SHOW-STOPPING BEEF WELLINGTON RECIPE BY TASTY
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
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
PROSCIUTTO-WRAPPED STEAK FILLETS
Cancel your dinner reservations and whip up our Prosciutto-Wrapped Steak Fillets from My Food and Family! This impressive dish with spicy tomato cream sauce only takes 30 minutes of prep time. Our Prosciutto-Wrapped Steak Fillets taste just as good as going out to a restaurant!
Provided by My Food and Family
Categories Beef
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat grill to medium heat.
- Wrap prosciutto slice around each steak; secure with wooden toothpicks. Brush both sides of steaks evenly with oil. Grill 7 to 10 min. on each side or until medium doneness (160°F).
- Meanwhile, cook pasta as directed on package, omitting salt. While pasta is cooking, cook and stir peppers in large skillet sprayed with cooking spray on medium heat 2 min. Stir in wine; cook 2 min., stirring frequently. Add pasta sauce; stir. Cover; simmer on medium-low heat 3 to 4 min. or until heated through, stirring occasionally.
- Remove and discard toothpicks from steaks. Place 1 steak on each of 4 serving plates. Drain pasta; place next to steaks. Reserve 1 cup pasta sauce mixture; spoon remaining pasta sauce mixture over pasta. Serve reserved pasta sauce mixture as a dipping sauce for the steaks.
Nutrition Facts : Calories 650, Fat 24 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 115 mg, Sodium 1230 mg, Carbohydrate 58 g, Fiber 5 g, Sugar 11 g, Protein 40 g
PROSCIUTTO-WRAPPED CHICKEN
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Sprinkle the garlic and sage on the chicken cutlets; season with salt and pepper. Wrap 2 or 3 slices prosciutto around each cutlet.
- Heat a large nonstick skillet over medium heat; add 1 tablespoon olive oil. Working in batches if necessary, add the chicken and cook, flipping once, until the prosciutto is golden brown and slightly crisp, 6 to 8 minutes. Transfer to a plate.
- Meanwhile, whisk half of the lemon juice, the mustard, a pinch of salt and a few grinds of pepper in a large bowl. Gradually whisk in the remaining 2 tablespoons olive oil until smooth. Add the lettuce and tomatoes; toss to coat.
- Add the chicken broth and the remaining lemon juice to the skillet; cook over medium heat until slightly reduced, 1 to 2 minutes. Add the butter and cook, stirring with a rubber spatula, until the butter melts and the sauce thickens, 1 to 2 minutes. Serve the chicken with the salad. Drizzle with the pan sauce.
Nutrition Facts : Calories 420 calorie, Fat 22 grams, SaturatedFat 6 grams, Cholesterol 125 milligrams, Sodium 1310 milligrams, Carbohydrate 9 grams, Fiber 3 grams, Protein 46 grams
PROSCIUTTO-WRAPPED BREADSTICKS
Quick and simple, these crunchy breadsticks wrapped in salty prosciutto are perfect for cocktail parties -- guests only need one hand to enjoy these treats.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 2
Steps:
- Wrap 1 slice of prosciutto around each breadstick, leaving 5 to 6 inches of exposed bread at one end.
Nutrition Facts : Calories 104 g, Fat 4 g, Protein 8 g
PROSCIUTTO-WRAPPED BEEF WELLINGTON WITHOUT PATE
The best beef Wellington without pate I've ever eaten and this one was inspired by one of my idols, Gordon Ramsay.
Provided by GhostEXE
Categories Pork Recipes
Time 1h45m
Yield 6
Number Of Ingredients 9
Steps:
- Season beef with salt and pepper. Heat oil in a pan over medium-high heat. Brown beef on all sides, about 7 minutes total. Brush beef with mustard and set aside.
- Blend mushrooms, salt, and pepper using an electric blender or food processor to a puree consistency; do not add oil or water.
- Heat a pan over medium-high heat. Fry mushroom puree until moisture is gone, about 10 minutes. Remove from heat and let mixture cool in a refrigerator for 10 minutes.
- Cut about 18 inches of plastic wrap. Center prosciutto on the plastic; spread mushroom mixture on top of prosciutto vertically, from left to right. Place beef on top, in the middle of the mixture. Roll the plastic wrap tightly so that the entire tenderloin is wrapped in prosciutto. Refrigerate for 15 minutes.
- Preheat the oven to 425 degrees F (220 degrees C).
- Remove beef from plastic wrap carefully; it should hold together well after being chilled. Roll puff pastry out using a rolling pin and place beef in the middle. Wrap beef with pastry and tuck in the sides, discarding any extra pastry, to get a nice round top. Brush with egg yolks, score using a fork or a knife, and top with coarse salt.
- Bake in the preheated oven until slightly pink in the center, 35 to 40 minutes, or to desired doneness.
Nutrition Facts : Calories 540.1 calories, Carbohydrate 20 g, Cholesterol 168.4 mg, Fat 32 g, Fiber 1.7 g, Protein 40.5 g, SaturatedFat 9.6 g, Sodium 596.9 mg, Sugar 0.4 g
More about "prosciutto wrapped beef wellington without pate recipes"
THE ULTIMATE BEEF WELLINGTON RECIPE - SERIOUS EATS
From seriouseats.com
10 BEST BEEF WELLINGTON WITHOUT PATE RECIPES | YUMMLY
GORDON RAMSAY’S BEEF WELLINGTON RECIPE: HOW TO …
From masterclass.com
BEST EVER BEEF WELLINGTON RECIPE | THE RECIPE CRITIC
From therecipecritic.com
PROSCIUTTO-WRAPPED BEEF WELLINGTON WITHOUT PATE RECIPE
From cookthismeal.com
Servings 6Calories 540 per servingCategory Meat And Poultry Recipes, Pork
BEEF WELLINGTON RECIPES FOR ELEGANT SPECIAL DINNERS
From allrecipes.com
BEEF WELLINGTON WITHOUT PROSCIUTTO : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
PROSCIUTTO-WRAPPED BEEF WELLINGTON WITHOUT PATE
From cookthismeal.com
CLASSIC BEEF WELLINGTON RECIPE - THE SPRUCE EATS
From thespruceeats.com
25 EASY PROSCIUTTO RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5 MOST POPULAR PATE SUBSTITUTES IN BEEF WELLINGTON
From cookindocs.com
INDIVIDUAL BEEF WELLINGTON RECIPE - THE ART OF FOOD AND WINE
From theartoffoodandwine.com
PROSCIUTTO WRAPPED BEEF WELLINGTON WITHOUT PATE RECIPES RECIPE
From alicerecipes.com
PROSCIUTTO-WRAPPED BEEF WELLINGTON WITHOUT PATE - EASY COOK FIND
From easycookfind.com
CAN I MAKE A BEEF WELLINGTON WITHOUT PROSCIUTTO? - FOOD52
From food52.com
RECIPE : PROSCIUTTO-WRAPPED BEEF WELLINGTON WITHOUT PATE
From books4cook.com
RECIPE : PROSCIUTTO-WRAPPED BEEF WELLINGTON WITHOUT PATE FROM ...
From chefvideorecipes.com
BEEF WELLINGTON WITHOUT MUSHROOMS | EVERYDAY FAMILY COOKING
From everydayfamilycooking.com
You'll also love