Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a special dish, beef wellington. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Our Award-Winning Food Is Chosen By Chefs From Michelin-Star Restaurants. Order Quality Meat From The Comfort Of Your Own Home. Search Related Articles on Where Can I Buy Beef Wellington. Beef Wellington traditionally has pâté spread over the top of the fillet, which makes it very rich.

Beef wellington is one of the most popular of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Beef wellington is something which I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can have beef wellington using 10 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Beef wellington:

1. Make ready 500 g beef fillet
2. Take 300 g mushrooms
3. Prepare 1 onion
4. Prepare 1 clove garlic
5. Prepare 100 ml white wine
6. Get 10 slices Prosciutto
7. Get 1 packet Puff pastry
8. Prepare Thyme (sprig or dried)
9. Make ready 10 g butter
10. Take 1 tbsp olive oil

In this version, I have used a mushroom filling and replaced the pancakes with thinly-sliced Parma ham. Beef Wellington is the ultimate luxurious centrepiece. Exclusive to Christmas Food to order Product legal description British beef fillet with chicken liver pâté and sautéed mushrooms in butter puff pastry. Inside a puff pastry case is a succulent piece of prime beef and a rich stuffing of liver pâté and mushrooms.

Instructions to make Beef wellington:

1. Salt and pepper beef
2. Heat oil and butter in frying pan and seal the meat. 1 min on each four sides and 30sec for each end
3. Place sealed meat in roasting tin and cook for 15min
4. Finely chop mushrooms, onion and garlic
5. In the same frying pan used for the meat, cook the onions and garlic. When browned add the mushrooms and thyme, and cook until the water has come out of the mushrooms and evaporated.
6. Add the wine to the mushrooms and heat until that also has evaporated. Remove to frying pan and put in dish to cool.
7. When meat has finished in oven, transfer to a plate and put in fridge for 20min
8. Lay double strip of prosciutto on cling film. Spread half the mushroom mix on the prosciutto (leaving few cm from edge). Put meat in the middle and put remaining mushroom mix on top. Pull the prosciutto round the beef, making a parcel and keep wrapped in cling film. Put back in fridge for 5min.
9. Put a sheet of grease proof paper on a baking tray. Cut a piece of pastry slightly bigger than the meat for the base and put in the centre of the baking tray. Take the cling film off and put the beef on the pastry. Lay the remaining pastry over the top. Trim and crimp. Cover with egg wash, then chill in fridge for 30min
10. Pre-heat the oven to 200oc/180oC fan
11. Cook for 30min until golden and crisp. Leave to stand for 10min before serving

Exclusive to Christmas Food to order Product legal description British beef fillet with chicken liver pâté and sautéed mushrooms in butter puff pastry. Inside a puff pastry case is a succulent piece of prime beef and a rich stuffing of liver pâté and mushrooms. The pastry locks in all the juices and ensures none of the wonderful flavours are lost. Serve with a mushroom and red wine gravy. Zoom out; Zoom out; Zoom in; Product Information Beautiful, hand-wrapped golden, butter enriched puff pastry filled with a tender British beef fillet and a rich mushroom, shallot and Madeira duxelle.

So that’s going to wrap this up with this exceptional food beef wellington recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!