Roasted Beef Wellington Asado De Res Wellington Recipes

ROASTED BEEF WELLINGTON (ASADO DE RES WELLINGTON)

Steps:

• Take out puff pastry from freezer and open package and let pastry hang out so as to defrost. Take out roast (cannot be frozen) Take out night before if frozen. Defrost and let it come to room temperature. Preheat oven to 400 degrees, put roast in a shallow roasting pan and roast in oven for 35 minutes. After time has elapsed take roast out and let it cool completely.
• While roast is cooling, heat a skillet (medium flame) melt butter; add diced onion, garlic, scallions, and saute until limp. Next add capers, sliced olives, and worcestershire sauce and black pepper. Do not add salt. Saute for 5 minutes and remove from heat. Set aside to cool a little about 10 minutes. Next open and put complete package of liverwrust in a bowl add the onion and caper mixture mix real real good. Set aside
• Next on a floured surface, Roll Puff pastry both sheets putting them together and making one large rectangle enough to enclose fillet of beef or roast beef. Size should be about 20 inches X 12 inches. Next take your mixtue of onions and capers and put on top and the sides of your roast. Coating the mixture all around the roast. Invert the coated beef carefully onto middle of the dough and fold up the longs sides of the dough to enclose the roast. Brush the sides with the egg white mixed with a teaspoon of water; to seal ends. Do both ends this way. Transfer tthe roast seam side down to a shallow roasting pan.
• Next beat egg yolk with a fork and brush the roast al over with a pastry brush. Then with the egg white brush over all egg yolk. in other words paint pastry with the egg yolk then go ver it again with the egg white. Put into a preheated 400 degree oven and roast for 40 minutes. After time has elapsed lower oven to 350 degrees and bake 15/20 minutes more or until thermometer registers 130 degrees for medium rare. After 15/20 minutes have passed remove roast and let stand for 15 minutes.
• In the pan where you roasted the beef the first time Add one cup hot water with with a spoon start stirring up all the meat bits and drippings and pour into a saucepan along with the wine, and beef broth and the dried onion bits and the montreal seasoning. Bring up the flame and reduce by one quarter. Add the corn starch to the cold milk and stir well to dissolve. Pour into broth mixture begin stirring with a wire wisk over medium flame until nice and thick. Cook for about five minutes.
• Slice your roast abvout 3/4 of an inch each slice. Spoon some madeira sauce over the meat and serve. I served with my zippy garlic potatos(recipe is posted) took advantage of the oven and rosted them on the top shelf while roasting my meat on the bottom shelf. Add a nice green salad, a glass of wine and dinner is served. Bon Appetite. Enjoy

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.

BEEF ASADO

Steps:

• Season the beef with salt and pepper; set aside.
• Heat the oil in a skillet over medium heat; cook the diced onion and garlic in the hot oil until softened, about 5 minutes. Transfer the onion and garlic to a 6-quart pot. Individually brown the beef chunks on all sides in the skillet and place in the pot. Add the tomatoes, crushed peppercorns, olives with their juice, quartered onion, bay leaves, and bouillon cubes to the pot; bring to a boil. Stir the ketchup into the mixture, reduce heat to medium-low, and simmer 1 hour.
• Remove the beef from the pot and set aside. Add the red bell pepper to the mixture and continue simmering another 30 minutes.
• While the mixture continues to simmer, heat 2 tablespoons oil in the skillet. Cook the potatoes in the oil until golden brown; immediately add to the simmering mixture.
• Slice the meat against the grain and add to the pot; stir. Cook together another 5 minutes before serving. If the sauce is too thin, mix the corn flour and water together and stir into the sauce to thicken.

BEEF SWELLINGTON

Steps:

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

BEEF WELLINGTON

Steps:

• In medium skillet, melt butter; add shallot and mushrooms. 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 pepper5 g salt and 2 g pepper pepper; refrigerate.
• Brush tenderloin roast with olive oil and season with remaining salt and pepper. In large skillet, sear beef until it turns brown on all sides. Cover tenderloin and refrigerate until ready to assemble.
• To assemble, roll puff pastry to length that extends 2-inches5 cm past each end of the tenderloin, and twice as wide as the diameter; lightly flour as needed to prevent sticking. Spread thin layer of mushroom mixture down center of puff pastry, keeping 2-inch5 cm border all around. Lay tenderloin on top of mushroom mixture; fold puff pastry around, creating seam on bottom and tucking sides under. Place on baking sheet lined with parchment paper, seam side down, and refrigerate 15 minutes.
• Preheat oven to 425°F218°C.
• Combine egg yolk and water to form an egg wash. Brush over puff pastry and roast 20 minutes. Turn temperature down to 400°F204°C and bake an additional 15 minutes. If the crust begins to get dark, tent with foil. For medium-rare, remove beef from oven when meat thermometer registers 125°F52°C. Rest 15 minutes before slicing in 1/2-inch13 mm slices.

BEEF WELLINGTON

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

BEEF WELLINGTON

Steps:

• Place meat on a rack in a shallow roasting pan.
• Insert meat thermometer.
• Roast in 425 degree oven for about 45 minutes or until thermometer reads 130 degrees.
• Remove from pan, cover and refrigerate while preparing pastry.
• Reserve drippings.
• For pastry, combine 2 cups flour and salt.
• Cut in shortening until pieces are the size of small peas.
• Add 1/3 to 1/2 cup cold water, 1 tablespoon at a time, tossing with a fork until all is moistened.
• Form into a ball.
• On a floured surface roll into a 14x12 inch rectangle.
• If using pate, spread onto the pastry to within 1/2 inch of edges.
• Center meat on top of the pastry.
• Wrap pastry around the meat, overlapping the long edges.
• Brush with egg and seal.
• Trim excess pastry from the ends.
• Fold up over the meat, sealing edges.
• Brush with egg.
• Place seam side down on a greased baking sheet.
• Bake in a 425 oven for 35 minutes.
• To make gravy, in a saucepan heat and stir reserved drippings with 1 1/2 cups water and bouillon until granules dissolve.
• Combine 1/2 cup cold water with 1/4 flour.
• Stir into hot bouillon mixture.
• Stir in burgundy and basil.
• Cook and stir until thickened and bubbly.
• Season to taste with salt and pepper.
• Pass with meat.

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!