Easy Beef Wellington Recipes

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CLASSIC BEEF WELLINGTONS



Classic Beef Wellingtons image

Perfect for holidays, this beef Wellington recipe is also impressively easy. Find ready-made puff pastry sheets in the frozen food section. -Kerry Dingwall, Ponte Vedra, Florida

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 8

4 beef tenderloin steaks (6 ounces each)
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 tablespoons olive oil, divided
1-3/4 cups sliced fresh mushrooms
1 medium onion, chopped
1 package (17.3 ounces) frozen puff pastry, thawed
1 large egg, lightly beaten

Steps:

  • Sprinkle steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, brown steaks in 1 tablespoon oil for 2-3 minutes on each side. Remove from skillet and refrigerate until chilled., In the same skillet, saute mushrooms and onion in remaining oil until tender. Stir in remaining salt and pepper; cool to room temperature., Preheat oven to 425°. On a lightly floured surface, roll each puff pastry sheet into a 14x9-1/2-in. rectangle. Cut into two 7-in. squares (use scraps to make decorative cutouts if desired). Place a steak in the center of each square; top with mushroom mixture. Lightly brush pastry edges with water. Bring opposite corners of pastry over steak; pinch seams to seal tightly., Place in a greased 15x10x1-in. baking pan. Cut four small slits in top of pastry. Arrange cutouts over top if desired. Brush with egg., Bake 25-30 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Nutrition Facts : Calories 945 calories, Fat 51g fat (13g saturated fat), Cholesterol 127mg cholesterol, Sodium 866mg sodium, Carbohydrate 74g carbohydrate (3g sugars, Fiber 10g fiber), Protein 48g protein.

EASY INDIVIDUAL BEEF WELLINGTONS



Easy Individual Beef Wellingtons image

Easy Beef Wellington-also known as steak in a puff pastry-is an elegant recipe for entertaining and contains fabulous flavor and texture.

Provided by Linda Larsen

Categories     Dinner     Entree     Lunch

Time 1h5m

Yield 10

Number Of Ingredients 16

For the Duxelles:
4 tablespoons butter, divided
1 tablespoon olive oil
1 medium onion, finely chopped
8 ounces button mushrooms, chopped
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup chicken livers, finely chopped
2 cloves garlic, minced
1 teaspoon dried marjoram leaves
2 tablespoons beef broth
For the Beef:
24 ounces filet mignon, sliced in 8 3-ounce servings
For Assembling:
1 17-ounce package thawed frozen puff pastry, two sheets
1 egg, beaten

Steps:

  • Gather the ingredients.
  • Preheat the oven to 400 F. In a large skillet, heat 2 tablespoons of butter and the olive oil over medium heat. Add the onion and mushrooms and season with salt and pepper.
  • Cook and stir over medium heat until the mixture is browned, and the moisture evaporates, or about 8 to 12 minutes.
  • Add the chicken livers, garlic, and marjoram. Stir and cook for 4 to 5 minutes longer.
  • Add the beef broth, cook and stir for 3 to 4 minutes until all the liquid evaporates. Remove the skillet from the heat.
  • In ​a nonstick skillet, melt the remaining butter over medium heat. Working in batches, sear the filet mignons on all sides, leaving the centers medium-rare. Depending on their thickness, the fillets need to cook from 3 to 4 minutes per side: 3 minutes per side for a 1.5-inch-thick medallion; 3.5 minutes per side for a 1.7-inch-thick medallion; and 4 minutes per side for a 2-inch-thick medallion. Once seared, remove from the heat and reserve.
  • Roll out the 2 sheets of puff pastry on​ a lightly floured surface. Cut out 8 (4.5-inch) squares. Refrigerate the leftover puff pastry and save it for other recipes.
  • Divide the mushroom duxelles between all squares and spread to cover.
  • Top each square with a seared medallion of filet mignon. Brush the edges with the beaten egg and then bring the edges together and seal, forming a tight pocket.
  • Place the Wellingtons seam-side down on a rimmed baking sheet and brush with more beaten egg.
  • Bake for 15 to 25 minutes or until the pastry is golden brown. Let cool on wire racks for 10 minutes before serving.
  • Enjoy.

