Beef Wellington

Meat 629 Last Update: Mar 22, 2021 Created: Mar 22, 2021 0 0 0
Beef Wellington
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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Beef Wellington is a spectacular dish with pinkish beef tenderloin under the brownish crust. Traditionally, Wellington beef is prepared in the form of a large roll, but we offer a simpler version, portioned.

Ingredients

Directions

  1. Blot the beef tenderloin with paper towels and season with salt and pepper. Heat 2 tablespoons in a large skillet. l. butter and fry the beef for 2-3 minutes. from each side. Transfer to a plate, brush with a thin layer of mustard and keep warm.
  2. On a lightly floured work surface, lightly roll out the puff pastry and cut 6 18x18 cm squares.
  3. Place a piece of tenderloin in the center of the dough square, brush the edges of the dough with water and pinch tightly. Puncture 3-4 holes in the dough for steam to escape with a knife.
  4. Transfer the envelopes to a baking sheet lined with parchment and drizzled with water. Beat the egg lightly and brush over the surface of the dough. Place in an oven preheated to 200 ° C and bake for 20 minutes, lowering the oven temperature to 180 ° C in the middle of cooking.
  5. Peel and finely chop the shallots and mushrooms, chop the thyme leaves. Heat the remaining oil in a skillet and fry the shallots and mushrooms for 5 minutes. Add flour and cook for 1 minute. Pour in the broth, bring to a boil and cook for 3 minutes, until thickened. Pour in wine and thyme, cook for 2 more minutes.
  6. Transfer the finished beef envelopes to plates. Add mushroom sauce. Serve mashed potatoes, if desired.

Beef Wellington



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

Beef Wellington is a spectacular dish with pinkish beef tenderloin under the brownish crust. Traditionally, Wellington beef is prepared in the form of a large roll, but we offer a simpler version, portioned.

Ingredients

Directions

  1. Blot the beef tenderloin with paper towels and season with salt and pepper. Heat 2 tablespoons in a large skillet. l. butter and fry the beef for 2-3 minutes. from each side. Transfer to a plate, brush with a thin layer of mustard and keep warm.
  2. On a lightly floured work surface, lightly roll out the puff pastry and cut 6 18x18 cm squares.
  3. Place a piece of tenderloin in the center of the dough square, brush the edges of the dough with water and pinch tightly. Puncture 3-4 holes in the dough for steam to escape with a knife.
  4. Transfer the envelopes to a baking sheet lined with parchment and drizzled with water. Beat the egg lightly and brush over the surface of the dough. Place in an oven preheated to 200 ° C and bake for 20 minutes, lowering the oven temperature to 180 ° C in the middle of cooking.
  5. Peel and finely chop the shallots and mushrooms, chop the thyme leaves. Heat the remaining oil in a skillet and fry the shallots and mushrooms for 5 minutes. Add flour and cook for 1 minute. Pour in the broth, bring to a boil and cook for 3 minutes, until thickened. Pour in wine and thyme, cook for 2 more minutes.
  6. Transfer the finished beef envelopes to plates. Add mushroom sauce. Serve mashed potatoes, if desired.

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