Beer Stilton Stuffed Beef Wellington Recipes

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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

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

BEER & STILTON STUFFED BEEF WELLINGTON



Beer & Stilton Stuffed Beef Wellington image

This recipe was designed around two of my favorite things, beer and Stilton. I opted to use Dogfish Head's World Wide Stout as I really like the way it pairs with the cheese, but any sweet strong ale (Belgian Strong, Barleywine, etc.) would work. Likewise, the cheese is the same thing. I love the Colston Bassett Stilton, but any strong bleu would fit the bill.

Provided by Pangaea

Categories     Steak

Time 1h

Yield 2 beef wellingtons, 2 serving(s)

Number Of Ingredients 11

2 (6 ounce) filet mignon
1 pinch salt
1 pinch pepper
1 pinch garlic powder
1 teaspoon butter
2 garlic cloves, minced
1 shallot, minced
1 teaspoon olive oil
1/2 cup beer, preferably a sweet strong ale
1/4 cup blue cheese, preferably stilton
1/2 sheet puff pastry, thawed

Steps:

  • Preheat oven to 425 degrees.
  • Season filets with salt, pepper and garlic powder.
  • Heat butter in a pan over medium-high heat and brown filets for 2-3 minutes on each side.
  • Remove filets and place in the refrigerator to chill.
  • Add oil to same pan and fry garlic and shallot for 2-3 until translucent.
  • Remove pan from heat and deglaze with beer, scraping up all the meat residue.
  • Return pan to heat and reduce sauce by half, about 5 minutes.
  • Turn out flame, add cheese and stir continuously until completely melted and well blended.
  • Pour sauce into a bowl and chill in the refridgerator until thickened, about 15 minutes.
  • Lay out puff pastry, spread with a thin layer of sauce, then wrap around filets.
  • Bake on a sprayed baking sheet for 20-25 minutes.
  • If any sauce remains, heat it up and dizzle it lightly over the finished beef wellingtons before serving.

Nutrition Facts : Calories 938.6, Fat 69.5, SaturatedFat 25.8, Cholesterol 136.8, Sodium 566.7, Carbohydrate 33.1, Fiber 1, Sugar 0.7, Protein 39.8

BEEF SWELLINGTON



Beef Swellington image

Provided by Sunny Anderson

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 16

1 bone-in rib-eye steak (about 2-inches thick)
Salt and freshly ground black pepper
1 sheet puff pastry, thawed
1/2 cup English mustard (recommended: Colman's Mustard)
1 egg
1 tablespoon olive oil
Sauteed Wild Mushroom Sauce, recipe follows
Preheat oven to 350 degrees F, and preheat grill to medium.
2 tablespoons butter
2 tablespoons olive oil
1 clove garlic, minced
1 sprig fresh thyme, leaves chopped
1 1/2 pounds mushrooms, wiped clean, stems removed and sliced (recommended: shiitake, oyster, cremini)
Kosher salt and freshly ground black pepper
1/2 cup heavy cream
2 teaspoons English mustard (recommended: Colman's Mustard)

Steps:

  • Season beef with salt and pepper and set aside.
  • Unfold puff pastry and evenly brush 1 sheet with mustard, covering entire surface. Fold over and cut into 4 equal pieces. Press the pastry edges with tines of a fork to seal and cut 3 small slits halfway deep in the center of each pastry rectangle to allow steam to escape when it cooks. Set pastry rectangles on a baking sheet lined with parchment. In a small bowl whisk egg with 1 teaspoon water. Brush pastry rectangle with egg wash and bake 25 minutes, until golden and cooked through.
  • Brush beef with oil. Season with salt and pepper and grill until it's nicely caramelized, turning only once, approximately 3 minutes each side. Transfer beef to a sheet pan and place in the preheated oven. Roast until medium-rare, another 10 to 12 minutes. Remove beef from the oven and place on a cutting board. Let meat rest 10 minutes before slicing. To serve, place a puff pastry rectangle on each serving plate. Drizzle with Sauteed Wild Mushroom Sauce and top with beef slices.
  • Heat a saute pan to medium heat. Add butter and olive oil. Add garlic and thyme leaves and saute for 3 minutes. Add mushrooms, salt and pepper, saute until golden and tender, about 10 minutes. Cook in batches, if necessary, so that the mushrooms don't steam. Return all mushrooms to pan, if working in batches. Add heavy cream and mustard and simmer 5 minutes, stirring occasionally. Serve immediately.

