Beef Wellington Recipe Ina Garten

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BEEF WELLINGTON



Beef Wellington image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 10 servings

Number Of Ingredients 8

1 beef tenderloin (2 to 2 1/2 pounds)
Ground black pepper (optional)
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 egg
1 tablespoon water
1 tablespoon butter
2 cups finely chopped mushrooms
1 medium onion, finely chopped (about 1/2 cup)

Steps:

  • Heat the oven to 425 degrees F. Place the beef into a lightly greased roasting pan. Season with the black pepper, if desired. Roast for 30 minutes or until a meat thermometer reads 130 degrees F. Cover the pan and refrigerate for 1 hour.
  • Heat the oven to 425 degrees F. Beat the egg and water in a small bowl with a fork or whisk.
  • Heat the butter in a 10-inch skillet over medium-high heat. Add the mushrooms and onion and cook until the mushrooms are tender and all the liquid is evaporated, stirring often.
  • Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a rectangle 4 inches longer and 6 inches wider than the beef. Brush the pastry sheet with the egg mixture. Spoon the mushroom mixture onto the pastry sheet to within 1-inch of the edges. Place the beef in the center of the mushroom mixture. Fold the pastry over the beef and press to seal. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture.
  • Bake for 25 minutes or until the pastry is golden brown and a meat thermometer reads 140 degrees F.
  • Serving Suggestion: Serve with green beans amandine. For dessert serve with cheesecake topped with sliced strawberries.

THE ULTIMATE BEEF WELLINGTON



The Ultimate Beef Wellington image

For an elegant main course, wrap tender filet mignon in buttery pastry for Tyler Florence's Ultimate Beef Wellington recipe from Food Network.

Provided by Tyler Florence

Categories     main-dish

Time 7h

Yield 6 to 8 servings

Number Of Ingredients 46

3 pints (1 1/2 pounds) white button mushrooms
2 shallots, peeled and roughly chopped
4 cloves garlic, peeled and roughly chopped
2 sprigs fresh thyme, leaves only
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
One 3-pound center cut beef tenderloin (filet mignon), trimmed
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
12 thin slices prosciutto
6 sprigs of fresh thyme, leaves only
2 tablespoons Dijon mustard
Flour, for rolling out puff pastry
1 pound puff pastry, thawed if using frozen
2 large eggs, lightly beaten
1/2 teaspoon coarse sea salt
Minced chives, for garnish
Green Peppercorn Sauce, recipe follows
Roasted Fingerling Potatoes with Fresh Herbs and Garlic, recipe follows
Warm Wilted Winter Greens, recipe follows
2 tablespoons olive oil
2 shallots, sliced
2 cloves garlic, peeled and smashed
3 sprigs fresh thyme, leaves only
1 cup brandy
1 box beef stock
2 cups cream
2 tablespoons grainy mustard
1/2 cup green peppercorns in brine, drained, brine reserved
2 pints fingerling potatoes
2 sprigs fresh rosemary
2 to 3 sprigs fresh sage
3 sprigs fresh thyme
6 cloves garlic, left unpeeled
3 tablespoons extra-virgin olive oil, plus for sheet pan
Salt and pepper
1/4 cup honey
1/2 cup balsamic vinegar
1/2 pint walnuts, for garnish
3 bunches assorted winter greens (such as Swiss chard, radicchio, or escarole), washed, stemmed, and torn into pieces
1 tablespoon grainy mustard
Extra-virgin olive oil
1/2 cup pomegranate seeds, for garnish
Parmesan shavings, for garnish
1 shallot, chopped, for garnish

Steps:

  • For the Duxelles:
  • To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.
  • For the Beef:
  • To prepare the beef: Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil - about 2 to 3 minutes. Meanwhile set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef. Using a rubber spatula cover evenly with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Set in the refrigerator for 30 minutes to ensure it maintains its shape.
  • Preheat oven to 425 degrees F.
  • On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together. Remove beef from refrigerator and cut off plastic. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef - saving ends to use as a decoration on top if desired. Top with coarse sea salt. Place the beef seam side down on a baking sheet.
  • Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife ¿ this creates vents that will allow the steam to escape when cooking. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer. Remove from oven and rest before cutting into thick slices. Garnish with minced chives, and serve with Green Peppercorn Sauce, Roasted Fingerling Potatoes with Fresh Herbs and Garlic, and Warm Wilted Winter Greens.
  • Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.
  • Preheat oven to 500 degrees F and place a baking sheet inside to heat.
  • Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Remove sheet pan from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425 degrees F. Roast for 20 minutes, or until crispy on outside and tender on inside.
  • Cook honey and balsamic together over medium-high heat in a large saute pan, about 5 minutes. Toast walnuts in a small skillet; set aside to cool.
  • Pile greens on a platter. Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra-virgin olive oil; pour over greens. Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of Parmesan, and shallot.

