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Beef wellington is one of the most popular of recent trending meals on earth. It's appreciated by millions every day. It's easy, it's fast, it tastes delicious. Beef wellington is something that I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can have beef wellington using 10 ingredients and 11 steps. Here is how you can achieve it.
Composition needed to make Beef wellington:
- 500 g beef fillet
- 300 g mushrooms
- 1 onion
- 1 clove garlic
- 100 ml white wine
- 10 slices Prosciutto
- 1 packet Puff pastry
- Thyme (sprig or dried)
- 10 g butter
- 1 tbsp olive oil
Puff pastry encases the beef Wellington, making the outside buttery and crispy. No one knows for sure where Beef Wellington got its name. The first Duke of Wellington, Arthur Wellesley, had led his troops to victory. This followed defeating Napoleon Bonaparte one year before.
Steps to serve 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
So, these victories could have merited naming the dish after the duke. Chef Gordon Ramsay modernizes the classic Beef Wellington recipe with his trusty cast iron skillet, which gives the beef fillet color, depth, and flavor. Dijon mustard tenderizes, marinates, and gives a gentle kick to the filet mignon. Layers of prosciutto, savory chive crepe, a mushroom mixture, and puff pastry literally seal the deal on what will become your go-to recipe to impress. Beef Wellington is a prime-time party food that makes a special-occasion menu shine.
So that is going to wrap it up with this special food beef wellington recipe. Thank you very much for your time. I'm confident you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
