What Is Beef Tnerlion in Puff Pastry Called?
Beef Wellington
This Beefiness Wellington recipe is the best! Beef tenderloin fillet is coated with mustard, mushroom duxelles, ham, and so wrapped in a puff pastry and baked. Based on Gordon Ramsay'southward Beef Wellington recipe, it does not disappoint.
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A few months ago my father got an clue to make Beef Wellington, beef tenderloin smothered with mushroom duxelles, wrapped in puff pastry, and broiled. Who knows where he got the idea, maybe but curiosity.
Beef Wellington is 1 of those dishes that was a lot more popular 40 years agone than it is at present. But one time my dad decides he wants to make something, come hell or high h2o, it will exist made.
It as well helps that Chef Gordon Ramsay has a video online on how to brand his version of Beef Wellington, using Parma ham wrapped around the fillet instead of the more traditional pâté de foie gras.
And so, we recently set out to brand it, dad channeling Chef Ramsay, albeit without the yelling and swearing (though I'k guessing that if dad thought he could become away with acting similar Chef Ramsay effectually the rest of u.s., he would).
It'southward really a lot easier to make than it looks, bold yous are using ready-made puff pastry, and the result is fantastic. A great thought for a Male parent's Mean solar day dinner for the beef-loving dads out there.
What is Beef Wellington?
Beef Wellington is a traditional English way of preparing beef tenderloin. Believed to take originated in the 1800s later the Duke of Wellington had a victory at Waterloo in 1815, it was a popular "fancy" dish in the mid-1900s.
The beef is covered in paté de foie gras or mushrooms duxelles (a mushroom puree that has its moisture cooked out) and some sort of ham — like Parma or proscuitto — embrace the beef. It's so wrapped in puff pastry and cooked in the oven.
Make-Ahead Strategies for Beefiness Wellington
We don't recommend making Beef Wellington alee of time and reheating it when it'southward time to serve because the puff pastry will get soggy, only y'all can make the mushrooms duxelles in advance and so it'due south quicker going when information technology'south time to cook.
Prepare the mushrooms duxelles up to two days alee of fourth dimension as directed in Footstep iv. Absurd completely then shop in an closed container in the fridge. Bring to room temperature before using.
What to Serve With Beefiness Wellington
- Smashed New Potatoes With Garlic and Chives
- French Green Beans With Butter and Herbs
- Quick and Easy Asparagus
- Broccoli Rabe With Caramelized Onions
- Roasted Infant Carrots
More than Beef Recipes to Try!
- Garlic Herb Butter Prime Rib
- Beefiness Bourguignon
- Easy Beef Brisket
- Beef and Barley Stew With Mushrooms
- Beef Tenderloin With Sautéed Mushrooms
Recipe adapted from this video for making Beef Wellington by Chef Gordon Ramsay.
You can utilise whatsoever mushrooms yous like. We used half cremini and half shiitake. If using shiitake mushrooms, cut off the tough stems and discard or save them for stock.
This recipe uses a frozen puff pastry sheet. Plan ahead to thaw the sheet for ii to 4 hours in the refrigerator, or on the counter for well-nigh xl, until it'south easily pliable but not too soft or squishy.
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1 pound beef tenderloin filet
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Kosher salt and freshly footing black pepper
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ii tablespoons extra virgin olive oil
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1 pound mushrooms (run into recipe note)
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4 thin slices ham (Parma ham if you can get it) or prosciutto
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ii tablespoons yellow mustard (we used Coleman'south Original English language Mustard)
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1 (7 to 8 1/2-ounce sheet) puff pastry, thawed (run into recipe note)
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ii large egg yolks, beaten
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Preheat the oven:
Let the oven to preheat to 400°F as you assemble the Wellington.
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Sear the filet:
Season the fillet generously with table salt and pepper. Rut a tablespoon or two of oil in a large pan on high oestrus. Sear the fillet in the pan on all sides until well browned. (Hint: practice non move the fillet until it has had a chance to brown.)
Elise Bauer Elise Bauer -
Brush the filet with mustard:
Remove the filet from the pan and allow cool. One time cooled, brush the fillet on all sides with mustard.
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Prepare the mushroom duxelles:
Chop the mushrooms and put them into a food processor and purée. Estrus the sauté pan on medium high estrus. Transfer the mushroom purée into the pan and melt, allowing the mushrooms to release their moisture.
When the moisture released by the mushrooms has boiled away, remove the mushrooms from the pan and set aside to cool.
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Wrap the filet in mushroom paste and ham:
Whorl out a large piece of plastic wrap. Lay out the slices of ham on the plastic wrap so that they overlap. Spread the mushroom mixture over the ham.
Elise Bauer Elise Bauer Place the beef filet in the middle, curlicue the mushroom and ham over the fillet, using the plastic wrap so that you exercise this tightly.
Elise Bauer Elise Bauer Wrap up the beefiness filet into a tight butt shape, twisting the ends of the plastic wrap to secure. Refrigerate for 20 minutes.
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Roll out the puff pastry and wrap the beef filet:
On a lightly floured surface, whorl out the puff pastry sheet to a size that will wrap around the beef fillet.
Unwrap the fillet from the plastic wrap and identify in the middle of the pastry dough. Brush the edges of the pastry with the beaten egg yolks.
Elise Bauer Elise Bauer Fold the pastry around the fillet, cutting off any excess at the ends. (Pastry that is more than than ii layers thick will not cook all the way, try to limit the overlap.)
Identify on a pocket-size plate, seam side down, and castor beaten egg yolks all over the top. Chill for 5 to 10 minutes.
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Brush with the egg launder and score:
Place the pastry-wrapped fillet on a baking pan. Brush the exposed surface once again with beaten eggs.
Elise Bauer Elise Bauer Score the tiptop of the pastry with a sharp knife, non going all the way through the pastry. Sprinkle the elevation with coarse salt.
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Bake in oven:
Bake at 400°F for 25 to 35 minutes. The pastry should exist nicely golden when done. To ensure that your roast is medium rare, test with an instant read meat thermometer. Pull out at 125 to 130°F for medium rare.
Elise Bauer Elise Bauer Remove from oven and let rest for 10 minutes before slicing. Piece in 1-inch thick slices.
| Nutrition Facts (per serving) | |
|---|---|
| 1029 | Calories |
| 68g | Fatty |
| 35g | Carbs |
| 68g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 1029 |
| % Daily Value* | |
| Total Fatty 68g | 87% |
| Saturated Fat 18g | 88% |
| Cholesterol 282mg | 94% |
| Sodium 1743mg | 76% |
| Total Carbohydrate 35g | 13% |
| Dietary Fiber 3g | 12% |
| Full Sugars 5g | |
| Protein 68g | |
| Vitamin C 5mg | 23% |
| Calcium 43mg | 3% |
| Fe 9mg | 48% |
| Potassium 1341mg | 29% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily nutrition. 2,000 calories a day is used for general nutrition advice. | |
Nutrition information is calculated using an ingredient database and should be considered an judge. In cases where multiple ingredient alternatives are given, the get-go listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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Source: https://www.simplyrecipes.com/recipes/beef_wellington/