Nutrition Facts : Calories 534 kcal, Carbohydrate 25 g, Cholesterol 136 mg, Fiber 1 g, Protein 25 g, SaturatedFat 11 g, Sodium 325 mg, Sugar 1 g, Fat 37 g, ServingSize 8 to 10 servings, UnsaturatedFat 0 g

INDIVIDUAL BEEF WELLINGTONS



Individual Beef Wellingtons image

This elegant staple of 1960s dinner parties derives its name from The Duke of Wellington, the nineteenth century English statesman and military officer. The name is not due to his gourmet tastes, however, but because the final dish is said to resemble the shiny dark military boots he wore. Beef Wellington traditionally is a 2 to 4 pound beef tenderloin topped with mushroom duxelles and foie gras pate, and then encased in puff pastry. We've simplified the preparation by instead wrapping individual beef filets. This recipe makes 4 servings, but it easily can be doubled or halved. The filets need to be cut about 1 1/2-inches thick to ensure that the meat doesn't dry out or become overcooked while roasting in the oven. If the meat is cut thinner, reduce the oven cooking time appropriately. And if your filets are greater than six ounces, the puff pastry will need to be cut into a larger square in order to envelop the meat completely. If this is the case, you may need two sheets of puff pastry instead of the one called for here. Also, this cooking time plus resting time is for meat that's served medium-rare. If you like your meat more done, increase the initial cooking time in the skillet by another minute or two, and monitor the doneness of the meat from the oven with an instant-read thermometer. Classic sauces, such as Marchand de Vin and Bearnaise, would be delicious accompaniments to these little Beef Wellingtons, as would creamed spinach or steamed asparagus or haricots verts.

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 15

4 (6-ounce) thickly cut filet mignons
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
4 (1-ounce) slices goose or duck liver, or pork country-style pate
One-half (17 1/4-ounce package) frozen puff pastry (1 sheet), thawed
Mushroom Duxelles, recipe follows
1 large egg beaten with 2 teaspoons water to make an egg wash
1 tablespoon unsalted butter
2 tablespoons minced shallots
1/2 teaspoon minced garlic
10 ounces button mushrooms, wiped clean, stemmed, and finely chopped
1/4 teaspoon salt
1/8 teaspoon freshly ground white pepper
2 1/2 tablespoons dry white wine

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
  • Season both sides of each filet with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.
  • Heat the oil in a large heavy skillet over medium-high heat. Add the filets and sear for 1 minute on each side for medium-rare. Transfer to a plate to cool completely.
  • Roll out the puff pastry on a lightly floured surface to a 14-inch square, and cut into 4 (7-inch) squares.
  • Spread one-quarter of the mushroom duxelles on top of each filet and top each with 1 slice of the pate, pressing to flatten. Place one filet, mushroom side down, in the center of a puff pastry square. Using a pastry brush or your finger, paint the inside edges of the pastry with egg wash. Fold the pastry over the filet as though wrapping a package and press the edges to seal. Place the packages seam-side down on the prepared baking sheet. Brush the egg wash over the tops and sides of each package and bake until the pastry is golden brown and an instant-read thermometer registers 140 degrees F for medium-rare, about 20 minutes.
  • Remove from the oven and let rest for 10 minutes before serving.
  • Place the Beef Wellingtons in the center of 4 large plates, and accompany with the sauce and vegetables of choice.
  • Heat the butter in a medium skillet over medium-high heat. Add the shallots and garlic and cook, stirring, for 30 seconds. Add the mushrooms, salt, and white pepper, reduce the heat to medium, and cook, stirring, until all the liquid has evaporated and the mushrooms begin to caramelize, about 12 minutes. Add the wine and cook, stirring to deglaze the pan, until all the liquid has evaporated. Remove from the heat and let cool before using.

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

EASY BEEF WELLINGTON



Easy Beef Wellington image

The best kept secret is that you can make restaurant-worthy beef Wellington in your own kitchen!! 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.