BEEF WELLINGTON



Beef Wellington image

Provided by Nancy Fuller

Categories     main-dish

Time 4h10m

Yield 6 servings

Number Of Ingredients 16

One 2-pound center-cut beef tenderloin, tied by your butcher
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 pound button mushrooms
4 tablespoons butter
1 shallot, minced
2 tablespoons heavy cream
2 tablespoons dried breadcrumbs
2 tablespoons finely chopped fresh parsley
2 tablespoons Dijon mustard
1 1/2 tablespoons prepared horseradish
1 large egg
Flour, for dusting
1 sheet frozen puff pastry (from a 17.3-ounce package), thawed
Flaky sea salt, for sprinkling

Steps:

  • Sprinkle the tenderloin generously on all sides with salt and pepper. Heat 2 tablespoons oil in a large skillet over high heat. Sear the beef on all sides, 8 to 10 minutes. Remove to a baking sheet and cool completely, about 20 minutes.
  • Add half of the mushrooms to a food processor and pulse until they are very finely chopped. Remove the finely chopped mushrooms to a bowl and continue with the other half of the mushrooms. Reserve.
  • Heat the butter and remaining tablespoon of oil in a large pan over medium-high heat. Once melted and foaming, add the shallots and sweat until fully softened, about 4 minutes. Add the mushrooms to the pan and saute until they release all their moisture and then dry, about 10 minutes. Add the heavy cream and simmer until thick, about 2 minutes. Turn off the heat and stir in the breadcrumbs and parsley. Remove the mushrooms to a small bowl, cool completely and chill in the refrigerator for at least 1 hour. The mushrooms should now look like a paste.
  • Combine the Dijon and horseradish in a small bowl. Once the meat is cool to the touch, snip off the butcher's twine and discard, and then spread the mustard and horseradish mixture all over the beef. Place in the refrigerator to chill for 1 hour.
  • Adjust a rack to the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
  • Crack the egg into a small bowl and beat until smooth. Dust the work area lightly with flour. Roll out the puff pastry with a rolling pin so it's 4 inches longer than the tenderloin and 6 to 7 inches wider. Brush a 3-inch edge of the pastry with the beaten egg. Spread and pat the mushroom mixture all over the top and sides of the beef. Lay the beef mushroom-side down in the center of the pastry and pat the remaining mushrooms onto the exposed side. Tuck the 2 ends of the pastry into the beef and then fold up the other sides. Place the beef seam-side down on the baking sheet. Brush all over with the egg wash. Cut 3 slits on the top of the roast and sprinkle lightly with flaky sea salt.
  • Roast until a thermometer inserted into the beef reads 120 degrees F, about 40 minutes. Remove from the oven and rest for 20 minutes before slicing into 1-inch-thick pieces. The temperature will rise to 125 degrees F, leaving you with a nice ruby red medium rare.

SHOW-STOPPING BEEF WELLINGTON RECIPE BY TASTY



Show-Stopping Beef Wellington Recipe by Tasty image

The ultimate beef Wellington can seem difficult to make, but each step is actually pretty simple. After cooking the seasoned beef, brush it with mustard and store in the fridge. Then fry up some chopped mushrooms and shallots in butter before wrapping the beef in prosciutto and the mushroom mixture. All that's left is unraveling some store-bought puff pastry and making a beautiful, woven, floral design before baking. It's hard to cut into this masterpiece, but the taste is worth it!

Provided by Matthew Johnson

Categories     Dinner

Yield 12 servings

Number Of Ingredients 12

3 lb center-cut beef tenderloin
kosher salt, to taste
black pepper, to taste
2 tablespoons canola oil
¼ cup english mustard
1 tablespoon butter
2 shallots, minced
2 lb cremini mushroom, minced
5 cloves garlic, minced
½ lb prosciutto, thinly sliced, or ham
1 sheet puff pastry
2 eggs, beaten

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!

Nutrition Facts : Calories 387 calories, Carbohydrate 13 grams, Fat 21 grams, Fiber 1 gram, Protein 35 grams, Sugar 1 gram

GROUND BEEF WELLINGTON



Ground Beef Wellington image

Trying new recipes is one of my favorite hobbies. It's also the most gratifying. What could beat the smiles and compliments of the ones you love? This recipe is easy yet fancy, perfect for when it's just you and one kid or a friend.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 2 servings.

