Beef Wellington?!
I need a fairly simple Beef Wellington recipe!. My 10 yyr old daughter really wants to try it!. (She watched Hell's Kitchen ONCE at a friends house and now wants to try it lol)Www@FoodAQ@Com
Answers:
This is as simple as you're going to get Beef Wellington
http://www!.cookitsimply!.com/recipe-0010-!.!.!.
- the real traditional recipe involves a layer of paté as well and I've read some recipes involving truffles!! Like fillet of beef isn't expensive enough on it's own!!
My mother used to make a recipe called burger wellington- it involved making individual Wellingtons with a homemade burger in the pastry instead of steak- sorry I can't remember the exact recipe!.!.!.Www@FoodAQ@Com
http://www!.cookitsimply!.com/recipe-0010-!.!.!.
- the real traditional recipe involves a layer of paté as well and I've read some recipes involving truffles!! Like fillet of beef isn't expensive enough on it's own!!
My mother used to make a recipe called burger wellington- it involved making individual Wellingtons with a homemade burger in the pastry instead of steak- sorry I can't remember the exact recipe!.!.!.Www@FoodAQ@Com
Beef Wellington!? Simple!? Good luck on that!.
Here's Emeril's recipe
http://www!.foodnetwork!.com/food/recipes/!.!.!.
Rachel Ray's
http://www!.foodnetwork!.com/food/recipes/!.!.!.
Campbell's
http://allrecipes!.com/Recipe/Campbells-K!.!.!.
and one well rated from Allrecipes with lots of comments from people who've tried it
http://allrecipes!.com/Recipe/Beef-Wellin!.!.!.Www@FoodAQ@Com
Here's Emeril's recipe
http://www!.foodnetwork!.com/food/recipes/!.!.!.
Rachel Ray's
http://www!.foodnetwork!.com/food/recipes/!.!.!.
Campbell's
http://allrecipes!.com/Recipe/Campbells-K!.!.!.
and one well rated from Allrecipes with lots of comments from people who've tried it
http://allrecipes!.com/Recipe/Beef-Wellin!.!.!.Www@FoodAQ@Com
Beef Wellington
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!.Www@FoodAQ@Com
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!.Www@FoodAQ@Com
ELEGANT BEEF WELLINGTON
1 (6 lb!.) whole beef tenderloin roast
Butter
1 (17 1/4 oz!.) pkg!. frozen puff pastry
1 med!. sized onion, minced
1 (8 oz!.) pkg!. mushrooms, finely chopped
1/2 tsp!. dried thyme leaves
1/2 tsp!. salt
1/4 tsp!. pepper
2 tbsp!. red wine
1/2 lb!. goose or duck liver pate OR 17 oz!. can liver pate
1 egg, separated
2 tsp!. milk
Bordelaise sauce
Parsley for garnish
(Ask your butcher to trim tenderloin of fat)!.
(Available at specialty stores)!.
About 2 hours before serving:
1!. Preheat oven to 425 degrees F!. In large oven roasting pan on rack, form tenderloin into ring so that thick end rests on thin end to hold securely!. Brush beef with 1 tablespoon melted butter!.
Insert meat thermometer into center of tenderloin!. Roast tenderloin 40 minutes or until thermometer reaches 120 degrees F (very rare)!. Remove tenderloin from oven and let stand 30 minutes!. Do not turn oven off!.
2!. Thaw pastry as label directs!.
3!. Meanwhile, in 10 inch skillet over medium-high heat, in 3 tablespoons hot butter, cook onion until tender!. Add mushrooms, thyme, salt, and pepper, and cook, stirring occasionally, until all liquid evaporates!. Stir in red wine and cook over medium heat until mixture is dry!. Remove skillet from heat; cool slightly!.
4!. On lightly floured surface, with floured rolling pin, roll 1 sheet puff pastry into 14 x 12 inch rectangle!. Place puff pastry sheet on ungreased large cookie sheet!. Center partially roasted tenderloin ring on dough!. With knife, cut pastry with 1 inch border all around tenderloin!.
5!. Spread pate evenly over tenderloin; top with mushroom mixture!. With pastry brush, brush some egg white on pastry around tenderloin!. On lightly floured surface, roll second sheet puff pastry as above; place loosely over tenderloin ring, pressing pastry around base of tenderloin to seal; crimp pastry border to make a pretty edge!.
