Moms Beef Wellington With Pate Recipes

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FILLET OF BEEF WELLINGTON



Fillet of Beef Wellington image

Some say it was his favorite meal, and others claim it resembled the boots that he wore. Whatever the case may be, the Duke of Wellington has a grand dish named after him, which became the entertaining extravaganza of the 1960s.

Categories     Beef     Mushroom     Roast     Winter     Gourmet

Yield Serves 8

Number Of Ingredients 14

a 3 1/2-pound fillet of beef tied with thin sheets of larding fat at room temperature
3/4 pound mushrooms, chopped fine
2 1/2 tablespoons unsalted butter
1/2 pound pâté de foie gras (available at specialty foods shops) at room temperature
1 pound puff paste or thawed frozen puff pastry plus additional for garnish if desired
N/A frozen puff pastry
1 large egg white beaten
an egg wash made by beating 1 large egg yolk with 1 teaspoon of water
1/2 cup Sercial Madeira
2 teaspoons arrowroot dissolved in 1 teaspoon cold water
1 teaspoon water
1/2 cup beef broth
2 tablespoons finely chopped black truffles (available at specialty food shops) if desired
watercress for garnish if desired

Steps:

  • In a roasting pan roast the beef in the middle of a preheated 400°F oven for 25 to 30 minutes, or until the thermometer registers 120°F. Let the fillet cool completely and discard the larding fat and the strings. Skim the fat from the pan juices and reserve the pan juices.
  • In a heavy skillet cook the mushrooms in the butter over moderately low heat, stirring, until all the liquid they give off is evaporated and the mixture is dry, season them with salt and pepper, and let them cool completely. Spread the fillet evenly with the pâté de foie gras, covering the top and sides, and spread the mushrooms evenly over the pâté de foie gras. On a floured surface roll 1 pound of the puff paste into a rectangle about 20- by 12- inches, or large enough to enclose the fillet completely, invert the coated fillet carefully under the middle of the dough, and fold up the long sides of the dough to enclose the fillet brushing the edges of the dough with some of the egg white to seal them. Fold ends of the dough over the fillet and seal them with the remaining egg white. Transfer the fillet, seam side down to a jelly-roll pan or shallow roasting pan and brush the dough with some of the egg wash. Roll out the additional dough and cut the shapes with decorative cutters. Arrange the cutouts on the dough decoratively, brush them with the remaining egg wash, and chill the fillet for at least 1 hour and up to 2 hours. Bake the fillet in the middle of a preheated 400°F oven for 30 minutes, reduce the heat to 350°, and bake the fillet for 5 to 10 minutes more, or until the meat thermometer registers 130°F. for medium-rare meat and the pastry is cooked through. Let the fillet stand for 15 minutes.
  • In a saucepan boil the reserved pan juices and the Madeira until the mixture is reduced by one fourth. Add the arrowroot mixture, the broth, the truffles, and salt and pepper to taste and cook the sauce over moderate heat, stirring, being careful not to let it boil, for 5 minutes, or until it is thickened. Loosen the fillet from the jelly-roll pan, transfer it with two spatulas to a heated platter, and garnish it with watercress. Serve the fillet, cut into 3/4-inch-thick slices, with the sauce.

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.

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

MOM'S BEEF WELLINGTON WITH PATE



Mom's Beef Wellington with Pate image

My mother finally gave me the recipe for my favorite dish, her famous beef Wellington! I hope you enjoy it as much as our family does!

Provided by Melissa Anderson

Categories     Meat and Poultry Recipes     Beef     Steaks     Sirloin Steak Recipes

Time 9h5m

Yield 8

Number Of Ingredients 9

2 tablespoons canola oil
8 (4 ounce) sirloin steaks, frozen
2 teaspoons salt
2 teaspoons ground black pepper
2 tablespoons butter
1 (16 ounce) package finely chopped fresh mushrooms
1 cup minced fresh onion
1 (3 ounce) can herbed liver pate
1 (17.5 ounce) package frozen puff pastry, thawed

Steps:

