Wellington Beef

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Lamb Wellingtons

Image credit: Ian Wallace – taste.com.au

Ingredients

  • Olive oil, to grease
  • 3 (about 220g each) lamb eye of loin (backstrap), halved crossways
  • Salt & freshly ground black pepper
  • 1 tablespoon olive oil
  • 150g button mushrooms, thinly sliced
  • 3 sheets (25 x 25cm) ready-rolled frozen puff pastry, just thawed, halved crossways
  • 2 tablespoons honey wholegrain mustard
  • 1 egg, lightly whisked

Tomato sauce

  • 2 tablespoons olive oil
  • 1 red onion, halved, finely chopped
  • 2 garlic cloves, crushed
  • 1 x 400g can diced tomatoes
  • 2 tablespoons tomato paste
  • 1/4 cup finely chopped fresh continental parsley
  • Salt & freshly ground black pepper

Method

  • Step 1
    To make the tomato sauce, heat the oil in a saucepan over medium heat. Add onion and cook, stirring, for 2-3 minutes or until soft. Add the garlic and cook, stirring, for 1 minute or until aromatic. Add the tomato and tomato paste and stir to combine. Bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes or until sauce thickens. Remove from heat. Stir in the parsley, and season with salt and pepper.
  • Step 2
    Preheat oven to 220°C. Brush 2 baking trays with oil to lightly grease. Season lamb with salt and pepper. Heat half the oil in non-stick frying pan over high heat. Add half the lamb and cook for 1 minute each side or until just brown. Transfer to a plate lined with paper towel. Repeat with the remaining lamb. Heat remaining oil in the pan. Add the mushroom and cook, stirring occasionally, for 1-2 minutes or until just tender. Transfer to a bowl.
  • Step 3
    Place pastry on a clean surface and spread with mustard. Place 1 piece of lamb in the centre of each pastry sheet and top with mushroom. Brush pastry edges with egg and fold to enclose filling.
  • Step 4
    Place Wellingtons, seam-side up, on prepared trays and brush with remaining egg. Bake in oven for 18-20 minutes or until pastry is puffed and golden.
  • Step 5
    Place Wellingtons on plates. Serve with tomato sauce and salad

Beef wellington

Image credit: Jeremy Simons – taste.com.au

Ingredients

  • 1.1kg beef fillet, tied at intervals with kitchen string
  • 500ml (2 cups) red wine
  • 2 1/2 tablespoons extra virgin olive oil
  • 1 onion, finely chopped
  • 500g mixed mushrooms, trimmed, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 bunch fresh thyme, leaves picked
  • 100g finely minced pork fat (see notes)
  • 2 x 375g pkts Carême All-butter Puff Pastry, just thawed
  • 1 egg, lightly whisked
  • 200g thinly sliced pancetta

Method

  • Step 1
    Place beef in a glass or ceramic bowl. Pour over the wine. Cover with plastic wrap and place in the fridge for 24 hours to marinate, turning at least once.
  • Step 2
    Remove the beef from the wine and pat dry with paper towel. Heat 1 tbs olive oil in a large frying pan over medium-high heat. Cook the beef, turning, for 5 minutes, until evenly browned all over. Transfer to a plate to cool. Remove the string.
  • Step 3
    Heat the remaining 1 1/2 tbs oil in the frying pan over medium-high heat. Cook the onion, stirring, for 3-5 minutes or until softened. Add the mushroom and garlic and cook, stirring often, for 5-7 minutes or until the liquid evaporates. Stir in the thyme and season with cracked black pepper and a little salt. Stir in the pork fat. Transfer to a bowl and set aside to cool.
  • Step 4
    Preheat the oven to 210C/190C fan forced. Line a large baking tray with baking paper. Place 1 pastry sheet on a lightly floured surface. Brush a 10cm-wide strip along 1 side of the pastry with egg. Place the other pastry sheet alongside, overlapping the 10cm strip. Press lightly to seal. Arrange the pancetta slices over the pastry to cover. Top with mushroom mixture. Place the beef in the centre. Roll up the pastry tightly to cover the beef and filling. Brush the edges with egg to seal. Fold in the ends to enclose the filling. Carefully transfer to prepared tray, seam side down. Brush the pastry with the remaining egg.
  • Step 5
    Bake for 40 minutes, until the pastry is golden and crisp. Remove from the oven and rest for 15 minutes before slicing.