INDIVIDUAL BEEF WELLINGTONS



Individual Beef Wellingtons image

Serve these with a Bearnaise sauce. Mmm!

Provided by MARBALET

Categories     Main Dish Recipes     Savory Pie Recipes     Beef Pie Recipes

Time 45m

Yield 6

Number Of Ingredients 7

1 pound fresh mushrooms, sliced
½ cup chopped onion
½ cup dry sherry
¼ cup butter
¼ cup chopped parsley
6 (8 ounce) fillets beef tenderloin
1 (17.5 ounce) package frozen puff pastry, thawed

Steps:

  • In a large skillet over medium heat, combine the mushrooms, onion, sherry, butter or margarine and parsley and saute until all the liquid is absorbed and the mixture resembles a paste. Cover the top of each steak with the mixture.
  • Partially thaw the puff pastry sheets and roll out pieces thin enough to cover the top, sides and bottom of each steak. Place the steaks on a baking sheet, cover with plastic wrap and store in the refrigerator until serving time.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Bake steaks uncovered in the preheated oven for 25 minutes. (Note: They will be rare but will continue cooking while dish is sitting.)

Nutrition Facts : Calories 945.7 calories, Carbohydrate 43.8 g, Cholesterol 134.4 mg, Fat 66 g, Fiber 2.3 g, Protein 42.1 g, SaturatedFat 23.3 g, Sodium 461.4 mg, Sugar 2.5 g

CLASSIC BEEF WELLINGTONS



Classic Beef Wellingtons image

Perfect for holidays, this beef Wellington recipe is also impressively easy. Find ready-made puff pastry sheets in the frozen food section. -Kerry Dingwall, Ponte Vedra, Florida

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 8

4 beef tenderloin steaks (6 ounces each)
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 tablespoons olive oil, divided
1-3/4 cups sliced fresh mushrooms
1 medium onion, chopped
1 package (17.3 ounces) frozen puff pastry, thawed
1 large egg, lightly beaten

Steps:

  • Sprinkle steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, brown steaks in 1 tablespoon oil for 2-3 minutes on each side. Remove from skillet and refrigerate until chilled., In the same skillet, saute mushrooms and onion in remaining oil until tender. Stir in remaining salt and pepper; cool to room temperature., Preheat oven to 425°. On a lightly floured surface, roll each puff pastry sheet into a 14x9-1/2-in. rectangle. Cut into two 7-in. squares (use scraps to make decorative cutouts if desired). Place a steak in the center of each square; top with mushroom mixture. Lightly brush pastry edges with water. Bring opposite corners of pastry over steak; pinch seams to seal tightly., Place in a greased 15x10x1-in. baking pan. Cut four small slits in top of pastry. Arrange cutouts over top if desired. Brush with egg., Bake 25-30 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Nutrition Facts : Calories 945 calories, Fat 51g fat (13g saturated fat), Cholesterol 127mg cholesterol, Sodium 866mg sodium, Carbohydrate 74g carbohydrate (3g sugars, Fiber 10g fiber), Protein 48g protein.

BEEF WELLINGTON



Beef Wellington image

This is a very easy recipe that I learned when I was living in England. Note that Beef Wellington should always be served with the center slightly pink. Enjoy!

Provided by Normala

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 1h

Yield 8

Number Of Ingredients 12

2 ½ pounds beef tenderloin
2 tablespoons butter, softened
2 tablespoons butter
1 onion, chopped
½ cup sliced fresh mushrooms
2 ounces liver pate
2 tablespoons butter, softened
salt and pepper to taste
1 (17.5 ounce) package frozen puff pastry, thawed
1 egg yolk, beaten
1 (10.5 ounce) can beef broth
2 tablespoons red wine

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Place beef in a small baking dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices.
  • Melt 2 tablespoons butter in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat, and let cool.
  • Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture.
  • Roll out the puff pastry dough, and place beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk.
  • Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce heat to 425 degrees F (220 degrees C) for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside, and keep warm.
  • Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Strain, and serve with beef.

