How Hard Is It To Cook Beef Wellington

How to brand the perfect Beef Wellington. Beef filet mignon coated in mustard and wrapped in a mushroom duxelles, prosciutto and puff pastry. Served with a succulent Greenish Peppercorn Sauce.

Beef Wellington

If you are looking for a show-stopping recipe which will wow your family and friends at your next dinner political party, await no further than this Beef Wellington with Green Peppercorn Sauce.

What is a Beef Wellington?

A Beef Wellington is traditionally a large piece of beefiness wrapped in a fine mushroom mixture (called a duxelles), and which is then encased in puff pastry.

Most traditional Beefiness Wellington recipes telephone call for the beef to be wrapped in a sparse pancake or crêpe earlier being wrapped in the pastry, which helps to absorb whatever moisture from the meat and mushrooms during baking and which might otherwise make the pastry on the bottom become soggy.

Other Beefiness Wellington recipes employ sparse slices of bacon or prosciutto in place of the pancake, which has the benefit of adding additional saltiness and flavour, as well every bit making the overall Beef Wellington lighter to swallow.

Which Pastry is Best for Beefiness Wellington?

As the puff pastry is a central component in this dish, information technology makes sense to use the best quality puff pastry you tin can buy (preferably with an all-butter content), or you could take the fourth dimension to brand your own from scratch.

If you must buy the pastry, I would recommend buying information technology in a block and rolling it out to the desired size, simply keeping a thickness of most 5mm.

Pre-rolled puff pastry tends to exist on the thin side and which tin can crack during baking.

Which Cut of Beef to Apply for a Beef Wellington

But the most important component of a Beef Wellington is the beef itself.

The platonic cut of beef for this dish is the filet mignon; information technology is one of the best cuts of meat available and, when cooked properly, it is incredibly tender and will simply cook in your mouth. It is likewise one of the near expensive cuts, especially when buying it in i large piece to feed 4 to 6 people.

For this reason, Beef Wellington is generally reserved for special occasions, although you could easily scale down the ingredients to make smaller or individual portions using less expensive cuts.

Sauce for Beef Wellington

I dear to serve Beef Wellington with a Greenish Peppercorn Sauce. Information technology is the aforementioned sauce which I use when making Steak with Peppercorn Sauce (Steak au Poivre).

Tips for the Perfect Beef Wellington

A crispy and flakey bottom, complimentary from whatever leaks or sogginess, is one of the signs of a successful Beef Wellington, and 1 of the key elements is ensuring that your mushroom duxelles is cooked long enough so that you evaporate, as much equally possible, all of the liquid content in the mushrooms.

Letting the Beef Wellington remainder for 15-xxx minutes after yous have finished baking will likewise aid to prevent any liquid escape. Much similar when you cook a normal steak, if you lot were to cut into it right away, all of the juices in the meat would immediately run out.

Hence, y'all need to leave the meat to rest (for about half the cooking fourth dimension) so that the juices return to the middle of the meat, which also keeps the meat from drying out.

Adigital thermometer is your all-time friend in this recipe and which will accept away any guess piece of work in cooking the meat to the right temperature.

A Beefiness Wellington might seem like a complicated recipe, just if yous break down all of the steps, I call up it is quite a manageable.

A helpful guide to assembling the Beef Wellington is in the video below by Gordon Ramsey.

More Christmas Recipes

If you are looking for more Christmas recipes, you might also enjoy:

Brussels Sprouts with Chestnuts and Pancetta

Jamie Oliver's Get Alee Gravy

Roast Pumpkin Soup

Print

Beefiness Wellington with Dark-green Peppercorn Sauce

• Prep Time: 1 hour xxx mins
• Cook Time: 40 mins
• Total Time: ii hours 10 mins
• Yield: Serves four to half-dozen
• Category: Dinner
• Method: Stove, Oven
• Cuisine: French

How to make the perfect Beef Wellington. Beef filet mignon coated in mustard and wrapped in a mushroom duxelles, prosciutto and puff pastry. Served with a delicious Light-green Peppercorn Sauce.

