Beef Wellington?

Question

There seems to be many different versions of the recipe for this but does anyone know which is the original? Also has anybody got a favourite way of making it or something they add to make it extra special as I'm thinking of making it over christmas but all the various methods are confusing me a bit as to what's the best way.

Answer 1

Beef Wellington is a filet of beef tenderloin coated with pâté de foie gras and a duxelles of mushrooms that are then all wrapped in puff pastry. Beef Wellington is named after Arthur Wellesley, 1st Duke of Wellington. Some people suggest this was due to his love of a dish of beef, truffles, mushrooms, Madeira wine, and pâté cooked in pastry, but there is no evidence to say for sure whether it was any more than a patriotic gesture by an unconnected chef.

Here is a yummy looking Wellington with mushrooms, spinach and blue cheese:

https://www.taunton.com/finecooking/recipes/beef_wellington_mushroom_blue_cheese.aspx

Answer 2

i prefer the beef to be cut from the sirloin area and into small pieces with a few beef boullion cubs added or chicken to enhance the flavor. also small red potatoes,green peas tiny onions and a cup of any red wine. a burgandy that has been sweetened to make the alcohol evaporated rapidly.you can add more vegetables if you like and broccolli as well as celery can be used if you like.you can never mess up a wellington dish except by adding cheese to it.it seems everyone chef these days add a ton of cheese to everything that they prepare.its healthy for childred and adults under 40 and those over 40 if they are already healthy and have no problems with tryclicerides or choresterol

Answer 3

Preparation time 1-2 hours

Cooking time 30 mins to 1 hour



Ingredients
1 kg/2lb 4 oz middle cut beef fillet, trimmed
¼ bunch of thyme, finely chopped
sea salt and freshly ground black pepper
For the Duxelles
55g/2oz butter
1 clove of garlic, finely chopped
500g/1lb 2oz flat field mushrooms, finely chopped
a few drops of truffle oil
1 tbsp finely chopped parsley
For the 'Wellington'
English mustard, to taste
500g/1lb 2oz block puff pastry
1 egg, lightly beaten, to seal the pastry
melted butter, to glaze

Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Season the beef with the thyme, sea salt and pepper and rest for 30 minutes.
3. Heat a pan and sear each side of the beef until golden brown.
4. Allow to cool to room temperature.
5. For the Duxelles, sweat the butter, garlic and mushrooms in a pan over a low heat until all the moisture evaporates.
6. Add the truffle oil and parsley, and season to taste.
7. Remove from the heat and allow to cool to room temperature.
8. Smear the beef with an even coating of English mustard.
9. Lightly dust a sheet of baking paper with flour.
10. Roll the pastry so it is a little wider than the beef, and the beef can be completely rolled in pastry.
11. Place the pastry so the longest half is facing you.
12. Spread the Duxelle mixture evenly over the half of the pastry closest to you.
13. Place the beef on top of the mushroom mix.
14. Roll the beef up in the pastry, leaving a slight overlap of 3cm/1¼in. Brush this with beaten egg and seal.
15. Trim the ends of the pastry so they are flush with the beef.
16. Cut a sheet of baking paper to the size of the beef Wellington.
17. Place the beef Wellington on the paper, lightly brush the top with melted butter and refrigerate for 30 minutes.
18. Put the beef Wellington in the oven and cook for 25 minutes or until dark golden in colour.
19. Serve with steamed spinach or roast vegetables of your choice.

Answer 4

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 5

Oh, boy is there a prize for complicated answers!? Find nearest butcher ask for piece of sirloin(tell him what you are making) - cook beef for about 2 hours, cover in a nice pate (whatever you fahcy), roll out some frozen puff pastry, wrap beef in pastry and cook for recommended time on packet. Delicious. p.s doesn't have to be puff pastry and also beef may need to be cooked a bit longer depending on size.

Answer 6

instead of using mushroom pate coat ur lump of fillet steak with english mustard, after sealing it for 10 mins, take large piece of clingflim place strips of parma ham then a generous helping of haggis wrap this around ur fillet twist tightly at both ends and place in fridge until firm, remove film and wrap with puff pastry coat it completely in beaten egg and cook for 1 h to 1.5hour at 190c depending on size of beef, and you will have the best wellington ever.

