how to make a good beef wellington?

Answer 1

Beef Wellington Recipe Courtesy of Emeril Lagasse
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.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_5329,00.html

Answer 2

Beef Wellington Emeril

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

The recipe I learned was from Robert Carrier's original Great Dishes of the World, and he used puff pastry (sorry to state the obvious!) and then spread it with a thin mixture of fried, finely chopped mushrooms and onions - you could also use a pate - before wrapping it around the beef, which has been very quickly seared on all sides in a hot pan with olive oil and butter.

Then seal the pastry firmly round the beef; glaze with beaten egg; put it in the fridge to rest awhile. When you're ready to cook, slice into appropriate sizes and cook in a hot oven for the time appropriate for the required rarity of the beef.

(Use the pan juices from frying the mushroom mix as the basis of the sauce you'll be serving with).

Answer 5

Mini Beef Wellingtons:

5 tablespoons butter or margarine, divided
8 (3-ounce) beef tenderloin fillets, 1-inch thick
1/4 teaspoon salt
1/4 teaspoon pepper
3 large fresh mushrooms, chopped
1 (8-ounce) package fresh mushrooms, chopped
2 tablespoons dry sherry or beef broth
1 (17 1/4-ounce) package frozen puff pastry sheets, thawed
1 egg white, lightly beaten
1 1/2 tablespoons butter or margarine
1 1/2 tablespoons all-purpose flour
1 tablespoon tomato paste
2 (14 1/2-ounce) cans beef broth
1 bay leaf, crushed

Melt 3 tablespoons butter in a large skillet over medium heat; add beef, and cook 3 minutes on each side or until browned. Remove from skillet; sprinkle with salt and pepper, and let cool.

Melt remaining 2 tablespoons butter in skillet; add mushrooms, and sauté 5 minutes. Stir in sherry.

Unfold pastry sheets on a lightly floured surface; roll to 1/8-inch thickness, and cut into fourths. Place 1 fillet in center of each square; top with mushroom mixture. Bring opposite corners of squares together over beef, gently pressing to seal. Place on a baking sheet; brush with egg white.

Bake at 425° on the lowest oven rack for 25 to 30 minutes or until golden.

Melt 1 1/2 tablespoons butter in skillet; whisk in flour. Cook, whisking constantly, 2 to 3 minutes or until lightly browned. Add tomato paste; cook, stirring constantly, 1 to 2 minutes. Gradually whisk in broth. Add bay leaf; simmer 20 minutes. Pour through a wire-mesh strainer into a bowl. Serve sauce with Beef Wellingtons.

Yield: 8 servings

Answer 6

Ingredients:
One 2 lb beef tenderloin roast
2 c. plain flour
1/2 tsp salt
2/3 c. shortening
1/3 to 1/2 c. cold water
One 4 3/4 oz can liver pate
1 beaten egg
1 1/2 c. water
2 tsp. instant beef bouillon
1/2 c. cold water
1/4 c plain flour
1/3 c. burgundy
1/2 tsp. dried basil

Directions:
Place meat on rack & roast in 425 oven about 45 minutes, or till thermometer is 130. Remove meat from pan: cover & chill. Reserve drippings.
For pastry, combine 2 c. flour & salt. Cut in shortening till pieces are the size of small peas. Add 1/3 to 1/2 c. cold water, 1 TBL at a time, tossing with fork till all is moistened. Form into ball. On floured surface, roll into a 14 X 12" rectangle. Spread pastry with pate to within 1/2 inch of edges.
Center meat atop pastry. Wrap pastry around meat, overlapping long sides. Brush with egg & seal. Trim excess pastry from ends: fold up. Brush with egg and seal. Place, seam down, on greased baking sheet. Bake in 425 degree oven for 35 minutes.
Gravy: Heat & stir reserved drippings with 1 1/2 c. water & bouillon till disolved. Combine 1/2 c cold water & 1/4 c flour: Stir into hot mixture. Stir in the burgundy & basil. Cook & stir till thick & bubbly. Cook & stir 1 minute more. Season to taste with salt & pepper.

Answer 7

4 (6-ounce) thickly cut filet mignons
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
4 (1-ounce) slices goose or duck liver, or pork country-style pate
One-half (17 1/4-ounce package) frozen puff pastry (1 sheet), thawed
Mushroom Duxelles, recipe follows
1 large egg beaten with 2 teaspoons water to make an egg wash



Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.

