Serve with steamed spinach or roast vegetables of your choice. A classic of British cuisine, beef Wellington was named after the Duke of Wellington in 1851 and has graced British tables ever since. Roll the pastry so it is a little wider than the beef, and the beef can be completely rolled in pastry. For the Duxelles, sweat the butter, garlic and mushrooms in a pan over a low heat until all the moisture evaporates. a beef tenderloin wrapped in layers of pâté, duxelles (a finely chopped mushroom mixture), parma ham, and puff pastry, then baked. This dish has replaced turkey as our standard Christmas fare. Brush thoroughly with the beaten eggs and bake for 35 minutes. Gordon Ramsay’s Beef Wellington | Dinner Recipes | GoodtoKnow Heat the oven to 400 F. Melt the butter in a large frying pan over medium heat. Get our cookbook, free, when you sign up for our newsletter. Total: 75 mins. Lightly dust a sheet of baking paper with flour. Put the beef Wellington in the oven and cook for 25 minutes or until dark golden in colour. ), Puff Pastry Chicken With Chimichurri Sauce, 6 Meat Alternatives to the Christmas Turkey, Homemade Warqa Recipe—Moroccan Brick Pastry, 27 Recipes That Will Make New Year's Eve Dinner Extra Special, A Romantic Dinner for Two: Beef Wellington. Spread the Duxelle mixture evenly over the half of the pastry closest to you. Reserve. Although you could make the puff pastry from scratch, using ready-to-bake pastry is not only a great shortcut but a tasty one. Melt 1 tablespoon butter in large sauté pan on medium-high. Sit the 1kg beef fillet on a roasting tray, brush with 1 tbsp olive oil and season with pepper, then roast for 15 mins for medium-rare or 20 mins for medium. Place the beef Wellington on the paper, lightly brush the top with melted … editor badge. In our recipe, famous, earthy duxelle and pate make a mixture to encase the juicy tenderloin. Transfer to the oven and bake until the pastry is puffed and golden and a meat thermometer inserted into the center registers 125 to 135 F for medium-rare or 150 F for medium, about 40 to 45 minutes. Roll out the puff pastry dough, and place beef in the center. Brush the exposed edges of the pastry with the beaten egg.Â. 5 ounces chestnut mushrooms (finely chopped), 3 tablespoons flat-leaf parsley (finely chopped), 1 pound frozen puff pastry (thawed overnight in the refrigerator). It is savory and ridiculous and rich. Decorate with the pastry leaves, brush the parcel with the beaten egg, and chill for 10 minutes. Trim the edges and reserve the scraps for decoration. Roll the beef up in the pastry, leaving a slight overlap of 3cm/1¼in. Rest, uncovered for 15 … The umami quality of these ingredients brings together the juicy beef flavors with the buttery crust. You need time, but no special skill or equipment to…Continue Reading In a food processor, coarsely chop the shallots and garlic. Simply look for an all-butter pastry—that will flake and taste better for sure. Cut a sheet of baking paper to the size of the beef Wellington. Beef Wellington is a prime-time party food that makes a special-occasion menu shine. Check out our most-popular traditional beef Wellington recipes for a festive feast. There is no classic Wellington without pâté. Season the beef with the thyme, sea salt and pepper and rest for 30 minutes. Add butter and olive oil to a large saute pan and set over medium heat. Cook: 45 mins. Set aside to cool to room temperature. Traditional beef Wellington often calls for liver pate, but I prefer the mushroom filling version. Gordon Ramsay Beef Wellington: the recipe. Cut a sheet of baking paper to the size of the beef Wellington. Treat yourself with this decedent dinner party recipe of tender beef fillet enclosed in mushrooms and buttery puff pastry. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Roll out the puff pastry on a lightly floured surface to a sheet large enough to enclose the beef. Take the film off the beef fillet tender, then quickly sear in a skillet with 2 tbsp olive oil about 1 min … Add the truffle oil and parsley, and season to taste. Add the pâté to the cooled mushroom mixture and mix well. Place the wellington seam-side down on a line baking tray and cut some small vents in the top. Trim the ends of the pastry so they are flush with the beef. This classic beef Wellington recipe comes courtesy of Angela Boggiano from her book, Pie. Fold up, and seal all the edges, making … May 19, 2013 - This Beef Wellington recipe is a classic. Generously salt and pepper your tenderloin. The recipe is based on a classic French boeuf en croûte (beef wrapped in pastry) whence come many recipes of meats cooked "in crusts". Although its aspect makes it seem a difficult dish to execute, there is no need to save this classic dish for special occasions only as our easy recipe can help you achieve the perfect golden crust and pink center with just a little attention to detail: make the mushroom pâté mixture, spread it on the puff pastry, place the beef in the center, close, and bake. Coat Fold the pastry over the meat to enclose it in a neat parcel and seal the edges well. Read about our approach to external linking. Add the onion and cook until softened, about 5 minutes, stirring frequently. The recipe is based on In a large skillet over medium high heat add the olive … Brush this with beaten egg and seal. Which European country will inspire your culinary journey tonight? Spread the pâté mixture over the pastry, leaving a 1-inch border at the edges. Place the beef in the center of the mixture. Transfer to a serving board and let rest for 10 minutes. Before you start, be sure your frozen puff pastry has been thawed overnight in the refrigerator. To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Place the beef on top of the mushroom mix. Place the beef Wellington on the paper, lightly brush the top with melted butter and refrigerate for 30 minutes. Beef Wellington is an English meat pie dating back to the 19th century. Place the pastry so the longest half is facing you. Add the mushrooms and blend until the … Add the garlic and parsley and season with salt and pepper to taste. 83 ratings. Heat a pan and sear each side of the beef until golden brown. A classic of British cuisine, beef Wellington takes its name after the Duke of Wellington and has graced British tables ever since. Spread mushrooms evenly on top. Easy and delicious. Heat a large nonstick frying pan over a medium-high heat, then sear the beef all over. Stir occasionally. But a closer look at its main components suggest French roots: beef filet, pâté, duxelles, crêpes and puff pastry.That all sounds pretty French – and very similar to a filet de bœuf en croûte.. Cut decorative leaves from the trimmed pastry. Remove from the heat and allow to cool to room temperature. Allowing the meat to rest after it's been cooked gives the muscle fibers time to relax and redistribute the juices so that your beef Wellington remains juicy, tender, and flavorful when you cut it. This elegant dish is delicious, and its beautiful look makes it a great celebratory meal. Unwrap the beef roll and place it on the pastry, rolling it up tightly. This Beef Wellington recipe is made with a Beef Tenderloin wrapped in a Mushroom and Prosciutto Duxelle, baked in a traditional Puff Pastry. Smear the beef with an even coating of English mustard. Add the mushrooms and cook until the mushrooms soften and release their moisture, and there is no liquid in the pan, or about 5 minutes more. Place steak in the center and roll prosciutto … Servings: 6 servings. A drizzle of Madeira sauce can enhance the meat flavors and a side of roasted vegetables and creamy mashed potatoes will make an unforgettable meal. Season with salt and pepper and set aside to cool. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Place the meat parcel on a rimmed baking sheet, seam-side down. Add a comment. Wrap tightly … Lay out a large piece of plastic wrap and place prosciutto on top in 2 rows of 4, overlapping them. Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking. This elegant dish is delicious, and season to taste delicious, and its beautiful look makes it a celebratory! 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