Anyone out there know an easy beef wellington recipe?

Answer 1

Beef Wellington is very easy without finding an easy recipe! lol The hardest part is making the 'crust' and finding the fou gras. (I have NO CLUE if that is spelled right.) Look up beef wellington on the net...cut out the fou gras because you probably wont find it in your local market. Your good to go...its very simple.

Answer 2

Beef Wellington Recipe

Don't let the length of this recipe put you off! Practically everything can be done in advance. And, the individual steps are easy. But what a reward! This has been our Christmas Dinner for decades. It is the merger of two recipes: Julia Child's "The French Chef Cookbook", and a local restaurant that published their recipe in our local paper. Last year I made everything up in advance (except wrapping the beef in puff pastry) froze it, packed it in dry ice and hauled it to Colorado where two of my sons live. It was perfect!
Beef Marinade
1/3 cup olive oil
1/2 cup sliced onions
1/2 cup carrots
1/2 cup celery
1/4 teaspoon dried thyme
1/4 teaspoon sage
1 bay leaf
3 allspice berries or cloves
6 peppercorns
1 teaspoon salt
1 cup dry white vermouth
1/3 cup cognac or brandy
Mushroom Duxelles
2 lbs mushrooms
2 tablespoons butter
4 tablespoons shallots, minced
1/2 cup dry madeira wine
4-5 tablespoons mousse type pate or foie gras
4 (8 ounce) filet of beef
4 slices prosciutto, thin
2 sheets puff pastry
Madeira Sauce
2 cups beef broth
1 tablespoon tomato paste
2 tablespoons cornstarch
1/4 cup madeira wine

4 servings Change size or US/metric
Change to: servings US Metric

2 hours 25 minutes 2 hrs prep

Answer 3

There is such a thing! Get a tender cut of beef, brush it with melted butter and roast it. Set it aside to cool.

If you don't want the liver --
Saute some onions and mushrooms until soft, season with salt and pepper, and puree.

If you do want the liver -
Buy a can of liver pate or mousse.

Roll out a piece of puff pastry and spread half the mushrooms or liver down the middle of it. Put the roast on top and spread the rest of the mushrooms or liver on top of it. Wrap the pastry around the beef, tucking and pinching as you go, and trim off any extra. Brush the whole thing with beaten egg and bake at 450ºF for 40 minutes or until the pastry is puffed and golden.

That really is as easy as it gets, short of going out and buying premade frozen beef wellington.

Answer 4

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 5

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The truth is that the Paleo Diet will never be considered a fad because it's just simply the way that humans evolved to eat over approximately 2 million years. And eating in a similar fashion to our ancestors has been proven time and time again to offer amazing health benefits, including prevention of most diseases of civilization such as cancer, heart disease, alzheimers, and other chronic conditions that are mostly caused by poor diet and lifestyle. One of the biggest misunderstandings about the Paleo Diet is that it's a meat-eating diet, or a super low-carb diet. This is not true

Answer 6

this will help you

this is a mini beef wellington that i used i got it from the food network
people loved it

8 (1 1/2-inch-thick, 6 ounce) center-cut filets mignons
2 tablespoons vegetable oil
8 large mushrooms (about 1/2 pound total)
2 tablespoons unsalted butter
2 tablespoons finely chopped shallot
2 tablespoons minced garlic
Salt and freshly ground black pepper
2 large eggs
2 puff pastry sheets (from a 17 1/4-ounce package frozen puff pastry), thawed
1/2 cup Gorgonzola (about 5 ounces)

Preheat oven to 425 degrees F.
Pat filets mignons dry and season with salt and pepper. Sear on both sides in saute pan with heated oil. Chill filets, covered, until cold, about 1 hour.

Thinly slice mushrooms and in a heavy skillet cook in butter with shallot, garlic, and salt and pepper, to taste, over moderate heat, stirring, until mushrooms are lightly browned. Transfer mushroom mixture to a bowl to cool completely. In a small bowl lightly beat eggs to make an egg wash.

On a lightly floured surface roll out puff pastry sheets into 2 (14-inch) squares. Trim edges to form 2 (13-inch) squares and cut each square into 4 (6 1/2-inch) squares.

