CLASSIC BEEF WELLINGTONS
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
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
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
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.
BEEF WELLINGTON (((WONDERFUL)))
The enduring popularity of this dish, a filet of beef tenderloin coated with a goose liver or chicken liver pate, and a duxelles of mushrooms that are all then wrapped in a puff pastry, is legendary. It has remained a favorite in Britain and the U.S. for over a century, ever since it was created to honor the Duke of Wellington, a hero of the Napoleonic Wars. If you make this for a dinner party, your guests will praise you for months to come. If you have any questions you may e-mail me at: AlanLeonetti@q.com
Provided by Alan Leonetti
Categories Meat
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- FOR THE CHICKEN LIVER PATE: In a skillet, place 2 tablespoons butter and 1 small thinly sliced onion and saute until golden brown.
- Add the 6 tablespoons of schmaltz (chicken fat) and mix real well as you crumble the onion slices.
- This is called schmaltz with grieven.
- You can use this right away; however, it is better to make this a couple of months ahead of time and place it in the freezer to cure.
- When ready to make the pate, in a skillet saute the onions in the vegetable oil over a medium flame until golden brown and add the schmaltz with grieven.
- Boil the 4 eggs until hard boiled.
- Add the chicken or goose livers to the pan with the onions, grieven and garlic and cook 2 or 3 minutes until done.
- Add the cream sherry and cook an additional minute.
- Remove from pan and allow to cool.
- In a food processor, gently PULSE the livers and hard boiled eggs into a rough chop.
- DO NOT OVERMIX!
- Add salt, pepper, garlic powder and sugar and adjust as necessary.
- FOR THE BEEF WELLINGTON: Preheat oven to 400 degrees.
- Season roast with salt, pepper, garlic powder and basil to taste. On a rack, in an uncovered roasting pan, roast filet, with suet on top, in middle of oven for 30 to 45 minutes or longer, until a thermometer registers 120 degrees.
- Allow filet to cool completely and discard larding fat and strings if strings are there.
- Skim the fat from the pan juices and save the juices. In a heavy skillet, saute the finely chopped mushrooms in the butter over medium-low heat, stirring until all the liquid is evaporated and the mixture is dry.
- Season with salt and pepper and allow to cool completely.
- Spread the pate evenly over the top and sides of the filet, and then spread the mushrooms evenly over the pate.
- On a floured surface, roll the 1 lb. of puff pastry into a rectangle large enough to enclose the filet completely, which should be about 20 x 12 inches.
- Invert the coated filet very carefully onto the middle of the dough and fold up the long sides of the dough to enclose the filet.
- With your finger you can make criss-cross grooves in the dough as a decoration.
- Brush the edges of the dough with egg white to seal.
- Repeat with the ends of the dough.
- Transfer the filet, seam down, to a jelly roll pan or a shallow roasting pan and brush with egg wash.
- Chill for 1 hour, but not more than 2 hours.
- Make sure that oven is preheated to 400 degrees and bake the filet in the middle of the oven for 30 minutes.
- Reduce the heat to 350 degrees and bake for 5 to 10 minutes longer, or until a meat thermometer registers 130 degrees for medium-rare.
- Remove from oven and allow to rest for 15 minutes.
- In a saucepan, boil the reserved pan juices and Madeira Wine until the mixture is reduced by one quarter.
- Add the arrowroot, beef broth, salt and pepper.
- Cook over medium heat, stirring (being careful not to boil) for 5 minutes or until thickened.
- Loosen the filet from the jelly roll pan and transfer with 2 spatulas to a heated serving platter.
- To serve, cut the filet into 3/4 inch thick slices and dress with the sauce.
BEEF WELLINGTON
Don't let the length of this recipe put you off! Practically everything can be done in advance. And, the individual steps are easy. But what a reward! This has been our Christmas Dinner for decades. It is the merger of two recipes: Julia Child's "The French Chef Cookbook", and a local restaurant that published their recipe in our local paper. Last year I made everything up in advance (except wrapping the beef in puff pastry) froze it, packed it in dry ice and hauled it to Colorado where two of our sons live. It was perfect!
