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THE ULTIMATE BEEF WELLINGTON

by Saturday, October 3, 2015

Beef Wellingtons are traditionally an english dish, it was named after the Duke of Wellington in 1851 and has graced British tables ever since. It is based on a classic French boeuf en croute, beef wrapped in pastry. If Britain has a holiday culinary showstopper, it’s got to be beef Wellington. This combination of beef tenderloin, sautéed mushrooms wrapped with Proscuitto then rolled first in tender crêpes and then in buttery puff pastry, makes a grand centrepiece. Best carved at the table to show off the perfect medium rare centre and watch the steam and scent release in front of your eyes! It is truly a decadent meal yet succulent and hearty, great for dinner parties and quiet nights in.

TIP: When baking the final beef wellington parcel, make sure when you place it in the oven keep it elevated so air can reach the bottom of the wellington. As it cooks the meat will produce juices that will soak through the pastry and create soggy pastry, by keeping it elevated, even the bottom will be crispy. Make sure you only make enough for what you can eat. Do not make the parcel then freeze it because the meat inside will then be cold when you place it in the oven to bake the puff pastry. The pastry cooks very fast therefore the inside will still be cold!

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The Ultimate British Beef Wellington
Serves 8
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Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hr
Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hr
Ingredients
  1. FOR THE MUSHROOM MIX
  2. 700g x chestnut mushrooms, white and brown
  3. 1 x clove garlic
  4. Salt
  5. Pepper
  6. FOR THE CREPES
  7. ½ x cup all-purpose flour
  8. Pinch of salt
  9. 2 x large eggs
  10. A bunch of spring onions
  11. ¾ cup x whole milk
  12. 2 Tbsp x unsalted butter
  13. FOR ASSEMBLY
  14. 1 kg x premium beef fillet [ trimmed ]
  15. salt + pepper
  16. 1 tsp. olive oil
  17. 1 sheet puff pastry
  18. 8 pieces of Proscuitto
  19. 1 large egg [ lightly beaten ]
Instructions
  1. Season the fillet with salt and pepper.
  2. Sear the beef fillet on a sizzling hot pan, make sure it’s seared all the way around.
  3. Brush with hot English mustard over the beef. Then let the beef rest.
  4. Place all the duxelle ingredients into a food processor until fine.
  5. Cook the mixture in a hot dry pan, to remove water from the mushrooms and intensify the flavor. Add some fresh thyme to create a nice fragrance.
  6. When all the water has been fried off, remove from the pan and leave to cool.
  7. Lay glad wrap flat, then lay the prosciutto overlapping it one on top of another add some pepper.
  8. Scoop the mushroom mix and spread over the prosciutto, use back of the spoon to spread thinly.
  9. Lay the beef on top, then very carefully fold over the prosciutto, lift and wrap nice and tightly. Once it’s wrapped grab the ends, squeeze and twist the ends like candy wrapper. Place in the fridge to firm up for 15 min.
  10. Combine the crepe ingredients. Butter a hot pan, then pour in crepe mix , swirl the pan to coat with the batter evenly and thinly over the pan.
  11. Cook until the crepe is brown on both sides. Repeat with the remaining batter to create at least 6 crepes.
  12. Lay 6 crepes on top of each other on glad wrap, grab the meat from the fridge and place in the middle and fold the crepes over it till the edges meet.
  13. Then place a sheet of puff pastry on the glad wrap and place the beef package on it then roll over the beef till the 2 edges meet then trim off extra pastry. Twist the ends together to ensure the beef is completely sealed in it’s pastry case. Wrap with cling film to set it in place. Place in fridge to firm for 5 min.
  14. Brush the pastry with egg yolk
  15. Then create a crosshatch pattern with your knife to mark the pastry.
  16. Bake 200 degrees for 35 min. Let it rest for 10 mins.
Notes
  1. Recipe by www.foodtasticangelina.com
The Food Beauty Baby Blog http://www.foodbeautybaby.com/

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