BEEF WELLINGTON
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
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
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
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
Steps:
- Heat the oven to 425 degrees F. Place the beef into a lightly greased roasting pan. Season with the black pepper, if desired. Roast for 30 minutes or until a meat thermometer reads 130 degrees F. Cover the pan and refrigerate for 1 hour.
- Heat the oven to 425 degrees F. Beat the egg and water in a small bowl with a fork or whisk.
- 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.
- Unfold the pastry sheet on a lightly floured 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 edges. 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.
- Bake for 25 minutes or until the pastry is golden brown and a meat thermometer reads 140 degrees F.
- Serving Suggestion: Serve with green beans amandine. For dessert serve with cheesecake topped with sliced strawberries.
CHEF JOHN'S BEEF ON WECK SANDWICHES
Welcome to one of this country's most delicious unknown sandwiches, the Beef on Weck. This simple but brilliant creation features thinly sliced, horseradish-covered roast beef piled high on a freshly baked kummelweck roll. When you add a steaming ramekin of fresh beef jus for dunking, you'll understand why this is the pride of Western New York (sorry, chicken wings). Serve with chips or fries and pickles on the side.
Provided by Chef John
Categories Main Dish Recipes Sandwich Recipes Beef
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Season beef with salt and black pepper.
- Heat oil in a large skillet over medium-high heat. Cook beef roast in hot oil until browned on all sides on each side, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Transfer beef to a plate to rest.
- Remove skillet from heat and whisk flour into skillet until flour taste cooks off, about 1 minute. Pour cold beef broth into skillet; place skillet over medium-high heat. Stir balsamic vinegar, black pepper, and any accumulated juices from the roast beef plate into beef broth mixture; cook until jus reduces slightly, about 5 minutes. Season with salt.
- Slice sirloin as thinly as possible against the grain. Pile meat onto the base of each roll. Spread a thick layer of horseradish on the top bun and place top bun over meat. Serve with jus for dipping.
Nutrition Facts : Calories 387.8 calories, Carbohydrate 17.9 g, Cholesterol 79 mg, Fat 13.5 g, Fiber 1.1 g, Protein 46.1 g, SaturatedFat 4.1 g, Sodium 817.1 mg, Sugar 3.1 g
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