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How To make Beef Wellington (Gourmet Mag)
3 1/2 lb Beef fillet, tied and larded
- at room temp 3/4 lb Mushrooms, finely chopped
2 1/2 tb Unsalted butter
1/2 lb Pate de foie gras, at room t
-mp 1 lb Puff pastry
1 lg Egg white, beaten
1 lg Egg yolk beaten with
1 ts Water
1/2 c Sercial madeira
2 ts Arrowroot, dissolved in
1 tb Cold water
1/2 c Beef broth
2 tb Black truffles, finely chopp
-d Watercress for garnish In a roasting pan, roast the beef in the middle of a preheated 400f oven for 25-30 minutes or until a meat thermometer registers 120f. Let the fillet cool completely and discard the larding fat and strings. Skim the fat from the pan juices and reserve the juices. In a heavy skillet, cook the mushrooms in butter over mod-low heat, stirring, until all liquid they give off is evaporated and the mixture is dry. Season with salt and pepper and let cool completely. Spread the fillet evenly with foie gras, covering the top and sides, and spread the mushrooms evenly over the foie gras. On a floured surface, roll one lb. of puff pastry into a rectangle about 20x12 inches, or large enough to enclose the roast completely. Invert the fillet in the middle of the pastry and fold up the long sides to enclose it, brushing the edges of the dough with some egg white to seal them. Fold the ends of the dough over the fillet and seal with the egg white. Transfer the fillet, seam side down, to a jelly-roll pan and brush the dough with egg wash. Roll out additional dough and cut out shapes with which to decorate the dough. After applying, brush with egg wash. Chill for at least 1 hour and up to 2 hours. Bake the fillet in the middle of a preheated 400f oven for 30 minutes. Reduce heat to 350f and bake an additional 5-10 minutes more or until a meat thermometer registers 130f for medium rare meat and the pastry is cooked through. Let stand for 15 minutes. In a saucepan, boil the reserved pan juices and the Madeira until the mixture is reduced by one fourth. Add the arrowroot mixture, broth, truffles, and salt and pepper to taste. Cook the sauce over moderate heat, stirring, for 5 minutes or until thickened, being careful not to let it boil. Loosen the fillet from the pan, transfering it to a heated platter. Garnish with watercress. Serve the fillet cut into 3/4-inch thick slices, with the sauce. a 1966 Gourmet Mag. favorite.
How To make Beef Wellington (Gourmet Mag)'s Videos
We Made Mini Beef Wellington | 6 Of Them and With Loved Ones | Reveal Shared Through Virtual Dinner
First video of the year!!!
We made mini beef wellingtons. Six of them actually with loved ones.... virtually.
Since we're still in a hard lockdown in Ontario we decided that we could still enjoy a gourmet meal with loved ones virtually by sharing one recipe and seeing the outcome of the results.
This recipe is not our usual one where we show every single step so you can make it at home. It was too long to show and it's not one of ours either. This Recipe is brought to you by Finecooking.com and link is below should you want to make it at home. What we do show is each of us cooking in our own homes and our version of a vlog'ish style of a food shoot. Hope you enjoy it :)
Sit back....make some popcorn and enjoy a video of some nice music with delicious visuals.
Mini Wellington Recipe from Finecooking.com:
#beefwellington #recipes #cooking
Our Places:
Rob Davidson
@rdaphoto
Nadia Cheema
@nadia.creativity
00:00 Shopping
01:04 Intro
04:07 Start of Show
04:43 Ingredients
07:27 Roll and Trim Pastry
09:20 Cook and Slice Mushrooms
10:32 Thinly Slice and Caramelize Onions
11:23 Prepare Spinach and Cheese
13:39 Seasoning and Searing Tenderloin Fillets
15:06 Assemble Mini Wellingtons
17:55 Virtual Dinner!
20:21 Reveal and Thoughts
23:59 Outtro
Il filetto alla Wellington in un 3 stelle Michelin inglese con Marco Zampese - Connaught***
Il filetto alla Wellington è una ricetta inglese dall'origine incerta, estremamente scenografica e opulenta, che ha raggiunto grande popolarità proprio grazie al web e allo chef inglese Gordon Ramsay. Nel nuovo episodio della serie Italiani a... ci troviamo al Connaught Hotel di Londra, uno degli alberghi più famosi della capitale inglese, con Marco Zampese, il giovanissimo head chef del ristorante 3 stelle Michelin di Hélène Darroze. Insieme alla sua brigata conosceremo tutti gli accorgimenti tecnici alla base di questo grande piatto delle feste, ma scopriremo anche la notevole versatilità del filetto in crosta, con due versioni originali, una a base di piccione, l'altra vegetariana.
In collaborazione con Berkel
INGREDIENTI - 6/8 pax
Beef Wellington
2:54 Preparazione del filetto
Filetto di manzo/ Beef fillet 700g
Senape di Dijon/Dijon Mustard 100 g
Pepe nero/Black pepper qb/to tast
5:41 Fondo Bruno/Brown stock sauce:
Manzo/Beef 2kg
Scalogno/Shallot 200g
Testa d’aglio/Head of garlic 1
Olio EVO/EVO oil 100 ml
Burro/Butter 150g
Bouquet garni 1
Madeira qb/to taste
Brodo di pollo/Chicken stock qb/to taste
7:21 Duxelles di funghi/Mushrooms duxelles
Funghi freschi/Fresh mushroom 1kg
Scalogno/Shallot 60g
Burro/Butter 40g
Olio EVO/EVO Oil 40g
Prezzemolo/Parsley 50g
Sale e pepe nero/Salt and pepper qb/to taste
9:11 Crespelle/crêpe
Uova/Eggs 3
Farina “00”/Flour 50 g
Latte intero/Whole milk 500ml
Olio EVO/EVO oil 40ml
Sale/salt 4g
Prezzemolo/Parsley 25g
10:15 Prosciutto crudo/Prosciutto 10 fette/10 slices
11:39 Assemblaggio/Assembly
Pasta sfoglia/Puff pastry 1kg
Uovo/Egg 1
Guarda gli altri due episodi girati a Londra (Roast Beef e Steak Ale Pie) insieme ai video della serie Italiani a...:
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Filet Steak Wellingtons: Healthy, Simplified Individual Portions of this Fancy Entree
The Kitchen Hotline's Chef Kelly Yorke visit's KWGN's Daybreak Show in Denver to demonstrate her take on this classic fancy entree, making it healthier and simpler to recreate in your own home. Some easy Healthy Swaps and professional tips are all you need to wow your guests and create a healthy, delicious meal!
This recipe is perfect for a formal meal, special occasion, or intimate dinner.
Individual portions of tenderloin steak topped with Lentil & Herb Pate, Lavender Goat Cheese Spread, and Roasted Red Pepper, wrapped in delicious Mustard & Green Pepper dough.
Il filetto alla Wellington di Chef Giorgio Locatelli | MasterChef Italia 11
Chef Giorgio Locatelli presenta il protagonista del secondo livello dello Skill Test: coeur de filet Wellington
#MasterChefIt
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Oooh That Is SPOT ON | Hell's Kitchen
The Burger Challenge continues as Gordon is SERIOUSLY impressed with one burger in particular.... nom nom nom. Subscribe now to catch daily clips, highlights and compilations:
Season 19 - Episode 10
#HellsKitchen #HellsKitchenUSA #GordonRamsay
__________________________________________
In Hell's Kitchen, two teams compete for the prestigious job of head chef at a top restaurant, all under the guidance of world-class fiery chef Gordon Ramsay.
BEEF WELLINGTON MADE EASY | SPECIAL COOKING EPISODE | KUYA DEX
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