Nutrition Facts : Calories 744.3 calories, Carbohydrate 29.6 g, Cholesterol 131.4 mg, Fat 57.2 g, Fiber 1.2 g, Protein 26.2 g, SaturatedFat 21.2 g, Sodium 433.7 mg, Sugar 1.1 g

INDIVIDUAL BEEF WELLINGTON



Individual Beef Wellington image

My most favorite meal for special ocassions which I have made numerous times with good results. Impressive and really very easy. I usually serve with Pommes Anna, a good green salad and some decadent chocolate dessert. Pastry covered filets may be prepared up to two days in advance and stored covered in the refrigerator, or frozen before baking for up to one month. I have also made and subbed mushroom pate for the liver pate with good results. From Flavors, the San Antonio Junior League cookbook, credited to Mrs. Earl Hobbs Chumney, Jr. (Barbara Sue Christian). Time to make does not include chill time.

Provided by LonghornMama

Categories     Meat

Time P1DT1h45m

Yield 4 serving(s)

Number Of Ingredients 18

4 (4 ounce) filet of beef
1 garlic clove, halved
salt and pepper
1/4 cup butter
4 tablespoons brandy
1/2 cup fresh mushrooms, finely minced
1 (4 ounce) can liver pate
1/4 cup onion, minced
6 large mushrooms, sliced
3 tablespoons flour
1/2 cup red wine
1 (10 1/2 ounce) can beef broth, undiluted
1 bay leaf
salt and pepper
1 teaspoon Worcestershire sauce
6 pepperidge farm pastry shells, 1 pkg, defrosted (or pastry dough, enough for a 2 crust pie)
1 egg, beaten
butter

Steps:

  • BEEF: Rub each filet with garlic and sprinkle with salt and pepper. Saute filets in butter 3-4 minutes on each side. Flame brandy, pour over filets (if this freaks you out, don't flame the brandy). Remove filets and chill.
  • In the same skillet, saute chopped mushrooms and chill. Mix pate with chilled mushrooms, spread over filets, and refrigerate.
  • MUSHROOM SAUCE: Using the same skillet over medium heat, combine onion and sliced mushrooms, stir in flour and gradually add wine, broth and bay leaf. Stir until sauce bubbles and is thickened. Season with salt, pepper and Worcestershire.
  • PASTRY: Roll out patty shells or dough and trim into 4 6-inch squares. Brush with egg. Place each filet, pate side down, on pastry. Fold dough completely over filets and seal edges with butter. Place seam side down on a greased baking sheet (with a rim) and brush again with egg.
  • Pastry may now be garnished with small flowers or leaves made from extra dough and attached using butter or beaten egg. Don't skip this step, it is very impressive looking; even I will get out the small cocktail cookie cutters and stick on a few pastry leaves, holly and berry, or even hearts for Valentine's Day.
  • Bake at 425 degrees for 20-25 minutes or until crust is richly browned. Serve with heated mushroom sauce.

BEEF WELLINGTON



Beef Wellington image

Beef Wellington is a beef tenderloin coated with mushrooms, onions, and liver. Puff pastry encases the beef Wellington, making the outside buttery and crispy. When shopping for this beef Wellington recipe, look for duck liver, chicken liver, or peppercorn mousse in specialty-food shops.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 12

1 2 1/2 to 3-pound beef tenderloin, trimmed of excess fat
2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
2 tablespoons unsalted butter
1 small onion, finely chopped
1 pound white mushrooms, stems removed, finely chopped
1/4 cup dry sherry
All-purpose flour, for dusting
1 pound frozen puff pastry, thawed, plus more for garnish if desired
1/4 pound (4 ounces) duck liver, chicken liver, or peppercorn mousse, room temperature
1 large egg, lightly beaten
Sea salt, or coarse salt, for sprinkling (optional)

Steps:

  • Tie tenderloin with kitchen twine in 1-inch increments to form an even piece, so it will hold its shape during cooking. (Your butcher can do this for you.)
  • Heat a large cast-iron or heavy skillet over medium-high heat. Season beef with 1 teaspoon salt and 1/4 teaspoon pepper. Sear tenderloin until well browned on all surfaces, about 1 1/2 minutes on each side, including ends.
  • Transfer tenderloin to a cutting board with a drainage well; let rest until cool. Cut and remove the kitchen twine, and chill tenderloin until ready to assemble and beef is cold, at least 1 hour or overnight.
  • In another large skillet, heat butter over medium heat. Add onion; cook until it softens, about 4 minutes. Add mushrooms; season with remaining teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until they are tender and liquid is released and evaporates, 8 to 10 minutes. Add sherry; cook until mixture is dry, about 4 minutes more. Cool at room temperature or in the refrigerator for up to a day.
  • On a lightly floured surface, roll the puff pastry into a rectangle 1/4 inch thick and big enough to enclose the beef. If using store-bought pastry, it may be necessary to lay out 2 pieces, overlapping, and roll them out into one piece. Spread the top of the tenderloin evenly with half the mousse, and spread half of the mushrooms evenly over the top.
  • Carefully invert coated tenderloin into middle of puff pastry, mushroom-side down. Spread another layer of mousse on top and sides of tenderloin. Spread remaining mushrooms over top. Fold up long sides of dough to enclose tenderloin, brushing edges with beaten egg to seal. Trim ends if necessary, then fold up, and seal. Carefully transfer tenderloin, seam side down, to a baking sheet, and chill at least 2 hours or overnight. Roll out any extra dough, cut into holly or other shapes if desired, and chill on baking sheet with beef.
  • Preheat the oven to 425 degrees. Place a baking sheet on the middle rack in the oven until hot, about 15 minutes. Decorate top of pastry with shaped cutouts if desired; brush with beaten egg. Make 2 to 3 slits in pastry for venting steam. Sprinkle with sea or coarse salt if desired. Carefully transfer beef Wellington to preheated baking sheet. Bake until pastry is golden brown and beef registers 120 degrees to 130 degrees on an instant-read thermometer for rare, 130 degrees to 135 degrees for medium rare, 35 to 50 minutes. Cover pastry with foil if it gets too brown while cooking. Let rest on a cutting board 10 minutes before slicing.

MINI BEEF WELLINGTONS



Mini Beef Wellingtons image

If you're not freezing the Wellingtons, chill them at least 1 hour (or overnight), then bake about 25 minutes for medium-rare.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 2h5m

Yield Makes 8

Number Of Ingredients 7

1 beef tenderloin (5 pounds), trimmed and halved crosswise
Coarse salt and freshly ground pepper
2 tablespoons safflower oil
2 packages (12 ounces each) all-butter puff pastry, such as Dufours
8 ounces mousse pate, such as D'Artagnan mousse de foie de canard
2 large eggs
Sauteed Mushrooms with Cognac, for serving

Steps:

  • Season beef with salt and pepper. Heat 1 tablespoon oil in a heavy skillet over high heat. Add half of beef; cook, turning, until browned all over, 2 to 3 minutes side. Transfer to a cutting board; repeat with second half. Let cool, 40 minutes. Cut each half into 4 equal pieces.
  • Roll out 1 sheet of puff pastry to a little larger than 16 by 12 inches. Trim edges; cut into four 8-by-6-inch squares. Place one piece of beef, cut-side down, on a pastry square; top with 2 tablespoons mousse, spreading evenly. Lightly beat 1 egg, then brush over edges of pastry, fold up corners to enclose filling, and gently press to seal. Repeat with remaining pastry, beef, and mousse. Arrange Wellingtons, seam-side up, on parchment-lined baking sheet; wrap well in plastic and then foil. Freeze up to 2 weeks.
  • Preheat oven to 425 degrees. Lightly beat remaining egg, then brush over frozen Wellingtons. Divide between 2 parchment-lined baking sheets. Bake about 35 minutes for medium-rare. Remove Wellingtons from baking sheet and let rest 10 minutes before serving with mushrooms.

