore, although there is a lot of prep you can all do this! Let me know your thoughts in the comments below.
RECIPE LINK:
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Mushroom Sauce Recipe:
How to Trim a Beef Tenderloin:
How to Make Clarified Butter:
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