Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, beef wellington. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Beef Wellington is an English pie made of fillet steak coated with pâté (often pâté de foie gras) and duxelles, which is then wrapped in parma ham and puff pastry, then baked. Beef Wellington is actually not hard to make, even though it seems like it might be. You just have to give yourself time to go through the steps, which we'll go over below.
Beef wellington is one of the most popular of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Beef wellington is something that I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook beef wellington using 10 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Beef wellington:
- Make ready 500 g beef fillet
- Make ready 300 g mushrooms
- Prepare 1 onion
- Get 1 clove garlic
- Get 100 ml white wine
- Get 10 slices Prosciutto
- Make ready 1 packet Puff pastry
- Take Thyme (sprig or dried)
- Take 10 g butter
- Prepare 1 tbsp olive oil
You are about to make your dinner guests Below, we break down all the elements of a classic Beef Wellington from the inside out, so. How to make the classic Beef Wellington. It is often served at sophisticated restaurants and in upscale dining rooms where, based on its size. Beef Wellington traditionally has pâté spread over the top of the fillet, which makes it very rich.
Steps to make Beef wellington:
- Salt and pepper beef
- Heat oil and butter in frying pan and seal the meat. 1 min on each four sides and 30sec for each end
- Place sealed meat in roasting tin and cook for 15min
- Finely chop mushrooms, onion and garlic
- In the same frying pan used for the meat, cook the onions and garlic. When browned add the mushrooms and thyme, and cook until the water has come out of the mushrooms and evaporated.
- Add the wine to the mushrooms and heat until that also has evaporated. Remove to frying pan and put in dish to cool.
- When meat has finished in oven, transfer to a plate and put in fridge for 20min
- Lay double strip of prosciutto on cling film. Spread half the mushroom mix on the prosciutto (leaving few cm from edge). Put meat in the middle and put remaining mushroom mix on top. Pull the prosciutto round the beef, making a parcel and keep wrapped in cling film. Put back in fridge for 5min.
- Put a sheet of grease proof paper on a baking tray. Cut a piece of pastry slightly bigger than the meat for the base and put in the centre of the baking tray. Take the cling film off and put the beef on the pastry. Lay the remaining pastry over the top. Trim and crimp. Cover with egg wash, then chill in fridge for 30min
- Pre-heat the oven to 200oc/180oC fan
- Cook for 30min until golden and crisp. Leave to stand for 10min before serving
This recipe is lighter, but with a lovely taste from the tarragon. Gordon Ramsay's love of Beef Wellington is well known - he says that 'Beef Wellington has to be the ultimate indulgence, it's one of my all-time favourite main courses and it would definitely be on my last. Individual Beef Wellington Recipe - Prepare these individual entreés for your family during the Beef Wellington - Puff Pastry. Looking for an impressive dish for the holidays? It takes a little time to put.
So that’s going to wrap this up for this exceptional food beef wellington recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