Beef wellington

Image credit: Cath Muscat – taste.com.au

Ingredients

  • 800g beef fillet
  • 2 teaspoons olive oil
  • 50g butter
  • 1 eschalot, thinly sliced
  • 2 garlic cloves, crushed
  • 200g swiss brown mushrooms, finely chopped
  • 200g button mushrooms, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 6 frozen crepes, thawed
  • 1/2 x 150g packet duck liver pate, jelly removed
  • 3 sheets frozen puff pastry, partially thawed
  • 1 egg, lightly beaten
  • Mashed potato, to serve
  • Steamed green beans, to serve

Port gravy

  • 40g butter
  • 1/4 cup plain flour
  • 1/4 cup port
  • 2 cups Massel beef stock

Method

  • Step 1
    Season beef with pepper. Heat oil in a large frying pan over high heat. Add beef. Cook for 2 minutes each side or until browned all over. Transfer to a large plate. Set aside to cool completely.
  • Step 2
    Reduce heat to medium-high. Add butter to pan. Add eschalot and garlic. Cook for 2 minutes or until eschalot has softened. Add mushroom and thyme. Cook, stirring occasionally, for 10 minutes or until tender and all liquid has evaporated. Transfer to a colander placed over a bowl. Allow to cool.
  • Step 3
    Place a 50cm long piece of plastic wrap on a flat surface. Arrange crepes, slightly overlapping, in 2 rows on plastic wrap. Leaving a 5cm border on all sides, top crepes with mushroom mixture. Spread pate evenly over beef. Place beef on centre of crepes. Using plastic wrap as a guide, fold crepes over beef to enclose. Wrap in plastic wrap. Refrigerate for 20 minutes to rest.
  • Step 4
    Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Place 2 pastry sheets on a flat surface, slightly overlapping. Cut remaining pastry sheet in half. Place pastry pieces, slightly overlapping, on one long side. Press joins to seal. Remove and discard plastic wrap from beef. Place on centre of pastry. Fold long sides of pastry over beef to cover, trimming excess pastry (reserve trimmings). Fold in short sides to enclose. Press to seal. Place beef, seam-side down, on prepared baking tray. Brush with egg. Cut leaf shapes from reserved pastry trimmings. Place on top of wellington and brush with egg. Season with salt and pepper. Bake for 50 minutes for medium or until cooked to your liking. Stand, covered, for 15 minutes to rest.
  • Step 5
    Meanwhile, make gravy Melt butter in a small saucepan over medium-high heat until melted and foaming. Add flour. Cook, stirring, for 2 minutes or until bubbling. Gradually add port, stirring constantly. Cook for 1 minute. Slowly add stock, stirring until smooth and combined. Bring to the boil. Reduce heat to low. Simmer, stirring, for 10 minutes or until slightly thickened. Season with salt and pepper.
  • Step 6
    Cut beef into thick slices. Serve with mashed potato, green beans and gravy.

Beef Wellington

Image credit: Steve Brown – taste.com.au

Ingredients

  • 1 tablespoon olive oil
  • 1.2kg-piece beef eye fillet
  • 3 sheets (25 x 25cm) frozen ready-rolled butter puff pastry, just thawed
  • 1 egg, lightly whisked
  • Olive oil, extra, to grease
  • 1 x 135g btl olive tapenade
  • 20g butter
  • 1 tablespoon plain flour
  • 500ml (2 cups) Massel beef stock
  • 125ml (1/2 cup) red wine
  • 1 teaspoon dried tarragon

Method

  • Step 1
    Heat the oil in a large frying pan over medium-high heat. Season both sides of the beef with salt and pepper. Cook, turning occasionally, for 8 minutes or until browned all over. Transfer to a plate and set aside to cool completely.
  • Step 2
    Place 1 pastry sheet on a clean work surface. Brush 1 edge with egg. Place another pastry sheet, slightly overlapping, alongside and press the edges together to seal. Cut the remaining pastry sheet in half. Brush 1 long edge of the 2 joined pastry sheets with egg. Place 1 long edge of one-half of the remaining pastry, slightly overlapping, alongside and press the edges together to seal. Repeat with remaining pastry to make 1 large pastry rectangle.
  • Step 3
    Brush a baking tray with extra oil to lightly grease. Spread one-quarter of the tapenade along the centre of the pastry and top with the beef. Spread the remaining tapenade over the beef. Fold the pastry over the beef to enclose. Trim any excess pastry. Tuck the sides of pastry under to secure. Place the beef Wellington, seam-side down, on the tray. Brush the pastry with the remaining egg.
  • Step 4
    Preheat oven to 200°C. Roast the beef Wellington in oven for 1 hour for medium or until cooked to your liking. Transfer to a serving platter.
  • Step 5
    Pour any juices from the tray into a small saucepan and place over low heat. Add the butter and cook, stirring, for 1-2 minutes or until the butter melts. Add the flour and cook, stirring, for 2 minutes or until the mixture bubbles. Remove from heat. Gradually add the stock and wine, whisking constantly until combined. Stir in the tarragon. Place the pan over medium heat and cook, scraping the pan to dislodge any bits that have cooked onto the base, for 5 minutes or until the gravy thickens. Transfer to a serving jug and serve with the beef Wellington.

