3/4 lb to 1 lb mixed exotic mushrooms such as Shiitakes, Trumpet Royale, Maitake, Oyster, Forest Naimeko (or more common ones like white, crimini or portobello) Beef Wellington is an old school recipe from England, however is having a bit of a resurgence the past decade thanks to Gordon Ramsey and Hell’s Kitchen. Line a sheet tray with parchment and rub with some butter and top with Wellington. Once cooked you’re left with a flakey butter crust on the outside and a perfectly cooked tender medium-rare steak on the inside. Fold the pastry tightly around the tenderloin and seal. Is there anything I can do to prevent it. Another is that is was first created for a civic reception in Wellington, New Zealand. Next comes a layer of prosciutto (to prevent a soggy crust) and finally the puff pastry is sealed around all that goodness and brushed with egg wash. Lightly brush the pastry edges with egg wash. Gently lift the pastry edge closest to you and stretch over the entire filet. Wait until the oil is slightly smoking to begin searing. Update Notes: This post was originally published in December 2017 but was republished with tips and step by step photos in December 2019. Drizzle over Hollandaise sauce. Bake in a 450° oven for about 15 minutes, until the pastry is brown. This search takes into account your taste preferences. You don’t want to bake a perfect Beef Wellington only to find the sauce over-salted. It’s in between an au jus and gravy but you can easily thin it out if you prefer more of an au jus finish. Impress your holiday guests with juicy Beef Wellington with red wine sauce on the side. Note: The following amounts serve 2 people. Individual Beef Wellingtons are the perfect special occasion meal. Fish out the thyme sprig and bay leaf. Please see my affiliate disclosure for more information. Better known as “Beef Wellington”, roast beef is combined with mushrooms and Swiss cheese then baked in a puff pastry crust. Roll out the defrosted pastry sheet and cut in half (on the short side - so you're left with short rectangles, not long rectangles). This recipe admittedly strays pretty far from the Wellington formula but will be a huge hit with fans of Mediterranean flavors: lamb loins in place of the beef, a bread stuffing flecked with pistachios, currants, and orange zest in place of the duxelles, and grape leaves in place of the pastry. Cook's Illustrated has one with their Beef Wellington recipe which is more complicated than I want to prepare given all of the other dishes I am cooking that night. Best if served the same day. Remove the tenderloin to a plate and remove the string. Make sure the beef tenderloin is trimmed and tied before searing so it maintains its shape. Present it on a platter and slice it at the table. The beef should have an internal temp of 125 – 130 degrees when a thermometer is inserted into the center. I like to steam string beans, broccoli or brussels sprouts until al dente, then finish in a saute pan with butter and lemon for acidity, a handful of toasted almonds shaken over. Now, inexpensive this is not. Would you like any fruit in the recipe? -1 pint Brown Chicken stock (or veal stock) Found in frozen section ,1/2 bottle (375 ml) of Red Wine In a small sauce pan, reduce the red wine until almost dry. I'm making Beef Wellington for New Year's eve and am looking for a recipe for a simple and tasty sauce to serve with it, maybe some kind of red wine reduction. Hope that helps. Strain the sauce using a sieve and rinse the pot. Nothing better fits the bill than a simple asparagus with hollandaise sauce. The pastry should be large enough to wrap fully around the tenderloin and seal. Tear off a large piece of plastic wrap and place on top of a large cutting board. Red Wine Sauce made with Brown Chicken stock. Skip. Serving this with a red wine sauce reduction may be gilding the lily, but since we’re celebrating, why not? Set aside. Im going to be serving beef wellington with seasonal baby vegetables and sauteed new potatoes with thyme and garlic. And you’re so right, the perfect make ahead meal to impress. Your email address will not be published. But that doesn’t cut down on overall time. Meanwhile, reheat the sauce. Add stock and bring to a boil. Add the beef stock and simmer until the sauce has reduced about halfway. Repeat with the second filet. Place the wellington on a parchment lined or stone baking sheet, seam side down. Remove to a plate to cool. Serve the beef wellingtons sliced, with the sauce as an accompaniment. Cover the top of the tenderloin with the remaining mushroom mixture and lay the remaining prosciutto over the top. Beef Wellington . https://www.onceuponachef.com/recipes/roast-beef-tenderloin-wine-sauce.html Beef Wellington is a classic dish, so it makes sense to serve it with an equally classic side. Do not skip tasting the red wine reduction sauce before salting. Taste prior to serving and add salt as needed. Swirl in the