Provided by Chef mariajane

Categories     Roast Beef

Time 45m

Yield 8 serving(s)

Number Of Ingredients 14

2 teaspoons canola oil, divided
2 lbs center-cut beef tenderloin roast, trimmed and string removed
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 (227 g) package whole mini bella mushrooms, cleaned and trimmed
1 teaspoon unsalted butter
1 shallot, finely chopped
1 teaspoon fresh thyme leave, chopped
3 -4 slices prosciutto
1 -2 tablespoon flour
0.5 (198 g) package puff pastry, thawed according to package directions
1 egg
1 tablespoon water
1/4 teaspoon kosher salt (to garnish)

Steps:

  • Heat 1 teaspoons oil in a medium skillet over medium-high heat. Season beef on all sides with half the salt and pepper. Sear in a skillet, cooking 2 minutes on each side until browned. Set aside on a towel-lined plate and refrigerate to cool.
  • Using a knife or food processor, finely chop mushrooms. In the same skillet, heat remaining oil and butter over medium-high heat. Add shallot and sauté until fragrant. Add mushrooms, remaining salt and pepper and sauté, stirring constantly, until mushrooms give up their liquid and brown slightly. Stir in thyme leaves, transfer to a small bowl, and cool completely.
  • Place prosciutto slice on a 12-inch piece of plasric wrap and spread evenly with mushroom mixture. Dry bottom of meat with paper towel and place it in the center. Use the plastic wrap to roll into a cylinder. Twists ends together and refrigerate.
  • Dust worktop with flour and roll puff pastry into a rectangle about 1/8-inch thick. Unwrap beef and place in the center of the pastry. Beat the egg and water together. Paint the surrounding dough with some of the egg wash and wrap around beef, trimming extra dough away and tucking in ends,.
  • Place seam side down on parchment paper-lined baking tray, cover loosely and chill at least 20 minutes, or up to 2 hours.
  • Preheat oven to 425°F Paint chilled pastry wirh remaining egg wash. Cut three diagonal slits across the top and sprinkle with kosher salt. Roast on the second rack from the bottom for 45 minutes for medium, or until an instant-read thermometer reaches 160°F Let the meat rest for at least 10 minutes before cutting into a 1-inch slices to serve.

Nutrition Facts : Calories 390.6, Fat 29.2, SaturatedFat 10.8, Cholesterol 106, Sodium 307.7, Carbohydrate 7.5, Fiber 0.4, Sugar 0.5, Protein 23.3

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.

TASTY 101: BEEF WELLINGTON RECIPE BY TASTY



Tasty 101: Beef Wellington Recipe by Tasty image

Here's what you need: mixed mushroom, beef tenderloin, kosher salt, freshly ground black pepper, vegetable oil, mustard, unsalted butter, shallots, garlic, cognac, prosciutto, all purpose flour, puff pastry, large egg

Provided by Katie Aubin

Categories     Dinner

Time 5h

Yield 6 servings

Number Of Ingredients 14

1 lb mixed mushroom, such as baby bella, shiitake, and trumpet, cleaned
1 beef tenderloin
kosher salt, to taste
freshly ground black pepper, to taste
2 tablespoons vegetable oil
¼ cup mustard
2 tablespoons unsalted butter
2 shallots, finely diced
4 cloves garlic, minced
¼ cup cognac
12 slices prosciutto, or jamon
all purpose flour, for dusting
1 sheet puff pastry, thawed, plus 1, for decorating (optional)
1 large egg, beaten

Steps:

