Beef wellington. How can you make beef Wellington like Gordon Ramsay, or perhaps better?? It's actually surprisingly simple and easy and it doesn't require prior experience. Make this Beef Wellington from Delish.com when you want to impress someone.
You can cook Beef wellington using 10 ingredients and 11 steps. Here is how you achieve it.
Ingredients of Beef wellington
- It’s 500 g of beef fillet.
- It’s 300 g of mushrooms.
- Prepare 1 of onion.
- It’s 1 clove of garlic.
- It’s 100 ml of white wine.
- You need 10 slices of Prosciutto.
- It’s 1 packet of Puff pastry.
- It’s of Thyme (sprig or dried).
- You need 10 g of butter.
- Prepare 1 tbsp of olive oil.
See more ideas about beef wellington, beef wellington recipe, wellington food. I have had Beef Wellington on my cooking bucket-list for years. But I was afraid of it. Note that Beef Wellington should always be served with the center slightly pink.
Beef wellington step by step
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.
Beef Wellington. this link is to an external site that may or may not meet accessibility guidelines. Beef Wellington traditionally has pâté spread over the top of the fillet, which makes it very rich. This recipe is lighter, but with a lovely taste from the tarragon. Beef Wellington is actually not hard to make, even though it seems like it might be. You just have to give yourself time to go through the steps, which we'll go over below.