INDIVIDUAL BEEF WELLINGTONS



Individual Beef Wellingtons image

A savory mushroom-wine sauce is draped over golden pastry. This elegant entree is perfect to present to guests on Christmas. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 10

6 beef tenderloin steaks (1-1/2 to 2 inches thick and 8 ounces each)
4 tablespoons butter, divided
3 sheets frozen puff pastry, thawed
1 large egg, lightly beaten
1/2 pound sliced fresh mushrooms
1/4 cup chopped shallots
2 tablespoons all-purpose flour
1 can (10-1/2 ounces) condensed beef consomme, undiluted
3 tablespoons port wine
2 teaspoons minced fresh thyme

Steps:

  • Preheat oven to 400°. In a large skillet, brown steaks in 2 tablespoons butter for 2-3 minutes on each side. Remove and keep warm. , On a lightly floured surface, roll each puff pastry sheet into a 14x9-1/2-in. rectangle. Cut each into two 7-in. squares (discard scraps). Place a steak in the center of each square. Lightly brush pastry edges with water. Bring opposite corners of pastry over steak; pinch seams to seal tightly. Cut four small slits in top of pastry. , Place in a greased 15x10x1-in. baking pan. Brush with egg. Bake at 400° for 25-30 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, in the same skillet, saute mushrooms and shallots in remaining butter for 3-5 minutes or until tender. Combine flour and consomme until smooth; stir into mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in wine and thyme. Cook and stir 2 minutes longer. Serve with beef.

Nutrition Facts : Fat 64 g fat (21 g saturated fat), Cholesterol 201 mg cholesterol, Sodium 928 mg sodium, Carbohydrate 75 g carbohydrate, Fiber 10 g fiber, Protein 59 g protein.

BEEF WELLINGTON



Beef Wellington image

In this British classic, tender beef fillet is blanketed with browned mushrooms and shallots, then wrapped in layers of prosciutto and buttery puff pastry before being baked until golden and flaky on the outside, juicy and rare within. Worthy of the most elegant, blow-out meal, save this one for Christmas, New Year's Eve or your next big birthday. One thing to note: You really do need a full pound of puff pastry here to cover all the meat, so if your package weighs less (some brands weigh 12 ounces), you'll need to supplement with another package.

Provided by Melissa Clark

Categories     roasts, main course

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 14

3 pounds center-cut beef tenderloin
2 ounces pancetta or bacon, finely chopped (1/4 cup)
2 tablespoons unsalted butter
12 ounces mushrooms, preferably a mix of different kinds, such as cremini, white, shiitake, chanterelles or oyster, very finely chopped (4 cups)
1 shallot, diced
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 garlic cloves, minced
2 teaspoons fresh thyme leaves
1 tablespoon dry sherry or dry vermouth
Kosher salt and black pepper
2 tablespoons Dijon mustard
10 to 12 thin slices prosciutto
1 large egg
16 ounces puff pastry, thawed (see Tip)

Steps:

  • Using kitchen twine, tie the tenderloin into a 12-inch log, folding the thinner end onto itself. (Use your hands to squeeze the meat into a log. You can be aggressive here.)
  • Place pancetta in a cold 12-inch skillet. Cook over medium heat, stirring occasionally, until pancetta starts to brown, 6 to 8 minutes.
  • Add butter, raise heat to high, and stir in mushrooms and shallot. Cook until the liquid released by the mushrooms has cooked off, 4 to 7 minutes. Reduce heat to medium and continue to cook until mushrooms are browned, stirring frequently, another 18 to 23 minutes. (Take your time here, you want a deep golden color for the best flavor.) Scrape bottom of the skillet as necessary to prevent burning.
  • If the pan looks dry, drizzle in a little olive oil, then stir in garlic and thyme leaves. Cook until fragrant, another 1 to 2 minutes. Stir in sherry, scraping up the browned bits on the bottom of the pan. Scrape mixture into a medium bowl to cool. (Do not add salt at this point.)
  • In the same skillet, heat 2 tablespoons olive oil over medium-high. Season beef generously with salt and pepper, then sear on all sides until browned, 1 to 2 minutes per side. Transfer to a plate, and cool slightly. Remove any twine. Brush meat all over with mustard.
  • On a clean work surface, overlap long sheets of plastic wrap (about 15-by-15 inches). Place prosciutto slices on top to make about a 14-by-7-inch rectangle, arranging them in an even layer and overlapping the pieces slightly. Spread cooled mushroom mixture on top.
  • Place beef along one long end of the prosciutto slices, and roll prosciutto tightly around beef. Wrap tightly with plastic wrap, twisting both ends like a candy wrapper. Chill in the refrigerator for at least 30 minutes and up to overnight.
  • Meanwhile, heat oven to 400 degrees, and line a rimmed baking sheet with parchment paper. In a small bowl, whisk together egg and 1 teaspoon water. Lay puff pastry out on the prepared baking sheet, lightly draping over edges. (The pastry needs to be at least 14-inches long and 13-inches wide to cover the beef; if not, roll it out as needed.)
  • Carefully unwrap and place chilled log along the edge of one long side of puff pastry. Roll beef up tightly, then place it seam-side down on the baking sheet. Tuck puff pastry over the ends of the beef to cover them, pinching to seal and folding underneath. Brush top and sides of pastry with egg wash, and use a small sharp knife to cut a few slits into the top of the pastry.
  • Bake until a thermometer inserted in the center reads 115 degrees for rare, 25 to 35 minutes. (This timing will yield rare pieces at the thicker end and medium done pieces at the thinner end of the loin.) Remove from oven and let rest for 10 minutes, then slice and serve while warm.

