Recipes for "beef wellington"

Preheat the oven to 425 degrees F (220 degrees C).

Place beef tenderloin in a baking dish. Spread 2 tablespoons softened butter over beef.

Bake in the preheated oven until browned, 10 to 15 minutes. Remove beef from the pan and reserve pan juices; allow beef to cool completely.

Increase oven temperature to 450 degrees F (230 degrees C).

Melt 2 tablespoons butter in a skillet over medium heat. Sauté onion and mushrooms in butter for 5 minutes. Remove from heat and let cool.

Mix paté and remaining 2 tablespoons softened butter together in a bowl; season with salt and pepper. Spread paté mixture over beef. Top with onion and mushroom mixture.

Roll out puff pastry dough to about 1/4-inch thickness and place beef in the center.

Fold up and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13-inch baking dish, cut a few slits in the top of dough, and brush with egg yolk.

Bake in the preheated oven for 10 minutes. Reduce heat to 425 degrees F (220 degrees C) and continue baking until pastry is a rich, golden brown, 10 to 15 minutes. An instant-read thermometer inserted into the center should read between 122 to 130 degrees F (50 to 54 degrees C) for medium rare. Set aside to rest.

Meanwhile, place reserved pan juices in a small saucepan over high heat. Stir in beef broth and red wine; boil until slightly reduced, about 5 minutes. Strain and serve with beef.

Serve hot and enjoy!

Allow the oven to preheat to 400°F as you assemble the Wellington.

Season the beef generously with salt and pepper. Heat 2 tablespoons of oil in a large pan on high heat. Sear the beef in the pan on all sides until well browned, about 2 to 3 minutes per side. (Hint: do not move the beef until it has had a chance to brown.)

Simply Recipes / Michelle Becker

Remove the beef from the pan and let cool. Once cooled, brush the beef on all sides with mustard.

Simply Recipes / Michelle Becker

Chop the mushrooms and put them into a food processor. Pulse until very finely chopped.

Heat the sauté pan on medium-high heat. Transfer the mushroom mixture into the pan and cook, allowing the mushrooms to release their moisture, 10 to 15 minutes.

When the moisture released by the mushrooms has all boiled away, remove the mushrooms from the pan and set aside to cool.

Simply Recipes / Michelle Becker

Simply Recipes / Michelle Becker

Simply Recipes / Michelle Becker

Roll out a large piece of plastic wrap. Lay out the slices of ham on the plastic wrap so that they overlap and are large enough to wrap around and encapsulate the beef. Spread the mushroom mixture over the ham.

Simply Recipes / Michelle Becker

Simply Recipes / Michelle Becker

Place the beef in the middle and roll the mushroom and ham over the beef, using the plastic wrap so that you do this tightly.

Wrap up the beef into a tight barrel shape, twisting the ends of the plastic wrap to secure. Refrigerate for 20 minutes.

Simply Recipes / Michelle Becker

Simply Recipes / Michelle Becker

On a lightly floured surface, roll out the puff pastry sheet to a size that will wrap around the beef.

Unwrap the beef from the plastic wrap and place in the middle of the pastry dough. Brush the edges of the pastry with the beaten egg yolks.

Simply Recipes / Michelle Becker

Simply Recipes / Michelle Becker

Fold the pastry around the beef, cutting off any excess at the ends. (Pastry that is more than 2 layers thick will not cook all the way, try to limit the overlap.)

Place on a small plate, seam side down, and brush beaten egg yolks all over the top. Chill for 5 to 10 minutes.

Simply Recipes / Michelle Becker

Place the pastry-wrapped beef on a baking pan. Brush the exposed surface again with beaten eggs.

Simply Recipes / Michelle Becker

Score the top of the pastry with a sharp knife, not going all the way through the pastry. Sprinkle the top with coarse salt.

Simply Recipes / Michelle Becker

Bake at 400°F for 25 to 35 minutes. The pastry should be nicely golden when done. To ensure that your roast is medium rare, test with an instant read meat thermometer. Pull out at 125 to 130°F for medium rare.

To ensure an accurate temperature reading, stick the thermometer into the center of the beef from 2 to 3 different angles. Test from the top as well as the side.

Simply Recipes / Michelle Becker

Remove from oven and let rest for 10 minutes before slicing. Slice in 1-inch thick slices.

Leftover slices can be stored in the fridge for up to 2 days. Wrap tightly with foil and reheat in a 350°F oven. Once warm, remove the foil and bake for a few minutes more to crisp the pastry. Note that reheated slices will be closer to medium or well-done.

Did you love the recipe? Leave us stars below!

Simply Recipes / Michelle Becker

Melt butter over medium-high heat. Add mushrooms and salt; cook and stir until well browned and caramelized, about 5 minutes. They will be wet and soggy at first but will dry out.

Add shallots and cook until they soften up and turn translucent, about 3 minutes. Add black pepper, cayenne, and white wine. Stir until wine evaporates, about 1 minute. Turn off the heat and transfer to a bowl to cool to room temperature.

Add pate to cooled mushroom mixture; toss and mash with a spoon until thoroughly combined. Set aside.

