It's a win/win! Gordon Ramsay's beef Wellington recipe is made with prime beef fillet, mushrooms and ready-made pastry. 744 calories; protein 26.2g; carbohydrates 29.6g; fat 57.2g; cholesterol 131.4mg; sodium 433.7mg. We may earn commission from the links on this page. Beef Wellington Tips What cut of beef is best for beef Wellington? Check out our most-popular traditional beef Wellington recipes for a festive feast. Wrap each piece of beef tightly in a triple layer of cling film to set its shape, then chill overnight. That is also why we sear the meat before anything else. Ground Beef Wellington Recipe: How to Make It | Taste of Home I made this recipe for Christmas dinner. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. You know Beef Wellington is just the business at any time . What Is Detroit-Style Pizza and How Do You Make It at Home? Amount is based on available nutrient data. To Die For!!! Serves 8-10. Best meat for beef wellington is beef fillet, it is so tender. Add about 40 minutes to cooking time. Then fry up some chopped mushrooms and shallots in butter before wrapping the beef in prosciutto and the mushroom mixture. By shingling a layer of prosciutto onto a layer of plastic wrap, you can easily spread your duxelle in an even layer and wrap your tenderloin evenly. Season tenderloin, then place it at the bottom of the prosciutto. So finally, here is the main recipe: Easy Beef Wellington Recipe, enjoy it! This recipe is liked by 1 foodies and cooks. This soaks up any juice keeping the bottom crispy. Browning the meat on all sides, including the ends, does SO MUCH for the flavor of the Wellington as a whole. I also seared the meat in a frypan. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. My only other suggestion is use a rack to lift the filets off the bottom of the pan so that pastry doesn't become soggy from the pan juices. Remove the cling film, then quickly sear the beef fillets in a hot pan with a little olive oil for 30-60 seconds until browned all over and rare in the middle. That is why we season liberally. Pour the food processor mixture into the pan and cook for 8 to 10 minutes, stirring frequently, until most of the liquid has cooked out. Cook patties for 4-5 minutes each side, until well browned. Set aside, and keep warm. The ultimate beef Wellington can seem difficult to make, but each step is actually pretty simple. Many of my friends had told me I should ask to be shown how to make Beef Wellington, The topic was brought up before the trip and it as decided that I would also be shown how to make this classic beef recipe! This recipe of so easy even for first-timers I would recommend using it for individual filets for that VERY impressive fine dining restaurant look. Much easier to work with than regular dough. Wrap roll in plastic wrap to get a really tight cylinder, then chill for 20 minutes. i made this for an anniversary dinner for my parents. Recipe:Easy Beef Wellingtonwith Truffle Demi-Glace Prep Time: 35 minutes Cook Time: 45 minutes Beef Wellingtons are traditional, timeless, and homely. We're particularly fond of this brand, and honestly don't think we could make a better version if we tried. cremini mushrooms, flake sea salt, Dijon mustard, fat, unsalted butter and 10 more. If you DO want to attempt making your own, check out this step by step guide from our friends over at the Kitchn. Remove from heat, and let cool. Cooking time is incorrect. But, with this easy to make, individual version, we’re able to much more effectively execute all the components properly, and still get the same thrilling reveal. Delish participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. Se This homemade beef wellington recipe, made with prosciutto, duxelles and puff pastry, is the flavor-packed main course your menu has been looking for. After cooking the seasoned beef, brush it with mustard and store in the fridge. Yummy beef tenderloin is covered with prosciutto, a mix of sautéed mushrooms and shallots, then wrapped up like a present with easy-to-handle puff pastry. If you don't, the mushrooms will continue to lose moisture when you're baking the Wellington, which could lead to a soggy bottom. We've found that, not only is store bought puff pastry much more convenient, but it's also