Number Of Ingredients 12

1/2 cup chopped fresh mushrooms
1 tablespoon butter
2 teaspoons all-purpose flour
1/4 teaspoon pepper, divided
1/2 cup half-and-half cream
1 large egg yolk
2 tablespoons finely chopped onion
1/4 teaspoon salt
1/2 pound ground beef
1 tube (4 ounces) refrigerated crescent rolls
Large egg, lightly beaten, optional
1 teaspoon dried parsley flakes

Steps:

  • In a saucepan, saute mushrooms in butter until softened. Stir in flour and 1/8 teaspoon pepper until blended. Gradually add the cream. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat and set aside., In a bowl, combine the egg yolk, onion, 2 tablespoons mushroom sauce, salt and remaining 1/8 teaspoon pepper. Crumble beef over mixture and mix well. Shape into 2 loaves. Separate crescent dough into 2 rectangles on a baking sheet. Seal perforations. Place a meat loaf on each rectangle. Bring dough edges together and pinch to seal. If desired, brush with egg wash. Bake at 350° until golden brown and a thermometer inserted into meat loaf reads 160°, 24-28 minutes., Meanwhile, warm remaining sauce over low heat; stir in parsley. Serve sauce with Wellingtons.

Nutrition Facts : Calories 578 calories, Fat 37g fat (16g saturated fat), Cholesterol 207mg cholesterol, Sodium 909mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 1g fiber), Protein 28g protein.

BEEF WELLINGTON FOR TWO RECIPE BY TASTY



Beef Wellington For Two Recipe by Tasty image

Here's what you need: mushrooms, garlic, salt, black pepper, fresh thyme, beef tenderloin, oil, english mustard, sliced ham, puff pastry, egg wash

Provided by Jordan Kenna

Categories     Dinner

Yield 2 servings

Number Of Ingredients 11

8 oz mushrooms
1 clove garlic
½ teaspoon salt
½ teaspoon black pepper
fresh thyme, to taste
12 oz beef tenderloin, 2 tenderloins
2 tablespoons oil, for searing
2 tablespoons english mustard, to taste
¼ lb sliced ham
1 sheet puff pastry, thawed, rolled-out, and cut into 2 - 7x7in (18x18cm) squares
egg wash, 1 egg beaten with 1 tablespoon water

Steps:

  • In a food processor, place mushrooms, garlic, salt, pepper, and thyme and blend into a fine paste (about 30-60 seconds).
  • Transfer to a medium-sized frying pan, being sure to spread it evenly across the bottom of the pan.
  • Cook the mushrooms over medium-low heat while stirring frequently. After about 7-10 minutes the mushroom mixture should shrink to half the original volume and begin to form a paste.
  • NOTE: The goal here is to cook off the bulk of the water inside the mushrooms. This'll keep the puff pastry from being too mushy at the end.
  • At this point, remove the mushroom mixture from the heat and set it aside.
  • Preheat oven to 400˚F (200˚C).
  • Liberally season the outside of the tenderloin pieces with salt and pepper.
  • In another medium-sized frying pan, heat 2 tablespoons of neutral oil over high heat. Once the oil has begun to smoke, quickly sear the tenderloin pieces on both sides (45-60 seconds per-side).
  • Once seared, transfer the meat to a plate or cutting board to rest.
  • Using a basting brush, generously paint the mustard over the resting pieces of beef, making sure to coat both sides.
  • To assemble the Wellingtons, lay out a piece of puff pastry on a lightly floured surface. Place a piece of ham in the center of the pasty.
  • Next, layer about 1 tablespoon of the mushroom mixture on the center of the ham using the back of a spoon to flatten the paste to about the size of the tenderloin pieces.
  • Place one of the mustard-coated beef fillet on top of the mushroom mixture, then top the piece of beef with another spoonful of the mushroom mixture, making sure to pat it down flat across the top of the meat.
  • Layer with another piece of ham and close the the Wellington by folding the puff pastry over the center of the meat.
  • Using your hands, carefully seal the edges of the pastry then transfer SEAM-SIDE DOWN to a baking tray lined with parchment paper.
  • Lightly brush the outside of each Wellington with egg wash.
  • Using the back of a paring knife, lightly score the tops of the pasty in a checkered pattern, being careful not to pierce the pastry.
  • Bake the Wellingtons in a 400˚F (200˚C) oven until the pastry is fully cooked and golden brown (about 20 minutes).
  • Allow each Wellington to rest at least 10 minutes before cutting into it.
  • Enjoy!

