Beef Wellington Recipe Without Mushrooms

SHOW-STOPPING BEEF WELLINGTON RECIPE BY TASTY

Steps:

• Let the beef tenderloin come to room temperature. Season with kosher salt and pepper on all sides.
• Add canola oil to a large pan on high heat. Once the oil is hot, add the tenderloin. Without moving the tenderloin, cook until a dark brown crust forms, about 3 minutes per side. Repeat searing on all sides, including the tenderloin ends.
• Remove the tenderloin from the pan and transfer to a cutting board or wire rack and remove ties.
• Brush the mustard on all sides of the meat while it's still warm. Let the meat rest for while making the duxelle (mushrooms cooked and reduced until dry).
• To the same pan, add the butter, mushrooms, minced shallot, and minced garlic over medium-high heat. Cook, stirring occasionally, until all the liquid evaporates and the mushroom mixture becomes a thick 25-30 minutes, dry-like paste. Season with salt and pepper to taste.
• Remove the mushrooms from the pan and let cool completely.
• Place a large layer of overlapping sheets of plastic wrap on your work surface that is twice the length and width of the tenderloin.
• Lay overlapping strips of prosciutto on the plastic into an even square layer.
• Spread a layer of the mushrooms evenly over the prosciutto.
• Tightly and evenly wrap the tenderloin with the prosciutto, using the plastic wrap to wrap it even tighter and seal ends. Tie the ends of the plastic wrap together to hold the Wellington's shape. Place in the refrigerator for 15 minutes.
• Preheat oven to 400°F (200°C).
• Place a new layer of plastic wrap on the work surface and lay a sheet of puff pastry over it. Unwrap the prosciutto-wrapped beef tenderloin onto the puff pastry, wrapping until the ends meet. Cut off any extra puff pastry, making sure there is no overlap.
• Wrap the puff pastry in plastic wrap, tying the ends together to form a log shape. Place in the refrigerator for 15 minutes.
• Place the beef Wellington on a greased, parchment paper-lined baking sheet. Brush the surface with the beaten eggs. With a fork, score a decorative design onto the surface of the puff pastry.
• Decorate with additional pastry (optional). Sprinkle with kosher salt.
• Bake for 40 minutes or until the puff pastry is a dark golden brown and the internal temperature of the beef is 135°F (57°C) for medium-rare.
• Enjoy!

BEST EVER BEEF WELLINGTON RECIPE

Steps:

• Generously salt and pepper your tenderloin. In a large skillet over medium high heat add the olive oil. Sear the tenderloin on each side foe about 2-3 minutes until it gets a golden brown crust. Remove from the heat and set aside.
• In a food processor, add the mushrooms, garlic, and onion. Pulse in the food processor until it becomes a puree. Heat your skillet to medium high and add the mixture. Sauté the mushrooms until you have the moisture has left. Remove from heat and let cool.
• Roll out some plastic wrap and lay the prosciutto so they are even and overlap. Spread the mushroom mixture on top leaving an inch boarder from the sides. Rub the mustard on the tenderloin and then roll the tenderloin up in the prosciutto and mushroom mixture folding up the sides around the tenderloin as you roll. Wrap the plastic wrap tightly around the beef and refrigerated for 30 minutes.
• Preheat oven to 400 degrees. Roll the puff pastry sheet out on a lightly floured surface. Place the tenderloin in the center. Brush the egg mixture around the tenderloin on the sheet and roll the tenderloin tightly in the pastry. Brush the remaining egg mixture on the outside of the pastry and cut slits in the top.
• Bake until the pastry is golden and the beef registers to 120 degrees for medium rare. About 45 minutes. Remove the from the oven and let rest for 10 minutes before slicing.

THE ULTIMATE BEEF WELLINGTON

Steps:

• For the Duxelles:
• To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.
• For the Beef:
• To prepare the beef: Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil - about 2 to 3 minutes. Meanwhile set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef. Using a rubber spatula cover evenly with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Set in the refrigerator for 30 minutes to ensure it maintains its shape.
• Preheat oven to 425 degrees F.
• On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together. Remove beef from refrigerator and cut off plastic. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef - saving ends to use as a decoration on top if desired. Top with coarse sea salt. Place the beef seam side down on a baking sheet.
• Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife ¿ this creates vents that will allow the steam to escape when cooking. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer. Remove from oven and rest before cutting into thick slices. Garnish with minced chives, and serve with Green Peppercorn Sauce, Roasted Fingerling Potatoes with Fresh Herbs and Garlic, and Warm Wilted Winter Greens.
• Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.
• Preheat oven to 500 degrees F and place a baking sheet inside to heat.
• Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Remove sheet pan from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425 degrees F. Roast for 20 minutes, or until crispy on outside and tender on inside.
• Cook honey and balsamic together over medium-high heat in a large saute pan, about 5 minutes. Toast walnuts in a small skillet; set aside to cool.
• Pile greens on a platter. Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra-virgin olive oil; pour over greens. Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of Parmesan, and shallot.

