Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, beef wellington. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
There's no doubt that Beef Wellington is delicious. The exterior is a light, crisp That's one of the reasons that Beef Wellington exists—take a bland but tender cut of beef, and try. How to make the classic Beef Wellington. The beautiful fillet of beef should always be the star of Beef Wellington - Discover Gordon Ramsay's recipe for the perfect Beef Wellington here.
Beef wellington is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Beef wellington is something that I have loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can cook beef wellington using 10 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Beef wellington:
- Take 500 g beef fillet
- Take 300 g mushrooms
- Get 1 onion
- Take 1 clove garlic
- Prepare 100 ml white wine
- Prepare 10 slices Prosciutto
- Get 1 packet Puff pastry
- Make ready Thyme (sprig or dried)
- Make ready 10 g butter
- Get 1 tbsp olive oil
So, you've decided to make Beef Wellington. You are about to make your dinner guests Below, we break down all the elements of a classic Beef Wellington from the inside out, so. Note that Beef Wellington should always be served with the center slightly pink. Beef tenderloin fillet, coated with mustard, mushroom duxelles, ham, wrapped in puff pastry and baked.
Steps to make Beef wellington:
- Salt and pepper beef
- Heat oil and butter in frying pan and seal the meat. 1 min on each four sides and 30sec for each end
- Place sealed meat in roasting tin and cook for 15min
- Finely chop mushrooms, onion and garlic
- In the same frying pan used for the meat, cook the onions and garlic. When browned add the mushrooms and thyme, and cook until the water has come out of the mushrooms and evaporated.
- Add the wine to the mushrooms and heat until that also has evaporated. Remove to frying pan and put in dish to cool.
- When meat has finished in oven, transfer to a plate and put in fridge for 20min
- Lay double strip of prosciutto on cling film. Spread half the mushroom mix on the prosciutto (leaving few cm from edge). Put meat in the middle and put remaining mushroom mix on top. Pull the prosciutto round the beef, making a parcel and keep wrapped in cling film. Put back in fridge for 5min.
- Put a sheet of grease proof paper on a baking tray. Cut a piece of pastry slightly bigger than the meat for the base and put in the centre of the baking tray. Take the cling film off and put the beef on the pastry. Lay the remaining pastry over the top. Trim and crimp. Cover with egg wash, then chill in fridge for 30min
- Pre-heat the oven to 200oc/180oC fan
- Cook for 30min until golden and crisp. Leave to stand for 10min before serving
Note that Beef Wellington should always be served with the center slightly pink. Beef tenderloin fillet, coated with mustard, mushroom duxelles, ham, wrapped in puff pastry and baked. Based on Gordon Ramsay Beef Wellington recipe. Beef Wellington traditionally has pâté spread over the top of the fillet, which makes it very rich. Switch out the ham for prosciutto.
So that’s going to wrap it up with this special food beef wellington recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
