So this Make Tasty Treats Beef Wellington Recipe

Beef Wellington. Beef Wellington is an English pie made of fillet steak coated with pâté (often pâté de foie gras) and duxelles, which is then wrapped in parma ham and puff pastry, then baked. Beef Wellington is actually not hard to make, even though it seems like it might be. You just have to give yourself time to go through the steps, which we'll go over below.

Beef tenderloin fillet, coated with mustard, mushroom duxelles, ham, wrapped in puff pastry and baked. Based on Gordon Ramsay Beef Wellington recipe. Make this Beef Wellington from Delish.com when you want to impress someone. You can have Beef Wellington using 7 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Beef Wellington

1. It's 800 grams of Beef fillet.
2. You need of English mustard.
3. It's 600 grams of Mushrooms.
4. You need 1 clove of Garlic.
5. Prepare 1 sheet of Puff pastry.
6. Prepare 10 slice of Parma Ham.
7. Prepare to taste of Salt and pepper.

So, you've decided to make Beef Wellington. You are about to make your dinner guests extremely happy. Beef Wellington traditionally has pâté spread over the top of the fillet, which makes it very rich. This recipe is lighter, but with a lovely taste from the tarragon.

Beef Wellington instructions

1. Season the beef with salt and pepper and slightly sear it on each side in olive oil using a hot pan..
2. Brush the beef with English mustard when it comes out of the pan and leave it to rest.
3. Put the mushrooms in the blender with the garlic, season with salt and pepper, and blend until it becomes a creme.
4. The mushrooms need to be dried out. Cook in a dry hot pan until all the water comes out.
5. Assemble the wellington: on a flat plastic wrap film overlap the ham slices one next to each other on two rows. The ham sheet you created has to be big enough to wrap the whole beef.
6. Using the back of a spoon spread the mushroom paste on the ham until few inches from each edge.
7. Lay the beef in the center and roll it using the film. now the beef is wrapped in the ham. Roll the film all around and twist the ends tight. place in the fridge to firm up for 20 minutes.
8. Time for the final wrap: remove the film and lay the beef on the puff pastry sheet. Fold the pastry all around until the edges meet and trim off the excess. Squeeze the sizes and make sure the beef is completely enclosed in the pastry. wrap everything with plastic wrap film and twist the ends tight. Leave in the fridge for 20 min.
9. Brush the top with egg yolk, sprinkle with salt and bake for 35-40 min at 200°C.
10. Leave the beef to rest for at least 10 minutes after it comes out of the oven. Do not slice it to thin..

Note that Beef Wellington should always be served with the center slightly pink. It is often served at sophisticated restaurants and in upscale dining rooms where, based on its size. There's no doubt that Beef Wellington is delicious. The exterior is a light, crisp That's one of the reasons that Beef Wellington exists—take a bland but tender cut of beef, and try. Ground Beef Wellington ( the humble version) - Vikalinka.