Nutrition Facts : Calories 1167 calories, Carbohydrate 62 grams, Fat 75 grams, Fiber 3 grams, Protein 62 grams, Sugar 3 grams

BEEF WELLINGTON



Beef Wellington image

In this British classic, tender beef fillet is blanketed with browned mushrooms and shallots, then wrapped in layers of prosciutto and buttery puff pastry before being baked until golden and flaky on the outside, juicy and rare within. Worthy of the most elegant, blow-out meal, save this one for Christmas, New Year's Eve or your next big birthday. One thing to note: You really do need a full pound of puff pastry here to cover all the meat, so if your package weighs less (some brands weigh 12 ounces), you'll need to supplement with another package.

Provided by Melissa Clark

Categories     roasts, main course

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 14

3 pounds center-cut beef tenderloin
2 ounces pancetta or bacon, finely chopped (1/4 cup)
2 tablespoons unsalted butter
12 ounces mushrooms, preferably a mix of different kinds, such as cremini, white, shiitake, chanterelles or oyster, very finely chopped (4 cups)
1 shallot, diced
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 garlic cloves, minced
2 teaspoons fresh thyme leaves
1 tablespoon dry sherry or dry vermouth
Kosher salt and black pepper
2 tablespoons Dijon mustard
10 to 12 thin slices prosciutto
1 large egg
16 ounces puff pastry, thawed (see Tip)

Steps:

  • Using kitchen twine, tie the tenderloin into a 12-inch log, folding the thinner end onto itself. (Use your hands to squeeze the meat into a log. You can be aggressive here.)
  • Place pancetta in a cold 12-inch skillet. Cook over medium heat, stirring occasionally, until pancetta starts to brown, 6 to 8 minutes.
  • Add butter, raise heat to high, and stir in mushrooms and shallot. Cook until the liquid released by the mushrooms has cooked off, 4 to 7 minutes. Reduce heat to medium and continue to cook until mushrooms are browned, stirring frequently, another 18 to 23 minutes. (Take your time here, you want a deep golden color for the best flavor.) Scrape bottom of the skillet as necessary to prevent burning.
  • If the pan looks dry, drizzle in a little olive oil, then stir in garlic and thyme leaves. Cook until fragrant, another 1 to 2 minutes. Stir in sherry, scraping up the browned bits on the bottom of the pan. Scrape mixture into a medium bowl to cool. (Do not add salt at this point.)
  • In the same skillet, heat 2 tablespoons olive oil over medium-high. Season beef generously with salt and pepper, then sear on all sides until browned, 1 to 2 minutes per side. Transfer to a plate, and cool slightly. Remove any twine. Brush meat all over with mustard.
  • On a clean work surface, overlap long sheets of plastic wrap (about 15-by-15 inches). Place prosciutto slices on top to make about a 14-by-7-inch rectangle, arranging them in an even layer and overlapping the pieces slightly. Spread cooled mushroom mixture on top.
  • Place beef along one long end of the prosciutto slices, and roll prosciutto tightly around beef. Wrap tightly with plastic wrap, twisting both ends like a candy wrapper. Chill in the refrigerator for at least 30 minutes and up to overnight.
  • Meanwhile, heat oven to 400 degrees, and line a rimmed baking sheet with parchment paper. In a small bowl, whisk together egg and 1 teaspoon water. Lay puff pastry out on the prepared baking sheet, lightly draping over edges. (The pastry needs to be at least 14-inches long and 13-inches wide to cover the beef; if not, roll it out as needed.)
  • Carefully unwrap and place chilled log along the edge of one long side of puff pastry. Roll beef up tightly, then place it seam-side down on the baking sheet. Tuck puff pastry over the ends of the beef to cover them, pinching to seal and folding underneath. Brush top and sides of pastry with egg wash, and use a small sharp knife to cut a few slits into the top of the pastry.
  • Bake until a thermometer inserted in the center reads 115 degrees for rare, 25 to 35 minutes. (This timing will yield rare pieces at the thicker end and medium done pieces at the thinner end of the loin.) Remove from oven and let rest for 10 minutes, then slice and serve while warm.

