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
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Aaaand we’re back! Hope everyone had an awesome holidays. Had to kick things off the correct way. Beef wellington ????????
For all those wondering if it’s over cooked - internal temp was 54 C (medium rare). Just looks slightly darker as I had to freeze the meat before. When freezing, the lack of oxygen can sometimes reduce the bright red look significantly (which sadly in this case it did!) ???? Although, only ever freeze meat if you really HAVE to. I was going away for two weeks and didn’t want to waste an expensive cut ????
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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:
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❤️ Digital In Oven Thermometer:
❤️ Instant Read Thermometer:
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❤️ Silicone Spatulas Set of 3:
❤️ Silicone Baking Mat:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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Beef Wellington Made Easy
When you think of Beef Wellington, oftentimes the first name that comes to mind is Gordon Ramsay. But first, what the heck is it? You essentially sear the beef before wrapping it in layers of duxelles, prosciutto, and pastry. In essence, you sear a beef tenderloin (basically a long filet mignon) before wrapping it in layers of duxelles (minced mushroom blend), prosciutto, and pastry. This dish that originated in England is known by many to be one of the most daunting recipes for any home cook...but I'm going to show you that it's not that bad after all.
This was cooked to an internal temperature of 129 Fahrenheit, which is on the higher end of the rare spectrum. You can cook yours longer or shorter, but NO. This is not raw. If you're interested in getting yourself some tenderloin, the link to The Wagyu Ship is as follows:
Ingredients:
1.5-pound beef tenderloin
2 tablespoons vegetable oil
salt and pepper to taste
2 sheets puff pastry
6 slices prosciutto
2 egg yolks + water (egg wash)
flaky salt to taste
finely chopped chives (garnish)
Duxelles:
1 pound assorted mushrooms
2 shallots
3-4 cloves garlic
2 tablespoons olive oil
3 tablespoons red wine
3 bay leaves
salt and pepper to taste
Crepe:
1 cup all-purpose flour
1 tbsp granulated sugar
2 eggs
pinch of salt
Mustard:
3 tbsp brown mustard seeds
3 tbsp yellow mustard seeds
1/3 cup white wine vinegar
1/3 cup white wine
1 tbsp minced shallot
salt and pepper to taste
pinch of allspice
Chicken Stock:
2 tbsp butter
6 sprigs thyme
1/2 cup chopped shallots
1/3 cup red wine
1.5 cups reduced chicken stock
You can watch our previous videos if you want.
01. WATER FROM A CACAO POD
02. OPENING A ROSE APPLE
03. ULTIMATE BEEF WELLINGTON
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Beef Wellington
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Deep fried beef wellington
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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.
Recipe:
Induction Cooktop:
Potato Masher:
Marble Rolling Pin:
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