Beef wellington

Image credit: Mark O'Meara – taste.com.au

Ingredients

  • 750g beef fillet
  • 2 teaspoons olive oil
  • 1 tablespoon Dijon mustard
  • 2 sheets (25cm) ready-rolled puff pastry
  • 1 egg yolk

Crepes

  • 1 egg, lightly whisked
  • 1/2 cup (75g) plain flour
  • 1/2 cup (125ml) milk
  • Butter, to grease

Mushroom filling

  • 300g dried porcini mushrooms
  • 50g butter
  • 1 brown onion, finely chopped
  • 4 garlic cloves, crushed
  • 250g Swiss brown mushrooms, finely chopped
  • 2 tablespoons finely chopped tarragon

Method

  • Step 1
    To make the crepes, place the egg in a medium bowl. Add the flour and stir to combine. Gradually add the milk and whisk until smooth. Season with salt and pepper. Cover with plastic wrap and set aside for 30 minutes to rest.
  • Step 2
    Meanwhile, to make the mushroom filling, place the porcini mushrooms in a heatproof bowl. Cover with boiling water and set aside for 15 minutes to soak. Melt the butter in a large frying pan over medium heat until foaming. Add the onion and cook, stirring, for 5 minutes or until onion softens. Add the garlic and cook for 2 minutes or until aromatic. Add the Swiss brown mushrooms and cook, stirring, for 8-10 minutes or until mushrooms are tender and liquid evaporates. Remove from heat and set aside for 5 minutes to cool.
  • Step 3
    Drain the porcini mushrooms and place in the bowl of a food processor. Add the Swiss brown mushroom mixture and tarragon and process until finely chopped. Transfer mixture to a large sieve and using the back of a spoon, gently press to remove as much liquid as possible.
  • Step 4
    Heat a little butter in a 20cm (base measurement) frying pan over medium-low heat. Add 2 tablespoons of the crepe batter and working quickly, angle the pan so the batter evenly covers the base. Cook for 1-2 minutes or until the edges of the crepe curl slightly. Turn the crepe over and cook for a further 30 seconds or until lightly golden underneath. Transfer to a plate. Repeat with remaining batter to make 8 or more crepes. Set aside to cool.
  • Step 5
    Season beef well with salt and pepper. Heat the oil in a large frying pan over high heat. Add the beef and cook for 2 minutes each side or until brown all over. Remove from heat and transfer to a plate. Set aside to cool.
  • Step 6
    Preheat oven to 200C. Place a large piece of plastic wrap on a clean work surface. Layer the crepes, overlapping slightly, over the plastic wrap. Spread the mushroom mixture over the crepes, leaving a 2cm border. Spread the mustard evenly all over the beef. Place the beef on one end of the crepe stack. Using the plastic wrap as a guide, roll the crepes around the beef fillet to enclose. Wrap in plastic wrap and place in the fridge for 30 minutes to rest.
  • Step 7
    Line an oven tray with baking paper. Cut one of the pastry sheets in half. Place one and half of the pastry sheets on a clean work surface, overlapping slightly. Unwrap the beef from the plastic wrap and place on the pastry. Roll the beef in the pastry to enclose filling, folding in ends. Place on the lined tray. Brush the egg yolk evenly over the top and sides of the pastry. Use a small sharp knife to gently score the pastry. Use a small sharp knife to cut the remaining pastry into leaf shapes and arrange on top of the pastry. Brush with egg and season with sea salt flakes. Bake in preheated oven for 40 minutes for medium-rare, or until cooked to your liking. Remove from oven and loosely cover with foil. Set aside for 15 minutes to rest.
  • Step 8
    Place on a serving platter. Use a large serrated knife to cut into thick slices to serve.

Beef Wellington

Image credit: Cath Muscat – taste.com.au

Ingredients

  • 1 sheet (25cm) ready-rolled frozen puff pastry
  • 1 egg, lightly whisked
  • 20g butter
  • 50g oyster mushrooms
  • 50g Swiss brown mushrooms, thinly sliced
  • 50g enoki mushrooms
  • 2 garlic cloves, crushed
  • 1/2 cup (125ml) white wine
  • 4 (about 150g each) beef fillet steaks
  • 100g pate
  • Steamed green beans, to serve

Method

  • Step 1
    Preheat oven to 200°C. Line an oven tray with baking paper. Use an 11cm round pastry cutter to cut four discs from the pastry. Place the pastry on the lined tray. Brush lightly with a little egg. Bake in preheated oven for 12-15 minutes or until puffed and golden. Remove from oven.
  • Step 2
    Meanwhile, melt the butter in a large frying pan over high heat until foaming. Add the mushrooms and garlic and cook, stirring occasionally, for 5 minutes or until mushrooms are tender and lightly golden. Add the wine and bring to the boil. Cook for 2-3 minutes or until wine reduces by half. Transfer to a bowl and set aside.
  • Step 3
    Season the steaks with salt and pepper. Add to the pan and cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
  • Step 4
    Place the pastry discs on serving plates and spoon over the mushroom mixture. Top with the steaks and spoon over a little pate. Serve immediately with steamed green beans, if desired.

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