BEEF WELLINGTON WITH SPINACH & BACON



Beef wellington with spinach & bacon image

This comforting classic gets a smart makeover, thanks to a layer of spinach, pancetta and a red wine gravy

Provided by Barney Desmazery

Categories     Main course

Time 1h20m

Number Of Ingredients 15

700g-800g beef fillet , cut from the centre of the fillet so that it's all the same size
large knob of butter
1 tbsp sunflower oil
500g spinach
12 thin slices smoked pancetta or rindless streaky bacon
plain flour , for dusting
500g pack all-butter puff pastry
2 egg yolks
knob of butter
1 shallot , finely chopped
thyme sprig
1 bay leaf
1 tbsp plain flour
glass of red wine
1 beef stock cube

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.

Nutrition Facts : Calories 628 calories, Fat 38 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 36 grams protein, Sodium 1.9 milligram of sodium

LOBSTER-STUFFED BEEF WELLINGTON



Lobster-Stuffed Beef Wellington image

Instead of stuffing beef tenderloin with mushrooms, I use lobster for a more elegant feel. A side of potatoes and salad completes the festive meal.-Terry Smigielski, Boothbay Harbor, Maine

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 14 servings.

Number Of Ingredients 10

3 lobster tails (8 to 10 ounces each)
1/2 cup heavy whipping cream
2 fresh thyme sprigs
1-1/4 teaspoons salt, divided
1-1/8 teaspoons pepper, divided
2/3 cup dry bread crumbs
1 beef tenderloin roast (4 to 5 pounds)
1 package (17.3 ounces) frozen puff pastry, thawed
1 large egg white
3 tablespoons butter, melted

Steps:

  • Using kitchen scissors, cut through lobster shells; carefully remove lobster and chop. In a small skillet, combine the lobster, cream, thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper. Bring to a boil over medium heat; cook 3-5 minutes or until lobster is firm and opaque. Discard thyme sprigs. Stir in bread crumbs; set aside to cool. , Make a lengthwise slit down the center of tenderloin to within 1/2 in. of bottom. Open meat so it lies flat. Place lobster mixture down the center. Close tenderloin; tie several times with kitchen string. Sprinkle with remaining salt and pepper., Place the tenderloin in a greased 15x10x1-in. baking pan; fold ends under tenderloin. Bake, uncovered, at 475° for 20-25 minutes or until browned. Cool to room temperature; refrigerate until chilled., On a lightly floured surface, unfold one puff pastry sheet; cut lengthwise along one fold line, forming two rectangles. Cut smaller rectangle into a 6x3-in. rectangle; use remaining piece for decorations if desired. Moisten a 6-in. edge of large rectangle with water. Attach smaller rectangle along that edge, pressing lightly to seal. Roll out 2 in. longer than the tenderloin on each side. Transfer to an ungreased baking sheet. Brush with egg white., Remove and discard kitchen string from tenderloin; place onto the pastry. Roll out remaining puff pastry into a rectangle 8 in. wide and 5 in. longer than the tenderloin; place over the meat. Brush pastry edges with water; fold edges under meat. With a sharp knife, make four slashes across top of pastry. Brush with butter., Bake, uncovered, at 425° for 40 minutes (meat will be cooked to medium doneness); cover loosely with foil to prevent overbrowning if necessary. Transfer to a serving platter. Let stand for 15 minutes before slicing.,

Nutrition Facts : Calories 496 calories, Fat 24g fat (9g saturated fat), Cholesterol 144mg cholesterol, Sodium 600mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 3g fiber), Protein 45g protein.

TENDER BEEF WELLINGTON



Tender Beef Wellington image

This is based on Gordon Ramsay's legendary dish, but is made with sirloin instead of filet. Chef Ramsay's will cost you over $50 , but you can make yours for a fraction of the price.