  • Heat oil in a large skillet over high heat. Working in batches, sear steaks in hot oil until browned, about 90 seconds per side; insides will still be raw. Sprinkle salt and pepper on the outsides of the steaks and transfer to a baking dish. Cover and place in the refrigerator for 8 hours or overnight.
  • Melt butter in a large skillet over very low heat. Add mushrooms and onion and cook until softened, about 5 minutes. Stir in pate until completely mixed; cook until all moisture has evaporated and it starts to stick to the pan. Transfer to a bowl, cover, and refrigerate stuffing 8 hours to overnight.
  • Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  • Roll out 1 sheet of puff pastry and place 4 steaks on top. Cut out the pastry around each steak, leaving 1 1/2 inch border on all sides. Remove the steaks. Repeat with the remaining sheet of puff pastry and steaks.
  • Place a spoonful of stuffing down the center of a pastry piece, set a steak on top, and spread another small spoonful of stuffing on top; press down gently. Fold pastry around the steak, overlapping as much as possible and squeezing dough tightly to seal. Turn pastry over and place on the prepared baking sheet. Repeat with remaining pastry squares, stuffing, and steaks.
  • Bake in the preheated oven, checking after 20 minutes, until pastry is golden brown and steak reaches desired doneness, 30 to 35 minutes.

Nutrition Facts : Calories 591.2 calories, Carbohydrate 31.9 g, Cholesterol 83.3 mg, Fat 39.4 g, Fiber 2 g, Protein 27.7 g, SaturatedFat 11.5 g, Sodium 872.3 mg, Sugar 2.2 g

INDIVIDUAL BEEF WELLINGTON W/ MUSHROOM PATE



Individual Beef Wellington W/ Mushroom Pate image

I was taught this by local chefs just recently in a cooking class. This recipe is very simple to follow and tastes amazing! You can either make it as the full steak covered in pastry and cut into individual slices, or serve as individual steaks.

Provided by deinemuse

Categories     Steak

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 15

2 tablespoons butter
3 shallots, chopped
1 cup wild mushroom
2 ounces sweet marsala wine
2 ounces heavy cream
4 beef tenderloin steaks
olive oil flavored cooking spray
3 shallots, chopped
2 cups red wine
2 cups chicken broth
1 teaspoon cornstarch
2 sheets puff pastry
1 egg
1 pinch salt
1 pinch pepper

Steps:

  • Mushroom Filling.
  • Place butter and shallots in a large saute pan and cook over high heat until shallots soften. Add mushrooms and continue to cook until mushrooms begin to soften and reduce. Add marsala wine and allow liquid to reduce until almost dry. Add cream and reduce again till almost dry. Transfer mushroom mixture to food processor and pule until mixture is smooth. Taste, adjust seasoning with salt and pepper, and transfer to shallow container to refrigerate till completely chilled.
  • Beef Wellington.
  • Season beef to desired tastes with salt and pepper. Place beef in a large saute pan with a good amount of cooking spray on high heat. Brown each side until slightly crusty on all sides (do no overcook). Remove beef from pan and put on baking tray and in pre-heated oven of 425 degrees and roast until internal temperture reaches 100 degrees. Remove Beef from oven and place in refrigerator to cool completely.
  • In saute pan the beed was seared place shallots and cook over medium heat till brown. Add red wine and scrape brown from bottom of the pan as the wine boils and reduces. After wine has reduced about 1/4 add chicken brother and reduce and simmer to taste. Add more broth or wine as needed.
  • Cut pastry sheets into large amounts so that it would wrap around each individual meat pieces. Spread mushroom mixture on top of beef which is placed on pastry and then wrap pastry completely around beef and mushroom. You can add any pastry decorations as needed. Brush with beaten egg.
  • Place beef pastries on a cooking sheet and place in pre-heated oven of 400 degrees for 20-30 minutes, or until pastry is brown. Meat thermometer should reach 110 for rare, 120 for medium-rare, 130 for medium, 140 for medium-well, and 150 for well done. Allow to sit at room temperature for 5-10 minutes before serving.
  • While meat is resting add cornstarch to a small amount of water. Add to sauce and simmer for 5 minutes or until desired thickness is achieved. Spoon onto beef wellingtons on serving.

Nutrition Facts : Calories 907.6, Fat 59.9, SaturatedFat 21, Cholesterol 147.7, Sodium 589.3, Carbohydrate 44, Fiber 1.4, Sugar 1.7, Protein 31.3

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

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

Traditional beef Wellington often calls for liver pate, but I prefer the mushroom filling version. This dish has replaced turkey as our standard Christmas fare.

