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Before you jump to Beef Wellington recipe, you may want to read this short interesting healthy tips about Here Are Some Simple Explanations Why Consuming Apples Is Good.
More than likely you’ve heard that you should be eating an apple a day but did you ever wonder why this is actually important? You may know people that live by this and also request that their children live by this rule as well. This particular thought can be observed in country’s all around the world and men and women follow it as gospel with out ever learning why they should eat an apple a day. In this article we are going to be looking at apples to see if they really are a food which will help to keep you healthy.
Your heart is yet another thing which really can be helped when you eat apples. Most of the things you find in apples, and yes this includes fiber, can certainly help to supply you with a healthy heart. You might also be surprised to discover that another way apples will help your heart is by lowering cholesterol. One thing you should realize is that many of the ingredients for a healthy heart are located in the skin of the apple. If you happen to be one of the people who skin their apple before feeding on it, you may want to change that habit so that you are getting all the benefits from the apple that you can get.
I am hoping I have revealed some good information that explained why apples are so good for you. In the following paragraphs we just covered a few of the benefits of eating an apple a day. You will be able to find many more benefits regarding your health when it comes to apples. I hope that the the very next time you go to the grocery store you end up getting plenty of apples. It can definitely help your health for short term as well as for the long haul.
We hope you got insight from reading it, now let’s go back to beef wellington recipe. To make beef wellington you need 14 ingredients and 10 steps. Here is how you do it.
The ingredients needed to make Beef Wellington:
- Provide 500 gms center-cut beef tenderloin, trimmed
- Prepare as required Sea salt
- Take As needed Coarsely ground Pepper corns
- Use The filling
- Prepare 1 tbsp Olive oil
- Prepare 2 tbsp. Dijon mustard
- Provide 1 cup mixed mushrooms chopped fine
- You need 2 onions finely chopped
- Provide 2 tbsp butter
- Use 1 tsp Fresh or dried thyme
- You need 12 strips bacon
- Use as per need Flour for dusting
- Use 500 gms puff pastry thawed
- Use 1 egg, beaten for the glaze
Steps to make Beef Wellington:
- Rub the meat with salt & pepper,cover in foil and rest overnight in fridge..
- Coat bottom of a heavy skillet with olive oil. Once pan is nearly smoking Sear tenderloin until well-browned on all sides, about 5 mins per side. - Transfer to a plate. When cool enough coat all sides with mustard.set aside.
- To make Duxelles(mushroom sauce): In a food processor, pulse mushrooms, shallots, and thyme until finely chopped.
- To skillet, add butter and melt over medium heat. Add mushroom mixture and cook until liquid has evaporated, about 10 - 15 minutes. Season with salt and pepper, let it cool..
- Place plastic wrap down on a work surface, overlapping so that it’s twice the length and width of the tenderloin. - Arrange the bacon strips on the plastic wrap into a rectangle that’s big enough to cover the whole tenderloin. Spread the duxelles(mushroom sauce) evenly and thinly over the bacon strips.
- Now place the tenderloin on this and roll meat into the bacon-mushroom mixture, using plastic wrap to roll tightly. Tuck ends of bacon as you roll, then twist ends of plastic wrap tightly into a log and transfer to fridge to chill (this helps it maintain its shape).
- Heat oven to 250c… Lightly flour your work surface, then spread out the prepared puff pastry and roll it into a rectangle that will cover the tenderloin. Remove tenderloin from plastic wrap and place on bottom of puff pastry. Brush the other three edges of the pastry with egg wash, then tightly roll beef into pastry.
- Once the log is fully covered in puff pastry, trim any extra pastry, then crimp edges with a fork to seal well. - Wrap roll to get a really tight cylinder, then chill for 20 minutes.
- Remove wrap, then transfer roll to a foil-lined baking sheet. Brush with egg wash.. - Bake until pastry is golden, about 40 to 45 minutes. Let rest 10 minutes before carving and serving…
- Enjoy with a glass of your favourite Red Wine. BonAppetit 🥂
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