Provided by Late Night Gourmet

Categories     Steak

Time 2h

Yield 2 serving(s)

Number Of Ingredients 7

1 lb sirloin
8 ounces puff pastry
8 ounces baby bella mushrooms
1 teaspoon thyme
1 teaspoon olive oil
4 ounces black forest ham, sliced
1 egg yolk

Steps:

  • Preheat oven to 400 degrees F.
  • Trim any fat from the sirloin. Cut into two portions of equal size. Tenderize the sirloin by pounding with a meat mallet for several minutes (we're trying to simulate a filet here). In a medium-hot pan, sear the steak on all sides, about 30 seconds per side. The steak should still be rare inside at this point. Refrigerate until ready to use again.
  • Once oven is preheated, remove stems from the mushrooms and cook mushrooms (caps and stems) for 20 minutes. This removes most of the moisture from the mushrooms, which will prevent a soggy Beef Wellington when all is said and done.
  • Chop mushrooms finely and cook in the same pan where you cooked the steak with olive oil and thyme. Continue cooking until the moisture is gone (the mushrooms will stop sizzling and popping), which should be within a mnute. Remove from heat and refrigerate until ready to use again.
  • Lay sheets of plastic wrap out - one per steak - with half of the sliced ham on each sheet. arrange, slightly overlapping, so that there's enough to surround the steak. Spread half the mushrooms to cover the ham, with half the mushrooms on each.
  • When the steak is cooled, season with salt and pepper on all sides. Place one on each ham and mushroom assembly and fold ham around all sides of the steak. Wrap tightly with plastic wrap and return to refrigerator.
  • Split puff pastry in half. Roll half out on a lightly floured surface. Remove plastic wrap from steaks. Place steak in the middle of the puff pastry and wrap completely, pinching together any open spots. Wrap tightly in plastic wrap and return to the refrigerator for 30 minutes.
  • Spray a baking sheet with cooking spray. Remove steaks from refrigerator and discard plastic wrap. Score the top of the puff pastry, and brush surface with a mixture of egg yolk and 1 tablespoon of water.
  • Bake on the middle rack for 15-20 minutes, until the puff pastry is golden brown. Allow to rest for 10 minutes before cutting.

Nutrition Facts : Calories 1085.9, Fat 62.1, SaturatedFat 17.2, Cholesterol 251.7, Sodium 1169, Carbohydrate 58.1, Fiber 4, Sugar 3.7, Protein 71.5

BEEF WELLINGTONS WITH GORGONZOLA



Beef Wellingtons with Gorgonzola image

Categories     Herb     Valentine's Day     Blue Cheese     Beef Tenderloin     Winter     Phyllo/Puff Pastry Dough     Gourmet

Yield Serves 4

Number Of Ingredients 11

four 1 1/2-inch-thick center-cut filets mignons (about 6 ounces each)
4 large mushrooms (about 1/4 pound total)
1 tablespoon unsalted butter
1 tablespoon finely chopped shallot
1 tablespoon minced garlic
1 large egg
1 puff pastry sheet (from a 17 1/4-ounce package frozen puff pastry), thawed
4 tablespoons Gorgonzola cheese (about 2 1/2 ounces)
For sauce
1 cup veal or beef demiglace
2 tablespoons Sercial Madeira

Steps:

  • Preheat oven to 425°F.
  • Pat filets mignons dry and season with salt and pepper. In a shallow roasting pan roast filets in middle of oven 12 minutes, or until a meat thermometer registers 110°F for rare, and cool (filets will be baked again after being wrapped in pastry). Chill filets, covered, until cold, about 1 hour.
  • Thinly slice mushrooms and in a heavy skillet cook in butter with shallot, garlic, and salt and pepper to taste over moderate heat, stirring, until mushrooms are lightly browned. Transfer mushroom mixture to a bowl to cool completely. In a small bowl lightly beat egg to make an egg wash.
  • On a lightly floured surface roll out puff pastry sheet into a 14-inch square. Trim edges to form a 13-inch square and cut square into four 61/2-inch squares.
  • Put 1 tablespoon Gorgonzola in center of 1 square and top with one fourth mushroom mixture. Top mushroom mixture with a filet mignon, pressing it down gently, and wrap 2 opposite corners of puff pastry over filet, overlapping them. Seal seam with egg wash. Wrap remaining 2 corners of pastry over filet and seal in same manner. Seal any gaps with egg wash and press pastry around filet to enclose completely. Arrange beef Wellington, seam side down, in a non-stick baking pan. Make 3 more beef Wellingtons in same manner. Chill remaining egg wash for brushing on pastry just before baking. Chill beef Wellingtons, loosely covered, at least 1 hour and up to 1 day.
  • Preheat oven to 425°F.
  • Brush top and sides of each beef Wellington with some remaining egg wash and bake 20 minutes, or until pastry is golden.
  • Make sauce while beef Wellingtons are baking:
  • In a saucepan boil demiglace and Madeira 1 minute and keep sauce warm.
  • Serve beef Wellingtons with sauce.