BEEF WELLINGTON WITH SPINACH & BACON

Steps:

• Pat the beef fillet with kitchen paper to remove any blood, then season. Heat the butter and oil in a large frying pan until very hot, then sear and turn the fillet with tongs for 8-10 mins until it's well browned on all sides - hold it up to sear both ends, too. Set the beef aside on a tray to catch any juices. Take the pan off the heat, but don't clean it.
• Tip the spinach into a colander and pour over a kettle of boiling water to wilt it, then pour over cold water to cool it down. Squeeze the spinach as hard as you can to extract as much liquid as possible, then set aside. Lay a large sheet of cling film on your work surface. Overlap the pancetta or bacon on it in a row, then cover with another sheet of cling film. Use a rolling pin to roll it out to a thin layer. Remove the top sheet of cling film and scatter the spinach over the pancetta. Replace the cling film and roll again. Carefully peel away the top layer of cling film again, and sit the beef on top. Using the edge of the cling film, lift and roll the pancetta and spinach to encase the beef and roll everything into a tight sausage. For best results, place in the freezer for 30 mins to firm up - do not leave for longer or cooking times will be affected.
• On a lightly floured surface, roll the pastry to a rectangle a little larger than your Good Food magazine. Trim the edges to neaten, then lightly brush the pastry with egg yolk. Carefully unwrap the beef parcel and lay in the middle of the pastry. Fold the shorter edges over the beef, then roll the whole thing around the fillet to encase. For a really neat finish, get another clean sheet of cling film and roll the wellington into a tight sausage again. Chill for at least 30 mins, or up to one day.
• Heat the oven to 220C/200C fan/gas 7 and put a lightly oiled baking tray in it. Unwrap the wellington, brush with egg yolk, then use the back of a knife to score a neat criss-cross or checkerboard pattern all over it. Sprinkle with flaky sea salt and transfer, sealed-side down, to the hot baking tray. Roast for 10 mins, then reduce the oven to 200C/180C fan/gas 6 and continue to cook for 25 mins for rare meat, 30 mins for medium rare, 35 mins for medium, and about 45 mins for well done, making sure the pastry doesn't burn (cover it with foil if it starts to darken). Remove from the oven and immediately brush with more egg yolk. Leave to rest for 10 mins.
• To make the gravy, heat the butter in the beef pan. Fry the shallot, thyme and bay leaf, scraping the crispy bits off the pan with a wooden spoon. Scatter over the flour and brown, then add the red wine and boil to a purple paste. Add the beef stock cube and any juice from the resting beef, and simmer for 5 mins. Pass through a sieve into a pan and season to taste. Use a sharp knife to carve the wellington into six thick slices and serve with the gravy on the side.

PROSCIUTTO-WRAPPED BEEF WELLINGTON WITHOUT PATE

Steps:

• Season beef with salt and pepper. Heat oil in a pan over medium-high heat. Brown beef on all sides, about 7 minutes total. Brush beef with mustard and set aside.
• Blend mushrooms, salt, and pepper using an electric blender or food processor to a puree consistency; do not add oil or water.
• Heat a pan over medium-high heat. Fry mushroom puree until moisture is gone, about 10 minutes. Remove from heat and let mixture cool in a refrigerator for 10 minutes.
• Cut about 18 inches of plastic wrap. Center prosciutto on the plastic; spread mushroom mixture on top of prosciutto vertically, from left to right. Place beef on top, in the middle of the mixture. Roll the plastic wrap tightly so that the entire tenderloin is wrapped in prosciutto. Refrigerate for 15 minutes.
• Preheat the oven to 425 degrees F (220 degrees C).
• Remove beef from plastic wrap carefully; it should hold together well after being chilled. Roll puff pastry out using a rolling pin and place beef in the middle. Wrap beef with pastry and tuck in the sides, discarding any extra pastry, to get a nice round top. Brush with egg yolks, score using a fork or a knife, and top with coarse salt.
• Bake in the preheated oven until slightly pink in the center, 35 to 40 minutes, or to desired doneness.