incredibly delicious. less than 30 mins. Season the beef with black pepper. To do individual filets, I skipped the initial browning step, chopped the mushrooms rather than slicing them, skipped the pate (didn't have any on hand), and wrapped each filet separately. Note that Beef Wellington should always be served with the center slightly pink. After that I cooked it for 25 minutes as instructed and it came out perfect. I have found most people do not prefer the pate part so I substitute finely ground mushrooms/onions/garlic which works very nice. You may be able to find more information about this and similar content at piano.io, 20 Keto Steak Recipes That You'll Want Right Now, 27 Vegan Valentine's Day Recipes You'll Love. The simplest version of this recipe we know. It provides a barrier for moisture, and on top of that it adds even more delicious meaty flavor. This recipe serves two people and takes less than an hour from start to finish. Then, take a sharp kitchen knife and cut the beef into individual portions about 2 inches (5.1 cm) thick. Add comma separated list of ingredients to include in recipe. 30 mins to 1 hour. For the Duxelles: Add the mushrooms, onion, garlic, and thyme leaves to a food processor and pulse until finely chopped. Great for dinner parties. Place beef in a 9x13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk. This is a keeper and I will be making it again. Ask anyone from Michigan and this is the pizza they have been devouring for decades. I'd also recommend placing the wellington on a rack for baking, to keep the pastry out of the juices. Easy beef Wellington. In a bowl, combine mince, onion, egg and sauce. 30 mins to 1 hour. Not being much of a cook, even the butcher laughed at me attempting this. I loved this and it came out great but we like steak really rare so what I did was sear two filets in a tablespoon of very hot oil for three minutes on each side then let it cool before wrapping in the pastry. Share your great taste! I fixed this for a dinner party this weekend with individual filets and found it well worth my time, everyone loved them. I've made this twice now -- once with a whole tenderloin and this week with individual filets. Below, we break down all the elements of a classic Beef Wellington from the inside out, so you can fearlessly continue to make the best Wellington you can. Heat oven to 425°. The key to keeping the bottom from getting too soggy is to add a small bit of cold toast that is rounded off with crusts cut off (so as not to tear the pastry. AKA the duxelle, this mixture of mushrooms, shallots, and thyme is SUPER savory. Spread pate over beef. You may be able to find more information about this and similar content on their web site. For our Easy Beef Wellington, beef tenderloin steaks are wrapped in convenient frozen puff pastry dough along with a flavor-packed mushroom mixture then baked up to create a company classic. Beef Tenderloin with Parmesan-Prosciutto Crisps, The Easiest Holiday Dinner Ever: Beef Tenderloin. I also used an excellent cut of filet mignon. Read on to learn about Detroit-style pizza and how to make it at home. It was good but not worth the time and effort. Puff pastery much easier to work with than Phylo. Under or overcooked meat, and soggy pastry are just a few of the problems. Tuck ends of prosciutto 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). Brush the other three edges of the pastry with egg wash, then tightly roll beef into pastry. Allrecipes is part of the Meredith Food Group. I know beef fillet is expensive, but we are in between Christmas and New Year and I’m sure you will have either family or friends over for dinner. 1. I used leftover pastry and put a Christmas shape on each guest's wellington. By first cooking the tenderloin sous vide, you will clear the highest hurdle: perfect doneness. 3. Cooking times resulted in the desired medium-rare. (Read: about 1 teaspoon kosher salt per pound.) Easy Beef Wellington. 