butter one pat at a time until each piece is fully dissolved. Meanwhile, reheat the sauce. I'm making Beef Wellington for New Year's eve and am looking for a recipe for a simple and tasty sauce to serve with it, maybe some kind of red wine reduction. Serve with roasted potatoes and the port sauce. Twist the saran wrap on the edges to tighten/draw the excess prosciutto into the filet. Brush the rest of the pastry with the egg wash and cut a few slits on the top to vent. Henckels Zwilling Four Star 2-Piece Carving Set Steps include: searing and prepping the beef, making the mushroom duxelles, assembling the wellington, wrapping the wellington and then cooking. Beef Wellington . Also be sure to have plenty of paper towels or a kitchen towel around as you slice it to absorb the juices and be sure to let the wellington rest before slicing. Chill the remaining egg wash for brushing on pastry just before baking. Thaw the sheet of puff pastry until pliable and then roll it out on a lightly floured surface. Anonymous. As mentioned in the tips and previous comments: be sure to cook all of the water out of your mushrooms – the should be VERY dry. Roll the puff pastry out using the tenderloin as your guide for size. It will also be difficult to work with. If you’re looking for a Beef Wellington without pâté, this recipe is right up your alley. Lay the wrapped puff pastry seam-side down on a lined baking sheet and brush generously with egg wash. Cut a few slits on top to vent. Add salt and pepper to taste. You won't believe how simple the sauce is to make. Use a slotted spoon to transfer the mushrooms to … Season the beef tenderloin with kosher salt and pepper. Another reader commented on baking the wellington on a rack, but I haven’t tried that yet. Add the rest of the beef consumme, the thyme, bay leaf and black pepper. Meanwhile, reheat the sauce. A bit of smoke should be coming off the hot oil before you add the steaks. Cook for about 5 mins over medium heat until soft and golden. Roast the beef wellington for 15 mins, then reduce the heat to 400 degrees and roast for 25 – 30 mins more for medium rare. Add the oil to a large skillet and set over medium high heat. Take care when layering the prosciutto – you want minimal tears. In a time when it’s easy to get caught up in the latest food craze or trend instead of more traditional fare, trust me, your guests will oooo and aaaah if you present them with this beef tenderloin all wrapped up in a buttery crust. Traditionally, Beef Wellington is served with a sauce, which can be Bearnaise, Chateaubriand, Colbert, Madeira or Perigourdine sauce. Refrigerate for 15 minutes to set the shape. Depending on how you are preparing your wellington - I would serve a mushroom gravy/sauce although some wellingtons have a mushroom paste layered over the pate. Serve the Beef Wellington with the red wine sauce on the side. Pre-heat a large skillet to medium heat. It’s made while the steaks are cooking. Decadent and tender filet mignon, topped with a rich mushroom duxelles, delicate prosciutto and wrapped in a golden, buttery puff pastry. Others theorize that is a take on the French filet de bœuf en croûte. These beef wellington turnovers are a great appetizer spin on the traditional beef wellington made with beef tenderloin. Defrost the puff pastry according to the package directions. 10" X 15. Do not overmix - you don’t want to liquify. When you are ready to cook the beef wellingtons, score the pastry lightly and brush with the egg wash again, then bake at Bake for approximately 35 minutes at 425°F until the pastry is golden brown and cooked. Add the parsley and thyme and cook over medium heat until the mushroom mixture begins to brown and all moisture has evaporated, about 8-10 mins. Unwrap the beef tenderloin and discard the plastic wrap. Serve the beef wellingtons sliced, with the sauce … Meanwhile, reheat the sauce. It should be brown on all sides. The Beef Wellington crust is shiny and golden and when you slice into it you’ll find a tender, juicy, perfectly mid-rare piece of beef. The dough should wrap to about 1/4” under the bottom side of the filet. Move the metal shelf inside the oven to the upper middle potion and pre-heat to 400 degrees F. Line a baking sheet pan with parchment paper and place the unwrapped filets seam-side down on the sheet. 