Ingredients

For the mushroom duxelles:

• 700 m (1.5 lb) button mushrooms
• 2 shallots, roughly chopped
• 4 cloves of garlic
• 2 sprigs of thyme
• sea table salt & freshly ground pepper

For the beef filling:

• 1 kg (two lb) piece of beef filet mignon
• sea salt & freshly basis pepper
• olive oil
• i–2 tablespoons Dijon mustard
• 12 thin, rectangular slices of prosciutto
• 300 yard (11 oz) block of good quality puff pastry
• ane egg yolk, beaten

For the Green Peppercorn Sauce:

• 2 tablespoons unsalted butter
• 4 shallots, finely chopped
• 125 ml (i/2 cup) brandy or cognac
• 500 ml (ii cups) chicken stock or beef stock
• 375 ml (one ane/ii cups) double foam (heavy cream)
• 6–eight tablespoons green peppercorns in brine, drained (or more than, to taste)
• 2 tablespoons cornflour (cornstarch)
• parsley, finely chopped
• thyme, finely chopped

Instructions

Making the mushroom duxelles

1. Place the mushrooms into a large nutrient processor and pulse until they are roughly chopped.
2. Add the shallots, garlic, thyme, and some common salt and pepper, and pulse until you have a finely chopped mixture.
3. Estrus a large non-stick frying pan over medium-high oestrus, and melt the mushroom mixture (in a dry pan), for about 10 minutes until the moisture in the mushrooms has evaporated as much as possible. It is important that the mixture is as dry as possible to avoid the beef wellington getting soggy later during blistering.
4. When you have finished cooking the mushroom duxelles, remove the mixture to a flat plate or tray, and set up aside to cool completely.

Preparing the beef

1. Oestrus a large frying pan with some olive oil. The pan should be wide plenty to fit the piece of meat comfortably.
2. Season the beef generously with table salt and pepper.
3. Sear the beef on all sides, including the ends.
4. Once y'all have seared the beef, place it on a large plate or tray. (Do not wash the pan – salve it for making the Light-green Peppercorn Sauce later.)
5. While the beefiness is notwithstanding warm, castor information technology all over with the Dijon mustard.
6. Get out the beef to absurd completely.

Assembling the beef wellington

1. Place a large sheet of clingfilm on the work surface. The clingfilm needs to be most 20 cm wider than the slice of beefiness, and long plenty to permit yous to wrap the beef completely. You may need to overlap pieces of clingfilm to brand information technology broad or long plenty.
2. Layer the slices of prosciutto on the clingfilm, such that they are a bit wider than your piece of beef. The slices should sit vertically in front of you.
3. Spread the mushroom duxelles in a sparse layer over the prosciutto.
4. Place the beef on superlative, sitting horizontally in front of you.
5. Carefully wrap the beef in the prosciutto, using the clingfilm to roll the mixture away from yous. Wrap the beefiness tightly in the prosciutto. Tuck in the ends and place the beef in the fridge for at least 15-30 minutes.
6. Place some other canvas on clingfilm on the work surface. Again, it needs to be nearly 20 cm wider than the piece of beef (now wrapped in prosciutto), and long plenty to allow you to wrap the beefiness completely.
7. Roll out of the puff pastry to a size which will be large enough to wrap the beefiness, leaving a scrap of excess on the sides.
8. Remove the clingfilm from the beef (at present wrapped in prosciutto), and place the beef on top of the puff pastry.
9. Like before, advisedly wrap the beef in the puff pastry, using the clingfilm to assistance yous wrap information technology tightly. Tuck in the ends, and render the wrapped beefiness to the refrigerator for at to the lowest degree 30 minutes. At this betoken, you could leave it in the fridge overnight.