1 medium yellow onion, finely chopped; 1 pound (480 g) fresh mushrooms; 2 tablespoons unsalted butter; 2 tablespoons cooking oil; salt and freshly ground black pepper; 4 pounds (1.9 kg) beef tenderloin, completely trimmed of fat Beef Wellington is a prime-time party food that makes a special-occasion menu shine. Recipe by 2Bleu. This recipe is lighter, but with a lovely taste from the tarragon. Place all reserved juices in a small saucepan over high heat. Score the top (with a pairing knife) with a cool design to impress your friends and neighbors. © Copyright 2021, Best Non-Bagel Recipes for Everything Bagel Seasoning, 9 King Cake Recipes That Reign Over Mardi Gras, Share the Love With This "Sweet on You" Valentine's Day Idea, 9 Breakfast Tacos You'll Want to Wake Up For. Fold up, and seal all the edges, making … Easy Beef Wellington Recipe Ingredients. Guests loved it. I made a suprise dinner for my English boyfriend and he loved it. As mentioned by another cook remember to use a wire rack to keep juices from soaking the bottom of the pastry. When doing the whole tenderloin, make sure you have a meat thermometer handy -- the baking times listed will get you to a rather red rare tenderloin, which may not be what you'd prefer. Add the oil to a large skillet and set over medium high heat. Feel free to use your favorite type—we love a variety with some heat like dijon or spicy brown mustard. Preheat your oven to 400F – 425F. Your daily values may be higher or lower depending on your calorie needs. I would also recommend browning the meat a little longer. Cooking time. 1. Sprinkle a nice pinch of salt and a little bit of pepper on the board. https://www.masterclass.com/articles/gordon-ramsays-beef-wellington-recipe Easy Beef Wellington Cookie Rookie. https://www.goodhousekeeping.com/.../a34739368/beef-wellington-recipe I made individual portions. To put this recipe over the top create a lovely sa uce Here is the recipe....In a sauce pan add 1/2 cup of Maderia wine 2 cans of Campbell's Beef Consume 2 stalks of celery 1 onion quartered and one smashed garlic clove. The recipe Easy Beef Wellington can be made in roughly about 45 minutes.For $8.77 per serving, you get a main course that serves 2.One serving contains 1331 calories, 55g of protein, and 101g of fat.This recipe is liked by 1 foodies and cooks. Easy Individual Beef Wellingtons. 2. However, Beef Wellington happens to be very easy to make after all! Remove tenderloin from plastic wrap and place on bottom of puff pastry. Easy beef wellington. Loading. Place your frozen Beef Wellington in your preheated oven on a baking tray or a cast iron skillet (what we do) and let it cook. This content is imported from {embed-name}. Congratulations! Heat oil in a medium frying pan on high. Easy Individual Beef Wellingtons. Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. To make 24 mini beef wellington appetizers you will need about 1 pound (450 grams) of beef tenderloin. Also recommend placing pastry covered meat on a rack in the baking pan to reduce the mushy bottom of entree due to juices. Personally, I prefer the individual filets, particularly when it's just two of us (makes for more manageable sizes of leftovers). Well, maybe not crazy, but definitely overachievers. Let cool in fridge. Beef Wellington is the perfect main for a special dinner. Heat the oil in a large frying pan, add the beef, and cook over a high heat until browned all over. black pepper, sea salt, large potatoes, mustard, beef tenderloin and 3 more. The simplest version of this recipe we know. Cooking time. I did not use pate rather I added more butter mushrooms and garlic. Wrapping your tenderloin in prosciutto is a little extra insurance. Beef Wellington This is an excellent recipe. You will need about 1 pound of puff pastry. Traditional beef wellington is beef wrapped in pastry. Once the log is fully covered in puff pastry, trim any extra pastry, then crimp edges with a fork to seal well. Nutrient information is not available for all ingredients. Some people like to make their own puff pastry for their Beef Wellington. Recipe by Chef mariajane. We meticulously analyzed each component of a successful Wellington. Word to the wise: don't try to speed up the cooking process on this one, you realllllly want to cook out as much of the moisture as possible. Then I went on my blogger/chef one on one session where I was shown how to do the sous vide technique with steak . Thanks for a wonderful recipe! Dec 9, 2018 - Ingredients 600 gr (4/3 pound) of beef fillet1 tbsp of mustard1 egg1 tbsp of milksalt & pepper1 