Season both sides of each filet with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.
Heat the oil in a large heavy skillet over medium-high heat. Add the filets and sear for 1 minute on each side for medium-rare. Transfer to a plate to cool completely.

Roll out the puff pastry on a lightly floured surface to a 14-inch square, and cut into 4 (7-inch) squares.

Spread one-quarter of the mushroom duxelles on top of each filet and top each with 1 slice of the pate, pressing to flatten. Place one filet, mushroom side down, in the center of a puff pastry square. Using a pastry brush or your finger, paint the inside edges of the pastry with egg wash. Fold the pastry over the filet as though wrapping a package and press the edges to seal. Place the packages seam-side down on the prepared baking sheet. Brush the egg wash over the tops and sides of each package and bake until the pastry is golden brown and an instant-read thermometer registers 140 degrees F for medium-rare, about 20 minutes.

Remove from the oven and let rest for 10 minutes before serving.

Place the Beef Wellingtons in the center of 4 large plates, and accompany with the sauce and vegetables of choice.


Mushroom Duxelles:
1 tablespoon unsalted butter
2 tablespoons minced shallots
1/2 teaspoon minced garlic
10 ounces button mushrooms, wiped clean, stemmed, and finely chopped
1/4 teaspoon salt
1/8 teaspoon freshly ground white pepper
2 1/2 tablespoons dry white wine



Heat the butter in a medium skillet over medium-high heat. Add the shallots and garlic and cook, stirring, for 30 seconds. Add the mushrooms, salt, and white pepper, reduce the heat to medium, and cook, stirring, until all the liquid has evaporated and the mushrooms begin to caramelize, about 12 minutes. Add the wine and cook, stirring to deglaze the pan, until all the liquid has evaporated. Remove from the heat and let cool before using.

Yield: 1/2 cup

Answer 8

Beef Wellington Recipe \
Serves 8
The key to making a great beef Wellington is quality of ingredients (since the dish is more about skilled assembly than cooking.) You need to make sure your ingredients are chilled and work with very cold puff pastry. This means you can prep the fillings and brown the filet in advance. When you brown the filet - make the pan super hot work with the meat cold - to discourage cooking the interior. The taste of the pâté de foie gras is important - so don't get canned foie gras. You can use wild mushroom in the duxelles of mushrooms to add more flavor. I use frozen puff pastry - (much easier.) If you can't get a tasty truffle - add a few drops of white truffle oil to the duxelles and to the sauce.
The dish has been legendary for over a century ever since it was created to honor the Duke of Wellington, a hero of the Napoleonic Wars


Ingredients
1 3 1/2-pound fillet of beef,
3/4 pound mushrooms, finely chopped
3 tablespoons unsalted butter
1 tablespoon heavy cream
Salt and pepper, to taste
1/2 pound pâté de foie gras (available at specialty foods shops), room temperature

2 eggs
1/2 cup plain flour
1/3 cup milk

1 pound thawed puff pastry, plus additional for garnish
1 large egg white, beaten
1 large egg yolk, beaten with 1 teaspoon of water for egg wash
1/2 cup Madeira
2 teaspoons arrowroot or cornstarch, dissolved in 1 teaspoon cold water
1/2 cup beef broth
2 tablespoons finely chopped black truffles (available at specialty food shops)
1 bunch watercress (optional garnish)


Method
1. Heat a pan over a high heat. Add 2 tbsp oil. Season the beef with salt and pepper, add to the pan and sear quickly - about 30 seconds each side. Set aside to cool before refridgerating. Skim the fat from the pan juices and reserve juices. Even 1tbs is going to add flavor the sauce..

2. Heat a heavy frying pan on a high heat, add butter and the mushrooms and cook until all the moisture evaporates (10 min)add the cream, season, and set aside to cool.

3.Beat one egg with the flour until smooth. Slowly add the milk to form a batter. Heat a 7" non-stick frying pan over a high heat, add a tiny amount of oil, then pour in a quarter of the batter. Swirl around to form a thin pancake. Cook for a minute each side. Remove and leave to cool. Repeat with the remaining batter.

3. Spread the fillet evenly with the pâté de foie gras, covering the top and sides; spread the mushrooms evenly over the pâté de foie gras. Set aside.

4. On a floured surface, roll 1 pound of the puff pastry into a rectangle large enough to enclose the fillet completely, about 20 by 12 inches. Return to firdge to chill pastry.


