How to Cook Tasty Beef Wellington

Without fail recipe ultimate Beef Wellington easy, tasty, practical.

Good Evening every body, at this time you get present recipe Beef Wellington with 10 ingredients and 19 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 10 ingredients and 19 stages of easy cooking Beef Wellington.

Ingredients for Beef Wellington

1. Prepare 1 kg : beef fillet.

2. Needed 3 tbsp : olive oil.

3. Prepare 250 g : chestnut mushroom.

4. Needed 50 g : butter.

5. Prepare 1 : large sprig fresh thyme.

6. Prepare 100 ml : dry white wine.

7. Prepare 12 slices : prosciutto.

8. Needed 500 g : puff pastry.

9. Needed : flour for dusting.

10. Prepare 2 : egg yolks beaten with 1tsp water.

If all ingredients Beef Wellington it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Beef Wellington

1. Heat oven to 220C. Sit out puff pastry to thaw..

2. Sit the 1kg beef fillet on a roasting tray, brush with 1 tbsp olive oil and season with pepper. Roast for 15 mins for medium-rare. Turn off oven. Chill in the fridge for at least 20 mins..

3. Pulse-chop mushrooms in food processor so they have the texture of coarse breadcrumbs. Make sure not to over mix so they don’t become slurry..

4. Heat olive oil and butter in a large pan, add thyme, and fry the mushrooms on medium heat for about 10 mins stirring often until softened.

5. Season the mushroom mixture, pour over wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred..

6. Remove the mushroom duxelle from the pan to cool and discard the thyme..

7. Overlap two pieces of cling film over a large chopping board. Lay 12 slices prosciutto on the cling film, slightly overlapping, in a double row..

8. Spread half the duxelles over the prosciutto, then sit the fillet on it and spread the remaining duxelles over..

9. Use the cling film’s edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go..

10. Chill the fillet while you roll out the pastry..

11. Dust your work surface with a little flour. Roll out a third of the pack of puff pastry to a 18 x 30cm strip and place on a non-stick baking sheet..

12. Roll out the remainder of the 500g pack of puff pastry to about 28 x 36cm..

13. Unravel the fillet from the cling film and sit it in the centre of the smaller strip of pastry..

14. Beat the egg wash and brush the pastry’s edges, and the top and sides of the wrapped fillet..

15. Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides..

16. Trim the joins to about a 4cm rim. Seal the rim with the edge of a fork or spoon handle..

17. Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry..

18. Chill for at least 30 mins and up to 24 hrs. Heat oven to 200C.

19. Brush the Wellington with a little more egg yolk and cook until golden and crisp. 20-25 mins for medium-rare..

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