Hellskitchenbeefwellington Recipes

HELL'S KITCHEN BEEF WELLINGTON WITH BLACKBERRY SAUCE

Steps:

• Add mushrooms, salt, and pepper to a food processor and process until they are finely minced, forming a rough paste.
• In a medium sauté pan over medium heat, add the mushroom paste. Spread the mixture equally over the surface and cook on medium heat until the moisture in the paste has mostly evaporated 15-20 minutes. The mixture has the consistency of a spreadable pâté. Remove from heat, stir in the chives, and let cool.
• Sear the Beef Tender Filet.
• With paper towels, pat dry filet mignon, then season liberally with salt and pepper. Heat a skillet over medium-high heat and add oil. While the oil is hot but not smoking, add the filet mignon and brown from 1-2 minutes on all sides. Remove from heat and position on a cutting board. Brush Dijon mustard onto the filet and allow it to cool.
• Put a sided baking sheet in the oven and preheat the oven to 425°F.
• On a cutting board, lay out a long piece of plastic wrap. In the middle of the wrap, lay out the prosciutto shingle-style to form a rectangle large sufficient to encompass the whole filet. Then smear mushroom duxelles in a thin layer over the prosciutto. Place the filet on top of the mushrooms. Utilize the plastic wrap to help roll the beef up tightly in the duxelles-covered prosciutto, tucking in the ends, so the beef has fully encompassed. Refrigerate for 20 minutes.
• In a bowl, mix egg yolk and milk.
• Tenderly roll out the puff pastry on a floured surface until it is ¼ inch thick, no thinner. Depending on the pastry sheet's size, The two overlapping layers of the dough can be used to ensure the filet is completely covered and sealed. Set the beef in the center of the pastry and liberally brush the pastry with the egg wash. Bring puff pastry up and around the beef and seal tightly. Steal the ends closed and trim off any excess puff pastry. Refrigerate for 5-10 minutes to let it firm up again.
• Remove Wellington from the refrigerator. Put the Wellington seam side down on the preheated baking sheet. Brush the top of the puff pastry with the leftover egg wash and score it with a sharp paring knife. Sprinkle with sea salt and place the pan in the oven.
• Bake for about 35 minutes or until the steak's internal temperature reaches 120°F for medium-rare.
• Remove from the oven and let rest for at least 10 minutes before slicing.
• Place the blackberries, red wine, and stock in a heavy-based saucepan and bring to a boil. Cook for about 5 minutes until the blackberries have softened.
• Strain the mixture through a fine-mesh strainer and discard the seeds and pulp. Return the sauce to the saucepan over medium-high heat, add the honey and jam, and bring to a boil, cooking until the mix reduces by half and thickens to a smooth sauce. Remove from the heat and swirl in the butter season to taste and set aside to keep warm.
• Place the potatoes in a large saucepan and cover with cold water by two inches. Add ½ teaspoon salt and bring to a boil. Reduce the heat to simmer, cover the pot partially, and cook until the potatoes are very tender when tested with a sharp paring knife tip, 20 - 25 minutes.
• Drain the potatoes, saving some of the cooking water.
• Combine the cream and butter in a small saucepan over medium heat and bring to a simmer.
• Put the potatoes through a potato ricer or food mill and return them to the pot over low heat. Combine the hot cream and butter mixture and mix with a wooden spoon. If the potatoes are too thick, add a small amount of the reserved cooking water until the texture you like the season taste with salt and pepper and set aside to keep warm.
• Bring a quart of salted water to a boil. Have a bowl of ice water ready.
• In a large sauté pan, melt the butter over medium heat. Then add the carrots and cook for about 4 minutes until they are crisp-tender. Utilize a slotted spoon to transport the carrots to the bowl of ice water to stop the cooking, then drain. Combine the carrots and toss to coat; cook until heated thoroughly. Mix in the parsley and season to taste with salt and pepper.

HELL'S KITCHEN BEEF WELLINGTON RECIPE - (5/5)

Steps:

• Heat the oil in frying pan until hot but not smoking. Season the fillet with garlic powder, basil, salt, and pepper. Sear on all sides for 25 seconds. Remove fillet from pan and cool. Put mushrooms, shallots, and garlic in food processer with thyme and salt and pepper; pulse to rough paste. Scrape the mixture into the same pan that cooked the fillet and over high heat cook out all the moisture from the mushrooms. Deglase the mushroom mixture with the wine and cook until mushroom mixture is dry. Spread mixture onto a plate to cool Preheat oven to 400F. Brush the fillet with mustard. Lay a sheet of plastic wrap on a work surface and arrange the 1/2 procuitto slices on it, slightly overlapping rows. Spread 1/2 of the mushroom mixture over the procuitto, then place the fillet in the middle. Spread remaiing mushroom mixture on top of the fillet and top with the remaining procuitto. Using the cling wrap, neatly roll the procuitto and mushroom mixture around the fillet and twist the ends to secure, chill for 15 minutes to allow the fillet to set and keep its shape. Roll out the puff pastry on a floured surface till the thickness of a penny; brush with egg yolk Unwrap the fillet and place it in middle of the puff pastry. Fold the ends over and then wrap the fillet in the pastry, cutting off any excess. Turn over so the seam is on the bottom and place on a baking sheet. Brush all over with egg yolk and chill for 15 minutes to let the pastry rest. (Note: Fillet can be perpared up to this step up to 3 hours ahead of time. Cover with plastic wrap and chill. Remove 30 minutes prior to cooking.) Lightly score the pastry in 3 places and glaze again with egg yolks. Bake for 20 minutes, then lower the oven to 350F and cook another 10 minutes. Remove and let rest for 10 minutes prior to slicing and serving.

BEEF WELLINGTON

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.

BEEF WELLINGTON

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place beef in a small baking dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices.
• Melt 2 tablespoons butter in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat, and let cool.
• Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture.
• Roll out the puff pastry dough, and place beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk.
• Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce heat to 425 degrees F (220 degrees C) for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside, and keep warm.
• Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Strain, and serve with beef.

HELL'S KITCHEN BEEF WELLINGTON

Steps:

• heat olive oil in a frying pan.
• season fillet with garlic powder, basil, salt & pepper.
• sear on all sides for 25 seconds. (you dont want to cook it at this stage, just color it.).
• remove fillet from the pan and leave to cool.
• put the mushrooms, shallots & garlic in a food processor with thyme, salt & pepper -- pulse to a rough paste.
• scrape the mixture into the same pan and cook over high heat for 10-15 minutes, tossing frequently, to cook out all of the moisture from the mushrooms. spread out on a plate to cool.
• brush the fillet with mustard.
• preheat the oven to 400.
• lay a sheet of cling wrap on a work surface and arrange the procuitto slices on it, in slightly overlapping rows.
• spread the mushroom paste over the ham, then place the seared fillet in the middle.
• spread more mushroom paste on top of the fillet and top with the remaining procuitto.
• using the cling wrap, neatly roll the procuitto and mushrooms around the fillet and twist the ends to secure. chill for 15 minutes to allow the fillet to set and keep its shape.
• roll out puff pastry on a floured surface til the thickness of a penny and brush with egg yolk.
• remove the plastic wrap from the beef and lay in the center.
• fold the ends over and then wrap the fillet in pastry, cutting off any excess. turn over so the seam is on the bottom and place on a baking sheet.
• brush all over with egg yolk and chill for 15 minutes to let the pastry rest.
• lightly score the pastry in 3 places and glaze again with egg yolk.
• bake for 20 minutes, then lower the oven setting to 350 and cook another 10 minutes.
• allow to rest for 10 minutes before slicing and serving.
• the beef should still be slightly pink in the center.

GORDON RAMSAY'S FILLET OF BEEF WELLINGTON WITH ROASTED CARROTS A

Steps:

• In a hot pan, sear the filet of beef on each side then brush with mustard and allow to cool.
• Rough chop and sauté the mushrooms. Season with thyme, salt and pepper.
• Place plastic wrap on a cutting board or flat surface. Place the beef on plastic wrap and cover with mushrooms.
• Use the plastic wrap to wrap the mushrooms around the beef and twist to secure firmly. Set in fridge for 10 minutes. Remove plastic wrap.
• Roll out pastry and wrap around the beef, pressing the pastry edges to seal at the base and trimming away any excess.
• Brush once with the egg wash and bake in a 375ºF oven for 25-30 minutes. Check halfway with a thermometer - internal temperature should be approximately 115ºF for medium rare. Pastry should be golden brown.
• Red Wine Sauce made with Brown Chicken stock.
• -1 pint Brown Chicken stock (or veal stock) Found in frozen section ,1/2 bottle (375 ml) of Red Wine
• In a small sauce pan, reduce the red wine until almost dry. Add stock and bring to a boil. Reduce heat and simmer for 10 minutes. Season with salt and pepper.
• Roasted Carrots, 8 baby Carrots, whole & peeled, 2 tbsp whole butter, room temperature,1 cup heavy cream, salt & white pepper.
• Boil the potatoes in salted water for 20-30 minutes, until soft. Strain and let sit for 5-10 minutes until dry. Crush potatoes with a potato masher or fork and add butter and cream. Season with salt and white pepper.
• To serve, with a serrated knife slice the Wellington into equal portions. Arrange 2 slices of beef with the potatoes and carrots. Finish with the sauce before serving.

TASTY 101: BEEF WELLINGTON RECIPE BY TASTY

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!