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INA GARTEN’S SLOW ROASTED BEEF TENDERLOIN RECIPE
How to make Ina Garten’s Beef Tenderloin Recipe: STEP ONE: First lay out the twine in vertical strips about 3 inches apart. STEP TWO: Lay the tarragon leaves across the twine. STEP …
From feastandmerriment.com


INA GARTEN'S BEEF STROGANOFF - HALF-SCRATCHED
Turn the heat down to medium-high. Add the butter and heat until melted. Add the onions and cook them for 1 minute; then, add the mushrooms and cook them until they are golden. After …
From halfscratched.com


INA GARTEN BEEF BOURGUIGNON - IZZYCOOKING
2022-08-09 Preheat the oven to 250°F. Add the garlic to the rest of the veggies and cook for about 1 minute. Add the Cognac and stand back. Use a hand-held barbecue igniter or a long …
From izzycooking.com


INDIVIDUAL BEEF WELLINGTON - CELEBRATE & DECORATE
Salt and Pepper your filets on both sides and set aside. Cook the onion over medium heat with 2 Tablespoons of the butter. When the onion begins to turn transparent, you have caramelized …
From celebrateanddecorate.com


INA GARTEN BEEF WELLINGTON RECIPE
2022-10-05 THE ULTIMATE BEEF WELLINGTON RECIPE | TYLER FLORENCE | FOOD NETWORK For an elegant main course, wrap tender filet mignon in buttery puff pastry with …
From therecipegourmet.com


BEEF WELLINGTON BY INA GARTEN : OPTIMAL RESOLUTION LIST
Chill in the refrigerator for at least 30 minutes and up to overnight. Meanwhile, heat oven to 400 degrees, and line a rimmed baking sheet with parchment paper. In a small bowl, whisk …
From recipeschoice.com


JULIA CHILD'S BEEF WELLINGTON RECIPE - ARTISAN BREAD IN FIVE MINUTES …
2009-09-29 Heat 6 tablespoons of butter or oil and saute the vegetables for about 10 minutes. Then add a quarter-cup of flour and continue over low heat until the mixture browns (about …
From artisanbreadinfive.com


TOP 47 INA GARTEN BEEF WELLINGTON RECIPE RECIPES
Ina Garten Beef Wellington Recipe - Guided Recipe . 5 days ago guidedrecipe.com Show details . Web Oct 1, 2022 · Preheat oven to 500 degrees F and place a baking sheet inside to …
From keith.alfa145.com


TOP 41 INA GARTEN BEEF WELLINGTON RECIPE RECIPES
Ina Garten Beef Wellington Recipes . 1 week ago tfrecipes.com Show details . Web Steps: Heat the oven to 425 degrees F. Place the beef into a lightly greased roasting pan. Season with the …
From housmen.alfa145.com


INA GARTENS BEEF WELLINGTON RECIPE - SHARE RECIPES
Beef Wellington By Ina Garten Recipes Season beef with salt and pepper. Heat 1 tablespoon oil in a heavy skillet over high heat. Add half of beef; cook, turning, until browned all over, 2 to …
From share-recipes.net


TOP 50 INA GARTEN BEEF WELLINGTON RECIPE RECIPES
Ina Garten Beef Wellington Recipe - Guided Recipe . 1 week ago guidedrecipe.com Show details . Oct 1, 2022 · Preheat oven to 500 degrees F and place a baking sheet inside to heat. …
From sara.hedbergandson.com