Provided by Normaone
Categories Steak
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Place all marinade ingredients (except salt, vermouth and cognac) in a small saucepan.
- Cook slowly until vegetables are tender.
- Remove from heat and let cool.
- Season filets with salt; place in ziplock bag; add marinade mixture; pour on the wine and cognac.
- Refrigerate 2 to 3 hours.
- Remove from marinade.
- Pat dry.
- Heat 1 T oil in a heavy duty saute pan over high heat.
- Add filet and sear briefly on all sides.
- Return to refrigerator until ready to assemble the Wellingtons.
- Reserve marinade for sauce.
- Mince mushrooms in food processor until very small.
- In the corner of a clean kitchen towel, twist the mushrooms a handful at a time to extract as much of the mushroom juices as possible.
- I usually dampen the towel first so it won't absorb the juices of the mushrooms.
- Reserve the juices for the sauce.
- Saute mushrooms and shallots in butter 7 or 8 minutes or so until the mushroom pieces separate from each other and begin to look dry.
- Add the madeira and boil until liquid has evaporated.
- Season to taste and stir in the pate or foie gras.
- Simmer marinade ingredients and mushroom juices with 2 cups beef broth and 1 T tomato paste for 1 hour or so until reduced to 2 cups.
- Degrease, season and thicken with 2 Tbs.
- cornstarch mixed with 1/4 cup Madeira.
- All of these steps can be prepared well in advance and even frozen in separate containers.
- Simply thaw everything before proceeding.
- I usually get two Wellingtons out of each sheet of puff pastry.
- It depends on the size of the steaks.
- Roll out each sheet a little to accomodate the size of the filet.
- Cut sheet in half.
- Lay one sheet of Prosciutto on each half.
- Place a spoonful of mushrooms on top; place a filet on top of mushrooms; spoon a little more mushrooms on top of filet; wrap filet in pastry.
- Pinch to seal.
- If you have any pastry left over, be creative and decorate the Wellingtons to fit the occasion.
- Place on parchment lined cookie sheet.
- Refrigerate at least 30 minutes or until ready to bake.
- Preheat oven to 375^F.
- Egg wash the tops of the Wellingtons.
- Bake until golden brown.
- About 25 minutes.
- Use an instant read thermometer to insure that the meat is done to your liking.
- If Wellingtons start to brown too much before the meat is ready, cover with foil and cook until it is done.
- Serve with the Madeira sauce spooned on top.
Nutrition Facts : Calories 1684.2, Fat 125.8, SaturatedFat 39.6, Cholesterol 175.6, Sodium 1423.2, Carbohydrate 73.9, Fiber 5.2, Sugar 7.2, Protein 58.8
More about "beef wellington recipe julia child"
FILET OF BEEF WELLINGTON | THE FRENCH CHEF WITH JULIA CHILD
From ket.org
Estimated Reading Time 1 min
BEEF BOURGUIGNON (JULIA CHILD RECIPE) - CAFE DELITES
From recipecloudapp.com
BEEF WELLINGTON BY JULIA CHILD | PDF | MEDITERRANEAN …
From scribd.com
BEEF BOURGUIGNON - JESSICA GAVIN
From jessicagavin.com
HOW TO COOK PERFECT BEEF WELLINGTON | FOOD | THE GUARDIAN
From theguardian.com
GORDON RAMSAY'S ICONIC BEEF WELLINGTON RECIPE
From gordonramsayrestaurants.com
BEST EVER BEEF WELLINGTON RECIPE | THE RECIPE CRITIC
From therecipecritic.com
NOT JULIA CHILD'S BEEF BOURGUIGNON - THE FOOD CHARLATAN
From thefoodcharlatan.com
JULIA CHILD’S BEEF BOURGUIGNON RECIPE, SIMPLIFIED - MAPLEWOOD ROAD
From maplewoodroad.com
EASY BEEF WELLINGTON - STEP-BY-STEP PHOTOS
From savoryexperiments.com
BEEF BOURGUIGNON (JULIA CHILD RECIPE) - BESTCOOKINGGUIDE
From bestcookingguide.com
BEEF BOURGUIGNON (JULIA CHILD RECIPE) | OLEGIS | COPY ME THAT
From copymethat.com
JULIA CHILD'S BEEF WELLINGTON RECIPE - ARTISAN BREAD IN FIVE MINUTES …
From pinterest.ca
MY EXPERIENCE WITH JULIA CHILD'S BEEF WELLINGTON.... - BLOGGER
From littlemsblogger.blogspot.com
JULIA CHILD'S MYSTERIOUS BEEF WELLINGTON... WHAT'S THE DEAL?
