Beef Wellington No Mushrooms Recipes

PROSCIUTTO-WRAPPED BEEF WELLINGTON WITHOUT PATE

Steps:

• Season beef with salt and pepper. Heat oil in a pan over medium-high heat. Brown beef on all sides, about 7 minutes total. Brush beef with mustard and set aside.
• Blend mushrooms, salt, and pepper using an electric blender or food processor to a puree consistency; do not add oil or water.
• Heat a pan over medium-high heat. Fry mushroom puree until moisture is gone, about 10 minutes. Remove from heat and let mixture cool in a refrigerator for 10 minutes.
• Cut about 18 inches of plastic wrap. Center prosciutto on the plastic; spread mushroom mixture on top of prosciutto vertically, from left to right. Place beef on top, in the middle of the mixture. Roll the plastic wrap tightly so that the entire tenderloin is wrapped in prosciutto. Refrigerate for 15 minutes.
• Preheat the oven to 425 degrees F (220 degrees C).
• Remove beef from plastic wrap carefully; it should hold together well after being chilled. Roll puff pastry out using a rolling pin and place beef in the middle. Wrap beef with pastry and tuck in the sides, discarding any extra pastry, to get a nice round top. Brush with egg yolks, score using a fork or a knife, and top with coarse salt.
• Bake in the preheated oven until slightly pink in the center, 35 to 40 minutes, or to desired doneness.

SHOW-STOPPING BEEF WELLINGTON RECIPE BY TASTY

Steps:

• Let the beef tenderloin come to room temperature. Season with kosher salt and pepper on all sides.
• Add canola oil to a large pan on high heat. Once the oil is hot, add the tenderloin. Without moving the tenderloin, cook until a dark brown crust forms, about 3 minutes per side. Repeat searing on all sides, including the tenderloin ends.
• Remove the tenderloin from the pan and transfer to a cutting board or wire rack and remove ties.
• Brush the mustard on all sides of the meat while it's still warm. Let the meat rest for while making the duxelle (mushrooms cooked and reduced until dry).
• To the same pan, add the butter, mushrooms, minced shallot, and minced garlic over medium-high heat. Cook, stirring occasionally, until all the liquid evaporates and the mushroom mixture becomes a thick 25-30 minutes, dry-like paste. Season with salt and pepper to taste.
• Remove the mushrooms from the pan and let cool completely.
• Place a large layer of overlapping sheets of plastic wrap on your work surface that is twice the length and width of the tenderloin.
• Lay overlapping strips of prosciutto on the plastic into an even square layer.
• Spread a layer of the mushrooms evenly over the prosciutto.
• Tightly and evenly wrap the tenderloin with the prosciutto, using the plastic wrap to wrap it even tighter and seal ends. Tie the ends of the plastic wrap together to hold the Wellington's shape. Place in the refrigerator for 15 minutes.
• Preheat oven to 400°F (200°C).
• Place a new layer of plastic wrap on the work surface and lay a sheet of puff pastry over it. Unwrap the prosciutto-wrapped beef tenderloin onto the puff pastry, wrapping until the ends meet. Cut off any extra puff pastry, making sure there is no overlap.
• Wrap the puff pastry in plastic wrap, tying the ends together to form a log shape. Place in the refrigerator for 15 minutes.
• Place the beef Wellington on a greased, parchment paper-lined baking sheet. Brush the surface with the beaten eggs. With a fork, score a decorative design onto the surface of the puff pastry.
• Decorate with additional pastry (optional). Sprinkle with kosher salt.
• Bake for 40 minutes or until the puff pastry is a dark golden brown and the internal temperature of the beef is 135°F (57°C) for medium-rare.
• Enjoy!

