The Ultimate Beef Wellington Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef - saving ends to use as a decoration on top if.

Here is the best “The Ultimate Beef Wellington” recipe we have found so far. This will be really delicious.

Ingredients of The Ultimate Beef Wellington

It’s of Duxelles.
It’s 3 pints of white button mushrooms.
You need 2 of shallots.
Make ready 4 clove of garlic, peeled and roughly chopped.
Make ready 2 stick of fresh thyme, leaves only.
Prepare 2 tbsp of unsalted butter.
Make ready 2 tbsp of extra virgin olive oil.
It’s 1 of kosher salt to taste.
It’s 1 of freshly ground black pepper, to taste.
Take of Beef.
It’s 3 lb of center cut beef tenderloin (filet mignon), trimmed.
You need 1 of extra virgin olive oil.
Take 1 of kosher salt, to taste.
You need 1 of freshly ground black pepper, to taste.
You need 12 slice of prosciutto.
Make ready 6 stick of fresh thyme, leaves only.
Prepare 2 tbsp of Dijon mustard.
You need 1 of flour.
Make ready 1 lb of puff pastry, thawed if using frozen.
You need 2 of eggs, lightly beaten.
Take 1/2 tsp of coarse sea salt.
Take 1 of minced chives.
You need of Green Peppercorn Sauce.
Make ready 2 tbsp of extra virgin olive oil.
Make ready 2 of shallots.
Make ready 2 clove of garlic, peeled and smashed.
Take 3 stick of fresh thyme, leaves only.
It’s 1 cup of brandy.
Prepare 1 box of beef stock.
Prepare 2 cup of cream.
Prepare 2 tbsp of grainy mustard.
You need 1/2 cup of green peppercorns in brine, brine reserved.
Prepare of Roasted Fingerling Potatoes with Fresh Herbs and Garlic.
It’s 2 pints of fingerling potatoes.
Take 2 stick of fresh rosemary.
Prepare 3 stick of fresh sage.
Take 3 stick of fresh thyme.
It’s 6 clove of garlic, left unpeeled.
It’s 3 tbsp of extra virgin olive oil, plus more for sheet pan.
Take 1 of salt, to taste.
Prepare 1 of pepper, to taste.
Prepare of Warm Wilted Winter Greens.
Make ready 1/4 cup of honey.
Prepare 1/2 cup of balsamic vinegar.
Make ready 1/2 pints of walnuts, for garnish.
Take 3 bunch of assorted winter greens (such as Swiss chard, radicchio, or escarole), washed, stemmed, and torn into pieces.
Make ready 1 tbsp of grainy mustard.
Prepare 1 cup of extra virgin olive oil.
Make ready 1 of salt, to taste.
Make ready 1 of pepper, to taste.
It’s 1/2 cup of pomegranate seeds, for garnish.
It’s 1 of parmesan shavings to taste, for garnish.
Prepare 1 of shallot, chopped, for garnish.

Today we are making Gordon Ramsay's Ultimate Beef Wellington and turning it into s single serving easy freezer meal that you can prepare ahead of time at.Slice up London chef Calum Franklin's ultimate beef wellington recipe for an impressive dinner party main.Beef Wellington is a complete meal in one, because you have beef fillet which, along with the crêpes, provides protein, but also vegetables in the mushroom duxelle (a type of paste) and Savoy cabbage leaves, and carbohydrates in the puff pastry that encases it all. · The ultimate beef Wellington can seem difficult to make, but each step is actually pretty simple.After cooking the seasoned beef, brush it with mustard Puff pastry encases the beef Wellington, making the outside buttery and crispy.

The Ultimate Beef Wellington step by step

FOR THE DUXELLES:.
Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped..
Add butter and olive oil to a large saute pan and set over medium heat..
Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most the liquid has evaporated..
Season with salt and pepper and set aside to cool..
FOR THE BEEF:.
Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking..
Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil - about 2 to 3 minutes..
Meanwhile, set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board..
Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef..
Using a rubber spatula, cover evenly with a thin layer of duxelles..
Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves..
When the beef is seared, remove from heat, cut off twine, and smear lightly all over with Dijon mustard..
Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it nice and tight..
Tuck in the ends of the prosciutto as you roll to completely encompass the beef..
Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape..
Set in the refrigerator for 30 minutes to ensure it maintains its shape..
Preheat the oven to 425°F..
On a lightly floured surface, roll the puff pastry out to about 1/4" thickness..
Depending on the size of your sheets, you may have to overlap 2 sheets and press them together..
Remove beef from the refrigerator and cut off plastic..
Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef..
Top with coarse salt..
Place the beef seam side down on a baking sheet..
Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife; this creates vents that will allow the steam to escape when cooking..
Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125°F on an instant-read thermometer..
Remove from oven and rest 10 minutes before cutting into thick slices..
Garnish with minced chives and serve with green peppercorn sauce, roasted fingerling potatoes, and warm wilted winter greens..
FOR THE GREEN PEPPERCORN SAUCE:.
Add olive oil to pan after removing beef..
Add shallots, garlic, and thyme; saute for 1 to 2 minutes..
Off heat, add brandy and flambe using a long kitchen match..
After flame dies down, return to the heat, add stock, and reduce by about half..
Strain out solids, then add 2 cups of cream and mustard..
Reduce by half again, then shut off heat and add green peppercorns..
FOR THE ROASTED FINGERLING POTATOES with FRESH HERBS & GARLIC:.
Preheat oven to 500°F and place a baking sheet inside to heat..
Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl..
Drizzle with olive oil and season with salt and pepper..
Remove sheet from oven, lightly coat with olive oil, and pour potatoes onto pan..
Place potatoes in oven and reduce heat to 425°F..
Roast for 20 minutes, or until crispy on the outside and tender on the inside..
FOR THE WARM WILTED WINTER GREENS:.
Cook honey and balsamic together over medium-high heat in a large sauce pan, about 5 minutes..
Toast walnuts in a small skillet; set aside to cool..
Pule greens on platter..
Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra virgin olive oil; pour over greens..
Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of parmesan, and shallot..

You will feel so damned good when you put this on the table, knowing you worked through every step yourself.Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal.Trim ends if necessary then brush with egg wash and fold over to completely seal the beef - saving ends to use as a decoration on top if.

This mighty Wellington dish is a plant-based showstopper, even your most meat-loving mates will love it.Use your favourite 'meaty' plant-based burgers (we used No Bull burgers but any will do - the meatier, the better).The ultimate beef Wellington can seem difficult to make, but each step is actually pretty simple.After cooking the seasoned beef, brush it with mustard and store in the fridge.Then fry up some chopped mushrooms and shallots in butter before wrapping the beef in prosciutto and the mushroom mixture.