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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
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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#Beefwellington #pommepuree #finediningrecipe
Beef Wellington - Gordon Ramsay Style Mini Individual sized ????
This is a very special day, and worth this individual Beef Wellington. I decided to attempt this, pushing myself to go above and beyond, taking what I learned from the first beef Wellington I made on Easter, to enhancing this on this occasion but adding a few extra tricks to make it extra special for Bae ???? This was worth all the love and patience in the world.
Here is Baby Wellington Minis - individual sized (although still quite thick and juicy), for you to marvel. I am so grateful that this turned out perfect.
Cooked at 425 F or 220 C for exactly 25 minutes, rested for 10 minutes. Crepe was colored green as per Gordon Ramsay (I hope he will be proud of this one), and lattice with thyme in between. Let’s face it, I’ve got nothing but love and thyme when it comes to this food journey and for Bae.
#beef #beefwellington #wellington #filet #filetmignon #homecook #puffpastry #perfection #beefy #beefporn #foodporn #foodreel #instareel #explorereels #explorepage #satisfying
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:
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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.
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???? 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
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✅ 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
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Individual Beef Wellington Recipe - Melts in your mouth - Recipes by Warren Nash
If you're looking for something to impress with a perfect Valentine's day recipe, try my individual Beef Wellington Recipe. The cost per head may be a little higher but it’s definitely worth it!
Get my directions on how to make beef wellington on my website:
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Ingredients (Serves 2 | Prep time: 25m Cooking time: 30m | 791 calories & 38.5g fat p/serving):
- 2 Beef Fillet Steaks
- Pre-Roll Puff Pastry
- 200g Chestnut Mushrooms
- 1 Onion
- Knob of Butter
- 5 sprigs fresh Thyme
- 6 slices Parma Ham
- 1 Egg
- Olive Oil (to fry)
- Vegetables to serve
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:
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#GordonRamsay #Cooking #BeefWellington #ShowstopperDish #CulinaryJourney #PuffPastry #ExpertTechniques #Mouthwatering #GourmetMeal