Anyone got an easy beef wellington recipe?

Question

For individual beef wellingtons as healthy as poss?

Answer 1

INDIVIDUAL BEEF WELLINGTON STEAKS

Preparation time: 30 minutes. Baking time: 25 to 30 minutes. Oven temperature: 450 degrees.

Serves: 4.

4 beef tenderloin steaks, 4 - 6 oz. each, fat trimmed
2 tbsp. butter
Salt & pepper to taste
1/4 lb. fresh mushrooms, chopped
1 pkg. (8 oz.) frozen puff pastry, thawed
4 slices (about 3 oz.) liver pate, plain or with truffles or green
peppercorns (opt.)

EGG GLAZE:

1 egg
2 tbsp. milk

1. Spread both sides of steaks with 1 teaspoon butter each. Sprinkle with salt and pepper. Place on cookie sheet. Bake at 450 degrees for 10 minutes. Chill 10 minutes.

2. In a skillet, melt remaining butter. Add mushrooms. Saute over medium heat until cooked and dry. Turn out onto plate. Cool.

3. Roll out 4 pastry shells to 8 inch diameter. Place 1/4 of the mushrooms in the center of each. Spread to cover a 2 to 3 inch area. Top each with 1 slice pate, if used. Place 1 steak on top of each.

4. Bring pastry up over steak. Wrap completely. Brush with water. Seal. Place, seam-side down on baking sheet.

5. Roll out remaining pastry rounds to 1/4 inch thickness. Cut into shapes.

6. To make glaze, in a small bowl, beat together egg and milk. Brush over pastry-wrapped steaks.

7. Cut 3 air vents in each. Decorate with pastry cut-outs. Bake at 450 degrees for 15 minutes or until golden.

Answer 2

1

Answer 3

Servings: 6
Level of difficulty: Intermediate
Preparation Time: 1 hour, , plus 15 minutes resting
Cooking Time: 1 hour 20 minutes


Ingredients
1.2kg fillet of beef, cut from the central section of fillet
1 pinch salt and fresh ground black pepper
40g unsalted butter
2 tbsp vegetable oil
225g fresh shiitake mushrooms, or button, sliced
175g Liver, pate, smooth
370g Puff Pastry
1 egg yolk, for wash

For the herb pancakes
115g plain white flour
1 large free-range egg
1 pinch salt and fresh ground black pepper
2 tsp chopped parsley
1 tsp chopped thyme leaves
1 tsp chopped celery, leaves
300ml full cream milk
15g Butter, clarified


Method



1. First, make the herb pancakes. Sift the flour into a bowl, then add in the egg, salt and freshly ground pepper, parsley, thyme , celery leaves and milk.

2. Whisk together to make a smooth batter, then stir in the melted butter.

3. Heat a little butter in a heavy-based frying pan. Add in a ladleful of batter, tilting the pan to spread the batter evenly around the pan.

4. Fry the pancake until set and golden underneath, then turn and fry briefly.

5. Remove the pancake from the pan and repeat the process until all the batter has been used up.

6. Season the beef with salt and freshly ground pepper.

7. Heat the butter and vegetable in a large frying pan. Add in the beef and fry over a high heat until browned on all sides.

8. Remove the beef and set aside.

9. Add the shiitake mushrooms to the pan and fry gently until just cooked.

10. Mix together the fried mushrooms and the pate, forming a paste.

11. Spread a little of the mushroom mixture evenly over each pancake. Chill the pancakes until needed.

12. Roll out the puff pastry into a large rectangle (large enough to wrap around the beef), reserving any trimmings for decoration

13. Rest the puff pastry in the refrigerator for 15 minutes.

14. Preheat the oven to 220ºC/gas 7.

15. Egg wash the edges of the puff pastry rectangle.

16. Layer the pancakes across the centre of the puff pastry rectangle, pate side-up.

17. Place the beef in the centre of the pancakes, wrapping the pancakes up over the meat.

18. Roll the pastry around the meat, sealing the edges well and using more egg wash where required.

19. Decorate the top of the Beef Wellington with any pastry trimmings and place on a greased baking sheet.

20. Bake the Beef Wellington in the over, allowing 30-35 minutes for medium rare meat and 40-45 minutes for medium well done meat.