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 16-18 servings.

Number Of Ingredients 18

3-3/4 cups all-purpose flour
1 teaspoon salt
1 cup cold butter
2 tablespoons shortening
12 to 14 tablespoons cold water
MUSHROOM FILLING:
1 pound fresh mushrooms, finely chopped
1/4 cup chopped green onions
1/4 cup butter, cubed
2 teaspoons all-purpose flour
1 teaspoon salt, divided
3/4 teaspoon pepper, divided
1/4 cup beef broth
1/2 cup finely chopped fully cooked ham
2 tablespoons minced fresh parsley
4 to 4-1/2 pounds beef tenderloin roast
1 large egg, beaten
2 tablespoons sesame seeds

Steps:

  • For pastry, combine flour and salt in a large bowl. Cut in butter and shortening until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a firm ball forms. Wrap and chill for 30-60 minutes., In a skillet, saute mushrooms and onions in butter for 18-20 minutes or until liquid has evaporated. Stir in the flour, 1/2 teaspoon salt and 1/8 teaspoon pepper until blended. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until thickened. In a bowl, combine ham and parsley; stir in mushroom mixture. Cover and refrigerate., Place tenderloin on a greased rack in a shallow roasting pan. Sprinkle with remaining salt and pepper. Bake, uncovered, at 425° for 30-35 minutes. Remove from the oven; let stand 20-25 minutes. Reduce heat to 400°., On a lightly floured surface, roll pastry into a 19x14-in. rectangle. Moisten edges. Spread filling to within 1 in. of edges. Place tenderloin in center of pastry; fold short sides of pastry over meat. Fold long sides over top; pinch seams to seal., Place seam side down on greased baking sheet. Add decorative cutouts if desired. Brush with egg; sprinkle with sesame seeds. Bake, uncovered, at 400° for 30-35 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°). Let stand for 10 minutes before slicing.

Nutrition Facts :

BEEF WELLINGTON (((WONDERFUL)))



Beef Wellington (((Wonderful))) image

The enduring popularity of this dish, a filet of beef tenderloin coated with a goose liver or chicken liver pate, and a duxelles of mushrooms that are all then wrapped in a puff pastry, is legendary. It has remained a favorite in Britain and the U.S. for over a century, ever since it was created to honor the Duke of Wellington, a hero of the Napoleonic Wars. If you make this for a dinner party, your guests will praise you for months to come. If you have any questions you may e-mail me at: [email protected]

Provided by Alan Leonetti

Categories     Meat

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 21

3 1/2 lbs beef tenderloin fillets (including suet)
3/4 lb mushroom (finely chopped)
3 tablespoons unsalted butter
1 lb puff pastry sheet (thawed)
1 large egg white (beaten)
1 large egg yolk (beaten with 1 teaspoon water)
1/2 cup madeira wine
2 teaspoons arrowroot (dissolved in 1 tspn water)
1/2 cup beef broth
1/2 cup vegetable oil
1 onion, diced fine (in food processor)
2 lbs chicken livers (give or take) or 2 lbs goose liver (give or take)
3 ounces cream sherry
2 teaspoons garlic powder
4 hard-boiled eggs (chopped)
2 tablespoons butter
1 small onion (thinly sliced)
6 tablespoons schmaltz (chicken fat, recipe follows)
1 tablespoon sugar
salt
plenty pepper

Steps:

  • FOR THE CHICKEN LIVER PATE: In a skillet, place 2 tablespoons butter and 1 small thinly sliced onion and saute until golden brown.
  • Add the 6 tablespoons of schmaltz (chicken fat) and mix real well as you crumble the onion slices.
  • This is called schmaltz with grieven.
  • You can use this right away; however, it is better to make this a couple of months ahead of time and place it in the freezer to cure.
  • When ready to make the pate, in a skillet saute the onions in the vegetable oil over a medium flame until golden brown and add the schmaltz with grieven.
  • Boil the 4 eggs until hard boiled.
  • Add the chicken or goose livers to the pan with the onions, grieven and garlic and cook 2 or 3 minutes until done.
  • Add the cream sherry and cook an additional minute.
  • Remove from pan and allow to cool.
  • In a food processor, gently PULSE the livers and hard boiled eggs into a rough chop.
  • DO NOT OVERMIX!
  • Add salt, pepper, garlic powder and sugar and adjust as necessary.
  • FOR THE BEEF WELLINGTON: Preheat oven to 400 degrees.
  • Season roast with salt, pepper, garlic powder and basil to taste. On a rack, in an uncovered roasting pan, roast filet, with suet on top, in middle of oven for 30 to 45 minutes or longer, until a thermometer registers 120 degrees.
  • Allow filet to cool completely and discard larding fat and strings if strings are there.
  • Skim the fat from the pan juices and save the juices. In a heavy skillet, saute the finely chopped mushrooms in the butter over medium-low heat, stirring until all the liquid is evaporated and the mixture is dry.
  • Season with salt and pepper and allow to cool completely.
  • Spread the pate evenly over the top and sides of the filet, and then spread the mushrooms evenly over the pate.
  • On a floured surface, roll the 1 lb. of puff pastry into a rectangle large enough to enclose the filet completely, which should be about 20 x 12 inches.
  • Invert the coated filet very carefully onto the middle of the dough and fold up the long sides of the dough to enclose the filet.
  • With your finger you can make criss-cross grooves in the dough as a decoration.
  • Brush the edges of the dough with egg white to seal.
  • Repeat with the ends of the dough.
  • Transfer the filet, seam down, to a jelly roll pan or a shallow roasting pan and brush with egg wash.
  • Chill for 1 hour, but not more than 2 hours.
  • Make sure that oven is preheated to 400 degrees and bake the filet in the middle of the oven for 30 minutes.
  • Reduce the heat to 350 degrees and bake for 5 to 10 minutes longer, or until a meat thermometer registers 130 degrees for medium-rare.
  • Remove from oven and allow to rest for 15 minutes.
  • In a saucepan, boil the reserved pan juices and Madeira Wine until the mixture is reduced by one quarter.
  • Add the arrowroot, beef broth, salt and pepper.
  • Cook over medium heat, stirring (being careful not to boil) for 5 minutes or until thickened.
  • Loosen the filet from the jelly roll pan and transfer with 2 spatulas to a heated serving platter.
  • To serve, cut the filet into 3/4 inch thick slices and dress with the sauce.

BEEF WELLINGTON



Beef Wellington image

This puff pastry-wrapped and pâté-packed dish is de rigueur for any character in a book, movie, or television show who is trying to impress someone with an über-elegant meal. The classic is rich beyond measure and fussy as hell. I've minimized its artery-clogging character-by about 77 grams of fat and 777 calories-and the fuss factor, too. It remains über-elegant.

Yield serves 4

Number Of Ingredients 9

One 1 1/4-pound piece lean filet mignon, trimmed of all visible fat
Salt and freshly ground black pepper
Nonstick cooking spray
1 pound button mushrooms, sliced
2 large shallots, chopped very fine (about 1/3 cup)
3 tablespoons fresh thyme, chopped
1 ounce dry sherry
1 ounce duck liver pâté
4 sheets frozen phyllo dough, thawed

Steps:

  • Preheat the oven to 400˚F. Line a baking sheet with parchment paper, and set it aside. Place a wire baking rack on a sheet pan and set aside.
  • Heat a large cast-iron skillet over high heat. Season the meat with salt and pepper to taste. When the pan is hot, add the cooking spray. Add the meat. Sear, turning it occasionally, until the meat is a deep golden brown all over, about 4 minutes total.
  • While the meat is searing, pulse the mushrooms, in two batches, in a food processor until they are very finely chopped.
  • Remove the skillet from the heat, and transfer the meat to the wire baking rack set over the sheet pan. Spray the skillet with cooking spray and place it over medium-low heat. Add the shallots and about half of the thyme. Cook, stirring occasionally, until the shallots start to become tender and fragrant, about 2 minutes.
  • Raise the heat to high. Add the mushrooms to the skillet. Sauté, stirring occasionally, until the mushrooms have released their liquid and the liquid has mostly evaporated, about 10 minutes. Add the sherry and cook for another minute. Add the pâté and stir until it is fully incorporated into the mushrooms. Season the mixture with salt and pepper to taste. Let it cool slightly.
  • On a work surface, lay down 1 sheet of phyllo. Spray the phyllo lightly and evenly with cooking spray. Sprinkle it with one quarter of the remaining thyme. Repeat the process with the remaining 3 sheets of phyllo, stacking the sheets as you go.
  • Working with the shorter side of the phyllo toward you, spread the mushroom mixture over the lower half half of the phyllo, leaving a 1-inch border on the sides. Place the beef on top of the mushroom mixture. Fold up the sides of the phyllo on the right and left of the beef to encase it. Roll up the beef in the phyllo.
  • Place the beef-phyllo package, seam side down, on the prepared baking sheet. Spray the package lightly with cooking spray. Season it with salt and pepper.
  • Roast until the meat is medium-rare, about 20 minutes. Let the Beef Wellington rest for 5 minutes before slicing.
  • Phyllo dough is low in fat and contains no saturated fat or trans fats, and no cholesterol. It's light and flaky, and as long as you use butter-flavored cooking spray and/or olive oil cooking spray between layers rather than real melted butter or olive oil it's a perfect low-fat/low-calorie swap for most recipes that call for dough of any kind.
  • Fat: 91.3g (before), 11.7g (after)
  • Calories: 1,156 (before), 335 (after)
  • Protein: 38g
  • Carbohydrates: 17g
  • Cholesterol: 123mg
  • Fiber: 2g
  • Sodium: 352mg