Cooking the Beef Wellington

1. Preheat the oven to 200°C (390°F).
2. Brush the Beef Wellington with the beaten egg yolk.
3. If yous wish, you tin can utilise the back of the knife to score a pattern in the pastry, taking care not to cutting into the pastry. Alternatively, y'all could decorate the Beef Wellington with some shapes cut from any leftover puff pastry. Stick any pastry decorations onto the Beefiness Wellington with some egg wash, and besides castor the decorations with egg launder.
4. Place the Beef Wellington on a baking tray lined with baking paper.
5. Bake for approximately 40 minutes if you like your meat cooked medium/medium-rare. A digital thermometer, inserted in the center of the beef, should read about 60°C (140°F). If you like your meat more than rare, cook it for less time. As a rule of thumb, you should start checking the temperature from nearly xxx minutes. Deport in mind that the meat will continue to melt at is cools.
6. If the Beef Wellington is browning too chop-chop and/or your haven't reached your desired temperature yet, cover the Beef Wellington with a slice of foil to stop it browning further.
7. Once the Beefiness Wellington is cooked to your liking, get out information technology to residual on a board or tray for at least xv minutes or more.
8. To serve, cut the Beef Wellington into thick slices. Serve with Light-green Peppercorn Sauce (see recipe below) and a side of vegetables, such every bit roast potatoes, roasted tomatoes, steamed beans, or even a salad.

To make the Light-green Peppercorn Sauce

1. In the same pan which you used to sear the beef, add the butter and shallots.
2. Use a wooden spoon to try and scrape any caramelised $.25 from the pan.
3. Add the brandy or cognac and let the mixture bubble away for a few minutes.
4. Add the stock, cream, and green peppercorns.
5. Simmer gently for five-ten minutes.
6. Meanwhile, mix the cornflour (cornstarch) with a fleck of water.
7. To thicken the sauce, pour some of the cornflour mixture into the sauce and quickly mix it in with a spoon. Add more than cornflour mixture every bit necessary until the sauce has thickened to your liking.
8. Taste for seasoning.
9. Serve the sauce hot or warm.

Kitchen Notes

Brand-Alee TIPS
I remember it is best to commencement this recipe the night before, or otherwise prepare bated a whole forenoon to ready the Beef Wellington for serving later in the evening. The Greenish Peppercorn Sauce tin can too be fabricated ahead of time. Upon reheating, you lot may have to thin it with some water or cream.

COOKING MEAT PERFECTLY
When checking the temperature of the meat with a digital thermometer, have the temperature from the side of the Beef Wellington and in the centre. The temperature of the meat here will be less than at the ends, i.e. the ends of the Beef Wellington generally have meat which is more than cooked than in the center. I tend to aim for medium-rare in the eye, which will give me medium-cooked meat at the ends. Keep in mind that meat continues to cook as it cools, and then accept your Beefiness Wellington out of the oven if the thermometer gives you lot a reading a few degrees below your target.

VARIATIONS
If you wish to use a crêpe in place of prosciutto in this recipe, you lot can brand some thin crêpes using my recipe here. Depending on the size of your crêpes, yous volition need 2-iv crêpes to completely encase the beef. Get together and overlap the crêpes to grade a rough rectangular shape. Spread the mushroom duxelles over the crêpes and go on with the rest of the recipe.

OVEN TEMPERATURES
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you lot have a convection oven with a fan, please consult the manufacturer'south handbook on how to adjust the temperature and baking time accordingly.

CONVERSIONS
To catechumen from cups to grams, and vice-versa, delight see this handy Conversion Chart for Basic Ingredients.

Nutrition

• Serving Size: Nutritional info for Beef Wellington:
• Calories: 694
• Sugar: 3.3g
• Sodium: 570.3mg
• Fat: 42.7g
• Carbohydrates: 28.7g
• Cobweb: ii.1g
• Protein: 49.6g
• Cholesterol: 157.8mg

Update

This recipe was first published on thirty September 2022. It has been updated with new photos and more comprehensive recipe notes.

Source: https://eatlittlebird.com/beef-wellington/

Posted by: SmithTroffee.blogspot.com

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