How do you make beef wellington?!


Question: im a good chef so i can have a decent recipe. also what should i serve with it and which sauce?

thanks


Answers: im a good chef so i can have a decent recipe. also what should i serve with it and which sauce?

thanks

Here is Ramsays recipie. A bit of foie gras is also a cracker. I make individual ones that look more like pork pies with foie gras. always a hit at dinner parties.

xxFJ

Cook the beef till it's tough as old boots.

Have a look at this website - there are a few variations on recipes and you can decide which one you like the sound of the most

I would suggest serving it with mash potatoe and a few green veggies - you will probably only need a gravy to accompany it

http://www.bbc.co.uk/apps/ifl/food/recip...

it is beef wrapped in pastry and baked
I think it is served with gravy and vegetables
big ones are not nice, go for smaller ones, even individuals

Ingredients
1 kg/2lb 4 oz middle cut beef fillet, trimmed
? bunch of thyme, finely chopped
sea salt and freshly ground black pepper
For the Duxelles
55g/2oz butter
1 clove of garlic, finely chopped
500g/1lb 2oz flat field mushrooms, finely chopped
a few drops of truffle oil
1 tbsp finely chopped parsley
For the 'Wellington'
English mustard, to taste
500g/1lb 2oz block puff pastry
1 egg, lightly beaten, to seal the pastry
melted butter, to glaze



Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Season the beef with the thyme, sea salt and pepper and rest for 30 minutes.
3. Heat a pan and sear each side of the beef until golden brown.
4. Allow to cool to room temperature.
5. For the Duxelles, sweat the butter, garlic and mushrooms in a pan over a low heat until all the moisture evaporates.
6. Add the truffle oil and parsley, and season to taste.
7. Remove from the heat and allow to cool to room temperature.
8. Smear the beef with an even coating of English mustard.
9. Lightly dust a sheet of baking paper with flour.
10. Roll the pastry so it is a little wider than the beef, and the beef can be completely rolled in pastry.
11. Place the pastry so the longest half is facing you.
12. Spread the Duxelle mixture evenly over the half of the pastry closest to you.
13. Place the beef on top of the mushroom mix.
14. Roll the beef up in the pastry, leaving a slight overlap of 3cm/1?in. Brush this with beaten egg and seal.
15. Trim the ends of the pastry so they are flush with the beef.
16. Cut a sheet of baking paper to the size of the beef Wellington.
17. Place the beef Wellington on the paper, lightly brush the top with melted butter and refrigerate for 30 minutes.
18. Put the beef Wellington in the oven and cook for 25 minutes or until dark golden in colour.
19. Serve with steamed spinach or roast vegetables of your choice.

I know it doesnt really go, but I love Bread sauce with mine. I dont make them admittidly, I buy them from M&S, however, roast potatoes and green beans with bread sauce is my favourite, but have been known to put a peppercorn sauce with it.

heres a recipe

i do it like this, my hubby makes a lovely pate and i put some on top of a nice fillet then wrap it in puff pastry, brush with egg and place in oven. I like it with roast potatoes, baby carrots and a drizzling of a rich mushroom sauce. God thats made my mouth water!

Beef Wellington should always be served with the center slightly pink.

PREP TIME 30 Min
COOK TIME 30 Min
READY IN 1 Hr
SERVINGS & SCALING
Original recipe yield: 6 servings


INGREDIENTS
2 1/2 pounds beef tenderloin
2 tablespoons butter, softened
2 tablespoons butter
1 onion, chopped
1/2 cup sliced fresh mushrooms
2 ounces liver pate
2 tablespoons butter, softened
salt and pepper to taste
1 (17.5 ounce) package frozen puff pastry, thawed
1 egg yolk, beaten
1 (10.5 ounce) can beef broth
2 tablespoons red wine


DIRECTIONS
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.


Serve with fresh steamed vegetables such as string beans in butter sauce

You get a good lean piece of beef, then get yerself a pair of 'wellies' & put them on, then you can season the beef out with em', hope i've been helpful bud!...

What ever way you decide make sure you partially cook and season the steak before wrapping it in the puff pastry. Most of the time it is served with a beef based sauce, but I like it with a Bearnaise, and even better add a little tomato paste at the end when making the Bearnaise. For the sides, twice baked potatos and bakes acorn squash with a little brown sugar and maple syrup would be fabulous! The meat dept. at my grocery store makes a killer twice baked potatoe and all you have to do is heat it up.

This is my favorite recipe:
http://www.gourmet-food-revolution.com/b...

Serve it with a good Madeira Jus.

Place a Joint of beef in a wellington boot and shove it in the oven for an hour lol.....Bon Appétit

Beef Wellington

Serves 8



Preparation time 30 mins to 1 hour

Cooking time 10 to 30 mins






Ingredients
1 piece of beef fillet - approx 1.35kg/ 3lb
a little olive oil
15g/?oz unsalted butter
salt and pepper
175g/6oz chicken liver pate
4 shop bought pancakes
1 small egg, beaten

Mushroom Stuffing (Duxelle)
55g/2oz unsalted butter
150g/5oz shallots, peeled and finely diced
250g/9oz flat black mushrooms, chopped
3 tbsp double cream
salt and pepper
1 packet shop bought, ready rolled (all butter)puff pastry



Method
1. Heat the oil and butter in a non-stick frying pan, when hot add the seasoned beef and seal on sides. Remove from the pan and allow to cool completely.
2. To make the duxelle stuffing, in the same frying pan add the butter and when
hot and foaming, add the shallots and cook until softened and golden. Add the mushrooms and cook until all the liquid evaporates.
3. Add the cream, salt and pepper. Continue to gently heat until it has reduced to a thick purée. Set aside to cool completely.
4. preheat the oven to 230C/450F/Gas8.
5. Roll the pastry to fit the beef and lay two of the pancakes on top, slightly overlapping. Spread a strip of chicken liver pate across the centre of the pancakes - to the same width as the beef fillet.
6. Make a cut about ? of the way through the beef into the centre of the beef fillet and fill with the cooled duxelle mix. Place the beef on to the pancakes and cover with the remaining two pancakes. Cut away the middle of the ends of the pastry. Fold over the main part of the meat and then neatly fold the ends.
7. Brush the edges with a little water. Place seam side down on a large baking tray. Decorate the top with extra pastry if desired and then brush all over with the beaten egg.
8. Place it in the oven for 10 minutes, then reduce the heat to 190C/375F/Gas 5 and continue to cook for another 20 minutes, until the pastry is golden.
9. Remove from the oven to a carving board and allow to rest for 5 minutes before carving into thick slices.





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