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RECIPE—BUSY MOM’S BEEF WELLINGTON - DIVADICUCINA.COM
recipebusy-moms-beef-wellington-divadicucinacom image
2014-02-24 Brush the egg wash over the entire outside of the prepared wellington. Place in the oven and bake for 45 minutes until it is a nice golden brown. Transfer the baked wellington to a cutting board and allow it to sit for …
From divadicucina.com


BEEF WELLINGTON WITH MUSHROOM PATE RECIPE
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Place tenderloin on top of mushroom mixture. In small bowl using fork, beat egg yolk and remaining 1 teaspoon water to blend; brush some of mixture along edges of crust rectangle. Fold crust over beef, overlapping edges and turning …
From cdkitchen.com


BEEF WELLINGTON | RICARDO
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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. …
From ricardocuisine.com


BEEF WELLINGTON RECIPE - BBC FOOD
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Place a large frying pan over a high heat, add the oil and fry the beef on all sides until browned. Transfer to a baking tray and roast in the oven for 15–18 minutes. Turn the oven off and ...
From bbc.co.uk


RECIPES - MOM'S TRADITIONAL BEEF WELLINGTON WITH LIVERWURST
Set aside. Preheat oven to 400 degrees Fahrenheit. Lightly dust rolling pin and working surface with flour. Roll out puff pastry. Place beef about 1-2 inches from the edge of the pastry closest …
From foodandarchitecture.com
Estimated Reading Time 5 mins
  • Take puff pastry out of the freezer and let thaw completely. Sooner is better than later, because you want it to cook through completely.
  • Add 1-2 tbsp. olive oil, 1-2 tbsp. butter, and mushrooms into a large pan. Cook mushrooms for about 1 minute on medium high heat. Then add in about 3/4 of the diced shallots and thyme. Cook on low heat until shallots are translucent and fragrant. Salt and Pepper the mixture. Put aside in bowl and refrigerate.
  • Add another tbsp. of butter into the pan. Make sure the pan is nice and hot. Sear the filets on each side on high heat for about 30 seconds or until nicely browned. (You really want a very fast sear because the filets will be cooking again in the oven.) Set aside on separate plate and refrigerate until further use. Refrigeration is key to making sure that you end up with a medium rare temperature at the end of the process.


BEEF WELLINGTON - THE SCOTCH KITCHEN
Lift the covered beef carefully onto the paper. 5. Brush the pastry edges with the beaten egg and with the help of the baking parchment (and a friend), snugly wrap the beef and seal a crest along the top of the ridge, pinching firmly into place. Do the same at the ends. Trim away the wobbly edges of the pastry and with sharp scissors, snip 1cm ...
From makeitscotch.com


CLASSIC BEEF WELLINGTON - COTTAGE DELIGHT
Preparing the beef fillet. Preheat the oven to 220°C/fan 200°C/gas 7. Place the beef on a lined baking tray, brush over the olive oil, and season with salt and pepper. Place into the oven for 20 minutes. Once cooked, remove from the oven and allow to cool, brush all over with mustard, and place into the fridge for 20 minutes.
From cottagedelight.co.uk