6!. In cup, with fork, beat egg yolk with milk; brush top and sides of pastry with egg mixture!. Bake Beef Wellington 10 minutes; reduce heat to 375 degrees F; bake 20 minutes longer or until crust is golden!. With 2 pancake turners, transfer roast to warm platter!. Let stand 15 minutes for easier slicing!.
7!. Prepare Bordelaise Sauce!.
8!. To serve, garnish with parsley, cut Beef Wellington into wedges!. Serve with Bordelaise Sauce!.
Makes 10 servings!.
BORDELAISE SAUCE:
In heavy 1 quart saucepan over low heat, in 3 tablespoons hot butter, cook 1 tablespoon minced onion until tender!. Stir in 3 tablespoons all-purpose flour; cook until lightly browned; add 1 tablespoon chopped parsley, 1/4 teaspoon dried thyme leaves, and 1/8 teaspoon ground black pepper!.
Slowly stir in one 10 1/2 ounce can condensed beef broth (bouillon), 1/2 cup red wine, and 1/4 cup water!. Increase heat to medium-high; cook mixture, stirring constantly, until sauce boils and thickens!.Www@FoodAQ@Com
1 (6 lb!.) whole beef tenderloin roast
Butter
1 (17 1/4 oz!.) pkg!. frozen puff pastry
1 med!. sized onion, minced
1 (8 oz!.) pkg!. mushrooms, finely chopped
1/2 tsp!. dried thyme leaves
1/2 tsp!. salt
1/4 tsp!. pepper
2 tbsp!. red wine
1/2 lb!. goose or duck liver pate OR 17 oz!. can liver pate
1 egg, separated
2 tsp!. milk
Bordelaise sauce
Parsley for garnish
(Ask your butcher to trim tenderloin of fat)!.
(Available at specialty stores)!.
About 2 hours before serving:
1!. Preheat oven to 425 degrees F!. In large oven roasting pan on rack, form tenderloin into ring so that thick end rests on thin end to hold securely!. Brush beef with 1 tablespoon melted butter!.
Insert meat thermometer into center of tenderloin!. Roast tenderloin 40 minutes or until thermometer reaches 120 degrees F (very rare)!. Remove tenderloin from oven and let stand 30 minutes!. Do not turn oven off!.
2!. Thaw pastry as label directs!.
3!. Meanwhile, in 10 inch skillet over medium-high heat, in 3 tablespoons hot butter, cook onion until tender!. Add mushrooms, thyme, salt, and pepper, and cook, stirring occasionally, until all liquid evaporates!. Stir in red wine and cook over medium heat until mixture is dry!. Remove skillet from heat; cool slightly!.
4!. On lightly floured surface, with floured rolling pin, roll 1 sheet puff pastry into 14 x 12 inch rectangle!. Place puff pastry sheet on ungreased large cookie sheet!. Center partially roasted tenderloin ring on dough!. With knife, cut pastry with 1 inch border all around tenderloin!.
5!. Spread pate evenly over tenderloin; top with mushroom mixture!. With pastry brush, brush some egg white on pastry around tenderloin!. On lightly floured surface, roll second sheet puff pastry as above; place loosely over tenderloin ring, pressing pastry around base of tenderloin to seal; crimp pastry border to make a pretty edge!.
6!. In cup, with fork, beat egg yolk with milk; brush top and sides of pastry with egg mixture!. Bake Beef Wellington 10 minutes; reduce heat to 375 degrees F; bake 20 minutes longer or until crust is golden!. With 2 pancake turners, transfer roast to warm platter!. Let stand 15 minutes for easier slicing!.
7!. Prepare Bordelaise Sauce!.
8!. To serve, garnish with parsley, cut Beef Wellington into wedges!. Serve with Bordelaise Sauce!.
Makes 10 servings!.
BORDELAISE SAUCE:
In heavy 1 quart saucepan over low heat, in 3 tablespoons hot butter, cook 1 tablespoon minced onion until tender!. Stir in 3 tablespoons all-purpose flour; cook until lightly browned; add 1 tablespoon chopped parsley, 1/4 teaspoon dried thyme leaves, and 1/8 teaspoon ground black pepper!.
Slowly stir in one 10 1/2 ounce can condensed beef broth (bouillon), 1/2 cup red wine, and 1/4 cup water!. Increase heat to medium-high; cook mixture, stirring constantly, until sauce boils and thickens!.Www@FoodAQ@Com