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
CHRISTMAS RECIPE: Christmas Beef Wellington
A Christmas take on a classic dish.
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How To Make Fool-Proof Beef Wellington
Ready to impress your family and friends? While it does take some patience, our foolproof Beef Wellington is guaranteed be a showstopper with it's tender melt-in-your-mouth interior and perfectly flaky latticed crust. Even if this is your first time making it, you'll knock it out of the park!
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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.
Beef Wellington For Two
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INGREDIENTS
Mushroom Mixture
8 ounces mushrooms
1 clove garlic
½ teaspoon salt
½ teaspoon black pepper
Thyme
2 6-ounce beef tenderloins
2 tablespoons oil, for searing
English mustard
¼ pound sliced ham
1 sheet puff pastry, thawed, rolled-out, and cut into 2 7x7-in squares
Egg wash (1 egg beaten with 1 tablespoon water)
PREPARATION
In a food processor, place mushrooms, garlic, salt, pepper, and thyme and blend into a fine paste (about 30-60 seconds).
Transfer to a medium-sized frying pan, being sure to spread it evenly across the bottom of the pan.
Cook the mushrooms over medium-low heat while stirring frequently. After about 7-10 minutes the mushroom mixture should shrink to half the original volume and begin to form a paste. At this point, remove the mushroom mixture from the heat and set it aside. (NOTE: The goal here is to cook off the bulk of the water inside the mushrooms. This’ll keep the puff pastry from being too mushy at the end.)
Preheat oven to 400˚F/200˚C.
Liberally season the outside of the tenderloin pieces with salt and pepper. In another medium-sized frying pan, heat 2 tablespoons of neutral oil over high heat. Once the oil has begun to smoke, quickly sear the tenderloin pieces on both sides (45-60 seconds per-side). Once seared, transfer the meat to a plate or cutting board to rest.
Using a basting brush, generously paint the mustard over the resting pieces of beef, making sure to coat both sides.
To assemble the Wellingtons, lay out a piece of puff pastry on a lightly floured surface. Place a piece of ham in the center of the pasty. Next, layer about 1 tablespoon of the mushroom mixture on the center of the ham using the back of a spoon to flatten the paste to about the size of the tenderloin pieces. Place one of the mustard-coated beef fillet on top of the mushroom mixture, then top the piece of beef with another spoonful of the mushroom mixture, making sure to pat it down flat across the top of the meat. Layer with another piece of ham and close the the Wellington by folding the puff pastry over the center of the meat. Using your hands, carefully seal the edges of the pastry then transfer SEAM-SIDE DOWN to a baking tray lined with parchment paper.
Lightly brush the outside of each Wellington with egg wash. Using the back of a paring knife, lightly score the tops of the pasty in a checkered pattern, being careful not to pierce the pastry.
Bake the Wellingtons in a 400˚F/200˚C oven until the pastry is fully cooked and golden brown (about 20 minutes).
Allow each Wellington to rest at least 10 minutes before cutting into it.
Enjoy!
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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
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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