BEEF WELLINGTON WITH SPINACH & BACON

Steps:

• Pat the beef fillet with kitchen paper to remove any blood, then season. Heat the butter and oil in a large frying pan until very hot, then sear and turn the fillet with tongs for 8-10 mins until it's well browned on all sides - hold it up to sear both ends, too. Set the beef aside on a tray to catch any juices. Take the pan off the heat, but don't clean it.
• Tip the spinach into a colander and pour over a kettle of boiling water to wilt it, then pour over cold water to cool it down. Squeeze the spinach as hard as you can to extract as much liquid as possible, then set aside. Lay a large sheet of cling film on your work surface. Overlap the pancetta or bacon on it in a row, then cover with another sheet of cling film. Use a rolling pin to roll it out to a thin layer. Remove the top sheet of cling film and scatter the spinach over the pancetta. Replace the cling film and roll again. Carefully peel away the top layer of cling film again, and sit the beef on top. Using the edge of the cling film, lift and roll the pancetta and spinach to encase the beef and roll everything into a tight sausage. For best results, place in the freezer for 30 mins to firm up - do not leave for longer or cooking times will be affected.
• On a lightly floured surface, roll the pastry to a rectangle a little larger than your Good Food magazine. Trim the edges to neaten, then lightly brush the pastry with egg yolk. Carefully unwrap the beef parcel and lay in the middle of the pastry. Fold the shorter edges over the beef, then roll the whole thing around the fillet to encase. For a really neat finish, get another clean sheet of cling film and roll the wellington into a tight sausage again. Chill for at least 30 mins, or up to one day.
• Heat the oven to 220C/200C fan/gas 7 and put a lightly oiled baking tray in it. Unwrap the wellington, brush with egg yolk, then use the back of a knife to score a neat criss-cross or checkerboard pattern all over it. Sprinkle with flaky sea salt and transfer, sealed-side down, to the hot baking tray. Roast for 10 mins, then reduce the oven to 200C/180C fan/gas 6 and continue to cook for 25 mins for rare meat, 30 mins for medium rare, 35 mins for medium, and about 45 mins for well done, making sure the pastry doesn't burn (cover it with foil if it starts to darken). Remove from the oven and immediately brush with more egg yolk. Leave to rest for 10 mins.
• To make the gravy, heat the butter in the beef pan. Fry the shallot, thyme and bay leaf, scraping the crispy bits off the pan with a wooden spoon. Scatter over the flour and brown, then add the red wine and boil to a purple paste. Add the beef stock cube and any juice from the resting beef, and simmer for 5 mins. Pass through a sieve into a pan and season to taste. Use a sharp knife to carve the wellington into six thick slices and serve with the gravy on the side.

BEEF WELLINGTON -- NO MUSHROOMS

Steps:

• 1. On a piece of plastic wrap, lay the prosciutto down in slightly overlapping in layers. 2. Place chopped up garlic and gorgonzola cheese over the prosciutto so it is evenly dispersed throughout. 3. Salt and pepper the fillet to taste. 4. Quickly sear the outside of the fillet in olive oil for about 30-60 seconds-- do not let it cook fully. 5. Coat the fillet with a thin layer of spicy mustard while it is still hot so that it can soak up the flavor. 6. Place the fillet in the middle of the prosciutto, cheese, and garlic. Wrap the prosciutto around the fillet, using the plastic wrap to help create a tight and cylindrical form. Twist the ends of the plastic wrap so that the meat is tightly squeezed -- should look like a tootsie roll. The tighter the plastic wrap, the rounder the shape of the fillet, the more evenly it will cook later on. 7. Put it into the refrigerator for about 15-20 minutes to allow the fillet to set and keep its shape. 8. Lay the puff pastry down on a lightly floured sheet of plastic wrap. Coat the one side of the puff pastry with egg yolk 9. Place the fillet in the middle of the puff pastry and tightly wrap the puff pastry around the fillet, removing any excess pastry so that there is very little overlap. Make sure there are no holes or gaps in the seam of the pastry or the juices will leak out! 10. Place the pastry on a floured baking sheet so that the seam of the pastry is on the bottom. 11. Coat the outside of the pastry with egg yolk. Place in the refrigerator again for 15 minutes. 12. Heat oven to 400*F 13. Place any designs on the top of the pastry as desired, lightly using a knife to score it or use extra pastry to lay on top. Glaze the pastry again with egg yolk 14. Bake for 20 minutes at 400*F. Reduce temperature to 350*F and bake for another 10-15 minutes, depending on how red you like the center of your fillet. 15. Remove from oven and let rest for 10-15 minutes before serving 16. Enjoy!