BEEF WELLINGTON

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place beef in a small baking dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices.
• Melt 2 tablespoons butter in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat, and let cool.
• Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture.
• Roll out the puff pastry dough, and place beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk.
• 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. Set aside, and keep warm.
• Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Strain, and serve with beef.

MINI BEEF WELLINGTONS WITH MOREL MUSHROOMS, SHERRY AND THYME

Steps:

• Roll out the puff pastry on a well-floured work surface until about 14-inches square and 1/8-inch thick. Trim the edges, if necessary, and cut the puff pastry into 4 squares. You may need to roll the puff pastry larger or smaller depending on the size of the meat. Put them in a single layer onto one or two baking sheets and into the refrigerator to firm up.
• Rinse the dried mushrooms in cold water, put them into a small bowl and cover them with hot water. Let soak for 20 minutes.
• Heat 2 tablespoons oil in a medium skillet over medium-high heat. When the pan is very hot, season the meat with salt and pepper and sear on each side for 1 minute per side. Set aside.
• Turn the heat down to medium, add the shallots to the pan and cook until they are soft, 4 to 5 minutes. Add the butter and fresh mushrooms and cook for another 2 to 3 minutes. Drain the dried mushrooms and chop them finely. Add them to the pan along with the sherry, if using. Turn the heat up a bit and cook until the mushrooms are almost dry, 3 to 4 minutes. Add the thyme and season with salt and pepper. Cook for 1 more minute, take the pan off the heat and set aside.
• Preheat the oven to 400 degrees F.
• Remove the pastry from the refrigerator. Put a large tablespoon of the mushroom mixture in the center of a pastry square and spread it out to the same size as the meat. Place a piece of tenderloin on top and brush some egg wash around the edges of the pastry. Fold up the corners and sides of the pastry so they meet and overlap slightly in the middle. Turn it over so the seams are down and shape it into a neat package with your hands. Repeat with the other three squares. If the pastry has gotten soft, put the packages back in the refrigerator for 5 to 10 minutes to firm up. This will make sure the pastry does not just melt into a gooey mess in the oven before it has a chance to puff up. Save the remaining mushroom mixture for the sauce.
• When you are ready to bake, cut a design into the top of each package with a paring knife. Brush them all over with egg wash. Bake for 14 minutes for medium rare or adjust the time shorter or longer according to how you like your meat cooked.
• While the Wellingtons are baking, reheat the mushroom mixture. Add the cream and cook on high for 2 minutes. Taste and adjust the seasoning. Remove from the heat, cover and keep warm.
• When the Wellingtons are ready, remove them from the oven and serve with the sauce and a big glass of hearty red wine.

BEEF WELLINGTON -- NO MUSHROOMS

Steps:

• 1. On a piece of plastic wrap, lay the prosciutto down in slightly overlapping in layers. 2. Place chopped up garlic and gorgonzola cheese over the prosciutto so it is evenly dispersed throughout. 3. Salt and pepper the fillet to taste. 4. Quickly sear the outside of the fillet in olive oil for about 30-60 seconds-- do not let it cook fully. 5. Coat the fillet with a thin layer of spicy mustard while it is still hot so that it can soak up the flavor. 6. Place the fillet in the middle of the prosciutto, cheese, and garlic. Wrap the prosciutto around the fillet, using the plastic wrap to help create a tight and cylindrical form. Twist the ends of the plastic wrap so that the meat is tightly squeezed -- should look like a tootsie roll. The tighter the plastic wrap, the rounder the shape of the fillet, the more evenly it will cook later on. 7. Put it into the refrigerator for about 15-20 minutes to allow the fillet to set and keep its shape. 8. Lay the puff pastry down on a lightly floured sheet of plastic wrap. Coat the one side of the puff pastry with egg yolk 9. Place the fillet in the middle of the puff pastry and tightly wrap the puff pastry around the fillet, removing any excess pastry so that there is very little overlap. Make sure there are no holes or gaps in the seam of the pastry or the juices will leak out! 10. Place the pastry on a floured baking sheet so that the seam of the pastry is on the bottom. 11. Coat the outside of the pastry with egg yolk. Place in the refrigerator again for 15 minutes. 12. Heat oven to 400*F 13. Place any designs on the top of the pastry as desired, lightly using a knife to score it or use extra pastry to lay on top. Glaze the pastry again with egg yolk 14. Bake for 20 minutes at 400*F. Reduce temperature to 350*F and bake for another 10-15 minutes, depending on how red you like the center of your fillet. 15. Remove from oven and let rest for 10-15 minutes before serving 16. Enjoy!