Generously season filets with salt and pepper. Melt butter for Wellingtons in the same pan over high heat. Sear, one at a time, in the hot pan until the sides and edges are nicely browned, about 5 minutes per filet. Transfer to a plate and place in the refrigerator until needed.

Cut each sheet of pastry into 4 squares. Place one square frozen puff pastry onto a lightly floured surface. Spoon about 3 tablespoons pate mixture into the center and press out to roughly the same size as a filet. Spread 1/2 tablespoon mustard on top of one filet and place mustard-side down on the pate.

Gently stretch and fold the shorter sides of the pastry around the filet, then bring the longer sides up and over to seal. You can stretch the dough that will be on the bottom of the filet, but try not to stretch it on the sides and top. It's okay to have a couple of small holes at the bottom. Flip Wellington over and place seam-side down on a plate. Repeat to form remaining 3 Wellingtons, then transfer all to the refrigerator.

Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with parchment paper.

Cut remaining 4 squares of puff pastry into circles that are roughly the size of the Wellingtons. Place on the prepared sheet pan and poke all over each circle with a fork.

Bake in the center of the preheated oven for 15 minutes. Remove from the oven, flip, and press circles down with a spatula to flatten. Return to the oven and bake until cooked through and crispy, 5 to 10 minutes longer. Remove from the oven and lift off the sheet pan to cool. Increase the oven temperature to 450 degrees F (230 degrees C).

Transfer Wellingtons to the freezer for exactly 15 minutes. Line the same sheet pan with aluminum foil, then top with parchment paper. Beat egg with water in a small bowl.

When Wellingtons have been in the freezer for 15 minutes, transfer to the prepared pan and generously brush with egg wash.

Bake pastry in the center of the preheated oven until pastry is golden brown and puffed and filets are cooked through, 23 to 25 minutes. An instant-read thermometer inserted into the center should read 122 degrees F (50 degrees C).

Immediately remove from the hot pan and transfer onto a plate or cutting board for at least 5 minutes. Cut Wellingtons in half, then trim each end to create a flat surface.

Place each rounded pastry base on a plate and stand 2 filet halves on top with center cut facing up.

Heat oil in a large skillet over medium-high heat. Season filets with salt and pepper, then fry on each side until browned to lock in juices. Remove from the skillet and set aside to cool slightly.

Add mushrooms, wine, and beef consommé to the skillet; cook and stir over medium heat until mushrooms are tender. Use a slotted spoon to transfer mushrooms to a small bowl, reserving the consommé. Mix pâté with mushrooms, adding a little consommé if needed to achieve a spreadable texture. Divide mushrooms among filets and spread on the top. Refrigerate about 30 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Lay puff pastry out on a clean surface and cut out two 5-inch rounds for each steak. You can roll it out a little thinner if you need more area. Place a steak onto a round, and bring the edges up around the sides. Cover the top with a second piece of dough, overlapping the edges and pressing to seal into a package. Repeat with remaining steaks. Place Wellingtons onto a baking sheet, and brush the tops with beaten egg.

Bake for about 12 minutes, for rare, 16 minutes for medium, or 20 minutes for well done. For best results use a meat thermometer to determine the temperature of the steaks, with 140 degrees F (60 degrees C) being medium doneness. Remove from the oven and allow to rest for about 5 minutes.

While steaks are cooking, make sauce. Melt butter in a saucepan over medium heat. Stir in flour and cook, stirring constantly, until browned. Stir in green onions, and cook until tender, about 1 minute. Gradually stir in reserved consommé and remaining 1 cup of consommé; continue to cook and stir until sauce thickens. Reduce heat to low and stir in wine. Continue to simmer until thickened, about 15 minutes. Remove from the heat and stir in butter and parsley. Season with salt and pepper to taste.

To serve, cut each Wellington in half and spoon some sauce onto the plate.

Preheat the oven to 350 degrees F (175 degrees C).

Melt butter in a large skillet over medium heat. Add onion; cook and stir until softened, about 5 minutes.

Beat 1 egg in a large bowl until foamy. Add onion, ground beef, bread crumbs, Parmesan cheese, salt, pepper, and garlic; mix until combined. Mold mixture into a loaf on a baking sheet.

Unroll crescent rolls and use to cover meatloaf completely, seaming seals and perforations so that no meat is visible.

Whisk remaining egg and water in a small bowl to make egg wash. Brush egg wash over crust.

Bake meatloaf in the preheated oven until crust is very dark and an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C), about 45 minutes.

Combine button mushrooms and portobello mushrooms in a food processor and process until finely ground and they resemble ground beef. Place 5 ounces processed mushrooms in a large bowl; set remaining 12 ounces mushrooms aside for mushroom duxelles.

Add ground beef, panko, egg, Worcestershire sauce, 1/2 teaspoon thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper to the bowl with the 5 ounces of mushrooms. Mix with your hands or a spoon until well combined. Turn beef mixture out onto a piece of wax paper, and shape into a 5x10-inch rectangular loaf.

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil, and place an elevated wire rack onto the baking sheet.

Place 2 shallots into the same food processor and pulse until finely chopped.

