1 ½ oz. Tightly wrap the plastic wrap around the filets to further firm up the seams. Prepare red wine sauce: Heat the oil in a medium saute pan and add the shallot. It was really good. 1 tbsp. Beef wellington, dauphinoise potatoes, green beans with chilli and shallot dressing and a red wine sauce. As with Gordon Ramsey’s version, we are replacing the pâté with prosciutto (adds fat and flavor to the dish) and adding mustard (to add a hit of acidity and lightness). Cut off any extra puff pastry before you seal the seam. Again - stretch the dough if need be to ensure the sides are fully enclosed. In recent years, there has been more of a trend to prepare an individual Beef Wellington for each person. Make sure to trim off excess puff pastry. A bonus, this can be made ahead of time so it’s ideal for larger groups. Spread half of the mushroom mixture over the prosciutto. Perfectly tender beef is wrapped up in puff pastry like a big butter You don’t want to bake a perfect Beef Wellington only to find the sauce over-salted. Big flavour is what this Braised Beef Brisket with Red Wine Sauce is all about! Feb 11, 2015 - Gourmet beef wellington served with a red wine mushroom pan sauce. 2 . A sauce brings out the best flavor for this cut. Stir in the Return the sauce to the … Liberally season each side with salt and black pepper. Your email address will not be published. If it’s been left out too long it’s too warm to use. 1 egg, beaten. Plus the homemade red wine sauce is so delicious and delicate. It comes out so flavorful, tender, and juicy. Sear the tied beef tenderloin in oil and butter. Trim the pastry and brush all over with the egg wash. Cover with cling film and chill for at least 30 minutes. Season the beef tenderloin with kosher salt and pepper. Heat the oil in a large pan, then fry the beef trimmings for a few minutes until browned on all sides. 3 tbsp butter 3 tbsp all-purpose flour 2 tbsp chopped green onion 1 cup beef consomme ½ cup red wine 2 tbsp butter 2 tbsp chopped fresh parsley. Serve with beef. This Individual Beef Wellington recipe is right up there with our Garlic Herb Prime Rib Recipe and Smoked Prime Rib. Another reader commented on baking the wellington on a rack, but I haven’t tried that yet. *To serve, slice the rested steak into medallions and serve with the red wine reduction sauce. * Percent Daily Values are based on a 2000 calorie diet. 6 (6 oz) beef tenderloin filets 1 cup chopped fresh mushrooms ¼ cup red wine 1 cup beef consomme 1 (3 oz) jar foie gras pate 1 (17.25 oz) package frozen puff pastry, thawed 1 egg, beaten. Of course if you’re super anti-mustard leaving it off wouldn’t be the worst thing in the world. Also be sure to wrap it very tightly and chill before baking. Smear half of the mushroom mixture over the prosciutto and lay the tenderloin on top. Add the mushrooms and thyme and sauté for 10 minutes until the moisture has evaporated from the mix. Pat the beef fillet with kitchen … Gently spread half of the mushroom duxelle over the prosciutto, leaving a 1/2” border along each side. Dec 31, 2016 - Beef Wellington & Shallot and Red Wine Sauce Cook the mushroom mixture until the moisture has. If little dripping are leftover, add a tablespoon of butter to the pan. Cook in a pan, with a little oil. Layer the remaining prosciutto over the tenderloin, overlapping slightly. Oct 26, 2016 - Learn how to cook a rich and savory sauce for your beef wellington. Bake for approximately 20 minutes or until the internal temperature of the steak reaches 125°F for medium-rare. Stir in the shallots with the peppercorns, bay and thyme and continue to cook for about 5 minutes, stirring frequently, until the shallots turn golden brown. This site uses Akismet to reduce spam. Add the salt and pepper before transfering to a bowl. Melt the butter in a saucepan over medium heat. It’s made while the steaks are cooking. 10" X 15. In a small bowl, mix the egg yolk with 2 tsp water and whisk. Perfectly tender beef is wrapped up in puff pastry like a big buttery hug! Beef Wellington is real treat and deserves an equally indulgent wine to set it off. Once the long edge is sealed, fold in the shorter sides and squeeze tightly to seal. Meanwhile, make the red wine sauce. If you’re looking for a Beef Wellington without pâté, this recipe is right up your alley. (See “over salting the sauce” notes below). Roll the puff pastry out using the tenderloin as your guide for size. Add the olive oil to a large skillet over medium-high heat. Pre-heat a large skillet to medium heat. Steps include: searing and prepping the beef, making the mushroom duxelles, assembling the wellington, wrapping the wellington and then cooking. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life. Yep. Lay out a long piece of plastic wrap and lay half of the prosciutto slices in a long layer (a little longer than the length of the tenderloin). Also be sure to have plenty of paper towels or a kitchen towel around as you slice it to absorb the juices and be sure to let the wellington rest before slicing. Meanwhile, make the red wine sauce. As mentioned in the tips and previous comments: be sure to cook all of the water out of your mushrooms – the should be VERY dry. Roast the beef wellington for 15 mins, then reduce the heat to 400 degrees and roast for 25 – 30 mins more for medium rare. Stir this while adding the garlic, rosemary, and ground black pepper. Brush the rest of the pastry with the egg wash and cut a few slits on the top to vent. Then pour yourself a glass of red (grab that bottle you’ve been saving), unfold your napkin and dig in. Stir in the beef stock and red wine. Meanwhile, place all of the reserved juices in a small saucepan over high heat. Heat the oil in a medium saute pan and add the shallot. I make the full formal beef wellington every year with my mom for Christmas. Brush the tops and sides with the egg wash and sprinkle with kosher salt. Tender and juicy filet mignon steaks wrapped in puff pastry and baked until golden brown. Holiday Recipes, Main Dish Recipes, Recipe beef, Hanukkah, holiday, mushrooms, puff pastry, red wine, sauce, wellington, tenderloin, duxelles, chrismtas, beef wellington. Chicken Breasts with Creamy Spinach Sauce. Puff Pastry should be thawed, but cold. Wait until the oil is slightly smoking to begin searing. Think Baby Bellas, White Button, Cremini, etc. The red wine sauce is ideal for this dish. Remove the cling film from the beef, then wrap the pastry around each ham-wrapped fillet. Now add the wine … mushroom sauce recipe for steak gordon ramsay Beef Wellington with Red Wine Shallot Sauce Gordon Ramsay ohdenny. Serve with beef. Also, mine did not turn out soggy at all. ½ cup minced shallots. Jacques Pepin’s beef stew recipe is always a hit with his chef friends. Both are decadent and worthy of top billing at your next holiday meal. Gradually stir in the reserved consomme and the remaining 1 cup of consomme; continue to cook and stir until the sauce thickens. Also, the red wine sauce is AMAZING! Self – As with any roast, you’ll need to let it rest for 10 minutes after removing from the oven. Jan 26, 2016 - Beef Wellington & Shallot and Red Wine Sauce Unwrap the beef tenderloin and discard the plastic wrap. Even if you don’t like mustard, don’t skip this ingredient. Wrap the tenderloin very tightly and chill before baking. Add 1/4 cup of beef consumme and whisk until combined and the flour is integrated. This recpie was a great reference for making just enough for my husband and I. Heat the oil in a large pan, then fry the beef trimmings for a few minutes until browned on all sides. ⅓ cup chopped Italian parsley. This 10 minute rest will help the steaks retain their juices when slicing. Season well, add the herbs, and continue to cook. Return the sauce to the pan over medium heat. Sear the tied beef tenderloin in oil and butter. Strain the sauce using a fine mesh strainer and discard the solids. Please see my affiliate disclosure for more information. Remove the beef wellingtons from the oven and rest for 10 minutes before slicing. Reduce heat to low and stir in the … Required fields are marked *. While hot, brush a tablespoon of Dijon mustard over the surface of each filet. To serve, cut the Wellington into 4 even portions and place on warm serving plates. You could try blind-baking a piece of puff and putting that underneath the wellington as it bakes. While the wellington’s are baking, place the same skillet you used to sear the meat over medium heat. Sweet, savory, healthy, decadent…food, like life, is all about balance. The Spruce. Add the parsley and thyme and cook over medium heat until the mushroom mixture begins to brown and all moisture has evaporated, about 8-10 mins. baby bella sliced mushrooms, chopped. Pour in the vinegar and let it bubble for a few minutes until almost dry. Stir in the flour and cook, stirring constantly, until browned. Serving this with a red wine sauce reduction may be gilding the lily, but since we’re celebrating, why not? Strain the sauce using a fine mesh strainer and discard the solids. Your email address will not be published. I use three when making this dish. This impressive Roast Beef Tenderloin with Red Wine Sauce is the perfect main dish for the holidays! I did cook the mushrooms down forever and I used a nice cut of beef tenderloin with little fat. Place the frying-pan that you used to cook the steaks back on the heat. Gently transfer 4 slices of prosciutto to the middle of the plastic wrap. Continue cooking for three more minutes. Heat the oil in frying pan over a high heat. Bob Stefko. Insert a meat thermometer in the side of the wellington to confirm your desired temperature has been acheived. Prepare red wine sauce: Heat the oil in a medium saute pan and add the shallot. Whether you’re gathering friends and family for Hanukkah, Christmas, or New Year’s Eve, Beef Wellington with red wine sauce makes an impressive and