Put 1 tablespoon Gorgonzola in center of 1 square and top with 1/8 of the mushroom mixture. Top mushroom mixture with a filet mignon, pressing it down gently, and wrap 2 opposite corners of puff pastry over filet, overlapping them. Seal seam with egg wash. Wrap remaining 2 corners of pastry over filet and seal in same manner. Seal any gaps with egg wash and press pastry around filet to enclose completely. Arrange beef Wellington, seam side down, in a non-stick-baking pan. Make 7 more beef Wellingtons in same manner. Chill remaining egg wash for brushing on pastry just before baking. Chill beef Wellingtons, loosely covered, at least 1 hour and up to 1 day.

Preheat oven to 425 degrees F.

Brush top and sides of each beef Wellington with some remaining egg wash and bake 20 to 30 minutes, or until pastry is golden and the meat temperature is 117 degrees F.


Sauce:
2 cup veal or beef demi-glace
4 tablespoons Sercial Madeira

Make sauce while beef Wellingtons are baking. In a saucepan, boil demi-glace and Madeira 1 minute and keep sauce warm.
Serve beef Wellingtons with sauce.

Yield: 8 servings

Answer 7

That's an oxy moron an easy beef wellington recipe?????

Answer 8

Well, I found the EASIEST recipes I could find, they're definitely not like making a box of Mac n Cheese, tho, hehe. Hope they work for you.

Individual Beef Wellingtons w/Broccoli

1 tablespoon extra-virgin olive oil, 1 turn of the pan, plus extra for drizzling
1 tablespoon butter
1 shallot, chopped
1/2 pound button mushrooms and stems, cleaned and finely chopped in food processor
Salt and freshly ground black pepper
2 tablespoons dry cooking sherry, 2 splashes
4 tournedos of beef filet mignon, 1-inch thick
8 ounces mousse pate, available in specialty cheese and appetizer cases of larger markets
1 sheet frozen prepared puff pastry, 11 by 17, defrosted
1 egg, beaten with a splash of water
1 large head broccoli, trimmed and cut into spears
Preheat oven to 425 degrees F.
Heat a small skillet over medium heat. Add oil, butter, shallot and chopped mushrooms. Season mushrooms with salt and pepper and saute 5 minutes. Add sherry to the mushrooms and let the liquid evaporate. Remove mushrooms from the heat.

In a nonstick skillet over high heat, sear meat 2 minutes on each side in a drizzle of oil. Remove skillet from the heat and season meat with salt and pepper.

Cut mousse into 4 pieces, 2 ounces each sliced in 1/2 horizontally. Spread the puff pastry sheet out on to a cookie sheet covered with parchment paper. Quarter the dough with a sharp knife. Roll each piece of dough into a 10 by 6-inch rectangle. On each rectangle of dough, place 1/4 of the cooked mushrooms. Top mushrooms with 2 ounces pate and 1 tournedo of beef. Wrap dough up and over the meat. Seal the dough with egg wash and trim excess. Use leftover dough bits to make decorative garnishes for the tops of your Wellingtons. Turn the wrapped Wellingtons over and cover with egg wash using a pastry brush. Affix dough garnishes with egg wash. For a simple decoration, roll dough bits into a long, thin spaghetti like string and make swirls on each Wellington. Bake beef Wellingtons 10 minutes or until golden. Let stand 5 minutes, then serve.

Steam broccoli spears in 1-inch simmering salted water, covered, for 8 to 10 minutes, or until just tender. Transfer spears to a serving plate or individual dinner plates along side Wellingtons.

