What Part of the Cow Is Beef Wellington

Beefiness Wellington

This Beef Wellington recipe is the best! Beef tenderloin fillet is coated with mustard, mushroom duxelles, ham, and then wrapped in a puff pastry and baked. Based on Gordon Ramsay's Beef Wellington recipe, it does not disappoint.

A few months agone my father got an inkling to make Beefiness Wellington, beef tenderloin smothered with mushroom duxelles, wrapped in puff pastry, and baked. Who knows where he got the idea, maybe simply curiosity.

Beef Wellington is one of those dishes that was a lot more pop 40 years ago than information technology is now. But one time my dad decides he wants to brand something, come hell or loftier water, information technology will be fabricated.

It also helps that Chef Gordon Ramsay has a video online on how to make his version of Beef Wellington, using Parma ham wrapped around the fillet instead of the more than traditional pâté de foie gras.

Elise Bauer

So, we recently ready out to make it, dad channeling Chef Ramsay, albeit without the yelling and swearing (though I'm guessing that if dad thought he could get abroad with acting like Chef Ramsay around the rest of the states, he would).

It'southward really a lot easier to make than it looks, assuming y'all are using set up-made puff pastry, and the result is fantastic. A bang-up idea for a Male parent's 24-hour interval dinner for the beef-loving dads out there.

What is Beef Wellington?

Beef Wellington is a traditional English way of preparing beef tenderloin. Believed to accept originated in the 1800s after the Duke of Wellington had a victory at Waterloo in 1815, it was a popular "fancy" dish in the mid-1900s.

The beef is covered in paté de foie gras or mushrooms duxelles (a mushroom puree that has its moisture cooked out) and some sort of ham — similar Parma or proscuitto — comprehend the beef. Information technology's then wrapped in puff pastry and cooked in the oven.

Make-Ahead Strategies for Beef Wellington

We don't recommend making Beef Wellington alee of time and reheating it when it'south time to serve considering the puff pastry volition go soggy, but you can make the mushrooms duxelles in advance and so information technology's quicker going when information technology'southward time to cook.

Prepare the mushrooms duxelles up to ii days alee of time equally directed in Step 4. Absurd completely and then store in an airtight container in the refrigerator. Bring to room temperature earlier using.

What to Serve With Beef Wellington

• Smashed New Potatoes With Garlic and Chives
• French Green Beans With Butter and Herbs
• Quick and Easy Asparagus
• Broccoli Rabe With Caramelized Onions
• Roasted Baby Carrots

More Beefiness Recipes to Try!

• Garlic Herb Butter Prime number Rib
• Beef Bourguignon
• Like shooting fish in a barrel Beef Brisket
• Beef and Barley Stew With Mushrooms
• Beefiness Tenderloin With Sautéed Mushrooms

Recipe adapted from this video for making Beef Wellington past Chef Gordon Ramsay.

Y'all can use any mushrooms y'all like. We used half cremini and half shiitake. If using shiitake mushrooms, cut off the tough stems and discard or save them for stock.

This recipe uses a frozen puff pastry sheet. Plan ahead to thaw the canvas for two to 4 hours in the fridge, or on the counter for nigh 40, until it'south easily pliable but not also soft or squishy.

• 1 pound beef tenderloin filet

• Kosher salt and freshly ground black pepper

• ii tablespoons extra virgin olive oil

• ane pound mushrooms (encounter recipe note)

• 4 thin slices ham (Parma ham if you can get it) or prosciutto

• 2 tablespoons yellow mustard (we used Coleman's Original English language Mustard)

• 1 (vii to 8 i/2-ounce sheet) puff pastry, thawed (meet recipe note)

• two large egg yolks, beaten

1. Preheat the oven:

   Allow the oven to preheat to 400°F every bit y'all assemble the Wellington.

2. Sear the filet:

   Season the fillet generously with salt and pepper. Heat a tablespoon or two of oil in a large pan on high heat. Sear the fillet in the pan on all sides until well browned. (Hint: practice not move the fillet until it has had a gamble to brown.)

   Elise Bauer

   Elise Bauer

3. Brush the filet with mustard:

   Remove the filet from the pan and let cool. Once cooled, castor the fillet on all sides with mustard.

4. Ready the mushroom duxelles:

   Chop the mushrooms and put them into a food processor and purée. Heat the sauté pan on medium high heat. Transfer the mushroom purée into the pan and cook, allowing the mushrooms to release their moisture.

   When the moisture released by the mushrooms has boiled away, remove the mushrooms from the pan and set bated to cool.

5. Wrap the filet in mushroom paste and ham:

   Roll out a large slice of plastic wrap. Lay out the slices of ham on the plastic wrap and so that they overlap. Spread the mushroom mixture over the ham.

   Elise Bauer

   Elise Bauer

   Identify the beef filet in the eye, roll the mushroom and ham over the fillet, using the plastic wrap and then that yous do this tightly.

   Elise Bauer

   Elise Bauer

   Wrap up the beef filet into a tight barrel shape, twisting the ends of the plastic wrap to secure. Refrigerate for xx minutes.

6. Roll out the puff pastry and wrap the beef filet:

   On a lightly floured surface, scroll out the puff pastry canvass to a size that will wrap effectually the beef fillet.

   Unwrap the fillet from the plastic wrap and place in the middle of the pastry dough. Castor the edges of the pastry with the beaten egg yolks.

   Elise Bauer

   Elise Bauer

   Fold the pastry around the fillet, cutting off any backlog at the ends. (Pastry that is more than 2 layers thick will non cook all the mode, try to limit the overlap.)

   Place on a small plate, seam side downwards, and brush beaten egg yolks all over the top. Chill for 5 to ten minutes.

7. Brush with the egg wash and score:

   Place the pastry-wrapped fillet on a baking pan. Castor the exposed surface over again with beaten eggs.

   Elise Bauer

   Elise Bauer

   Score the top of the pastry with a precipitous knife, not going all the fashion through the pastry. Sprinkle the tiptop with fibroid common salt.

8. Broil in oven:

   Bake at 400°F for 25 to 35 minutes. The pastry should be nicely golden when washed. To ensure that your roast is medium rare, test with an instant read meat thermometer. Pull out at 125 to 130°F for medium rare.

   Elise Bauer

   Elise Bauer

   Remove from oven and let rest for ten minutes earlier slicing. Slice in i-inch thick slices.

Nutrition Facts (per serving)
1029	Calories
68g	Fat
35g	Carbs
68g	Protein

Show Full Nutrition Label Hibernate Full Nutrition Label

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Nutrition Facts
Servings: 4
Corporeality per serving
Calories	1029
% Daily Value*
Full Fatty 68g	87%
Saturated Fat 18g	88%
Cholesterol 282mg	94%
Sodium 1743mg	76%
Full Carbohydrate 35g	xiii%
Dietary Fiber 3g	12%
Total Sugars 5g
Protein 68g
Vitamin C 5mg	23%
Calcium 43mg	3%
Atomic number 26 9mg	48%
Potassium 1341mg	29%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should exist considered an estimate. In cases where multiple ingredient alternatives are given, the get-go listed is calculated for nutrition. Garnishes and optional ingredients are not included.

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Source: https://www.simplyrecipes.com/recipes/beef_wellington/

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