21. Allow to stand and rest for 10 minutes before serving.

Answer 4

This Site Might Help You.

RE:
Anyone got an easy beef wellington recipe?
For individual beef wellingtons as healthy as poss?

Answer 5

Army SOS Creamed Ground Beef * 1 pound ground beef * 1/4 cup all-purpose flour * 1 cube beef bouillon * 3/4 teaspoon salt * 1 pinch ground black pepper * 2 1/4 cups milk * 1/4 teaspoon Worcestershire sauce Directions 1. Brown beef in a large skillet over medium high heat. Stir in flour, bouillon, salt and pepper. Saute all together for about 5 minutes or until flour is absorbed. Gradually stir in milk and Worcestershire sauce. Bring all to a simmer, stirring constantly. Cook until thickened, about 5 to 10 minutes. Serve hot!

Answer 6

OMG....look at the long answers......forget that. Marks and Spencer do a great Beef Wellington, £12.99 for two, just glaze, put in oven for 30 minutes, I would suggest to serve with New Potatoes and green beens. Lovely.

Answer 7

BEEF WELLINGTON

2 tbsp. butter
8 oz. fresh mushrooms
1 tbsp. minced shallot or green onions
1/2 tsp. chopped fresh parsley
8 oz. coarsely grated Gruyere cheese
8 oz. julienned rare roast beef
2 tbsp. prepared horseradish
6 (6 x 6) sq. puff pastry dough
1 egg, beaten with 1 tsp. water

SAUCE:

1 1/2 c. sour cream
1/4 c. prepared horseradish
1/4 tsp. minced garlic

Melt butter in large skillet over medium high heat. Add mushrooms, shallots, and parsley. Saute 3-4 minutes. Remove from heat and let cool. Drain well. Preheat oven to 425 degrees. Lightly grease rimmed large baking sheet. Toss cheese, beef, horseradish, and mushroom mixture in large bowl to blend. Divide mixture into 6 portions.

Place 1 puff pastry square on work surface. Spoon 1 portion of filling mixture into center of pastry. Fold up corners on pastry, pinching to seal (do not compress filling). Transfer to prepared baking sheet seam side down. Repeat with remaining portions.

Brush pastry with beaten egg mixture. Bake until puffed and golden, about 25-30 minutes.

Meanwhile, prepare sauce: Combine sour cream, horseradish, and garlic; blend well. Serve with Beef Wellington. (Kraft prepared horseradish sauce is just as good.)

Answer 8

Ingredients: (serves 8)
3lb fillet of beef
1/2oz butter
2 tbsp oil
1/2 small onion - finely chopped
6 oz mushrooms - chopped
6 oz liver pate
Juice of a lemon
Worcester Sauce (a few drops)
14 oz ready made puff pastry
Salt & pepper seasoning
1 beaten egg (for glazing)

Season beef with pepper - tie beef at intervals with string
Heat butter & oil in roasting tin. Brown beef on high heat then cook in oven for 20 mins. Cool and remove string.
Deglaze the cooking juices into another pan, add onion & mushrooms and cook until tender. Cool then mix with pate. Add lemon juice and worcester sauce.
Roll out pastry to 1/4 " thick rectangle. spread the pate mix on the beef and place in centre of pastry. Dampen edges of pastry and fold over beef to make neat parcel - tuck in ends and press to seal thoroughly.
Place parcel on baking tray with join underside. brush with beaten egg. bake for 25 - 45 mins @ 200C Dependent on whether you prefer beef rare or well done.

Let me know when and where - I'll come too and bring some home brewed booze.

Answer 9

40 minutes 10 mins prep

1 teaspoon extra-virgin olive oil
2 tablespoons butter
1/3 cup minced shallots
1 cup diced fresh button mushrooms
salt & freshly ground black pepper, to taste
1 garlic clove, minced
2 tablespoons dry sherry
2 (3 ounce) beef filet mignon (or 1 beef and 2 scallops to make two different kinds) or beef tenderloin, about 1-inch thick (or 1 beef and 2 scallops to make two different kinds) or 4 large sea scallops (or 1 beef and 2 scallops to make two different kinds)
4 ounces sliced pate, cut in half vertically (use your favorite pate, chicken, pork, or duck mousse)
1/2 sheet frozen prepared puff pastry, thawed, cut in half
1 egg, beaten
1 tablespoon water
1 tablespoon minced fresh basil