Answer 7

depending on how many but a tenderloin for about 6 ozs per person.leave whole.....take puff pastry and lay several sheets down on the table.lay damp cloth on until ready to use....comes in a box i use whole box...on this i spread liver pate (but if you cant get it you can sub bransweiger....different taste but close enough........then i lay on this chopped shallots and mushrooms of your choosingthen i mix about 2 tablespoon butter and 2 of red wine an brush the edges(make sure when you put the mushrooms and shallots it is only as wide as your tenderloin......i like to take my tenderloin and brown it on both side with olive oil and garlic of which i discard........now place meat on muh..and puff pastry and roll be sure you are very careful now i bake at 425 for about 15 minutes...then turn temp to 400 for about 15.......make sure it dont burn...you can insert a meat therm.in just be careful not to break up the pastry...let stand for about 15 minutes and carve to the desired thickness.about 1 inch.....i like to serve mine with a red wine mushroom gravy....using a bechamel as base.....i am doing a tradition roast goose.....with chesnut dressing.on side........stuffed with a wild rice and fruit rice.stuffing..glad to hear someone else is doing something different..

Answer 8

FILLET OF BEEF .a 3 1/2-pound fillet of beef tied with thin sheets of larding fat at room temperature
3/4 pound mushrooms, chopped fine
2 1/2 tablespoons unsalted butter
1/2 pound pâté de foie gras (available at specialty foods shops) at room temperature
1 pound puff paste (page 196) or thawed frozen puff pastry plus additional for garnish if desired
1 large egg white beaten
an egg wash made by beating 1 large egg yolk with 1 teaspoon of water
1/2 cup Sercial Madeira
2 teaspoons arrowroot dissolved in 1 teaspoon cold water
1/2 cup beef broth
2 tablespoons finely chopped black truffles (available at specialty food shops) if desired
watercress for garnish if desired

In a roasting pan roast the beef in the middle of a preheated 400°F oven for 25 to 30 minutes, or until the thermometer registers 120°F. Let the fillet cool completely and discard the larding fat and the strings. Skim the fat from the pan juices and reserve the pan juices.
In a heavy skillet cook the mushrooms in the butter over moderately low heat, stirring, until all the liquid they give off is evaporated and the mixture is dry, season them with salt and pepper, and let them cool completely. Spread the fillet evenly with the pâté de foie gras, covering the top and sides, and spread the mushrooms evenly over the pâté de foie gras. On a floured surface roll 1 pound of the puff paste into a rectangle about 20- by 12- inches, or large enough to enclose the fillet completely, invert the coated fillet carefully under the middle of the dough, and fold up the long sides of the dough to enclose the fillet brushing the edges of the dough with some of the egg white to seal them. Fold ends of the dough over the fillet and seal them with the remaining egg white. Transfer the fillet, seam side down to a jelly-roll pan or shallow roasting pan and brush the dough with some of the egg wash. Roll out the additional dough and cut the shapes with decorative cutters. Arrange the cutouts on the dough decoratively, brush them with the remaining egg wash, and chill the fillet for at least 1 hour and up to 2 hours. Bake the fillet in the middle of a preheated 400°F oven for 30 minutes, reduce the heat to 350°, and bake the fillet for 5 to 10 minutes more, or until the meat thermometer registers 130°F. for medium-rare meat and the pastry is cooked through. Let the fillet stand for 15 minutes.

In a saucepan boil the reserved pan juices and the Madeira until the mixture is reduced by one fourth. Add the arrowroot mixture, the broth, the truffles, and salt and pepper to taste and cook the sauce over moderate heat, stirring, being careful not to let it boil, for 5 minutes, or until it is thickened. Loosen the fillet from the jelly-roll pan, transfer it with two spatulas to a heated platter, and garnish it with watercress. Serve the fillet, cut into 3/4-inch-thick slices, with the sauce.

Answer 9

Set your pc alarm to ring hourly—stand up for 1 to 5 minutes each and every time it goes off.

Answer 10

On breakfast, go ahead and beverage orange juice. But throughout other day, focus on water rather then juice or soda