Place the seared beef tenderloin on top of the mushrooms. Add the oil to a large skillet and set over medium high heat. Learn how your comment data is processed. With a bit of pre-planning and focus, these two special occasion beef recipes will soon be in your foodie wheelhouse. Your email address will not be published. Add the rest of the beef consumme, the thyme, bay leaf and black pepper. Unwrap the beef tenderloin and discard the plastic wrap. Traditionally, Beef Wellington is served with a sauce, which can be Bearnaise, Chateaubriand, Colbert, Madeira or Perigourdine sauce. Wellington is usually served with a Madeira wine sauce, I don't know how involve you want to be making it from scratch, but a simple way is to brown some minced shallots in a sauce pan add a cup of Madeira wine bring to a boil and add a cup of pre made demi glaze, knorr company makes the demi in a packaged mix available at the grocery store. Refrigerate for 15 minutes to set the shape. Serve the sauce on the side. Defrost the puff pastry according to the package directions. After all, a classic is a classic for a reason. Sear the tied beef tenderloin in oil and butter. Decadent and tender filet mignon, topped with a rich mushroom duxelles, delicate prosciutto and wrapped in a golden, buttery puff pastry. My friend recommended cooking on a wire rack in a pan to keep from getting soggy on the bottom. Return the sauce to the pan over medium heat. Anonymous. This classic dish dates back to the 1800’s but still feels current and special. It’s topped with a mushroom duxelles and flavorful pâté, before wrapping in puff pastry. Henckels Zwilling Four Star 2-Piece Carving Set Once the long edge is sealed, fold in the shorter sides and squeeze tightly to seal. Serve the beef tenderloin with the sauce. Heat the oil in a medium saute pan and add the shallot. For the Wellingtons: 2 Beef Filet Mignon Steaks. It’s in between an au jus and gravy but you can easily thin it out if you prefer more of an au jus finish. Whether you’re gathering friends and family for Hanukkah, Christmas, or New Year’s Eve, Beef Wellington with red wine sauce makes an impressive and elegant presentation. It is deceptively easy however – even though it doesn’t look like it on TV. Cover and allow the beef to rest at least 15 mins before slicing and serving. You want the prosciutto to be as tightly wrapped around the filet as possible. This 10 minute rest will help the steaks retain their juices when slicing. It won’t puff up and brown properly. Even if you don’t like mustard, don’t skip this ingredient. Beef Wellington is an old school recipe from England, however is having a bit of a resurgence the past decade thanks to Gordon Ramsey and Hell’s Kitchen. I added liver pate to the mushroom mixture for a richer flavor and it was fantastic! Add the parsley and thyme and cook over medium heat until the mushroom mixture begins to brown and all moisture has evaporated, about 8-10 mins. Wow, I was a superstar for serving this at a dinner party recently. Another reader commented on baking the wellington on a rack. Pre-heat a large skillet to medium heat. https://www.masterclass.com/articles/gordon-ramsays-beef-wellington-recipe Press the two seams gently to seal tightly. The mushrooms are done when the water has completely evaporated and the mixture begins to brown. ★ Made this recipe? Gently spread half of the mushroom duxelle over the prosciutto, leaving a 1/2” border along each side. Strain the sauce using a fine mesh strainer and discard the solids. Also, the red wine sauce is AMAZING! OPTIONAL: Use the back of a knife to add some decorational lines to the pastry. Refrigerate for 15 minutes to set. Twist up the plastic wrap on the short edges and fold under the wrapped filets to keep them from untwisting. Traditionally, Beef Wellington is served with a sauce, which can be Bearnaise, Chateaubriand, Colbert, Madeira or Perigourdine sauce. Bake for approximately 20 minutes or until the internal temperature of the steak reaches 125°F for medium-rare. First soak the dried porcini in 400ml of kettle-hot water and set aside. Impress your holiday guests with juicy Beef Wellington with red wine sauce on the side. Be gentle as to not cut through the dough. Rest for 10 minutes before carving. 