elegant presentation. Set aside. Copywrite © 2020 • What Should I Make For... Privacy Policy • Terms of Service. Pour in the wine and allow to bubble down, then simmer until reduced by two-thirds. Stir in the flour and cook, stirring constantly, until browned. Make sure to give it a rating below! Individual Beef Wellingtons are the perfect special occasion meal. Update Notes: This post was originally published in December 2017 but was republished with tips and step by step photos in December 2019. Stir in the shallots with the peppercorns, bay, and thyme and continue to cook for about 5 minutes, stirring frequently, until the shallots turn golden brown. Beef wellington is a gourmet meal for any special occasion. Brush the edges with egg wash. Wrap tightly with the puff pastry, being sure the edges are sealed. Beef Wellingtons with Red Wine Sauce . The tenderloin is true to its name in being one of the most tender cuts of beef. Mushroom duxelle. SERVES: 4. Recipe by English_Rose. Once the pastry is rolled (use two puff pastry sheets if you have a bigger tenderloin), remove the tenderloin from the plastic wrap and lay in the center of the puff pastry. Your email address will not be published. 3 tbsp butter 3 tbsp all-purpose flour 2 tbsp chopped green onion 1 cup beef consomme ½ cup red wine 2 tbsp butter 2 tbsp chopped fresh parsley. Garnish with sprigs of parsley and serve with the Bordelaise Sauce. It melds nicely to the finished flavor and doesn’t have the typical high profile flavor. Refrigerate for 15 minutes to set. Wrap the tenderloin up tightly and chill in the refrigerator for about an hour. What makes Beef Wellington so good is the layering of complex flavors. Make sure your pan is smoking hot when searing the filet mignon. Drizzle with a generous spoonful of sauce and serve with your favorite steamed greens, as desired. Mix with onions, black pepper, leaf and fresh oregano and continue cooking for about 5 minutes until the onion turns golden brown. Heat the oil in a large pan, then fry the beef trimmings for a few minutes until browned on all sides. The beef should have an internal temp of 125 – 130 degrees when a thermometer is inserted into the center. Join the What Should I Make For... Community to learn what to cook to when to achieve a happier, more balanced life. But because it is also lean, with little marbling, it can dry out if overcooked. Add the stock and continue to cook for another five minutes. Let me tell you, the result is nothing short of glorious. Smear the rest of the mushroom mixture over the tenderloin. In small bowl, mix 4 tbsp butter and flour until smooth. If there are blackened bits in your pan, use a paper towel to remove them and add a little more butter/oil. Add the shallots and cook for 30 seconds. Once hot,… Gently roll the prosciutto around the filet using the plastic wrap to help wrap as tightly as possible (view video for visual). Swoooning over that liver pate!!! For the beef Wellington, preheat the oven to 100C/80C Fan/Gas ½. Prime Rib is smoked low and slow, to create a perfectly seasoned... (Button, Cremini, Baby Bella, Shiitake - Up to You!). If your beef tenderloin is large, use an additional sheet of puff pastry. Roll out one sheet of thawed puff pastry to make sure it will fully encase the tenderloin. Serve the beef wellingtons on warmed plates with the broccoli, and a little of the red-wine jus spooned over. Make a big deal of it just as you would a Thanksgiving turkey! You should no longer smell the wine at the point. Place the seared beef tenderloin on top of the mushrooms. Reduce heat; simmer, uncovered, 5-7 minutes (until reduced to 1 1/2 cups). In a saucepan or the pan in which meat was seared, melt 1 tablespoon of butter. It’s in between an au jus and gravy but you can easily thin it out if you prefer more of an au jus finish. Pancake mix. However when it was done cooking the bottom was super soggy. Perfectly tender beef is wrapped up in puff pastry like a big butter For the red wine sauce, heat the oil in a large frying pan, then fry the beef slices until golden brown for a few minutes. Add to wine mixture; cook until thickened and bubbly. Also don’t skip wrapping the tenderloin very tightly and chilling before baking. Bake the Beef Wellington until the pastry is golden-brown and an instant-read thermometer inserted into the center of the beef registers 125° F, about 40 to 45 minutes. Add the minced mushroom, shallots and garlic to the pan. Elegant Port Wine Mushroom Sauce. Wrap tightly in the plastic wrap and chill in the refrigerator for at least an hour. This is a HUGE time saver come Christmas day or Valentine’s Day. While the Beef Wellington itself is clearly the star of the show, this red wine sauce deserves a star of its own. It’s topped with a mushroom duxelles and flavorful pâté, before wrapping in puff pastry. Return the sauce to the … Your email address will not be published. In a time when it’s easy to get caught up in the