Fabulous Roast Beef Wellington With Green Beans Recipes

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.

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.

BEEF WELLINGTON

Steps:

• 1.Heat the oven to 425°F. Place the beef into a lightly greased roasting pan. Season with the black pepper, if desired. Roast for 30 minutes or until an instant-read thermometer inserted into the beef reads 130°F. Cover the pan and refrigerate for 1 hour. 2.Reheat the oven to 425°F. Beat the egg and water in a small bowl with a fork. 3.Heat the butter in a 10-inch skillet over medium-high heat. Add the mushrooms and onion and cook until the mushrooms are tender and all the liquid is evaporated, stirring often. 4.Sprinkle the work surface with the flour. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a rectangle 4 inches longer and 6 inches wider than the beef. Brush the pastry sheet with the egg mixture. Spoon the mushroom mixture onto the pastry sheet to within 1-inch of the edge. Place the beef in the center of the mushroom mixture. Fold the pastry over the beef and press to seal. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture. 5.Bake for 25 minutes or until the pastry is golden brown and an instant-read thermometer inserted into the beef reads 140°F. 6.Serving Suggestion: Serve with green beans amandine. For dessert serve cheesecake topped with sliced strawberries.

BEEF WELLINGTON WITH ROASTED POTATOES AND WILTED GREENS

Steps:

• For 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 sauté pan and set over medium heat. Add the shallot and mushroom mixture and sauté until most of the liquid has evaporated, 8 to 10 minutes. Season with salt and pepper and set aside to cool.
• For the beef:
• Tie the tenderloin in four places so it holds its cylindrical shape while cooking. Drizzle with oil, then season with salt and pepper. Heat a large, heavy-based skillet over medium-high heat and lightly coat with oil. Sear the beef all over, including the ends, until dark brown, 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, evenly cover the prosciutto with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with 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. Chill in the refrigerator for 30 minutes to ensure it maintains its shape.
• Preheat oven to 425°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 two 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. Doing this creates vents that will allow the steam to escape when cooking. Bake until pastry is golden brown and beef registers 125°F on an instant-read thermometer, 40 to 45 minutes. Remove from oven and let rest for 15 minutes before cutting into thick slices. Garnish with minced chives, and serve with Green Peppercorn Sauce, Roasted Fingerling Potatoes, and Warm Wilted Winter Greens.
• For the green peppercorn sauce:
• Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; sauté for 1 to 2 minutes, then, off heat, add brandy and flambé 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.
• For the roasted fingerling potatoes:
• Preheat oven to 500°F and place a baking sheet inside.
• Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Remove baking sheet from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425°F. Roast until crispy on outside and tender on inside, about 20 minutes.
• For the warm wilted winter greens:
• In a large sauté pan, cook honey and balsamic together over medium-high heat for 5 minutes. Toast walnuts in a small skillet; set aside to cool.
• Pile greens on a platter. Stir mustard into balsamic-honey mixture, 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.

FABULOUS ROAST BEEF WELLINGTON WITH GREEN BEANS

Steps:

• To prepare the beef and mushroom mixture:
• Heat 1 tablespoon of oil in a large frying pan over a high heat. Sprinkle the beef with salt and pepper. Add the beef to the hot pan and cook until brown on all sides but still very rare in the center. This will take 8 minutes total. Transfer the beef to a plate and refrigerate until it is cold. Set the pan aside (do not wash the pan).
• Place the mushrooms in a food processor and blend for 10 to 15 seconds or until all the mushrooms are very finely chopped. Heat the remaining 2 tablespoons of oil in the same frying pan over moderate-high heat. Add the shallots and sauté for 1 minute or until the shallots are tender, scraping up any browned bits from the bottom of the pan. Add the finely chopped mushrooms and sauté 5 minutes. Sprinkle with salt and pepper. Reduce the heat to medium and cook for 15 minutes, stirring occasionally, or until the mushroom mixture is dry. Set the mushroom mixture aside to cool completely.
• To assemble and bake the beef:
• Preheat the oven to 400°F. Line a heavy large baking sheet with parchment paper. On a lightly floured surface, roll out each pastry sheet into a 16x10-inch rectangle. Brush 2 inches of one long side of one rectangle with some of the beaten egg. Place one long side of the second rectangle atop the egg-coated edge of the first rectangle, overlapping the edges by 2 inches. Press gently to seal.
• Spread half of the mushroom mixture lengthwise over the center of the pastry. Place the beef on top of the mushroom mixture. Spread the remaining mushroom mixture over the top of the beef. Fold the pastry over the beef, overlapping the pastry on top of the beef.
• Brush the pastry ends with some of the beaten egg, then fold the pastry ends over the sides and top of the beef. Turn the pastry-encased beef over and onto a heavy baking sheet so that it is seam side down. Brush some of the beaten egg over the pastry. Score the top of the pastry decoratively with the dull side of a knife.
• Bake for 45 minutes or until the pastry is cooked through and a meat thermometer registers 130°F when inserted into the center of the beef for medium-rare doneness. The temperature of the beef will rise as it rests.
• Let the beef rest for 20 minutes. Transfer the beef to a cutting board. Reserve the pan juices. Simmer the wine in a heavy based small saucepan over a high heat for 5 minutes or until reduced by half. Pour in the reserved juices from the beef. Simmer 1 minute. Season the sauce to taste with salt and pepper.
• Meanwhile, to cook the green beans:
• Boil the green beans in a large pot of boiling salted water for about 3-4 minutes or until they are crisp-tender. Drain. Melt the butter in a medium sauté pan over a medium heat. Add the beans and toss to coat. Season to taste with salt and pepper.
• To serve:
• Cut the beef and pastry crosswise into thick slices. Transfer the slices to plates. Spoon some wine sauce over the beef and serve with the green beans.

