Beef Wellington Recipe Julia Child

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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

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.

BEEF WELLINGTON (((WONDERFUL)))



Beef Wellington (((Wonderful))) image

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

3 1/2 lbs beef tenderloin fillets (including suet)
3/4 lb mushroom (finely chopped)
3 tablespoons unsalted butter
1 lb puff pastry sheet (thawed)
1 large egg white (beaten)
1 large egg yolk (beaten with 1 teaspoon water)
1/2 cup madeira wine
2 teaspoons arrowroot (dissolved in 1 tspn water)
1/2 cup beef broth
1/2 cup vegetable oil
1 onion, diced fine (in food processor)
2 lbs chicken livers (give or take) or 2 lbs goose liver (give or take)
3 ounces cream sherry
2 teaspoons garlic powder
4 hard-boiled eggs (chopped)
2 tablespoons butter
1 small onion (thinly sliced)
6 tablespoons schmaltz (chicken fat, recipe follows)
1 tablespoon sugar
salt
plenty pepper

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



Beef Wellington image

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

1/3 cup olive oil
1/2 cup sliced onion
1/2 cup carrot
1/2 cup celery
1/4 teaspoon dried thyme
1/4 teaspoon sage
1 bay leaf
3 allspice berries or 3 cloves
6 peppercorns
1 teaspoon salt
1 cup dry white vermouth
1/3 cup cognac or 1/3 cup brandy
2 lbs mushrooms
2 tablespoons butter
4 tablespoons shallots, minced
1/2 cup dry madeira wine
4 -5 tablespoons mousse type pate or 4 -5 tablespoons foie gras
4 (8 ounce) filet of beef
4 slices prosciutto, thin
2 sheets puff pastry
2 cups beef broth
1 tablespoon tomato paste
2 tablespoons cornstarch
1/4 cup madeira wine

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

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BEEF WELLINGTON RECIPE JULIA CHILD - SOLARFAIRPAKISTAN.COM
beef wellington recipe julia child
From solarfairpakistan.com


JULIA CHILD'S BOEUF BOURGUIGNON – HAMMERTOWN
2022-02-03 In 1963, Julia convinced the manager of a local PBS station to put her on the air to teach people how to make French food from her cookbook ( Mastering the Art of French Cooking ). On her very first episode of The French Chef, she prepared Beef Bourguignon (LIVE on the air!) As Julia said at the end of every episode--Bon Appétit! Our archived ...
From shop.hammertown.com


CLASSIC BEEF BOURGUIGNON | EASIER THAN YOU THINK - LAKESIDE TABLE
2018-07-18 Instructions. On the stove, place bacon with 1 tablespoon olive oil in a fireproof casserole 3 or 4 inches deep or a medium soup pot over medium heat. Sautee until slightly brown. Remove bacon and set aside. Heat fat and oil until almost smoking. Cut beef into 2 inch hunks and dry with a paper towel.
From lakesidetable.com


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