latest food craze or trend instead of more traditional fare, trust me, your guests will oooo and aaaah if you present them with this beef tenderloin all wrapped up in a buttery crust. Swirl in the butter one pat at a time until each piece is fully dissolved. Utilizing Gordon Ramsey’s recipe as a base, I simplified it and created a simple red wine pan reduction sauce to serve alongside your Individual Beef Wellington. From a silky smooth creme brûlée to a bacon wrapped meatloaf to an extra creamy mac and cheese, there’s plenty of room at the table for the tried and true as well as they trendy and new. Learn to make this recipe that would make Gordon Ramsey proud! Is there anything I can do to prevent it. Recommendation: Transfer the covered dough to the refrigerator the night before baking. Wow, I was a superstar for serving this at a dinner party recently. Individual Beef Wellington is time consuming to prepare. Only salt and pepper for seasoning and no brining required at all. Beef Wellington is real treat and deserves an equally indulgent wine to set it off. Learn how your comment data is processed. Gradually … Set aside. #whatshouldimakefor.com #beefwellington #beefwellie #beeftenderloin #puffpastry #entertainingrecipes #wellington A red wine sauce is a simple reduction, and it is an excellent sauce to serve with lamb, steaks, roast beef, or duck. A traditional Beef Wellington recipe is an English dish utilizing the tender chateaubriand cut of beef. Simmer 1 minute, stirring constantly. Reviews and Ratings Global Ratings: (23) Reviews in English (18) A. by Angela Reish. Sea salt and pepper. Instead I make mushroom duxelles, a mixture of minced mushrooms, shallots, and herbs (plus a little garlic) and slather it all around the seared tenderloin. After the recipe you’ll see some commercial brands available at Amazon that a great for making restaurant quality sauces. Defrost the puff pastry according to the package directions. Sauté the shallots until tender—about 4 to 5 minutes. Serves 8. It will also be difficult to work with. Roast Beef Tenderloin with Red Wine Sauce - Once Upon a Chef Add the filets to the hot pan, and brown for 2 minutes on each side. Use the plastic wrap to help you to encase the beef tenderloin fully with the prosciutto. Twist the saran wrap on the edges to tighten/draw the excess prosciutto into the filet. Excess puff pastry = thick and doughy vs light, airy and crisp. Set a filet in the center of the prosciutto/mushroom layer. SAUCE: In medium saucepan, combine broth, wine, shallot and thyme; heat to boiling. Unwrap the first fillet and place about 1/3 way down the top edge, centered from left to right (view video for visual). SAUCE: In medium saucepan, combine broth, wine, shallot and thyme; heat to boiling. Dessert Prepped chocolate pot - rich, sumptuous; a perfect end to your meal. Let simmer on low until ready to serve. I’ll try that next time. This post may contain affiliate links. Deglaze with red wine and cook until reduced by two thirds. Add to wine mixture; cook until thickened and bubbly. Beef Wellington is a classic dish I’ve heard of but never had, although I did make Cranberry Hazelnut Turkey Wellington a few Thanksgivings ago. Beef Wellington was originally prepared as a dish that had multiple servings that were sliced from the whole. Beef wellington is a gourmet meal for any special occasion. Decadent and tender filet mignon, topped with a rich mushroom duxelles, delicate prosciutto and wrapped in a golden, buttery puff pastry. History of Beef Wellington: The original Beef Wellington was created in honor of the Duke of Wellington who won the Battle of Waterloo way back in 1815. https://recipes.sparkpeople.com/recipe-detail.asp?recipe=2859286 Meanwhile, make the red wine sauce. Strain the sauce using a fine mesh strainer and discard the solids. Continue cooking for three more minutes. Add the stock and continue to cook for another five minutes. 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Heat to med/high and cook, stirring constantly, until browned on sides... * Percent Daily Values are based on a 2000 calorie diet wine to set it back the... To 5 minutes the beef should have an internal temp of 125 – 130 degrees when thermometer. For larger groups 4 cups sliced mixed wild mushrooms and the red wine sauce made! Oil before you add the steaks are cooking, make the full formal beef Wellington for each.!, increase the heat can do to prevent it until almost dry tenderloin in oil butter. ; kcal: 1027 ; Ingredients hot but not smoking delicious and delicate mins over medium heat of parsley serve... Another five minutes tenderloin as your guide for size as mentioned in the reserved consomme and the for... And red wine sauce is wrapped up in puff pastry is golden.. Sauté for 10 minutes after removing from the beef Wellington is real treat and deserves an equally wine... Leaving a 1/2 ” border along each side with the puff pastry in oil and butter to a sauce!