Beef wellington recipes
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- Beef Wellington
- A Great Beef Wellington
- Beef Wellington with Peppercorn Sauce
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The pancakes were taught to Deborah Meaden by Giancarlo - this stops the pastry for getting all soggy! Don't overcook it. You want the beef to remain juicy. Also you will find that the pastry will split across the top if cooked for too long.
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- a good sprinkle Mixed herbs
- 2 bits Garlic
- 4oz Brussels Pate
- 500g Mushrooms (mixed variety)
- 1lb (450g) Puff Pastry
- 2lb (900g) Fillet of beef
- 1 egg
- FOR THE PANCAKES
- 1 egg
- 1 cup plain flour
- 1 cup milk
- 1. Fry the beef on each side to seal it then set aside on a plate
- 2. Chop and Fry mushrooms and season to taste
- 3. Make 4- 5 small pancakes and set aside (Blend egg flour and milk together and coat the pan with the mixture and toss when golden brown) and then set aside to cool
- 4. Roll out pastry into a gross shape and then spread the pancakes on top of the pastry before putting the pate on top of the pancakes. (leave a bit for the top side of the fillet)
- 5. Put mushrooms on top of the pate leaving a bit for the top side of the fillet and then place the beef in the centre.
- 6. Spread the pate and sprinle remaining chopped mushrooms on top side of the fillet
- 7. Fold up the pastry and stick together the side by wetting your fingers and squeezing.
- 8.Decorate with some cut pastry and brush with beaten egg
- 8. Cook for 40 minutes in a hot oven (190 C)for rare roast a little longer if you like it more well done
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- 1kg beef fillet
- 3 tbsp olive oil
- 250g chestnut mushroom , include some wild ones if you like
- 50g butter
- 1 large sprig fresh thyme
- 100ml dry white wine
- 12 slices prosciutto
- 500g pack pack puff pastry, thawed if frozen
- a little flour, for dusting
- 2 egg yolks beaten
- 1 tsp water
- 1. Heat oven to 220C/fan 200C/gas 7. Sit the beef on a roasting tray, brush with 1 tbsp olive oil and season with pepper, then roast for 15 mins for medium-rare or 20 mins for medium. When the beef is cooked to your liking, remove from the oven to cool, then chill in the fridge for about 20 mins.
- 2. While the beef is cooling, chop the mushrooms as finely as possible so they have the texture of coarse breadcrumbs. You can use a food processor to do this, but make sure you pulse-chop the mushrooms so they don't become a slurry.
- 3. Heat 2 tbsp of the oil and all the butter in a large pan and fry the mushrooms on a medium heat, with the thyme sprig, for about 10 mins stirring often, until you have a softened mixture. Season the mushroom mixture, pour over the wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred. Remove the mushroom duxelle from the pan to cool and discard the thyme.
- 4. Overlap two pieces of cling film over a large chopping board. Lay the prosciutto on the cling film, slightly overlapping, in a double row. Spread half the duxelles over the prosciutto, then sit the fillet on it and spread the remaining duxelles over. Use the cling film's edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go. Chill the fillet while you roll out the pastry.
- 5. Roll out a third of the pastry to a 18 x 30cm strip and place on a non-stick baking sheet. Roll out the remaining pastry to about 28 x 36cm. Unravel the fillet from the cling film and sit it in the centre of the smaller strip of pastry and brush the pastry's edges, and the top and sides of the wrapped fillet, with beaten egg yolk. Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides. Trim the joins to about a 4cm rim. Seal the rim with the edge of a fork or spoon handle. Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry. Chill for at least 30 mins and up to 24 hrs.
- 6. Heat oven to 200C/fan 180C/gas 6. Brush the Wellington with a little more egg yolk and cook until golden and crisp - 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.
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- 1 Pack Frozen Puff Pastry
- 1 Egg Beaten
- 1 Tbsp Finely Chopped Parsley
- 4 Cloves Garlic Minced
- 1 Tbsp Shallot Diced
- 6oz Mushrooms Diced
- ½ Tsp Tyme Dried
- 2 Tbsp Butter
- 4 Beef Tenderloin Steaks
- ½ Cup Double Cream
- 2 Tbsp Green Peppercorns
- 1 Tbsp Shallots
- 1Tbsp Butter
- ½ Cup Brandy
- 1. Coat steaks with olive oil, season with salt and pepper. Sear for 2 minutes per side.
- 2. Remove from heat, cover, and refrigerate steak for 1 hour.
- 3. Melt butter in large frying. Add shallot and garlic; cook until slightly softened.
- 4. Add mushrooms and thyme and parsley to taste; cook until mushrooms are browned. Transfer mushroom mixture to a bowl to cool completely; set aside.
- 5. On a lightly floured surface, roll out puff pastry into a 14-inch square and cut square into four equal squares.
- 6. Spread 1/4 of mushroom mixture on the pastry, leaving a 1/2-inch edge on all sides.
- 7. Place chilled steak in the center of the mushroom mixture. Wrap two opposite corners of puff pastry over the steak, overlapping them. Seal with egg wash. Wrap remaining two corners of pastry over steak and seal with egg wash.
- 8. Place seam-side down on a non-stick baking sheet. Brush the tops with eggwash. Repeat with remaining 3 steaks. Cover loosely and refrigerate for 1 hour.
- 9. Brush top and sides of each Beef Wellington with remaining eggwash.
- 10. Bake at 220°C for approx. 15 to 20 minutes or until pastry is golden brown.
- 11. Remove from oven and stand for 5 minutes before serving.
- For the peppercorn sauce:
- 12. Melt butter in pan and add shallots, green peppercorns and sauté until onions are soft. Add brandy and cook until liquid is reduced by half. Add cream and simmer for 2 minutes. Season with salt, pepper.