From youtube.com
1963 JULIA CHILD'S TV BOEUF BOURGUIGNON | YUMMY IT FOOD - YOUTUBE
From youtube.com
JULIA CHILD'S BEEF BOURGUIGNON - PRAIRIE WINDS LIFE
From prairiewindslife.com
JULIA CHILD’S BEEF WELLINGTON, WITH OUR BRIOCHE ... - EAT YOUR BOOKS
From eatyourbooks.com
THE BEST BEEF BOURGUIGNON RECIPE: JULIA CHILD'S VS EVERYONE ELSE'S
From foodchannel.com
BEEF WELLINGTON RECIPE JULIA CHILD | DEPORECIPE.CO
From deporecipe.co
JULIA CHILD'S RECIPE FOR BEEF BOURGUIGNON - PLATTER TALK
From plattertalk.com
BEEF WELLINGTON: HISTORY AND RECIPE - GAMBERO ROSSO INTERNATIONAL
From gamberorossointernational.com
JULIA CHILD’S BEEF BOURGUIGNON - THE ANSWER IS ALWAYS PORK
From theanswerisalwayspork.com
JULIA CHILD'S BEEF WELLINGTON RECIPE - ARTISAN BREAD IN ... - PINTEREST
From pinterest.com
JULIA CHILD BEEF STROGANOFF RECIPE | JULY 2022 | RECIPE SELF
From recipeself.com
BEEF BOURGUIGNON (JULIA CHILD RECIPE) - CAFE DELITES
From cafedelites.com
JULIA CHILD'S BEEF BOURGUIGNON - THE GOURMET GOURMAND
From thegourmetgourmand.com
REDISCOVER A CULINARY CLASSIC: WHAT IS BEEF WELLINGTON?
From center-of-the-plate.com
JULIA CHILD’S BEEF BOURGUIGNON … ALA SLOW COOKER
From healyourhealthnow.com
MEGA MEAL: HOW TO MAKE BEEF WELLINGTON - WSJ
From wsj.com
JULIA CHILD'S BEEF BOURGUIGNON RECIPE - WGBH.ORG
From wgbh.org
BEST BEEF WELLINGTON RECIPE - HOW TO MAKE BEEF WELLINGTON
From thepioneerwoman.com
BEEF BOURGUIGNON, INSPIRED BY JULIA CHILD L PANNING THE GLOBE
From panningtheglobe.com
JULIA CHILD'S BEEF BOURGUIGNON - EVERYDAY COOKING ADVENTURES
From everydaycookingadventures.com
JULIA CHILD'S BEEF WELLINGTON RECIPE - ARTISAN BREAD IN FIVE …
From pinterest.com
THE FRENCH CHEF WITH JULIA CHILD | FILET OF BEEF WELLINGTON | PBS
From pbs.org
THE FRENCH CHEF WITH JULIA CHILD | FILET OF BEEF WELLINGTON
From video.will.illinois.edu
BEEF WELLINGTON WITH ROASTED SHIITAKE MUSHROOMS - JACQUES …
From chefjacques.com
JULIA CHILD'S BOEUF BOURGUIGNON - GARLIC & ZEST
From garlicandzest.com
BEEF WELLINGTON RECIPE JULIA CHILD - SOLARFAIRPAKISTAN.COM
JULIA CHILD'S BOEUF BOURGUIGNON – HAMMERTOWN
From shop.hammertown.com
CLASSIC BEEF BOURGUIGNON | EASIER THAN YOU THINK - LAKESIDE TABLE
From lakesidetable.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love