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
CHRISTMAS RECIPE: Christmas Beef Wellington
A Christmas take on a classic dish.
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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.
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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:
❤️ Demeyere Reduction / Saucier Pan:
❤️ Silicone Brush:
❤️ Digital In Oven Thermometer:
❤️ Instant Read Thermometer:
❤️ Laser Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Silicone Baking Mat:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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How to make the perfect beef wellington - BBC Good Food
Make a perfect beef wellington with our step-by-step instructions.
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How to Make Individual Beef Wellingtons | Beef Recipe | Allrecipes.com
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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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Beef Wellington #shorts
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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