  • Preheat the oven to 300°F (150°C).
  • Add the mushrooms to the bowl of a food processor and pulse until finely diced, but not blended into a paste. Spread the mushrooms on a baking sheet in an even layer and transfer to the oven. Cook, stirring every 15 minutes, until the mushrooms have released their moisture and are dried out, about 45 minutes total.
  • Meanwhile, truss the tenderloin: Measure a piece of butcher's twine 6 times the length of the tenderloin. Wrap the twine around one end of the loin and tie a knot to secure the string. Make a loop around your hand with the string and place over the loin about 1 inch down from the first knot. Continue looping the twine in 1-inch intervals until you reach the end, then tie the twine in a knot to secure (this helps the tenderloin hold its shape). Generously season the beef tenderloin with salt and black pepper.
  • Heat the vegetable oil in a large cast iron skillet over medium-high heat until shimmering. Place the seasoned tenderloin in the pan and sear quickly on all sides to lock in moisture, about 1 minute per side. Do not overcook; it's fine if the meat does not have a golden brown crust.
  • Remove the pan from the heat and transfer the seared tenderloin to a small plate or baking sheet. Cut off the twine, then brush the tenderloin with the mustard to cover completely. Transfer to the refrigerator to cool, about 1 hour.
  • Return the pan to medium-low heat. Add the butter, shallots, and garlic and cook until the shallots have caramelized, about 5 minutes, stirring with a wooden spoon or heat-safe spatula to prevent from burning.
  • Deglaze the pan with the cognac, stirring to scrape up any browned bits from the bottom. Continue cooking until the alcohol has evaporated and the pan is mostly dry, about 1 minute. Add the dehydrated mushrooms and stir to incorporate. Season with salt to taste. Transfer the duxelles to a bowl and cover with plastic wrap, pressing directly against the surface. Transfer to the refrigerator to cool completely, about 45 minutes.
  • On a large sheet of plastic wrap, arrange the prosciutto in a large rectangle wide enough to cover the tenderloin, layering evenly. Spread the mushroom mixture evenly across the prosciutto, leaving a 1-inch border around the edges, and press down in a flat layer.
  • Place the tenderloin at the bottom of the mushroom mixture and use the plastic wrap to help roll the prosciutto and mushrooms around the tenderloin. The prosciutto should tightly and completely cover the tenderloin. Hold the ends of the plastic wrap and roll the log to help create a tight seal. Refrigerate the roll until chilled all the way through, about 1 hour.
  • Place a sheet of puff pastry on a lightly floured surface and roll out with a lightly floured rolling pin until the pastry sheet is large enough to cover the log.
  • Brush the top third of the puff pastry with beaten egg. Unwrap the log and place on the bottom third of the pastry, then roll up into a tight log, turning so the seal is at the bottom. Fold in the sides of the pastry and press under the log. Set the log on a large sheet of plastic wrap and roll to wrap tightly. Refrigerate again while the oven preheats.
  • Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  • Unwrap the log and set on the prepared baking sheet. Brush the log all over with beaten egg, then use a paring knife to create a decorative pattern on the puff pastry. Alternatively, cut the second sheet of puff pastry into long strips and create a lattice over the Wellington, and/or cut out autumnal shapes and press them onto the log. Brush the log with more beaten egg.
  • Bake the Wellington until the puff pastry is a deep golden brown, 30-40 minutes. If the pastry is getting too dark before the beef is finished cooking, cover loosely with foil and continue cooking. The internal temperature of the beef should reach 125°F (52°C) for a medium-rare finish.
  • Remove the Wellington from the oven and let rest for 1 hour. The internal temperature will continue to rise to 135°F (57°C).
  • Slice the beef Wellington into 1-inch pieces and serve.
  • Enjoy!

Nutrition Facts : Calories 410 calories, Carbohydrate 24 grams, Fat 27 grams, Fiber 1 gram, Protein 13 grams, Sugar 2 grams

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

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

EASY BEEF WELLINGTON



Easy Beef Wellington image

Beef Wellington is the culinary equivalent of a thoughtfully wrapped gift -- a pastry "package" filled with delightful flavors. Ideally, this dish should be presented on the table whole and sliced only after a suitable pause for admiration.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 8

1 piece center-cut beef fillet (3 1/2 pounds)
Coarse salt and freshly ground pepper
2 tablespoons olive oil
6 ounces foie gras (or other liver) pate, room temperature
Duxelles
All-purpose flour, for dusting
1 package (17 1/4 ounces) frozen puff-pastry sheets, thawed
1 large egg, beaten

Steps:

  • Set a wire rack on a rimmed baking sheet. Season beef with salt and pepper. Heat oil in a large saute pan over high heat until hot.. Brown beef on all sides, about 10 minutes. Transfer to wire rack until cool to the touch, about 10 minutes. Spread pate, then duxelles (a cooked mushroom mixture) over fillet.
  • On a lightly floured work surface, overlap 2 puff-pastry sheets by 1/2 inch. Roll out to a 12-by-20-inch rectangle. Place beef lengthwise in middle; wrap pastry around beef so long sides overlap. Place seam side down on a clean wire rack on the baking sheet, and tuck pastry ends underneath. Brush with egg. Refrigerate 30 minutes (or up to 4 hours).
  • Preheat oven to 400 degrees. Bake until pastry is golden brown, about 30 minutes. Tent with foil; bake until center of beef registers 130 degrees on an instant-read thermometer (inserted through bottom side) for rare, about 15 minutes more. Transfer to a clean wire rack set over another baking sheet. Let stand 20 minutes before carving.

