Beef Wellington With Mixed Mushrooms Recipes

BEEF WELLINGTON

Beef Wellington image

This is a very easy recipe that I learned when I was living in England. Note that Beef Wellington should always be served with the center slightly pink. Enjoy!

Provided by Normala

Categories World Cuisine Recipes European UK and Ireland English

Time 1h

Yield 8

Number Of Ingredients 12

Ingredients

2 ½ pounds beef tenderloin
2 tablespoons butter, softened
2 tablespoons butter
1 onion, chopped
½ cup sliced fresh mushrooms
2 ounces liver pate
2 tablespoons butter, softened
salt and pepper to taste
1 (17.5 ounce) package frozen puff pastry, thawed
1 egg yolk, beaten
1 (10.5 ounce) can beef broth
2 tablespoons red wine

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.

Nutrition Facts : Calories 744.3 calories, Carbohydrate 29.6 g, Cholesterol 131.4 mg, Fat 57.2 g, Fiber 1.2 g, Protein 26.2 g, SaturatedFat 21.2 g, Sodium 433.7 mg, Sugar 1.1 g

BEEF WELLINGTON WITH MUSHROOM AND BOURSIN CHEESE

Beef Wellington With Mushroom and Boursin Cheese image

This is different from traditional Beef Wellington in that I did not use a pate to cover the beef, instead I used a delicious mixture of mushrooms and boursin cheese! I paired this with some fancy potatoes au gratin and asparagus. A great recipe for special occasions!

Provided by Princess Peggy

Categories Meat

Time 3h15m

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

3 1/2 lbs beef tenderloin fillets
salt
pepper
garlic powder
basil
1 package garlic and harbs boursin cheese
8 ounces mushrooms, chopped
1 lb puff pastry sheet (thawed)
flour
1 large egg white (beaten)
1 large egg yolk (beaten with 1 teaspoon water)
extra virgin olive oil
2 garlic cloves

Steps:

Preheat oven to 400 degrees.
Season roast with salt, pepper, garlic powder and basil to taste.
On a rack, in an uncovered roasting pan, roast filet in middle of oven for 30 to 45 minutes or longer, until a thermometer registers 120 degrees.
Allow filet to cool completely and discard larding fat and strings if strings are there.
Meanwhile, saute the garlic and mushrooms in the olive oil until carmelized.
Drain mushrooms and garlic and mix with boursin cheese.
Let mixture chill while waiting for beef to cool. Drink a glass of wine.
Once beef is cooled completely, spread the chilled boursin-mushroom mixture all around it.
On a floured surface, roll the 1 lb. of puff pastry into a rectangle large enough to enclose the filet completely, which should be about 20 x 12 inches.
Invert the coated filet very carefully onto the middle of the dough and fold up the long sides of the dough to enclose the filet.
With your finger you can make criss-cross grooves in the dough as a decoration.
Brush the edges of the dough with egg white to seal.
Repeat with the ends of the dough.
Transfer the filet, seam down, to a jelly roll pan or a shallow roasting pan and brush with egg wash.
Chill for 1 hour, but not more than 2 hours. Drink another glass of wine.
Make sure that oven is preheated to 400 degrees and bake the filet in the middle of the oven for 30 minutes.
Reduce the heat to 350 degrees and bake for 5 to 10 minutes longer, or until a meat thermometer registers 130 degrees for medium-rare.
Remove from oven and allow to rest for 15 minutes.

Nutrition Facts : Calories 890.4, Fat 68, SaturatedFat 24.2, Cholesterol 167.1, Sodium 245.8, Carbohydrate 26.9, Fiber 1.1, Sugar 0.9, Protein 41.1

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