When all the ingredients are cold, preheat the oven to 400°

6. Put a heavy baking tray in the oven to heat. Beat the egg white and the egg.

7. Take the beef, top with the mushroom mix and wrap the whole thing in pancakes (you may not need all four). This pancake trick makes it easier to roll with everything staying nicely in place.

8. Put the beef 'package' in the middle of the pastry and fold as if wrapping a gift. Turn so that the fold is underneath,
Brush ends of dough with egg white and fold to seal package. (Can chill again - and remove for 25 minutes before continuing recipe)

9. Put on the hot baking sheet, jelly roll pan, or shallow roasting pan and glaze with the egg wash.

10. Bake the fillet in the middle of a preheated 400°F (200°C) oven for 30 minutes, reduce the heat to 350°F (180°C) and bake for 5 to 10 minutes more or until a meat thermometer registers 130°F (55°C) for medium-rare. Remove and let stand for 15 minutes.

8. In saucepan, boil the reserved pan juices and Madeira until the mixture is reduced by one quarter. Add the arrowroot mixture, beef broth, truffles and salt and pepper to taste. Cook over moderate heat, stirring (being careful not to boil) for 5 minutes or until thickened.

9. Loosen the fillet from jelly roll pan, transfer with two spatulas to a heated platter and garnish with watercress. To serve, cut the fillet into 3/4-inch-thick slices, dress with the sauce.

Answer 9

Ingredients:-

-1 (6 lb.) whole beef tenderloin roast
-Butter
-1 (17 1/4 oz.) pkg. frozen puff pastry
-1 med. sized onion, minced
-1 (8 oz.) pkg. mushrooms, finely chopped
-1/2 tsp. dried thyme leaves
-1/2 tsp. salt
-1/4 tsp. pepper
-2 tbsp. red wine
-1/2 lb. goose or duck liver pate OR 17 oz. can liver pate
-1 egg, separated
-2 tsp. milk
-Bordelaise sauce
-Parsley for garnish

About 2 hours before serving:-

1. Preheat oven to 425 degrees F. In large oven roasting pan on rack, form tenderloin into ring so that thick end rests on thin end to hold securely. Brush beef with 1 tablespoon melted butter.

Insert meat thermometer into center of tenderloin. Roast tenderloin 40 minutes or until thermometer reaches 120 degrees F (very rare). Remove tenderloin from oven and let stand 30 minutes. Do not turn oven off.

2. Thaw pastry as label directs.

3. Meanwhile, in 10 inch skillet over medium-high heat, in 3 tablespoons hot butter, cook onion until tender. Add mushrooms, thyme, salt, and pepper, and cook, stirring occasionally, until all liquid evaporates. Stir in red wine and cook over medium heat until mixture is dry. Remove skillet from heat; cool slightly.

4. On lightly floured surface, with floured rolling pin, roll 1 sheet puff pastry into 14 x 12 inch rectangle. Place puff pastry sheet on ungreased large cookie sheet. Center partially roasted tenderloin ring on dough. With knife, cut pastry with 1 inch border all around tenderloin.

5. Spread pate evenly over tenderloin; top with mushroom mixture. With pastry brush, brush some egg white on pastry around tenderloin. On lightly floured surface, roll second sheet puff pastry as above; place loosely over tenderloin ring, pressing pastry around base of tenderloin to seal; crimp pastry border to make a pretty edge.

6. In cup, with fork, beat egg yolk with milk; brush top and sides of pastry with egg mixture. Bake Beef Wellington 10 minutes; reduce heat to 375 degrees F; bake 20 minutes longer or until crust is golden. With 2 pancake turners, transfer roast to warm platter. Let stand 15 minutes for easier slicing.

7. Prepare Bordelaise Sauce.

8. To serve, garnish with parsley, cut Beef Wellington into wedges. Serve with Bordelaise Sauce.

Makes 10 servings.

BORDELAISE SAUCE:

In heavy 1 quart saucepan over low heat, in 3 tablespoons hot butter, cook 1 tablespoon minced onion until tender. Stir in 3 tablespoons all-purpose flour; cook until lightly browned; add 1 tablespoon chopped parsley, 1/4 teaspoon dried thyme leaves, and 1/8 teaspoon ground black pepper.
Slowly stir in one 10 1/2 ounce can condensed beef broth (bouillon), 1/2 cup red wine, and 1/4 cup water. Increase heat to medium-high; cook mixture, stirring constantly, until sauce boils and thickens.

Answer 10

Harry Harbaugh says-"Don't ask a mexican, their food gives me the runs"
He says that because he hates immigrants. He is a no-good biggot.