HOW TO MAKE HOLIDAY BEEF WELLINGTON | FOOD NETWORK - YOUTUBE
This impressive main dish is a huge crowd pleaser.Subscribe http://foodtv.com/YouTubeGet the recipe https://foodtv.com/2RziBCNWelcome to Food Network, wh...
From youtube.com


BEEF WELLINGTON RECIPE - THE RELUCTANT GOURMET
2017-01-02 Prep the Steaks. Season the steaks with salt & pepper. Heat a saute pan over medium-high heat and when hot, add a little olive oil to the pan. Coat the bottom of the pan …
From reluctantgourmet.com


10 BEST INA GARTEN BEEF RECIPES | YUMMLY
2022-12-02 celery stalks, ground cumin, extra virgin olive oil, garlic powder and 16 more. Guided. Easy Ground Beef Enchiladas Yummly. 85% lean ground beef, red enchilada sauce, …
From yummly.com


BEST BEEF WELLINGTON RECIPE - HOW TO MAKE BEEF WELLINGTON
2021-09-17 2 Heat the olive oil in a large skillet over medium heat. Add the mushroom mixture. Cook, stirring often, until tender, beginning to brown and any moisture in the skillet has …
From thepioneerwoman.com


INDIVIDUAL BEEF WELLINGTON RECIPE INA GARTEN - ALEX BECKER MARKETING
2022-05-27 Individual Beef Wellingtons – Rachael Ray In Season Step 1. Preheat the oven to 425 degrees . Place the pastry on the counter to take the chill off. Advertisement. Step 2. Heat …
From alexbecker.org


TOP 15 INA GARTEN BEEF STROGANOFF – HOW TO MAKE PERFECT RECIPES
2021-09-26 Grabbing a steak or roasts for that following cookout is practically a staple for a lot of households. 1. Ina Garten Beef Stroganoff Recipe. Ina Garten Beef Stroganoff Recipe. - …
From igrovyeavtomaty.org


BEEF WELLINGTON – PUFF PASTRY
Heat the oven to 425°F. Place the beef into a lightly greased roasting pan. Season with the black pepper, if desired. Roast for 30 minutes or until an instant-read thermometer inserted into the …
From puffpastry.com


TOP 48 INA GARTEN BEEF CARBONNADE RECIPE RECIPES
Ina Garten Beef Wellington Recipe - Guided Recipe . 3 days ago guidedrecipe.com Show details . Web Oct 01, 2022 · Preheat oven to 500 degrees F and place a baking sheet inside to …
From istimewa.dixiesewing.com


THE BEST BEEF TENDERLOIN RECIPE INA GARTEN
2020-05-10 The Best Ideas for Ina Garten Beef Tenderloin Best 7. Slow Roasted Beef Tenderloin Recipe 8. Ina Garten Filet of beef with mushrooms & blue cheese 9. Slow …
From momsandkitchen.com


TOP 45 INA GARTEN BEEF CARBONNADE RECIPE RECIPES
Beef Bourguignon Recipe | Ina Garten | Food Network . 3 days ago foodnetwork.com Show details . Preheat the oven to 250 degrees F.Heat the olive oil in a large Dutch oven. Add the …
From hercules.dixiesewing.com


INA GARTEN BEEF TENDERLOIN RECIPE - A COUPLE FOR THE ROAD
Instructions. Stir butter, salt, mustard, pepper, and garlic. Place beef on a wire rack in a rimmed baking sheet. Rub butter mixture all over beef, and chill, uncovered, at least 8 hours. Let beef …
From acouplefortheroad.com


TOP 47 INA GARTEN BEEF CARBONNADE RECIPE RECIPES
Top 48 Ina Garten Beef Carbonnade Recipe Recipes . 6 days ago keystoneuniformcap.com Show details . Web 10 Best Ina Garten Beef Recipes | Yummly . 1 week ago yummly.com …
From keith.alfa145.com


INA GARTEN BEEF WELLINGTON RECIPES
Heat the oven to 425 degrees F. Place the beef into a lightly greased roasting pan. Season with the black pepper, if desired. Roast for 30 minutes or until a meat thermometer reads 130 …
From tfrecipes.com


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