HOW TO MAKE BEEF WELLINGTON WITHOUT MUSHROOMS? EASY RECIPE
2022-05-25 When browned, now the baking time for beef wellington without mushrooms recipe starts. Transfer fried beef steaks to a baking dish. Bake it for 10 minutes. Remove from the oven and let it cool. Add all the sauces to a bowl, whisk evenly, and wait until the texture is …
From lookbroad.com


ALTON BROWN'S BEEF WELLINGTON - EVERYDAY COOKING ADVENTURES
2015-02-18 Cover and chill in the refrigerator for at least an hour before using or store for up to a week. MAKE AHEAD TO HERE. 3. Place a rack in the center of the oven and heat to 400ºF. Combine the mushroom mixture and the pate in a small mixing bowl. Spread the mixture on all sides of the tenderloin, covering completely. 4.
From everydaycookingadventures.com


10 BEST BEEF WELLINGTON WITH CHEESE RECIPES | YUMMLY
2022-06-23 bay leaf, beef fillet, beef stock, olive oil, red wine, mushrooms and 16 more Beef Wellington Leite's Culinaria beef broth, mushrooms, cold water, salt, black truffles, beef and 9 …
From yummly.com


CASA M BEEF WELLINGTON
If the pastry starts to brown too much before the tenderloin is cooked, throw a sheet of aluminum foil over the Wellington. Remove from the oven and let the Wellington rest for 10-15 minutes. Place on a carving board and slice off the ends, then carve and serve.
From casamspice.com


EASY BEEF WELLINGTON WITH PATE : TOP PICKED FROM OUR EXPERTS
Individual Beef Wellington W/ Mushroom Pate Recipe - Food.com new www.food.com. Place beef pastries on a cooking sheet and place in pre-heated oven of 400 degrees for 20-30 minutes, or until pastry is brown. Meat thermometer should reach 110 for rare, 120 for medium-rare, 130 for medium, 140 for medium-well, and 150 for well done.
From recipeschoice.com


BEEF WELLINGTON RECIPE — THE DAUGHTERS OF THE BRITISH EMPIRE IN …
2022-01-20 Directions. Preheat oven to 425 degrees F (220 degrees C). First, tie the beef with twine to help it keep a cylindrical shape while cooking. Place beef in a small baking dish and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned.
From dbenational.org


BEEF WELLINGTON - A FAMILY FEAST®
2018-12-19 MAKE AHEAD: Make the optional pate by melting the butter over medium heat then adding the liver, onion, garlic, salt, pepper and thyme. Cook until the onions are tender and the liver cooked, about 8-10 minutes. Remove from heat and place in a food processor along with Worcestershire sauce and mustard.
From afamilyfeast.com


EASY BEEF WELLINGTON RECIPE BY MARY BERRY | XMAS DINNER RECIPES
Method. 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


10 BEST BEEF WELLINGTON WITH PUFF PASTRY RECIPES | YUMMLY
2022-06-25 beef fillet, egg, olive oil, brown onion, chicken liver pate and 3 more Beef Wellington Vice mixed mushrooms, medium shallot, puff …
From yummly.com


BEEF WELLINGTON - SEARCHING FOR SPICE
2011-04-07 Put the mushrooms in a food processor and blitz. Then put into a frying pan, season and cook over a high heat, stirring, till all the moisture evaporates. It should take about 10-15 minutes. Spread them out on a plate and leave to cool. Heat a little oil in a frying pan and sear the beef for about 30 seconds on all sides.
From searchingforspice.com


TASTETORONTO | BEEF WELLINGTON
Beef Wellington 11 Steps. Step 1. Using kitchen twine, tie tenderloin in 3-4 places.Season generously with salt and pepper. Step 2. 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 1-2 minutes per side (6 sides).
From tastetoronto.com


BEEF WELLINGTON WITH MUSHROOMS | EATER'S MANIFESTO
2017-07-23 1. Sear the fillet in a very hot pan very briefly to develop a little flavour. Put straight back in the fridge. 2. Chop half the mushrooms finely then put into the same still very hot pan with a little oil. Drive as much of the moisture out as possible then mix with the pate. Put in the fridge to set. 3. Blanch 4 of 5 cabbage leaves and remove ...
From eaters-manifesto.com


