Beef Wellington
Beef Wellington

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, beef wellington. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Beef Wellington is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Beef Wellington is something which I have loved my entire life. They’re fine and they look wonderful.

Our Award-Winning Food Is Chosen By Chefs From Michelin-Star Restaurants. Order Quality Meat From The Comfort Of Your Own Home. Read Customer Reviews & Find Best Sellers. Wrap each piece of beef tightly in a triple layer of cling film to set its shape, then chill overnight.

To get started with this particular recipe, we have to prepare a few components. You can cook beef wellington using 14 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Beef Wellington:
  1. Get 500 gms center-cut beef tenderloin, trimmed
  2. Make ready as required Sea salt
  3. Make ready As needed Coarsely ground Pepper corns
  4. Get The filling
  5. Take 1 tbsp Olive oil
  6. Take 2 tbsp. Dijon mustard
  7. Prepare 1 cup mixed mushrooms chopped fine
  8. Prepare 2 onions finely chopped
  9. Take 2 tbsp butter
  10. Get 1 tsp Fresh or dried thyme
  11. Take 12 strips bacon
  12. Make ready as per need Flour for dusting
  13. Prepare 500 gms puff pastry thawed
  14. Take 1 egg, beaten for the glaze

Roll the prosciutto around the beef, using the clingfilm. Beef Wellington is a show-stopping centrepiece for any occasion over the holiday season. The classic recipe has either mushrooms or pâté around the beef with a thin layer of pancakes to hold it all together. In this version, I have used a mushroom filling and replaced the pancakes with thinly-sliced Parma ham.

Instructions to make Beef Wellington:
  1. Rub the meat with salt & pepper,cover in foil and rest overnight in fridge..
  2. Coat bottom of a heavy skillet with olive oil. Once pan is nearly smoking Sear tenderloin until well-browned on all sides, about 5 mins per side. - Transfer to a plate. When cool enough coat all sides with mustard.set aside.
  3. To make Duxelles(mushroom sauce): In a food processor, pulse mushrooms, shallots, and thyme until finely chopped.
  4. To skillet, add butter and melt over medium heat. Add mushroom mixture and cook until liquid has evaporated, about 10 - 15 minutes. Season with salt and pepper, let it cool..
  5. Place plastic wrap down on a work surface, overlapping so that it’s twice the length and width of the tenderloin. - Arrange the bacon strips on the plastic wrap into a rectangle that’s big enough to cover the whole tenderloin. Spread the duxelles(mushroom sauce) evenly and thinly over the bacon strips.
  6. Now place the tenderloin on this and roll meat into the bacon-mushroom mixture, using plastic wrap to roll tightly. Tuck ends of bacon as you roll, then twist ends of plastic wrap tightly into a log and transfer to fridge to chill (this helps it maintain its shape).
  7. Heat oven to 250c… Lightly flour your work surface, then spread out the prepared puff pastry and roll it into a rectangle that will cover the tenderloin. Remove tenderloin from plastic wrap and place on bottom of puff pastry. Brush the other three edges of the pastry with egg wash, then tightly roll beef into pastry.
  8. Once the log is fully covered in puff pastry, trim any extra pastry, then crimp edges with a fork to seal well. - Wrap roll to get a really tight cylinder, then chill for 20 minutes.
  9. Remove wrap, then transfer roll to a foil-lined baking sheet. Brush with egg wash.. - Bake until pastry is golden, about 40 to 45 minutes. Let rest 10 minutes before carving and serving…
  10. Enjoy with a glass of your favourite Red Wine. BonAppetit 🥂

The classic recipe has either mushrooms or pâté around the beef with a thin layer of pancakes to hold it all together. In this version, I have used a mushroom filling and replaced the pancakes with thinly-sliced Parma ham. Inside a puff pastry case is a succulent piece of prime beef and a rich stuffing of liver pâté and mushrooms. The pastry locks in all the juices and ensures none of the wonderful flavours are lost. Serve with a mushroom and red wine gravy.

So that is going to wrap this up with this special food beef wellington recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!