Preheat oven to 400 degrees F.
Melt together the butter and oil over medium heat in a small skillet.
Add the shallot and mushrooms, season to taste with salt and pepper, and sauté until mushrooms are browned, about 5 to 7 minutes, then add the garlic and sauté for an additional 2 minutes.
Add the sherry, stir well, and sauté until sherry evaporates; remove from heat.
Heat a nonstick skillet over high heat, drizzle with a little olive oil, and sear both sides of the pieces of beef (leaving the middles rare) and/or the scallops; set aside and keep warm.
Mix together the beaten egg and water to make an egg wash.
On a lightly floured board, roll out each piece of the puff pastry until they're about 10"x6" big; cut a thin strip, about 1/8th inch thick, from the 6-inch ends of the pastries and set aside for decorative purposes.
On each piece of pastry, place half of the mushroom mixture, top with half of the pate, and then either 1 piece of seared beef or 2 seared scallops.
Brush the perimeter of the pastry with the egg wash.
Gather two opposite corners of the dough together, then the other two, and twist the 4 corners to seal.
Loosely tie the reserved strips around the top of each Wellington.
Transfer Wellingtons to a parchment or silpat lined baking sheet (a non-stick baking pan should be okay, too), then brush each Wellington well with the egg wash and sprinkle with minced basil.
Bake at 400 degrees F for 15-20 minutes or until they've turned a golden brown to your preference; remove from oven and let sit on baking sheet for 5 minutes.
Serve and enjoy!

Answer 10

Ready in: > 2 hrs
recipe difficulty 3/5 Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 8

Ingredients:
5 pounds beef tenderloin
2 packages Onion Cresent Rolls
1 egg white
***Cheese Sauce:***
1 beef bouillon
1 cup water
3 tablespoons butter
3 tablespoons flour
1 1/2 cup dry white wine
1 cup milk
4 ounces gruyere cheese -- shredded
3 ounces roquefort cheese -- crumbled
salt and pepper

Directions:

Preheat oven to 400F. Trim the beef tenderloin of fat and skin. Cut the end and wrap the meat with 4 thin slices of pork fat lenghwise.

In a large saute pan, heat the oil until very hot and saute the meat on all sides. Season with salt and black pepper. Let the meat brown slightly. Place in the hot oven for 15 to 20 minutes for rare to medium. (20 minutes if beef is hot 25 minutes if beef is room temperature.

Cool, cover and chill four hours or overnite. Take packages of rolls and lightly flour a board. Roll a 13 x 10 rectangle. Wrap meat in the dough and brush lightly with egg white. Bake in hot 400F oven 25 minutes until crescent dough browns.

For the Cheese Sauce: Make a roux with flour and butter, add beef bouillion, white wine, and milk, Cook until slightly thickenend. Add cheeses and cook until smooth. Season with salt and pepper to taste. Server over sliced Wellington.

This recipe for Easier Beef Wellington serves/makes 8


or

Easy Beef Wellington

3 lbs tenderloin or rib eye roast
1/4 cup butter
2 cups sliced fresh mushrooms
1/4 cup chopped onion
2 T sherry
1/4 cup chopped parsley
Pastry (enough for two double crust pies) or 1 package frozen puff pastry
4 oz liver pâté
1 egg, beaten

Preheat oven to 425°F . Roast beef on a rack in an uncovered roaster for 50 minutes or until the meat thermometer reads 120°F. Remove from oven, let stand 30 minutes.

Sauté mushrooms and onion in butter until tender. Add sherry and parsley. Cook until all liquid evaporates; cool.

Roll pastry into 18" x 14" rectangle about 1/4 inch thick. Spread pâté over pastry leaving 2" margin. Spoon mushroom mixture down centre of pastry. Place roast, top side down, on mushrooms.

Wrap meat completely with pastry. Seal edges with beaten egg. Cut steam vents and decorate with extra pieces of pastry. Brush top and sides with egg.*

Bake at 425°F for 30 minutes. Cool 10 minutes before carving.

* Wellington may be prepared to this stage earlier in the day and kept refrigerated.