Beef Wellington Serving Size Lbs of Beef
Beef Wellington
This Beef Wellington recipe is the best! Beef tenderloin fillet is coated with mustard, mushroom duxelles, ham, and then wrapped in a puff pastry and baked. Based on Gordon Ramsay's Beefiness Wellington recipe, it does not disappoint.
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A few months ago my begetter got an inkling to make Beef Wellington, beef tenderloin smothered with mushroom duxelles, wrapped in puff pastry, and broiled. Who knows where he got the idea, perhaps just curiosity.
Beefiness Wellington is one of those dishes that was a lot more than popular twoscore years ago than it is now. Merely once my dad decides he wants to make something, come up hell or loftier water, it will be made.
It also helps that Chef Gordon Ramsay has a video online on how to make his version of Beef Wellington, using Parma ham wrapped around the fillet instead of the more traditional pâté de foie gras.
So, we recently set out to make information technology, dad channeling Chef Ramsay, albeit without the yelling and swearing (though I'one thousand guessing that if dad thought he could become away with acting like Chef Ramsay effectually the rest of united states, he would).
Information technology'due south actually a lot easier to make than it looks, assuming y'all are using ready-made puff pastry, and the effect is fantastic. A great thought for a Father'south Twenty-four hour period dinner for the beef-loving dads out in that location.
What is Beefiness Wellington?
Beef Wellington is a traditional English language manner of preparing beef tenderloin. Believed to have originated in the 1800s after the Duke of Wellington had a victory at Waterloo in 1815, it was a popular "fancy" dish in the mid-1900s.
The beef is covered in paté de foie gras or mushrooms duxelles (a mushroom puree that has its moisture cooked out) and some sort of ham — like Parma or proscuitto — cover the beefiness. Information technology's then wrapped in puff pastry and cooked in the oven.
Brand-Alee Strategies for Beefiness Wellington
We don't recommend making Beef Wellington alee of time and reheating it when it's time to serve because the puff pastry will get soggy, just you can make the mushrooms duxelles in advance so information technology's quicker going when it'south time to cook.
Ready the mushrooms duxelles upwards to 2 days ahead of time as directed in Stride 4. Cool completely and and so store in an airtight container in the refrigerator. Bring to room temperature before using.
What to Serve With Beefiness Wellington
- Smashed New Potatoes With Garlic and Chives
- French Green Beans With Butter and Herbs
- Quick and Easy Asparagus
- Broccoli Rabe With Caramelized Onions
- Roasted Babe Carrots
More than Beef Recipes to Try!
- Garlic Herb Butter Prime Rib
- Beefiness Bourguignon
- Easy Beef Brisket
- Beef and Barley Stew With Mushrooms
- Beef Tenderloin With Sautéed Mushrooms
Recipe adjusted from this video for making Beef Wellington by Chef Gordon Ramsay.
You lot can employ any mushrooms you like. We used one-half cremini and half shiitake. If using shiitake mushrooms, cutting off the tough stems and discard or salve them for stock.
This recipe uses a frozen puff pastry sheet. Program ahead to thaw the sail for ii to 4 hours in the refrigerator, or on the counter for nigh xl, until it'southward easily pliable just not too soft or squishy.
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ane pound beef tenderloin filet
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Kosher salt and freshly ground black pepper
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2 tablespoons extra virgin olive oil
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i pound mushrooms (run into recipe note)
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4 sparse slices ham (Parma ham if yous tin get it) or prosciutto
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two tablespoons yellow mustard (we used Coleman's Original English Mustard)
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1 (seven to 8 1/2-ounce sheet) puff pastry, thawed (run into recipe note)
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two large egg yolks, beaten
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Preheat the oven:
Allow the oven to preheat to 400°F as y'all assemble the Wellington.
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Sear the filet:
Season the fillet generously with salt and pepper. Oestrus a tablespoon or two of oil in a big pan on high estrus. Sear the fillet in the pan on all sides until well browned. (Hint: do not move the fillet until information technology has had a chance to brown.)
Elise Bauer Elise Bauer -
Brush the filet with mustard:
Remove the filet from the pan and let cool. One time cooled, brush the fillet on all sides with mustard.
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Gear up the mushroom duxelles:
Chop the mushrooms and put them into a food processor and purée. Rut the sauté pan on medium loftier heat. Transfer the mushroom purée into the pan and cook, allowing the mushrooms to release their moisture.
When the moisture released past the mushrooms has boiled away, remove the mushrooms from the pan and set aside to cool.
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Wrap the filet in mushroom paste and ham:
Curl out a large piece of plastic wrap. Lay out the slices of ham on the plastic wrap and so that they overlap. Spread the mushroom mixture over the ham.
Elise Bauer Elise Bauer Place the beef filet in the middle, roll the mushroom and ham over the fillet, using the plastic wrap so that you practise this tightly.
Elise Bauer Elise Bauer Wrap up the beef filet into a tight butt shape, twisting the ends of the plastic wrap to secure. Air-condition for 20 minutes.
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Roll out the puff pastry and wrap the beef filet:
On a lightly floured surface, whorl out the puff pastry sheet to a size that volition wrap around the beef fillet.
Unwrap the fillet from the plastic wrap and place in the heart of the pastry dough. Castor the edges of the pastry with the beaten egg yolks.
Elise Bauer Elise Bauer Fold the pastry around the fillet, cutting off any excess at the ends. (Pastry that is more than 2 layers thick will not cook all the style, try to limit the overlap.)
Place on a minor plate, seam side down, and brush beaten egg yolks all over the top. Arctic for 5 to x minutes.
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Brush with the egg launder and score:
Place the pastry-wrapped fillet on a baking pan. Brush the exposed surface again with browbeaten eggs.
Elise Bauer Elise Bauer Score the top of the pastry with a sharp knife, not going all the way through the pastry. Sprinkle the peak with coarse common salt.
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Bake in oven:
Broil at 400°F for 25 to 35 minutes. The pastry should exist nicely gold when done. To ensure that your roast is medium rare, exam with an instant read meat thermometer. Pull out at 125 to 130°F for medium rare.
Elise Bauer Elise Bauer Remove from oven and permit rest for x minutes before slicing. Piece in 1-inch thick slices.
| Nutrition Facts (per serving) | |
|---|---|
| 1029 | Calories |
| 68g | Fat |
| 35g | Carbs |
| 68g | Poly peptide |
×
| Diet Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 1029 |
| % Daily Value* | |
| Total Fat 68g | 87% |
| Saturated Fat 18g | 88% |
| Cholesterol 282mg | 94% |
| Sodium 1743mg | 76% |
| Total Saccharide 35g | xiii% |
| Dietary Fiber 3g | 12% |
| Total Sugars 5g | |
| Protein 68g | |
| Vitamin C 5mg | 23% |
| Calcium 43mg | 3% |
| Iron 9mg | 48% |
| Potassium 1341mg | 29% |
| *The % Daily Value (DV) tells y'all how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Nutrition information is calculated using an ingredient database and should exist considered an gauge. In cases where multiple ingredient alternatives are given, the get-go listed is calculated for diet. Garnishes and optional ingredients are not included.
Source: https://www.simplyrecipes.com/recipes/beef_wellington/
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