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How To make Individual Beef Wellingtons with Mushroom Sauce
1.00 lb Mushrooms
0.25 c Butter or margarine
1.00 md Onion, minced
3.00 c Fresh bread crumbs
0.25 ts Thyme
0.50 ts Pepper
1.00 ts Salt
1.00 lb Pkg puff pastry
8.00 Beef rib eye steak, 1 inch
-thick by 3x5 inches 2.00 Eggs separated
4.00 ts Water
Remove stems from 8 mushrooms, set mushrooms aside. Mince remaining mushrooms and extra stems. In a large skillet over medium heat, melt butter, add mushrooms and onions and cook for 5 minutes or until all liquid is evaporated. Stir in bread crumbs, thyme, salt, pepper and cool. Prepare puff pastry as package directs. Cut 8 rectangular pieces and reserve scraps. Place 1/3 cup of mushroom mixture in the centre of each pastry rectangle, top with steaks and 1 whole mushroom each. In a small bowl, beat egg whites and 2 tsp of water with a fork. Brush pastry edges. Fold pastry over steak and mushroom; overlap edges and press to seal. Roll out scraps, cut into leaf or other designs. Brush backs with egg white and arrange on pastry rectangles. Place on cookie sheet. Refrigerate for 2-3 hours. Let meat sit at room temperature, about 30 minutes before baking. Preheat oven to 400F. In a cup, beat egg yolk with 2 tsp water, brush over pastry. Bake 23 minutes for rare, 25 minutes for medium. This can be served with asparagus tips, baby carrots, and broiled tomato halves.
~Begin Recipe Export- QuikBook version 0.96 Beta A
How To make Individual Beef Wellingtons with Mushroom Sauce's Videos
Gordon Ramsay's Ultimate Beef Wellington (Easy Freezer Meals)
Today we are making Gordon Ramsay's Ultimate Beef Wellington and turning it into s single serving easy freezer meal that you can prepare ahead of time at home with guaranteed results every time.
Be the star of the party with this dish!!
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Peg Ivy Individual Beef Wellingtons
The Perfect Beef Wellington with a Port and Mushroom Sauce | Classic Beef Dishes
A classic beef dish made with the best quality PGI Welsh Beef fillet - what could be better!
Follow our step by step guide for perfect results.
Head to our website for the full recipe:
How to Make Individual Beef Wellingtons | Beef Recipe | Allrecipes.com
Get the recipe @
Watch how to make Beef Wellingtons prepared in individual portions. This is an elegant and impressive dish that's perfect for holiday entertaining.
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Gordon Ramsay's Beef Wellington with Walmart Ingredients
YOU CAN make Gordon Ramsay’s legendary Beef Wellington with budget ingredients available at any Walmart! You don’t have to break the bank to make this iconic dish! In this video, I’m going to show you EXACTLY how to make an incredible Beef Wellington from scratch using budget ingredients available at Walmart!
Recipe document:
Wanna learn how to make world-class ramen with Walmart ingredients? Check out this video:
Ingredient links:
Colman’s English mustard:
Dijon mustard:
CA Brand Olive oil:
Diamond Brand Kosher Salt:
Peppercorns:
AP Flour:
Beef Stock:
Red wine vinegar:
Pam cooking spray:
Kitchen gear used in video:
John Boos Work Table:
John Boos cutting board:
Misono UX10 Chef's Knife:
Induction Cooktop:
All clad nonstick pans:
Offset spatulas:
Rolling pin:
1 oz. ladle:
Peugeot Pepper Grinder:
Cooling rack:
Parchment paper:
Pastry Brush:
Plastic wrap:
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Timestamps:
0:00 Intro
0:33 The Beef
2:04 The Mushrooms
3:40 Herb Crepe
5:18 Preparing the Wellingtons
9:43 Cooking the Wellingtons
10:23 Serving the Wellingtons
11:14 Taste test
11:32 Extra tip: red wine sauce
How to Make the Ultimate Beef Wellington
We meticulously analyzed each component of a successful Beef Wellington. By first cooking the tenderloin sous vide, you will clear the highest hurdle: perfect doneness. By following the remaining steps of layers building on both flavor and function, and culminating with the adornment of lattice-cut puff pastry, you are bound for Wellington perfection. Special tools include vacuum sealer, immersion circulator, food processor and lattice cutter.
Get the recipe for the Ultimate Beef Wellington:
INGREDIENTS:
1 (1 1/2 to 2 pounds) center-cut Certified Angus Beef ® tenderloin roast
3 teaspoons coarse kosher salt, divided
1 1/2 teaspoons fresh cracked pepper, divided
8 ounces cremini (baby bella) mushrooms, halved
4 ounces shiitake mushrooms, woody stems removed and halved
3 ounces oyster mushrooms, cut into 2-inch chunks
3 large shallots, halved
2 cloves garlic
2 tablespoons canola oil, divided
1 teaspoon fresh thyme leaves
2 tablespoons brandy or white wine
6 slices prosciutto, very thinly sliced
1 tablespoon Dijon mustard
2 sheets puff pastry
1 cup flour
1 whole egg, beaten
Learn more about the Tenderloin Roast (on in this case the Chateaubriand!):
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