Bake at 425 degrees for 20-25 minutes or until crust is richly browned. Roll out some cling film and place the fillet in the middle. Spread one-quarter of the mushroom duxelles on top of each filet and top each with 1 slice of the pate, pressing to flatten. Also put vegetables in food processor which made the paste needed. I had also squeezed the mushrooms after cooking in between layers of paper towels to get rid of the excess water. Brush the completed Wellingtons with egg wash and bake until golden, 12 to 15 minutes. OMG! Heat a large nonstick skillet over high heat. Thank you for the nice comments Beef wellington has to be one of my favourite dishes . I used leftover pastry and put a Christmas shape on each guest's wellington. Sign up to receive recipe inspiration and foodie openings.

I have tried a number of wellingtons in the past but this one is by far the easiest I have attempted. Huge hit.

PASTRY: Roll out patty shells or dough and trim into 4 6-inch squares. Trust me, give this recipe a go and I am sure you will love it! ​I have tried many different beef wellington recipes, and this one has been the best. Also, this cooking time plus resting time is for meat that's served medium-rare. Individual servings of Beef Wellington make an elegant, classic entrée that’s perfect to serve for just about any holiday or special occasion. I added about 2 tablespoons of gorgonzola cheese inside, which added GREAT flavor! Love it! For a sauce to accompany the dish, I would recommend reducing 4 cups of beef stock and 1.5 cups of port down to about 2 c. volume and then whisking in 1 tbsp butter mixed with 1 tbsp flour (mixed into a paste). You can unsubscribe at any time. Place each filet, pate side down, on pastry. I was going to make the other Wellington with more reviews but this one seemed easier and I am so happy I picked it. Bake the wellingtons for 12 minutes for medium rare, 15 minutes for medium. I served this with a delicious sauce made from 1 c heavy cream, 1/2 c dry sherry, 1/4c flour, 3 T butter, 4 cloves garlic, 2c beef broth which I found in a magazine. Brush the egg wash over the tops and sides of each package and bake until the pastry is golden brown and an instant-read thermometer registers 140 degrees F for medium-rare, about 20 minutes. Roll out the pastry to 20p-thickness. Sit the smaller circles on a baking sheet. Place the meat in the middle and with the end of the cling film, roll the ham over one side of the beef.

Using a pastry brush or your finger, paint the inside edges of the pastry with egg wash. Beef Wellington is one of those dishes that many people seem to be afraid to attempt; the impression is that it is much harder to do than it is. (Don'tmove the meat while cooking it.) After testing a few rounds I found it really important to make it easy to eat as a finger food.

The filets need to be cut about 1 1/2-inches thick to ensure that the meat doesn't dry out or become overcooked while roasting in the oven. I made this for Christmas Eve dinner this year. Love the detailed post and instructions. I seared the steaks first. Add some oil to a pan and cook the meat for a couple of minutes on each side, until it is completely sealed. I have never tried making beef at home but your detailed recipe is tempting me to try this one for sure. With a bit of pre planning it is not as scary .

All rights reserved. Remove from the heat and let cool before using. Add the filets and sear for 1 minute on each side for medium-rare. NOTE: Don’t forget to allow it to rest as this will help the meat become tender. I had a little trouble rolling out the pastry thin enough, I wasn't sure if this was because I didn't thaw it enough or because I had one to many pre-dinner cocktails with our guests! Percent Daily Values are based on a 2,000 calorie diet. Sit the fillets on 2 overlapping pieces of ham and top each fillet with some of the mushroom mix. Required fields are marked *. As you continue to roll pull back the cling film slightly, so it doesn’t get rolled up with the parma ham. I honestly did not measure the Sherry I just keep adding it in and tasting. This looks so tempting a crusty outside with so much meat inside. Place the packages seam-side down on the prepared baking sheet. The meat should then be left to fully cool. Roughly chop the mushrooms, don’t worry about cutting them fine as they will be going into the blender (although the smaller they are cut, the easier they will blend) Continue to blend until it forms a rough puree. Looks yum.

Make ahead of time and freeze. The beef then wants to go into the middle of the pastry and like with the Parma ham, roll it over so that it is completely wrapped in the pastry. Place the steaks on a baking sheet, cover with plastic wrap and store in the refrigerator until serving time. The mushrooms will give out a bit of water, so keep cooking them until there is no moisture left in the pan. Add the shallots and garlic and cook, stirring, for 30 seconds. and I just remembered I have not made it for ages. Open the puff pastry dough on the parchment paper. Also, I read in several reviews that you have to HEAT your cookie sheet or baking pan before putting the wellingtons on or they will get soggy on the bottom, this worked like a charm. While a standard Beef Wellington calls for a multi … I added about 2 tablespoons of gorgonzola cheese inside, which added GREAT flavor! I have actually never tried beef wellingtons before, but this looks great! Pat the steaks dry and season with salt and pepper just before wrapping in the dough. © 2020 Meredith Women's Network. When the butter melts into the EVOO, add the shallot, mushrooms and thyme. Ohh I did my famous mac & cheese on the side and had a nice Dos Equis with it:P. I apparently really messed this up. Brush the edges of the dough with egg wash. Wrap the dough up and over the meat, sealing it with egg wash and tucking in the ends as you would a wrapped present. This is the first recipe I’ve seen for one, so I’ll be using it really soon. Pop it in the oven for 40-45 minutes and then allow 15 minutes to rest.

I modified the ingredients to this recipe to include shallots and garlic (instead of onions) and spread the mushroom paste on top of the filet before wrapping in the pastry.

:( I was hoping it would have been a winner. In a large skillet over medium heat, combine the mushrooms, onion, sherry, butter or margarine and parsley and saute until all the liquid is absorbed and the mixture resembles a paste. Quick cookies, indulgent brownies, family tray bakes and more, Take a look inside our new Christmas issue, Count down to Christmas with craft beers, whiskies and gins, Best DIY restaurant meal kits and recipe boxes, Mini-venison wellington with parsnip purée.

45 %, pepperidge farm pastry shells, 1 pkg, defrosted (or pastry dough, enough for a 2 crust pie), Individual Beef or Scallop Wellingtons - Rachael Ray. We've simplified the preparation by instead wrapping individual beef filets.

Rachael Ray In Season is part of the Allrecipes Food Group. Stir until sauce bubbles and is thickened. Fold dough completely over filets and seal edges with butter.

Repeat this step with the other beef fillet, then chill for at least 30 minutes. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition

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