Easy Beef Wellington Recipe For 4

Slide a large stiff spatula under the wellington and transfer it to a clean cutting board cut crosswise with a serrated knife into 1 inch wide slices sprinkle the meat of each slice with flaky salt if desired transfer the slices to plates or a serving platter with a bench scraper

Place the prepared meat in the middle of the prepared puff pastry wrap the puff pastry around the meat mix the egg with 1 teaspoon of water brush the egg wash on the prepared loaf then score

In a large skillet over medium high heat add the olive oil sear the tenderloin on each side for about 2 3 minutes until it gets a golden brown crust remove from the heat and set aside prepare the mushroom duxelles in a food processor add the mushrooms garlic and onion

Method preheat the oven allow the oven to preheat to 400 f as you assemble the wellington sear the beef 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

Transfer to a plate when cool enough to handle snip off twine and coat all sides with mustard let cool in fridge step 3 meanwhile make duxelles in a food processor pulse mushrooms shallots

Step 2 heat the olive oil in a large skillet over medium heat add the mushroom mixture cook stirring often until tender beginning to brown and any moisture in the skillet has evaporated 25 to 30 minutes add the garlic thyme salt and pepper cook stirring often for 1 minute

Add the oil to a large skillet and set over medium high heat pour the food processor mixture into the pan and cook for 8 to 10 minutes stirring frequently until most of the liquid has cooked out season with salt and pepper and set aside to cool for the beef place a heavy bottomed skillet over medium high heat

Simply fold it under to the tapered side so that the whole piece of meat is the same width throughout tie the tenderloin in multiple places about 1 2 inches apart using kitchen twine pat it dry remember the trick getting a good sear is dry meat and high heat rub it with salt and pepper

Pulse the ingredients in a food processor firstly combine half of the mushrooms shallots thyme leaves and garlic in a large food processor and then pulse until mushrooms are finely and evenly chopped about 10 15 pulses repeat this step with the remaining mushrooms shallots thyme and garlic 2 melt butter

Add potatoes rosemary sage thyme and garlic to a medium bowl drizzle with olive oil and season with salt and pepper remove sheet pan from oven lightly coat with olive oil and pour

Remove the plastic wrap and place the roll on a baking sheet brush the outside of the pastry with egg wash and then use a knife to score the top season the dough with salt and pepper place the baking sheet on the center rack in the oven bake the beef wellington for 45 minutes at 425 f

Directions season the beef with 2 teaspoons of kosher salt and several grinds of black pepper heat a large stainless steel or cast iron skillet over medium high heat and add enough neutral oil

Heat the oil and butter in a non stick frying pan when hot add the beef and seal until browned on all sides remove from the pan and allow to cool completely to make the mushroom stuffing heat

Wrap in the plastic wrap preheat oven to 425 f on a floured surface pinch the 2 sheets of puff pastry together and roll out into a large rectangle 17 3 ounces frozen puff pastry unwrap the tenderloin and place it horizontally at the bottom of the puff pastry roll the pastry over the beef

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

Fold the corners of the puff pastry over the top of the beef tenderloin tucking the sides in as you go to completely encase the steak with the puff pastry see photos above repeat steps 3 1 6 with the remaining steaks chill place the assembled individual beef wellington on a sheet pan

Place in a greased 15x10x1 in baking pan cut 4 small slits in top of pastry arrange cutouts over top if desired brush with egg bake 25 30 minutes or until pastry is golden brown and meat reaches desired doneness for medium rare a thermometer should read 135 medium 140 medium well 145

Directions step 1 heat oil in a large skillet on medium high season beef with ¾ tsp each salt and pepper then cook until browned on all sides 5 to 7 minutes total transfer to a plate let

Method preheat a large frying pan on a high heat rub the beef all over with sea salt and black pepper pour a good lug of oil into the pan then add the beef 1 knob of butter and 1 sprig of rosemary sear the beef for 4 minutes in total turning regularly with tongs then remove to a plate

Saute the beef trimmings shallots and spices in a pan add the red wine vinegar and allow it to bubble off then add all the wine reduce the wine then add beef broth and allow to simmer for one hour preheat the oven to 400 f brush the pastry with egg wash a third time and place in the oven

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 on a baking sheet cover with plastic wrap and store in the refrigerator until 35 minutes before serving time preheat the oven to 425 degrees f 220 degrees c bake beef wellingtons in the preheated oven for 25 minutes an instant read thermometer inserted into the center should read 130 degrees f 54 degrees c for medium rare

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

A well made beef wellington sounds rich and delicious but the quality of your raw materials makes a big impact on the dish 39 s final taste a lot of the flavor associated with a great beef

To begin deglazing remove the seared chunks of beef and any veggies or other ingredients from the pan and set aside with the pan on gentle heat add a little wine liquor or beer to the pan to release the fond from the bottom of the pan

Got beef find everything from easy beef recipes to beautiful bolognese and even jamie oliver 39 s famous roast beef beef wellington for 2 1 hr 30 mins juicy