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
Individual Beef Wellington BUT BETTAH!
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INGREDIENTS YOU'LL NEED:
recipe by shereen pavlides
for the Duxelle:
3 tablespoons unsalted butter
1 tablespoons avocado oil
2 tablespoon fresh thyme leaves
3 large shallots - thinly sliced
12 ounces wild mushrooms - finely chopped
kosher salt / freshly ground black pepper
4 garlic cloves - minced
2 tablespoons Worcestershire sauce
for the filets:
4 (8-ounce) filet mignon steaks (2-inches thick) - pat dry
2 tablespoons avocado oil
puff pastry from scratch or 1 (17.3 ounce) package puff pasty - thawed
all-purpose flour
2/3 (5.2 ounce) package boursin gournay cheese
1 egg - beaten
for the gravy:
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 garlic cloves - minced
1/4 cup good quality madeira wine (from a liquor store)
2 cups homemade or good quality beef stock
1 tablespoon fresh thyme
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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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Mini Beef Wellington Recipe - From the Test Kitchen
Does the idea of serving beef wellington for the holidays sound like more than you can manage? Not any more! You can assemble individual packages of pastry-wrapped tenderloin medallions weeks in advance and freeze them, then all you have to do is pop them in the oven just before the big meal.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Fillet of Beef Wellington | Gordon Ramsay
Gordon cooks one of his signature dishes: Beef Wellington. Beef fillet flavoured with English mustard, mushroom duxelles and Parma ham, and cooked perfectly pink. Check out the link below to find out more about #BeefWellingtonDay
This video is from The F Word. Check out The F Word channel here: youtube.com/thefword
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Gordon Ramsay Reacts to Lazy Pot Noodle Beef Wellington @gordonramsay #shorts
Gordon Ramsay Reacts to Lazy Pot Noodle Beef Wellington @gordonramsay #shorts
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A Traditional Beef Wellington... FOR ONE?!
BEEF WELLINGTON FOR ONE:
In this episode of One and Done, Max Nelson whips up a decadent Beef Wellington in just one serving (or two... or one with leftovers). This recipe is perfect for the holiday season if you find yourself serving a smaller crowd or even flying solo. Treat yourself to a nice cut of beef, buttery puff pastry, and enjoy this traditional holiday favorite for one!
CHAPTERS:
00:00 - Introduction
00:15 - The Beef
01:00 - The Duxelles
02:12 - The Assembly
03:15 - The Crust
04:50 - The Big Reveal!
GET THE RECIPE:
Beef Wellington For One:
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Max Nelson (IG/TikTok: @chillguyinbrooklyn) brings you the dishes you crave, single-serving style. Say goodbye to wasted ingredients and mediocre leftovers, because these recipes are all one - and done!
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