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EASY BEEF WELLINGTON - SOBEYS INC.
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2020-02-21 Step 1. Heat 1 tsp (5 mL) oil in a medium skillet over medium-high heat. Season beef on all sides with half the salt and pepper. Sear in a skillet, …
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3.2/5 (22)
Total Time 1 hr 30 mins
Estimated Reading Time 2 mins
Calories 300 per serving
  • Heat 1 tsp (5 mL) oil in a medium skillet over medium-high heat. Season beef on all sides with half the salt and pepper. Sear in a skillet, cooking 2 min. on each side until browned. Set aside on a towel-lined plate and refrigerate to cool.
  • Using a knife or a food processor, finely chop mushrooms. In the skillet used for searing, heat remaining oil and butter over medium-high heat. Add shallots and sauté until fragrant. Add mushrooms and remaining salt and pepper. Cook, stirring, until mushrooms give up their liquid and brown slightly. Stir in thyme leaves, transfer to a bowl to cool completely.
  • Place prosciutto slices on a large piece of plastic wrap, slightly overlapping if needed, to align to the same length as the beef tenderloin. Spread the mushroom mixture evenly on the prosciutto. Pat the beef dry. Place it on top of the mushrooms and prosciutto. Wrap tightly in the plastic wrap, twisting ends closed. Chill.
  • Dust worktop with flour and roll puff pastry into a rectangle about 1/8-in. (3 mm) thick. Unwrap beef roll and place in the centre of the pastry. Fork-beat the egg with 1 tbsp (15 mL) water. Paint the edges of the dough around the beef with egg wash, reserving leftover wash. Wrap the pastry around the beef roll. Trim off excess dough, tuck the ends of the pastry under. Place seam-side down on a parchment paper-lined baking tray. Cover loosely; chill at least 20 min. or up to 2 hrs.


EASY BEEF WELLINGTON RECIPE - HOW TO MAKE BEEF …
2018-10-23 Over high heat, coat bottom of a heavy skillet with olive oil. Once pan is nearly smoking, sear tenderloin until well-browned on all sides, including the ends, about 2 minutes per side (12 minutes ...
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Category Dinner


EASY BEEF WELLINGTON RECIPE BY MARY BERRY | XMAS DINNER RECIPES
1. Season the beef with black pepper. Heat the oil in a large frying pan, add the beef, and cook over a high heat until browned all over. 2. 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. Leave to cool completely.
From thehappyfoodie.co.uk


THE ULTIMATE BEEF WELLINGTON RECIPE - SERIOUS EATS
2012-12-17 Lay phyllo dough on top of plastic wrap. Shingle prosciutto on top of phyllo to create a thin, even, overlapping layer, leaving a 2-inch border along the bottom and top of the phyllo dough. Spread mushroom mixture evenly over ham layer. Place tenderloin along the very bottom edge of the ham/mushroom layer.
From seriouseats.com


EASY BEEF WELLINGTON RECIPE | HEALTHY SPICY
2021-12-25 Preheat oven to 350°F and bake for 10 to 15 minutes, or until golden brown. Allow cooling fully before removing from pan. Keep the liquids in the pan. Inside a pan over medium heat, melt 2 tbsp of butter. For 5 minutes, sauté the onion and mushrooms in butter. Remove from the heat and set aside to cool.
From healthyspicy.com


EASY BEEF WELLINGTON - A RECIPE BLOG
2021-03-31 Place the beef fillet on a lined roasting tray. Rub the fillet with enough olive oil to cover the surface and then season with salt and pepper and place onto the roasting tray. 2. Done. Place the roasting tray into the oven and roast for 15 mins for medium rare which I …
From arecipeblog.com