For mushroom duxelles, melt butter In a skillet over medium-high heat. Add reserved 12 ounces mushrooms, minced shallots, and remaining 1/2 teaspoon thyme and cook, stirring, until mushrooms have released their liquid, about 10 minutes. Add sherry and cook until liquid is evaporated. Turn off heat and let mixture cool. Season with salt and pepper.

Unfold a sheet of puff pastry. Puff pastry comes folded in thirds; cut off one of the short ends at the 1/3 mark, and reserve to make lattice (optional). Roll out the larger piece of puff pastry on a lightly-floured surface into a 13x15-inch rectangle, which will be large enough to wrap the beef loaf on all sides.

Leaving a 1-inch border uncovered, place prosciutto slices, slightly overlapping, evenly onto the puff pastry to cover. Spread mustard evenly over prosciutto. Spread mushroom duxelles evenly over mustard layer.

Center beef loaf crosswise on top of pastry rectangle. Bring in the sides of the puff pastry, pinching edges together. Bring top and bottom edges of puff pastry together and fold to seal beef loaf completely inside. Brush pastry with beaten egg yolk.

Optional lattice: roll out the reserved 1/3 sheet puff pastry on a lightly floured surface. Using a lattice cutter or a sharp paring knife, cut approximately 1-inch slits in the puff pastry in parallel lines about 1 inch apart, with each line of cuts offset from the adjacent line of cuts by about 1/2 inch. Gently spread the lattice-cut pastry and place over the top of pastry-wrapped loaf. Brush lattice with remaining beaten egg yolk.

Place pastry-wrapped loaf on the rack on top of the prepared baking sheet.

Bake in the preheated oven until an instant-read thermometer inserted into the center reads at least 160 degrees F (71 degrees C), 30 to 45 minutes. Allow to rest for 10 minutes before slicing with a serrated knife.

Preheat the oven to 350 degrees F (175 degrees C). Drizzle sweet potatoes with 1 tablespoon melted butter and sprinkle with 1/4 teaspoon each salt and pepper. Wrap each potato in foil and put on a 10x15-inch rimmed baking sheet.

Bake in the preheated oven until tender, about 1 hour.

Let sweet potatoes cool completely, about 1 hour. (Baked sweet potatoes can be chilled up to 5 days. Let chilled potatoes stand at room temperature 30 minutes before assembling in Step 5.)

Meanwhile, add 1 1/2 cups broth, rice, garlic, and 1/4 teaspoon salt to a medium saucepan. Bring to a boil over medium high heat. Reduce heat to low. Simmer, covered, until rice is tender, 40 to 45 minutes; drain any excess water.

Meanwhile, melt 1/4 cup butter in a very large skillet over medium heat. Add mushrooms and onion. Cook, stirring occasionally, until liquid has evaporated, mushrooms are starting to brown, and onion is tender, 10 to 12 minutes. Add sherry; cook until evaporated, about 2 minutes. Stir in tarragon and remaining 1/2 teaspoon each salt and pepper. Stir in rice mixture and goat cheese until combined. Spread in an even layer on baking sheet and let cool completely. (If filling is hot, pastry will tear and not bake properly.)

Preheat the oven to 350 degrees F (175 degrees C). Cut each puff pastry sheet into quarters to make 8 pieces. Roll 6 pieces to 6 1/2 inch squares on a lightly floured surface. Evenly pile filling onto center of each square (about 1/3 cup per square). Top each with a sweet potato.

Line a clean baking sheet with foil. Beat together egg and water in a small bowl. Brush edges of topped pastry squares with egg wash. Bring up corners of pastry and gently stretch over potatoes; pinch edges to seal. Arrange bundles, seam sides down, on prepared baking sheet. Cut decorative shapes from remaining 2 pastry pieces. Arrange pastry shapes on bundles and brush with remaining egg wash to adhere.

Bake in the preheated oven until golden brown and heated through, 20 to 25 minutes. (An instant read thermometer inserted into centers is the easiest way to test doneness. Thermometer should register at least 165 degrees F (74 degrees C). Let stand 10 minutes. Serve with mushroom gravy.

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Cut salmon into 6 pieces, each the size of a deck of cards.

Unfold thawed puff pastry and cut each sheet into 3 rectangles, for a total of 6 pieces of puff pastry. Roll out each puff pastry rectangle to measure a 5 x 8 inches. Trim off excess.

Spread 1 1/2 tablespoons spreadable cheese on 1/2 of the puff pastry, leaving 1/4-inch border free. Top with 1 piece of salmon. Sprinkle salmon with garlic salt and black pepper. Spread 1 1/2 tablespoons spreadable cheese over the top.

Using a sharp paring knife, cut staggering slits on the opposite side of the puff pastry. Fold pastry over the top of the salmon. Crimp edges to seal. Place on the prepared baking sheet. Repeat with remaining salmon pieces and ingredients.

Beat egg in a small bowl until light and frothy. Brush egg over salmon packets and sprinkle with a pinch of garlic salt and pepper.

Bake in the preheated oven for 35 minutes. Serve immediately, garnished with fresh dill.