Thanks for Comming, it’s Jim, welcome to my cooking guide website. In this special moment, I’m gonna show you how to make a distinctive dish, beef wellington. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really tasty.
Beef wellington is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Beef wellington is something which I have loved my whole life.
We Use Our Skill And Knowledge To Select Meat Specifically For Its Tenderness And Flavour. Wrap each piece of beef tightly in a triple layer of cling film to set its shape, then chill overnight. Remove from the pan and leave to cool. Beef Wellington traditionally has pâté spread over the top of the fillet, which makes it very rich.
To begin with this particular recipe, we must first prepare a few ingredients. You can have beef wellington using 10 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Beef wellington:
- Take beef fillet
- Get mushrooms
- Prepare onion
- Take garlic
- Take white wine
- Get Prosciutto
- Get Puff pastry
- Make ready Thyme (sprig or dried)
- Get butter
- Take olive oil
Exclusive to Christmas Food to order Product legal description British beef fillet with chicken liver pâté and sautéed mushrooms in butter puff pastry. Inside a puff pastry case is a succulent piece of prime beef and a rich stuffing of liver pâté and mushrooms. The pastry locks in all the juices and ensures none of the wonderful flavours are lost. Serve with a mushroom and red wine gravy.
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
The pastry locks in all the juices and ensures none of the wonderful flavours are lost. Serve with a mushroom and red wine gravy. An award-winning centrepiece for a special occasion. Origin: UK: Produced: UK: Welfare: Grass. Place the prosciutto on top, overlapping the edges to make one 'sheet' large enough to wrap the beef.
So that’s going to wrap this up for this exceptional food beef wellington recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