BEEF WELLINGTON



Beef wellington image

Gordon Ramsay's version of the classic steak dish - a showstopping centrepiece on a special occasion

Provided by Gordon Ramsay

Categories     Dinner

Time 2h30m

Number Of Ingredients 10

a good beef fillet (preferably Aberdeen Angus) of around 1kg/2lb 4oz
3 tbsp olive oil
250g/9oz chestnut mushroom, include some wild ones if you like
50g/2oz butter
1 large sprig fresh thyme
100ml/3.5 fl oz dry white wine
12 slices prosciutto
500g/1lb 2oz pack puff pastry, thawed if frozen
a little flour, for dusting
2 egg yolks beaten with 1 tsp water

Steps:

  • Heat oven to 220C/fan 200C/gas 7.
  • Sit the 1kg beef fillet on a roasting tray, brush with 1 tbsp olive oil and season with pepper, then roast for 15 mins for medium-rare or 20 mins for medium. When the beef is cooked to your liking, remove from the oven to cool, then chill in the fridge for about 20 mins.
  • While the beef is cooling, chop 250g chestnut (and wild, if you like) mushrooms as finely as possible so they have the texture of coarse breadcrumbs. You can use a food processor to do this, but make sure you pulse-chop the mushrooms so they don't become a slurry.
  • Heat 2 tbsp of the olive oil and 50g butter in a large pan and fry the mushrooms on a medium heat, with 1 large sprig fresh thyme, for about 10 mins stirring often, until you have a softened mixture.
  • Season the mushroom mixture, pour over 100ml dry white wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred.
  • Remove the mushroom duxelle from the pan to cool and discard the thyme.
  • Overlap two pieces of cling film over a large chopping board. Lay 12 slices prosciutto on the cling film, slightly overlapping, in a double row.
  • Spread half the duxelles over the prosciutto, then sit the fillet on it and spread the remaining duxelles over.
  • Use the cling film's edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go.
  • Chill the fillet while you roll out the pastry.
  • Dust your work surface with a little flour. Roll out a third of the 500g pack of puff pastry to a 18 x 30cm strip and place on a non-stick baking sheet.
  • Roll out the remainder of the 500g pack of puff pastry to about 28 x 36cm.
  • Unravel the fillet from the cling film and sit it in the centre of the smaller strip of pastry.
  • Beat the 2 egg yolks with 1 tsp water and brush the pastry's edges, and the top and sides of the wrapped fillet.
  • Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides.
  • Trim the joins to about a 4cm rim. Seal the rim with the edge of a fork or spoon handle.
  • Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry.
  • Chill for at least 30 mins and up to 24 hrs. Heat oven to 200C/fan 180C/gas 6.
  • Brush the Wellington with a little more egg yolk and cook until golden and crisp - 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.

Nutrition Facts : Calories 763 calories, Fat 48 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 32 grams carbohydrates, Protein 50 grams protein, Sodium 2.46 milligram of sodium

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Top Asked Questions

How to cook Beef Wellington?
How to Make Beef Wellington: Step-By-Step Easy Beef Wellington (With Pictures) 1. Season beef liberally with salt and pepper on all sides. Use your hands to press salt and pepper in while rolling and shaping beef into a cylinder. 2. Heat a cast iron skillet and add grapeseed oil, then sear beef, cooking 1 minute per side.
How to make Beef Wellington with puff pastry?
Make lattice pastry. With the other puff pastry make a lattice using a lattice roller, then carefully place the lattice over the brushed beef wellington, wrapping it all around at the base and cutting off any excess. Brush the lattice with beaten egg, then sprinkle coarse salt generously over the puff pastry. This step is completely optional.
What is Beef Wellington made of?
A classic of British cuisine, beef Wellington takes its name after the Duke of Wellington and has graced British tables ever since. The recipe is based on a classic French boeuf en croûte (beef wrapped in pastry) whence come many recipes of meats cooked "in crusts".
What are the sides at Beef Wellington?
Beef Wellington sides are varied. That beef tenderloin in puff pastry is delicious. The individual Beef Wellington (or mini Beef Wellington) is a sight to behold.

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