GORDON RAMSAY'S ICONIC BEEF WELLINGTON RECIPE | GORDON RAMSAY …
Method: Pre-heat the oven 220C. First season the beef with salt and pepper and, sear the fillet quickly, in a hot pan. Leave to cool, and brush the outside with English mustard all over. Lay the pancakes and spread a thin layer of chicken mousse on top, place the fillet inside the pancake, and roll. Wrap the whole thing in cling film and set in ...
From gordonramsayrestaurants.com


BEEF WELLINGTON RECIPES FOR ELEGANT SPECIAL DINNERS
2021-07-02 View Recipe. this link opens in a new tab. Cubes of beef tenderloin are seared in a hot pan, then cooked with garlic, shallots, and cremini mushrooms inside puff pastry squares to make these beef Wellington-inspired appetizer bites. Serve the pastry bites on a platter with garlic aioli for dipping. 3 of 7.
From allrecipes.com


21 MINCED BEEF PUFF PASTRY RECIPE - SELECTED RECIPES
Italian Minced Beef Plait – so quick & easy to prepare. 1 hr 15 min. Rolled puff pastry, minced beef, mature cheddar cheese, carrot, stale bread. 4.710.
From selectedrecipe.com


BEEF WELLINGTON RECIPE - SIMPLY RECIPES
2021-10-13 On a lightly floured surface, roll out the puff pastry sheet to a size that will wrap around the beef fillet. Unwrap the fillet from the plastic wrap and place in the middle of the pastry dough. Brush the edges of the pastry with the beaten egg yolks. Fold the pastry around the fillet, cutting off any excess at the ends.
From simplyrecipes.com


EASY BEEF WELLINGTON - SAFEWAY
Method. Step 1. Heat 1 tsp (5 mL) oil in a medium skillet over medium-high heat. Season beef on all sides with half the salt and pepper. Sear in a skillet, cooking 2 min. on each side until browned. Set aside on a towel-lined plate and refrigerate to cool. Step 2. Using a knife or a food processor, finely chop mushrooms.
From safeway.ca


10 BEST BEEF WELLINGTON RECIPES | YUMMLY
beef, button mushrooms, onion, red wine, butter, beef tenderloin and 4 more Beef Wellington Kiddy Charts fresh thyme, dried thyme, chestnut mushrooms, beef, puff pastry and 6 more
From yummly.com


THE SIMPLEST BEEF WELLINGTON RECIPE EVER - EASY RECIPES
2020-01-24 Place the same skillet back on the stove, reduce heat to low and add mousse; stir just until melted. Remove from heat. Using the back of a spoon, flatten inside portion of each pastry square. Thinly slice beef (against the grain) and arrange slices on top of pastry. Top with mushroom mixture, and drizzle with sauce.
From thewickednoodle.com


EASY BEEF WELLINGTON SAUCE RECIPE - THERESCIPES.INFO
10 Best Beef Wellington Sauce Recipes | Yummly tip www.yummly.com. May 28, 2022Beef Wellington Sauce Recipes 27,049 Recipes. Last updated May 28, 2022. This search takes into account your taste preferences. 27,049 suggested recipes. Guided. ... Easy Butter Toffee Sauce McCormick. butter, McCormick Pure Vanilla Extract, sugar, heavy cream ...
From therecipes.info


EASY BEEF WELLINGTON RECIPE WITHOUT MUSHROOMS
2022-03-23 Preheatoven to 425 degrees F (220 degrees C). Ina shallow dish, mix together flour, salt, and pepper. Dredge beef in the flour mixture until coated. In a large skillet over medium heat, heat oil. Addthe steaks to the skillet and cook for about 3 minutes per side, or untilbrowned and slightly charred.
From allfoodi.com


EPIC BEEF WELLINGTON RECIPE | JAMIE OLIVER RECIPES
Method. Preheat a large frying pan on a high heat. Rub the beef all over with sea salt and black pepper. Pour a good lug of oil into the pan, then add the beef, 1 knob of butter and 1 sprig of rosemary. Sear the beef for 4 minutes in total, turning regularly with tongs, then remove to a plate.
From jamieoliver.com