Beef Wellington

1 beef tenderloin, trimmed and chain removed (about 3 to 4 pounds)
5 tablespoons olive oil
1 cup minced onions
2 tablespoons minced shallots
4 cups assorted exotic mushrooms
2 teaspoons chopped garlic
3/4 cup red wine
1/2 cup chopped parsley
1/2 pound Foie Gras, sliced into 1-ounce slices
1 cup port wine syrup
2 pieces of frozen puff pastry
1 egg beaten with 1 tablespoon water
1 tablespoon finely chopped mushrooms, Sauteed in butter
Preheat the oven to 350 degrees F. Season the tenderloin with salt and pepper. In a large saute pan, heat 3 tablespoons of olive oil. When the oil is hot, sear the tenderloin for 2 to 3 minutes on all sides. Remove from the pan and cool. In a saute pan, heat the remaining olive oil. Add the onions and saute for 2 minutes. Season with salt and pepper. Add the shallots and saute for 1 minute. In a mini food processor, add the mushrooms in batches and pulse the mushrooms a few times to finely chop the mushrooms. Add the mushrooms to the onions and saute for 2 minutes. Add the red wine and bring the liquid up to a simmer. Cook for about 3 to 4 minutes or until most of the liquid as dissipated and the mixture is dry. Remove from the heat and stir in the parsley. Reseason the duxelle if necessary. Cool the duxelle completely.
Season the Foie Gras slices with salt and pepper. In a hot saute pan, sear the Foie Gras for 30 seconds on each side. Remove the Foie Gras from the pan and drain on a paper-lined plate. Place Foie Gras on a clean plate and add the port wine syrup. Set aside. To assemble; place the two sheets of puff pastry together, vertically, sealing the ends and forming one big piece of pastry. Lay the seared tenderloin in the center of the puff pastry. Smear the duxelle over the top of the tenderloin. Lay the seared Foie Gras directly on top of the duxelle. Wrap the tenderloin in the puff pastry, tucking the sides in completely. Brush the entire tenderloin with the egg wash and place on a baking sheet. Bake the tenderloin for about 30 to 35 minutes for medium rare, or until the pastry is golden brown. Remove the tenderloin from the oven and allow to rest for 5 minutes before serving. Serve the Wellington with a drizzle of the port wine sauce and sprinkle with Sauteed mushrooms.


Mini Beef Wellingtons

Home > Recipes

Mini Beef Wellingtons with Gorgonzola
Recipe courtesy Gourmet Magazine
Show: Sara's Secrets
Episode: Dinner Party of Miniatures


Great dinner ideas:
Chicken
Beef
Shrimp
Pasta
Pork


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Recipe Summary
Difficulty: Easy
Prep Time: 45 minutes
Inactive Prep Time: 1 minute
Cook Time: 30 minutes
Yield: 8 servings

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8 (1 1/2-inch-thick, 6 ounce) center-cut filets mignons
2 tablespoons vegetable oil
8 large mushrooms (about 1/2 pound total)
2 tablespoons unsalted butter
2 tablespoons finely chopped shallot
2 tablespoons minced garlic
Salt and freshly ground black pepper
2 large eggs
2 puff pastry sheets (from a 17 1/4-ounce package frozen puff pastry), thawed
1/2 cup Gorgonzola (about 5 ounces)
Preheat oven to 425 degrees F.
Pat filets mignons dry and season with salt and pepper. Sear on both sides in saute pan with heated oil. Chill filets, covered, until cold, about 1 hour.

Thinly slice mushrooms and in a heavy skillet cook in butter with shallot, garlic, and salt and pepper, to taste, over moderate heat, stirring, until mushrooms are lightly browned. Transfer mushroom mixture to a bowl to cool completely. In a small bowl lightly beat eggs to make an egg wash.

On a lightly floured surface roll out puff pastry sheets into 2 (14-inch) squares. Trim edges to form 2 (13-inch) squares and cut each square into 4 (6 1/2-inch) squares.

Put 1 tablespoon Gorgonzola in center of 1 square and top with 1/8 of the mushroom mixture. Top mushroom mixture with a filet mignon, pressing it down gently, and wrap 2 opposite corners of puff pastry over filet, overlapping them. Seal seam with egg wash. Wrap remaining 2 corners of pastry over filet and seal in same manner. Seal any gaps with egg wash and press pastry around filet to enclose completely. Arrange beef Wellington, seam side down, in a non-stick-baking pan. Make 7 more beef Wellingtons in same manner. Chill remaining egg wash for brushing on pastry just before baking. Chill beef Wellingtons, loosely covered, at least 1 hour and up to 1 day.

Preheat oven to 425 degrees F.

Brush top and sides of each beef Wellington with some remaining egg wash and bake 20 to 30 minutes, or until pastry is golden and the meat temperature is 117 degrees F.

Sauce:
2 cup veal or beef demi-glace
4 tablespoons Sercial Madeira
Make sauce while beef Wellingtons are baking. In a saucepan, boil demi-glace and Madeira 1 minute and keep sauce warm.
Serve beef Wellingtons with sauce