EASY BEEF WELLINGTON
Beef Wellington is the culinary equivalent of a thoughtfully wrapped gift -- a pastry "package" filled with delightful flavors. Ideally, this dish should be presented on the table whole and sliced only after a suitable pause for admiration.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 8
Steps:
- Set a wire rack on a rimmed baking sheet. Season beef with salt and pepper. Heat oil in a large saute pan over high heat until hot.. Brown beef on all sides, about 10 minutes. Transfer to wire rack until cool to the touch, about 10 minutes. Spread pate, then duxelles (a cooked mushroom mixture) over fillet.
- On a lightly floured work surface, overlap 2 puff-pastry sheets by 1/2 inch. Roll out to a 12-by-20-inch rectangle. Place beef lengthwise in middle; wrap pastry around beef so long sides overlap. Place seam side down on a clean wire rack on the baking sheet, and tuck pastry ends underneath. Brush with egg. Refrigerate 30 minutes (or up to 4 hours).
- Preheat oven to 400 degrees. Bake until pastry is golden brown, about 30 minutes. Tent with foil; bake until center of beef registers 130 degrees on an instant-read thermometer (inserted through bottom side) for rare, about 15 minutes more. Transfer to a clean wire rack set over another baking sheet. Let stand 20 minutes before carving.
EASY BEEF WELLINGTON
The best kept secret is that you can make restaurant-worthy beef Wellington in your own kitchen!! Yummy beef tenderloin is covered with prosciutto, a mix of sautéed mushrooms and shallots, then wrapped up like a present with easy-to-handle puff pastry.
Provided by Chef mariajane
Categories Roast Beef
Time 45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat 1 teaspoons oil in a medium skillet over medium-high heat. Season beef on all sides with half the salt and pepper. Sear in a skillet, cooking 2 minutes on each side until browned. Set aside on a towel-lined plate and refrigerate to cool.
- Using a knife or food processor, finely chop mushrooms. In the same skillet, heat remaining oil and butter over medium-high heat. Add shallot and sauté until fragrant. Add mushrooms, remaining salt and pepper and sauté, stirring constantly, until mushrooms give up their liquid and brown slightly. Stir in thyme leaves, transfer to a small bowl, and cool completely.
- Place prosciutto slice on a 12-inch piece of plasric wrap and spread evenly with mushroom mixture. Dry bottom of meat with paper towel and place it in the center. Use the plastic wrap to roll into a cylinder. Twists ends together and refrigerate.
- Dust worktop with flour and roll puff pastry into a rectangle about 1/8-inch thick. Unwrap beef and place in the center of the pastry. Beat the egg and water together. Paint the surrounding dough with some of the egg wash and wrap around beef, trimming extra dough away and tucking in ends,.
- Place seam side down on parchment paper-lined baking tray, cover loosely and chill at least 20 minutes, or up to 2 hours.
- Preheat oven to 425°F Paint chilled pastry wirh remaining egg wash. Cut three diagonal slits across the top and sprinkle with kosher salt. Roast on the second rack from the bottom for 45 minutes for medium, or until an instant-read thermometer reaches 160°F Let the meat rest for at least 10 minutes before cutting into a 1-inch slices to serve.
Nutrition Facts : Calories 390.6, Fat 29.2, SaturatedFat 10.8, Cholesterol 106, Sodium 307.7, Carbohydrate 7.5, Fiber 0.4, Sugar 0.5, Protein 23.3
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