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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
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
Making Beef Wellington with Homemade Mushroom Sauce & Parma Ham
How can you make an OUTSTANDING Beef Wellington like Gordon Ramsay, or possibly better depending on who you ask :). Today Piero shows us from scratch how to make a mushroom sauce & roll and cook a Beef Wellington to perfection. If you make this it it guaranteed to melt in the mouth and taste AMAZING.
Ingredients:
- Beef Filet (Center cut so its even all around)
- Mushrooms
- Puff Pastry
- Parma Ham
- Salt & Pepper
- English Mustard
- Egg for glazing the pastry before baking
Hope you enjoy this Beef Wellington video, visit our website for more cookingwithanitalian.com & find more on our channel enjoy!
If you have any queries, please let us know in the comments or contact us through social media. Thank you.
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How To Make Individual Beef Wellingtons | Christmas Dinner Recipe | Rachael Ray
Watch Rach show you how to make this individually portioned, indulgent meal that's perfect for your Christmas dinner.
How to Make Perfect Beef Wellington
How can you make beef Wellington like Gordon Ramsay, or perhaps better?? It's actually surprisingly simple and easy and it doesn't require prior experience. It just takes some effort and a little bit of patience, and you'll have a beautifully latticed crispy on the outside melt in your mouth on the inside Beef Wellington.
Homemade Puff pastry:
Dufour Puff Pastry:
Lattice Cutter:
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Ingredients you'll need:
1.5 pound (650g) beef tenderloin (ideally thick center cut)
2 tablespoons (24ml) high heat oil like canola
salt and pepper to taste
good dijon mustard for brushing
1.5 sheets of puff pastry (or just one if you want to skip the lattice)
6-8 slices prosciutto
Duxelles:
1 pound (468g) mushrooms (can be a mix or just be all cremini)
2 shallots
3 cloves garlic
2 tablespoons (24ml) olive oil
3 tablespoons (44ml) whiskey *optional*
leaves from 2 sprigs of fresh thyme *also optional)
salt and pepper to taste
Crepe:
3.5 tablespoons (51g) all purpose flour
140ml whole milk
1 egg
salt to taste
Egg wash:
2 egg yolks
1 tablespoons (14ml) water
72-Hour Beef Wellington
I usually make this once a year since it takes a while, but I think it's quite fun! Costco also had a sale on beef tenderloin, which made me very excited.
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My video style is heavily inspired by Asian vlog channels I admire, such as Zoe, Cat's Kitchen, haegreendal, HidaMari Cooking, EMOJOIE Cuisine, Nino's Home, Cooking Tree, Wife's Cuisine, and more. Please check them out!
I don’t have an exact recipe for this, but here are some wonderful beef Wellington recipes from people who are a lot more knowledgeable and talented in the kitchen than I am:
Binging with Babish:
Joshua Weissman:
Food Wishes:
Guga Foods:
ChefSteps:
Thank you all for watching!
Make the Tastiest Pastry-Wrapped Beef Tenderloin Roast: ChefSteps Beef Wellington
Basically a little house for a tenderloin. Full recipe at our site:
Imagine a perfectly cooked tenderloin, wrapped in a layer of rich mushroom duxelles insulation, swathed in prosciutto, which is enrobed in a flaky pastry crust sturdy enough to stick to the rest of that deliciousness. This is the best kind of savory pie, made into a roll, so you can slice off thick pieces for serving.