3. Nothing says special occasion quite like a beef wellington and the combination of Parma ham, porcini paste and garlic spinach in ours makes for a taste sensation that’s well worth the effort. Drizzle the Madeira sauce around the edge of the plates and garnish with the ceps. Cut the ties and remove them. Yep. Here are a few items to help make this recipe; Cuisinart DLC-2009CHB Prep 9 9-Cup Food Processor, Brushed Stainless Sterlingcraft Oblong Serving Tray Zwilling J.A. Self – As with any roast, you’ll need to let it rest for 10 minutes after removing from the oven. Allow to rest for at least 15 minutes before slicing. Set a filet in the center of the prosciutto/mushroom layer. Beef tenderloin can be served warm or at room temperature. Sautéed Mushrooms in Red Wine. Use the plastic wrap to help you encase the tenderloin fully with the mushrooms and the prosciutto as the final layer. With a bit of pre-planning and focus, these two special occasion beef recipes will soon be in your foodie wheelhouse. Return the sauce to the rinsed pot and melt the butter in it. Beef Wellington is real treat and deserves an equally indulgent wine to set it off. Serve the sauce on the side. Copywrite © 2020 • What Should I Make For... Privacy Policy • Terms of Service. The Beef Wellington crust is shiny and golden and when you slice into it you’ll find a tender, juicy, perfectly mid-rare piece of beef. You will not be able to get enough of these amazing, meat-filled hand pies. Make sure to trim off excess puff pastry. Slices should overlap about 1/3” to help seal in the juices when cooking. 0 0. Perfectly tender beef is wrapped up in puff pastry like a big buttery hug! Put a few paper towels underneath to absorb the drippings as you slice. Beef wellington turnovers with sweet chili wine sauce are puff pastries filled with tender, thin slices of sirloin, sauteed mushrooms and onion, seasoned with thyme and drizzled with sweet chili wine sauce. When using beef consommé, I find no additional salt is needed. A traditional Beef Wellington recipe is an English dish utilizing the tender chateaubriand cut of beef. Gently spread half of the mushroom duxelle over the prosciutto, leaving a 1/2” border along each side. What to serve with Beef Wellington In planning, you have to bear in mind that your oven is already in use, and its temperature will be governed by your centre-piece, the Beef Wellington. For the Wellingtons: 2 Beef Filet Mignon Steaks. Each individual portion is served with a … Tender and juicy filet mignon steaks wrapped in puff pastry and baked until golden brown. Serve with Green Peppercorn Sauce (see recipe below) and a side of vegetables, such as roast potatoes, roasted tomatoes, steamed beans, or even a salad. Thanks for your fantastic comments! Season with salt and pepper. Turn and fry for another two minutes. * Percent Daily Values are based on a 2000 calorie diet. There’s no short cut other than prepping and assembling the beef days before cooking. Allow the Beef Wellington to rest before slicing. Let simmer on low until ready to serve. If we eat first with our eyes, then your baby blues are in for a feast. Don’t make this rookie mistake. followed by a lemon posset. Your email address will not be published. *Please read the 'Beef Wellington Tips' section above BEFORE starting the recipe. Add the stock and continue to cook for another five minutes. It’s alllll about the cooking the moisture out! You should no longer smell the wine at the point. It is however less robustly flavoured than a steak or rib roast of beef with other key ingredients such as mushrooms and pastry which offset the flavour of the meat. Buttery Herbed Smashed Potatoes. Source(s): sauce serve beef wellington: https://biturl.im/HK8vk. Also, the red wine sauce is AMAZING! This is a HUGE time saver come Christmas day or Valentine’s Day. Stir in the Starting with the tender medium-rare beef fillet. Brush top of dough with egg wash and cut slits in the top to release steam. It melds nicely to the finished flavor and doesn’t have the typical high profile flavor. Here are a few items to help make this recipe; Cuisinart DLC-2009CHB Prep 9 9-Cup Food Processor, Brushed Stainless Sterlingcraft Oblong Serving Tray Zwilling J.A. This Individual Beef Wellington recipe is right up there with our Garlic Herb Prime Rib Recipe and Smoked Prime Rib. Slice the Wellington into thick pieces and serve with the red wine sauce. Tightly wrap the plastic wrap around the filets to further firm up the seams. Restrain Yo! Required fields are marked *. 1 beef tenderloin roast (4 to 5 pounds) MADEIRA SAUCE: 2 cans (10-1/2 ounces each) condensed beef consomme, undiluted; 2 tablespoons tomato paste; 1/2 teaspoon beef bouillon granules; 2 tablespoons butter, softened; 2 tablespoons all-purpose flour; 1/2 cup Madeira wine; FILLING: 2 cups chopped fresh mushrooms; 4 shallots, chopped; 1/4 pound sliced deli ham, chopped While the wellington’s are baking, place the same skillet you used to sear the meat over medium heat. Add the red wine, increase the heat to med/high and cook until the wine is reduced by about 2/3. Also, mine did not turn out soggy at all. Bake until your desired temperature (I recommend medium rare) and the puff pastry is golden brown. ★ Made this recipe? Beef Wellington Sauce Recipes 26,304 Recipes. Last updated Jan 08, 2021. The Beef Wellington crust is shiny and golden and when you slice into it you’ll find a tender, juicy, perfectly mid-rare piece of beef. 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