roll of ready-to-use puff pastry (230 gr / 8 oz) OR make it yourself (1 day in advance!) Over high heat, coat bottom of a heavy skillet with olive oil. by Mary Berry. So, you've decided to make Beef Wellington. Cut the beef Wellington into slices. This ingredient shopping module is created and maintained by a third party, and imported onto this page. Once pan is nearly smoking, sear tenderloin until well-browned on all sides, including the ends, about 2 minutes per side (12 minutes total). A classic of British cuisine, beef Wellington takes its name after the Duke of Wellington and has graced British tables ever since. allrecipes.co.uk/recipe/24980/easy-individual-beef-wellingtons.aspx While the origins of this famous dish are unknown, we do know it's a holiday showstopper that is not for the faint of heart. Preheat oven to hot, 200°C. Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce heat to 425 degrees F (220 degrees C) for 10 to 15 more minutes, or until pastry is a rich, golden brown. This is a very easy recipe that I learned when I was living in England. Serves 8-10. Bake until pastry is golden and the center registers 120°F for medium-rare, about 40 to 45 minutes. Beef Wellington is the perfect main for a special dinner. The best kept secret is that you can make restaurant-worthy beef Wellington in your own kitchen!! Congratulations! 28 Ways to Enjoy Cozy Homemade Hot Chocolate, 20 Easy No-Bake Desserts With Few Ingredients, Unforgettable Valentine's Day Treats For Kids, Nutrition Great for dinner parties. You are about to make your dinner guests extremely happy. No one was aware it was there, even after I'd told them. The recipe Easy Beef Wellington can be made in roughly about 45 minutes. Remove leaves from 2 sprigs of rosemary. Easy beef Wellington. My only advice is make sure you buy the absolutely best pate you can afford and invest in a good cut of tenderloin; it will really make the difference in the overall quality of the dish. If you purchase them wrapped in bacon, remove the bacon from the steaks for this recipe. Beef Wellington with Potato Crust KitchenAid. The MustardTo add another layer of complexity to the finished product, brush the seared tenderloin with mustard. Also use pastry dough, I couldn't find it either first time. see link… I think however I will try it with individual filets the next time the presentation was less than average and it was difficult to serve. 2. When cool enough to handle, snip off twine and coat all sides with mustard. Reserve pan juices. Beef Wellington traditionally has pâté spread over the top of the fillet, which makes it very rich. You are about to make your dinner guests extremely happy. Classic beef wellington is a real showstopper, but also virtually impossible for the home chef (or professional chef) to pull off perfectly. Classic beef wellington is a real showstopper, but also virtually impossible for the home chef (or professional chef) to pull off perfectly. Very easy receipe. Basting Brush Silicone Heat Resistant Pastry Brushes Spread Oil Butter Sauce Marinades for BBQ Grill Barbecue Baking Kitchen Cooking, Baste Pastries Cakes Meat Desserts, Dishwasher safe, Set of 4, This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. We're starting with one of the most tender cuts of beef ever—the tenderloin! Follow our simple recipe to make the perfect Beef Wellington, topped with truffle demi-glace for an indulgent addition to this British classic. Serves 4-6. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Percent Daily Values are based on a 2,000 calorie diet. Add comma separated list of ingredients to exclude from recipe. Info. You saved Beef Wellington to your. Generously salt and pepper your tenderloin. We baked it at 400 degrees F for 30-35 minutes, which got the pastry just barely golden and the meat medium rare. It received rave reviews. Use plenty of flour when rolling out pastry to make it very thin if desired. Preparation time. So why not push the boat out and just do this Easy Beef Wellington. As much as I love my meat medium rare it was very red in the center. the authentic recipe calls for shallots rather than the onion and 2 tablespoons of Goose Liver pate to the mushroom mix. It will usually be in a long box. This easy Ground Beef Wellington