MOMS BEEF WELLINGTON WITH PATE- WIKIFOODHUB
Melt butter in a large skillet over very low heat. Add mushrooms and onion and cook until softened, about 5 minutes. Stir in pate until completely mixed; cook until all moisture has evaporated and it starts to stick to the pan. Transfer to a bowl, cover, and refrigerate stuffing 8 hours to overnight. Preheat the oven to 400 degrees F (200 ...
From wikifoodhub.com


5 MOST POPULAR PATE SUBSTITUTES IN BEEF WELLINGTON
2022-06-16 Therefore, pork pate might have a thicker texture and has a stronger flavor. 3. Prosciutto. You can also use prosciutto, a kind of Italian dry-cured ham, to alternate pate in the Beef Wellington recipe. Prosciutto has a brighter and more vibrant color compared to goose liver pate, with a salty and sweet taste.
From cookindocs.com


BEEF WELLINGTON WITH MUSHROOM PATE RECIPE - FOOD NEWS
Ingredients. 2 filet mignons, about 1 inch thick. salt and pepper, to taste. 1 can (s) small can of pate (i use my own mushroom pate) 1 pkg frozen puff pastry shells or dough. 1 egg, beaten with 1 tablespoon milk or cream. Directions. 1. Thaw puff pastry. I've got a nice piece of tenderloin […]
From foodnewsnews.com


FOIE GRAS BEEF WELLINGTON RECIPE | ALTON BROWN
Place a rack in the center of the oven and heat to 400ºF. Combine the mushroom mixture and the foie gras in a small mixing bowl. Spread the mixture on all sides of the tenderloin, covering completely. Whisk the egg and water together in a small bowl and set aside.
From altonbrown.com


BEEF WELLINGTON WITH PATE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


HOW TO MAKE INDIVIDUAL BEEF WELLINGTONS | BEEF RECIPE - YOUTUBE
Get the recipe @ http://allrecipes.com/recipe/individual-beef-wellingtons/detail.aspxWatch how to make Beef Wellingtons prepared in individual portions. This...
From youtube.com


BEEF WELLINGTON WITH PATE RECIPES ALL YOU NEED IS FOOD
Sear the beef for 4 minutes in total, turning regularly with tongs, then remove to a plate. Wipe out the pan and return to a medium heat. Peel the onion and garlic, then very finely chop with the mushrooms and put into the pan with the remaining knob of butter and another lug of oil.
From stevehacks.com


BEEF WELLINGTON RECIPE - MORIES
2020-11-21 Metric Cups Imperial For the wellington. 1.5 kg beef fillet, trimmed and tied; 2 tbsp sunflower oil; 45 g butter; 1 small onion, chopped; 250 g flat mushrooms, finely chopped; 175 g smooth liver pâté; 400 g ready-made puff pastry; 1 egg, beaten; 1 pinch salt and black pepper; 3.3 lbs beef fillet, trimmed and tied; 2 tbsp sunflower oil; 1.6 oz ...
From mories.org


BEST BEEF WELLINGTON RECIPE - HOW TO MAKE BEEF WELLINGTON
2021-09-17 For the Beef Wellington: Sprinkle the beef tenderloin all over with salt and pepper. In a large skillet over medium-high, heat the oil. Cook the beef tenderloin, turning occasionally, until browned on all sides, 10 to 12 minutes total. Remove the tenderloin from the skillet and set aside to cool for 30 minutes. Remove and discard the twine.
From thepioneerwoman.com


BEEF WELLINGTON WITH OYSTER PATE | PAULA DEEN
Heat a skillet over medium-high heat and lightly sear all surfaces of the meat, including the ends. Remove the meat from the pan and set aside. Melt the butter over high heat; add the shallots and garlic and saute for 2 to 3 minutes. Add the mushrooms and sauté for 2 to 3 minutes longer. Add the oysters and sherry, and cook until the oysters ...
From pauladeen.com


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


BEEF MEDALLIONS WELLINGTON | METRO
Preheat the oven to 190°C / 375°F. Melt one Tbsp. of olive oil and butter in a skillet over high heat. Quickly sear the medallions on all sides. Remove from heat and let cool. In another skillet, melt the remaining butter and olive oil and toss in the shallot and the mushrooms until they soften. Add salt and pepper. Remove from heat and let cool.
From metro.ca


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