1 beef tenderloin roast (4 to 5 pounds) MADEIRA SAUCE: 2 cans (10-1/2 ounces each) condensed beef consomme, undiluted; 2 tablespoons tomato paste; 1/2 teaspoon beef bouillon granules; 2 tablespoons butter, softened; 2 tablespoons all-purpose flour; 1/2 cup Madeira wine; FILLING: 2 cups chopped fresh mushrooms; 4 shallots, chopped; 1/4 pound sliced deli ham, chopped Liberally season each side with salt and black pepper. Serve the Beef Wellington with the red wine sauce on the side. Next comes a layer of prosciutto (to prevent a soggy crust) and finally the puff pastry is sealed around all that goodness and brushed with egg wash. Brush the tops and sides with the egg wash and sprinkle with kosher salt. Last updated Jan 08, 2021. Utilizing Gordon Ramsey’s recipe as a base, I simplified it and created a simple red wine pan reduction sauce to serve alongside your Individual Beef Wellington. You can prepare and assemble your Individual Beef Wellington up to 3 days before cooking. If little dripping are leftover, add a tablespoon of butter to the pan. Both are decadent and worthy of top billing at your next holiday meal. Think Baby Bellas, White Button, Cremini, etc. Add the stock and continue to cook for another five minutes. Nothing better fits the bill than a simple asparagus with hollandaise sauce. Thanks for your fantastic comments! Add the shallots and cook for 30 seconds. Serve the sauce on the side. Beef Au Jus: … Gently roll the prosciutto around the filet using the plastic wrap to help wrap as tightly as possible (view video for visual). Fold the pastry tightly around the tenderloin and seal. While the wellington’s are baking, place the same skillet you used to sear the meat over medium heat. *To serve, slice the rested steak into medallions and serve with the red wine reduction sauce. Add the mushrooms, wine and beef consomme to the skillet; cook and stir over medium heat until mushrooms are tender. Serving this with a red wine sauce reduction may be gilding the lily, but since we’re celebrating, why not? When you are ready to cook the beef wellingtons, score the pastry lightly and brush with the egg wash again, then bake at Bake for approximately 35 minutes at 425°F until the pastry is golden brown and cooked. To serve, carve the beef Wellington into thick slices and place each into the centre of a serving plate. A creamy sauce with a tangy mustard taste, beef stroganoff is a tasty and easy way to make a meal out of your leftover beef. Another reader commented on baking the wellington on a rack, but I haven’t tried that yet. If there are blackened bits in your pan, use a paper towel to remove them and add a little more butter/oil. And you’re so right, the perfect make ahead meal to impress. Add the mushrooms, wine and beef consomme to the skillet; cook and stir over medium heat until mushrooms are tender. Turn and fry for another two minutes. Cook for about 5 mins over medium heat until soft and golden. This is a HUGE time saver come Christmas day or Valentine’s Day. For the Wellingtons: 2 Beef Filet Mignon Steaks. Taste prior to serving and add salt as needed. Fish out the thyme sprig and bay leaf. Move the metal shelf inside the oven to the upper middle potion and pre-heat to 400 degrees F. Line a baking sheet pan with parchment paper and place the unwrapped filets seam-side down on the sheet. Followed by the rich pâté and duxelles; a paste of sauteed mushrooms, onions, shallots, garlic, and herbs. I like to steam string beans, broccoli or brussels sprouts until al dente, then finish in a saute pan with butter and lemon for acidity, a handful of toasted almonds shaken over. 3. Allow the Beef Wellington to cool for about 15 minutes before slicing. Place the wellington on a parchment lined or stone baking sheet, seam side down. Add the filets to the hot pan, and brown for 2 minutes on each side. Here are a few items to help make this recipe; Cuisinart DLC-2009CHB Prep 9 9-Cup Food Processor, Brushed Stainless Sterlingcraft Oblong Serving Tray Zwilling J.A. Make sure the beef tenderloin is trimmed and tied before searing so it maintains its shape. To make the Green Peppercorn Sauce In the same pan which you used to sear the beef, add the butter and shallots. Use the plastic wrap to help you to encase the beef tenderloin fully with the prosciutto. Part or all of the recipe can be … Add the tenderloin to the pan and brown on all sides, about 4-6 mins total. Let simmer on low until ready to serve. You don’t want to bake a perfect Beef Wellington only to find the sauce over-salted. Remove to a plate to cool. Puff Pastry should be thawed, but cold. In keeping with the spirit of tradition, my Beef Wellington sticks pretty closely to the original, although I don’t coat my version with pâté. Beef Wellington Needs Red Wine. This site uses Akismet to reduce spam. Line a sheet tray with parchment and rub with some butter and top with Wellington. Serve with Green Peppercorn Sauce (see recipe below) and a side of vegetables, such as roast potatoes, roasted tomatoes, steamed beans, or even a salad. Strain the sauce using a sieve and rinse the pot. Yes No No Preference. Beef tenderloin can be served warm or at room temperature. 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