recipe is one of my husband’s favorites and I pull it out for Valentines Day, anniversaries, and the occasional Sunday evening. I have made this several times and I have found use single filets. Wonderful easy recipe that makes anybody look like a real chef! Drain on paper towel. Be the first to review this recipe. The best kept secret is that you can make restaurant-worthy beef Wellington in your own kitchen!! Beef tenderloin is the cut of beef that’s most commonly used for beef Wellington recipes. Recipe by 2Bleu. Slicing the beef Wellington makes it easier to store and reheat, while also helping to preserve the flavor and texture. This uses the small round boneless tenderloin steaks which resemble filet Mignon but are less expensive. Saute onion and mushrooms in butter for 5 minutes. Melt 2 tablespoons butter in a skillet over medium heat. Season generously with salt and pepper. This beef Wellington makes a great alternative to a Sunday roast, or try it out for a romantic meal.” Line an oven tray with baking paper. Lightly flour your work surface, then spread out puff pastry and roll it into a rectangle that will cover the tenderloin (just a little bigger than the prosciutto rectangle you just made!). Process until smooth. Combine 3 tablespoons olive oil, basil, parsley, Parmesan cheese and a pinch of salt in a food processor. It is a pricey recipe for fans of European food. Go and get yourself about 1.2 – 1.3 kilos worth. 1 (17.5 ounce) package frozen puff pastry, thawed. https://www.thespruceeats.com/beef-wellington-for-two-recipe-912521 https://www.jamieoliver.com/recipes/beef-recipes/beef-wellington The pate' is a must! It cooks for a similar amount of time as the puff pastry it's wrapped in, which ensures you won't wind up with overcooked beef. Serves. Keep in mind that the filling is seasoned as well so don’t over-season the beef pieces. Place the beef Wellington on a cutting board or safe cutting surface. Neapolitan-style, New York-style, and Chicago deep-dish are all very popular pizzas nationwide, but have you heard of Detroit-style pizza? Put the beef fillet in a roasting tin and cook in a preheated oven at 220C (200C fan, Gas 7) for 25 minutes for rare beef, 35 minutes for medium, or 40 minutes for well-done. center-cut beef tenderloin, trimmed, 30 Of The Best Amazon Valentine's Day Gifts. Preheat oven to 425 degrees F (220 degrees C). Meanwhile, make duxelles: In a food processor, pulse mushrooms, shallots, and thyme until finely chopped. Enjoy! As if beef tenderloin wasn't bringing enough umami, this mixture takes it to the next level. Over high heat, coat bottom of a heavy pan with olive oil. Transfer to a plate. Place plastic wrap down on a work surface, overlapping so that it’s twice the length and width of the tenderloin. Using kitchen twine, tie tenderloin in 4 places. I made this recipe last night for the first time and it was a big hit in my household. Add mushroom mixture and cook until liquid has evaporated, about 25 minutes. Using ground beef keeps this recipe budget friendly and easier to make than the traditional medium rare, beef tenderloin steak in the center version you often see. Season generously with salt and pepper. Strain, and serve with beef. Spread the duxelles evenly and thinly over the prosciutto. Spread this mixure over the beef and top with the onion and mushroom mixture. Many beef wellington recipes will get you to put this in the pastry right away; I like to pop it back in the fridge for another 30 minutes. Beef Wellington is a prime-time party food that makes a special-occasion menu shine. Season with salt and pepper, then let cool in fridge. The ProsciuttoSpeaking of soggy bottoms (more specifically, how to avoid them) meet your new bestie: prosciutto! Cut them into 1-inch cubes (2.5-centimeter). Preparation time. Much better in the end. Yummy beef tenderloin is covered with prosciutto, a mix of sautéed mushrooms and shallots, then wrapped up like a present with easy … (2 lb.) One serving contains 1331 calories, 55g of protein, and 101g of fat. Congrats! But again -- a thermometer is definitely helpful in this recipe! Remove plastic wrap, then transfer roll to a foil-lined baking sheet. This Budget Friendly Beef Wellington is an easy dinner recipe that’s sure to impress.