BEEF WELLINGTON W/ GREEN BEANS

Steps:

• To prepare the beef and mushroom mixture:.
• Heat 1 tablespoon of oil in a large frying pan over a high heat. Sprinkle the beef with salt and pepper. Add the beef to the hot pan and cook until brown on all sides but still very rare in the center. This will take 8 minutes total. Transfer the beef to a plate and refrigerate until it is cold. Set the pan aside (do not wash the pan).
• Place the mushrooms in a food processor and blend for 10 to 15 seconds or until all the mushrooms are very finely chopped. Heat the remaining 2 tablespoons of oil in the same frying pan over moderate-high heat.
• Add the shallots and sauté for 1 minute or until the shallots are tender, scraping up any browned bits from the bottom of the pan. Add the finely chopped mushrooms and sauté 5 minutes. Sprinkle with salt and pepper. Reduce the heat to medium and cook for 15 minutes, stirring occasionally, or until the mushroom mixture is dry. Set the mushroom mixture aside to cool completely.
• To assemble and bake the beef:.
• Preheat the oven to 400°F Line a heavy large baking sheet with parchment paper. On a lightly floured surface, roll out each pastry sheet into a 16x10-inch rectangle.
• Brush 2 inches of one long side of one rectangle with some of the beaten egg. Place one long side of the second rectangle atop the egg-coated edge of the first rectangle, overlapping the edges by 2 inches. Press gently to seal.
• Spread half of the mushroom mixture lengthwise over the center of the pastry. Place the beef on top of the mushroom mixture. Spread the remaining mushroom mixture over the top of the beef. Fold the pastry over the beef, overlapping the pastry on top of the beef.
• Brush the pastry ends with some of the beaten egg, then fold the pastry ends over the sides and top of the beef. Turn the pastry-encased beef over and onto a heavy baking sheet so that it is seam side down. Brush some of the beaten egg over the pastry. Score the top of the pastry decoratively with the dull side of a knife.
• Bake for 45 minutes or until the pastry is cooked through and a meat thermometer registers 130°F when inserted into the center of the beef for medium-rare doneness. The temperature of the beef will rise as it rests.
• Let the beef rest for 20 minutes. Transfer the beef to a cutting board. Reserve the pan juices. Simmer the wine in a heavy based small saucepan over a high heat for 5 minutes or until reduced by half. Pour in the reserved juices from the beef. Simmer 1 minute. Season the sauce to taste with salt and pepper.
• Meanwhile, to cook the green beans:.
• Boil the green beans in a large pot of boiling salted water for about 3-4 minutes or until they are crisp-tender. Drain. Melt the butter in a medium sauté pan over a medium heat. Add the beans and toss to coat. Season to taste with salt and pepper.
• To serve:.
• Cut the beef and pastry crosswise into thick slices. Transfer the slices to plates. Spoon some wine sauce over the beef and serve with the green beans.

EASY YUMMIEST GROUND BEEF AND GREEN BEANS

Steps:

• So additions I've tried include one 8 oz can sliced water chestnuts (chopped) and ½ onion chopped and ¼ cup red wine. truly none of these make the original recipe any better but I like to feel I contributed in some way --
• Saute ground beef (if adding water chestnuts and onions also sauté these at the same time) and add green beans when beef is mostly done. Then add the white pepper, soy sauce, (I do a tad less than ½ cup but the recipe won't let me put .38 cups) and balsamic vinegar (and if you're feeling sassy add that red wine too). Cook for 5-10 minutes and then yes my friend you are done (hopefully you've had the foresite to cook rice too) and have a MAGNIFICENT dish to serve your family and or friends -- One that someone, someday may marry you for. Just sayin' it worked on me!
• Truly the original with no additions is absolutely fabulous but for crunch (you texture lovers out there) add the water chestnuts. Otherwise it's perfect in original form but feel free to throw your creative twist on this and let me know what works!

BEEF WELLINGTONS WITH GORGONZOLA

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.