EASY INDIVIDUAL BEEF WELLINGTON RECIPE - MASHED
2021-06-14 Heat 1 tablespoon of butter in a medium skillet over medium-high heat. Add the steaks and sear on each side for 1-2 minutes, then transfer to a plate and place in the refrigerator. Heat the other 1 tablespoon of butter in the same skillet over medium-high heat. Add the mushrooms, onion, parsley, and sherry.
From mashed.com


GORDON RAMSAY'S BEEF WELLINGTON RECIPE | EASY RECIPE
2021-08-03 Chef Gordon Ramsay modernizes the classic Beef Wellington recipe with his trusty cast iron skillet, which gives the beef fillet color, depth, and flavor. Dijon mustard tenderizes, marinates, and gives a gentle kick to the filet mignon. Layers of prosciutto, savory chive crepe, a mushroom mixture, and puff pastry literally seal the deal on what will become your go-to …
From masterclass.com


EASY BEEF WELLINGTON - STEP-BY-STEP PHOTOS
2021-12-02 Simply fold it under to the tapered side so that the whole piece of meat is the same width throughout. Tie the tenderloin in multiple places about 1-2 inches apart using kitchen twine. Pat it dry, remember the trick getting a good sear is dry meat and high heat. Rub it …
From savoryexperiments.com


BEEF WELLINGTON | RICARDO
Keep warm. When ready to serve, whisk in the remaining butter. Using a large spatula, transfer the Wellington to a cutting board. Let rest until a thermometer inserted in the centre reads 118°F (48°C), about 10 minutes. Cut into 6 slices. Serve with the sauce and, if desired, sautéed spinach and mashed potatoes.
From ricardocuisine.com


HOW TO MAKE BEEF WELLINGTON - HOUSE OF NASH EATS
2021-04-28 Season the beef generously all over with salt and pepper, planning on about 1 teaspoon of kosher salt per pound of meat. Sear. Secondly, heat a large skillet over high heat until smoking hot, then add the olive oil. Once hot, sear the tenderloin on all sides until well-browned, about 2 minutes per side.
From houseofnasheats.com


CLASSIC BEEF WELLINGTON RECIPE - THE SPRUCE EATS
2021-07-22 Heat the oven to 400 F. Melt the butter in a large frying pan over medium heat. Add the onion and cook until softened, about 5 minutes, stirring frequently. Add the mushrooms and cook until the mushrooms soften and release their moisture, and there is no liquid in the pan, or about 5 minutes more. Stir occasionally.
From thespruceeats.com


EASY BEEF WELLINGTON RECIPE - RECIPEMAGIK
2021-12-16 Add the Beef Tenderloin fillet and sear until it gets brown on all sides. Do not turn until one side browns evenly. After the fillet browns evenly, apply Yellow Mustard over the fillet, on all sides, using a kitchen brush and keep it aside in a separate plate. PREPARE THE MUSHROOM DUXELLES: Roughly chop the Mushrooms.
From recipemagik.com


A SUPER EASY BEEF WELLINGTON RECIPE [IN A PINCH] | THEMRSINGLINK
Place the wellington back in the fridge for another 15 minutes, or until it is time to bake. You could also do this process a day or two in advanced before cooking. Preheat oven to 425F. Place wellington on a pan or large casserole dish. Whisk egg yolk in a bowl and baste generously over the dough on all sides.
From themrsinglink.com


EASY BEEF WELLINGTON RECIPE - BBC FOOD
Set aside to cool completely. Preheat the oven to 230C/210C Fan/Gas 8. Place two of the pancakes on the rolled out pastry sheet, slightly overlapping. Spread a …
From bbc.co.uk


EASY GROUND BEEF WELLINGTON - 12 TOMATOES
Preheat oven to 400°F and grease a baking sheet with nonstick spray. Set aside. In a medium bowl, mix together the beef, 2 of the eggs, breadcrumbs, parsley, thyme, Worcestershire, salt, and black pepper until well combined. Set aside. In a …
From 12tomatoes.com


EASY BEEF WELLINGTON RECIPE FOR TWO - THE COOKIE ROOKIE®
2019-12-11 Sear filets 2 minutes per side or until mahogany brown. Transfer the beef to a paper towel-lined plate. Reduce heat to medium and add the minced mushrooms, shallot, garlic, thyme, 1 teaspoon salt, and ¼ teaspoon pepper. Cook, stirring often, until browned and most of the liquid has evaporated, about 6-8 minutes.
From thecookierookie.com


QUICK BEEF WELLINGTON | RICARDO
With the rack in the middle position, preheat the oven to 190°C (375°F). Line a baking sheet with aluminum foil. Roll out the dough into 4 10-cm (4-inch) squares. Place the squares on the baking sheet. Bake until golden, about 15 minutes. Cool to room temperature, then cut the squares in half horizontally. Set aside.
From ricardocuisine.com


EASY INDIVIDUAL BEEF WELLINGTONS - GRUMPY'S HONEYBUNCH
2018-11-26 Instructions. Pre-heat oven to 350 degrees. Season filet mignons, Heat skillet until hot, add oil and sear beef browning top, bottom, and sides of beef. Prepare the Duxelles. Add butter to hot pan and bring to a bubble. Add chopped …
From grumpyshoneybunch.com


BEEF WELLINGTON MADE EASY - YOUTUBE
When you think of Beef Wellington, oftentimes the first name that comes to mind is Gordon Ramsay. But first, what the heck is it? You essentially sear the be...
From youtube.com


EASY BEEF WELLINGTON RECIPE | ASPEN RIDGE NATURAL ANGUS BEEF
Once the beef wellington is done resting and coming together in the refrigerator, remove from plastic wrap and discard the plastic wrap. Place the wellington on a baking sheet, and brush with egg yolk wash. Add thyme and rosemary and salt and pepper to taste. Lightly score the wellington with any designs you want to make. Bake for approximately ...
From aspenridgebeef.com


EASY BEEF WELLINGTON | COOKING PROFESSIONALLY
2021-08-02 Step 9. Add the butter to a skillet and melt it over medium heat. Step 10. Add the mushroom mixture to the butter and cook it until the liquid has evaporated and it becomes a paste, about 25 minutes. This paste, called duxelles, …
From cookingprofessionally.com


EASY BEEF WELLINGTON RECIPE - THE BALD CHEF
2015-05-10 Remove the 1 package of puff pastry dough and place enough dough on the plastic rap to cover the beef. Rap the phyllo dough dough as shown in the video, over the Prime Beef Tenderloin Roast. Roll the phyllo dough dough tightly around your Beef Wellington. Brush the egg yoke on to the phyllo dough dough. Place in a 250 deg oven and cook for 20 ...
From baldchef.com


EASY BEEF WELLINGTON | FOODLAND
Directions. Step 1. Heat 1 tsp (5 mL) oil in a medium skillet over medium-high heat. Season beef on all sides with half the salt and pepper. Sear in a skillet, cooking 2 min. on each side until browned. Set aside on a towel-lined plate and refrigerate to cool. Step 2. Using a knife or a food processor, finely chop mushrooms.
From foodland.ca


EASY BEEF WELLINGTON RECIPE - HOW TO MAKE BEEF WELLINGTON
2020-12-03 Wipe out skillet, then add butter and heat on medium-low. Add shallots and cook, stirring occasionally, 4 minutes. Meanwhile, to a food processor, add mushrooms and pulse to finely chop. Increase ...
From goodhousekeeping.com


10 BEST BEEF WELLINGTON RECIPES | YUMMLY
2022-05-27 The Best Beef Wellington Recipes on Yummly | Beef Wellington, Beef Wellington With Potato Crust, Beef Wellington With Cognac Sauce. ... Relevance Popular Quick & Easy. Beef Wellington Recipes 148,092 Recipes. Last updated May 27, 2022. This search takes into account your taste preferences. 148,092 suggested recipes . Beef Wellington …
From yummly.com


BEEF WELLINGTON - TENDERLOIN ROAST
Sweat mixture over medium heat. As moisture begins to cook out, turn heat to low, stirring occasionally, until mixture is dry looking (about 10 to 15 minutes). Add red wine and cook until dry again. Stir in 1-teaspoon salt and 1-teaspoon pepper. pepper; refrigerate. Brush tenderloin roast with olive oil and season with remaining salt and pepper.
From certifiedangusbeef.com


BEST EVER BEEF WELLINGTON RECIPE | THE RECIPE CRITIC
2019-11-17 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.
From therecipecritic.com


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