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Beef Wellington

Beef Wellington


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I marinated the piece of beef with olive oil and spices and left it in the fridge overnight.

The next day, in a pan, I put the beef muscle to brown on all sides, over high heat, then take it out on a plate, grease it with mustard everywhere.

The mushrooms are cleaned well, washed, put in a food processor and chopped.

Put them in a pan, let the juice evaporate and add the onion cut into scales, leave until there is no liquid at all.

On a food foil, put the slices of freshly cut prosciutto, spread the mushroom composition, put the beef muscle greased, roll and squeeze lightly.

Leave in the foil for 20-30 minutes.

The dough should be thawed at room temperature.

Spread the dough, carefully remove the muscle from the plastic wrap, and roll the dough very well.

You can make patterns from the remaining dough, grease it with egg yolk everywhere and put it in the preheated oven for about 30-40 minutes.

The meat in the middle should remain a little pink.

Serve with vegetables!

Good appetite!



Keto Beef Wellington

Surprise your Sunday dinner guests with this perfect keto beef wellington. Perfectly crispy out the outside and a nice medium-rare on the inside. A British tradition!

Of course, as it seems, this recipe takes a bit of time. It & # 8217s is tedious but it is worth it!

Beef wellington straight out of the oven.

Now, traditional beef wellington is wrapped in puff pastry. Of course, being keto, it's too high in carbs so instead I used the basic fathead dough. I & # 8217m not too keen on using it much anymore, but this is the only dough that will be able to be rolled out and keep it & # 8217s shape in the oven. Plus with all the fillings, you & # 8217ll hardly get that & # 8216fathead & # 8217 taste.

When shopping around for your beef, don't go for the big ones. Usually beef fillets are used, but they can be expensive, so I decided to go a bit cheaper. I found the perfect size round eye. It was around .75kg.

One of the first things we want to do with the meat is to sear the outside to burn off any bacteria cross-contamination. It & # 8217s an important step so don't skip!

As for my beef wellington & # 8211 it was a nice medium rare on the inside. If that is too gross or you want it cooked more, instead of searing it, you can pre-cook it in the oven for about 30 minutes at 400 ° F / 200 ° C and then let it cool.

Buy my two cookbooks on Amazon now!

If you have any questions, feel free to comment below!

If you like this recipe, make sure to check out my other fathead recipes, like funnel cakes and cinnamon buns!


Many cooks choose to cook their frozen beef wellington from frozen and find that this works quite well. Just pop it into the oven as you normally would but expect it to take longer than you would normally expect.

This can help to retain the structure and taste of the pastry, just be careful to make sure you cook it slow enough to cook the inside as well as the pastry or it will become inedible.

If you do need to defrost your beef wellington then pop it onto a dish then put it in the fridge to defrost overnight. How long it takes will depend on the size of the beef wellington so yours may need slightly less or more time.


Keto Beef Wellington

Surprise your Sunday dinner guests with this perfect keto beef wellington. Perfectly crispy out the outside and a nice medium-rare on the inside. A British tradition!

Of course, as it seems, this recipe takes a bit of time. It & # 8217s is tedious but it is worth it!

Beef wellington straight out of the oven.

Now, traditional beef wellington is wrapped in puff pastry. Of course, being keto, it's too high in carbs so instead I used the basic fathead dough. I & # 8217m not too keen on using it much anymore, but this is the only dough that will be able to be rolled out and keep it & # 8217s shape in the oven. Plus with all the fillings, you & # 8217ll hardly get that & # 8216fathead & # 8217 taste.

When shopping around for your beef, don't go for the big ones. Usually beef fillets are used, but they can be expensive, so I decided to go a bit cheaper. I found the perfect size round eye. It was around .75kg.

One of the first things we want to do with the meat is to sear the outside to burn off any bacteria cross-contamination. It & # 8217s an important step so don't skip!

As for my beef wellington & # 8211 it was a nice medium rare on the inside. If that is too gross or you want it cooked more, instead of searing it, you can pre-cook it in the oven for about 30 minutes at 400 ° F / 200 ° C and then let it cool.

Buy my two cookbooks on Amazon now!

If you have any questions, feel free to comment below!

If you like this recipe, make sure to check out my other fathead recipes, like funnel cakes and cinnamon buns!


  • 2 four ounce beef fillets
  • 2 pie crusts (I use Pillsbury Already Pie Crusts)
  • 3 1/2 T butter
  • 1 egg
  • 1 C chopped onion
  • 1 C fine bread crumbs
  • 1 C chopped fresh chopped mushrooms (with 2 small button mushroom caps reserved)
  • Leap
  • Pepper

Salt and Pepper your filets on both sides and set aside.

Cook the onion in 2 T of the butter.

When the onion begins to grow transparent, add the mushrooms (except for the reserved caps) and the bread crumbs and continue to cook. If the mixture is too dry, you may add an additional 1 T of butter.

After cooking the onion mixture for 5 minutes, remove from the heat and set aside.

Roll out a pie crust on a lightly floured surface.

Place one filet in the middle of the pie crust.

Put half of the onion mixture on top of the filet and top with one of your spare mushroom caps.

Wrap the pie crust over the filet, sealing all edges with brushed on egg white.

Repeat with your next filet.

At this point you may refrigerate your Wellingtons until you are ready to cook them if you so choose.

When you are ready to cook your Wellingtons, give them an egg wash and put them into a preheated oven at 400 degrees.


  • 2 four ounce beef fillets
  • 2 pie crusts (I use Pillsbury Already Pie Crusts)
  • 3 1/2 T butter
  • 1 egg
  • 1 C chopped onion
  • 1 C fine bread crumbs
  • 1 C chopped fresh chopped mushrooms (with 2 small button mushroom caps reserved)
  • Leap
  • Pepper

Salt and Pepper your filets on both sides and set aside.

Cook the onion in 2 T of the butter.

When the onion begins to grow transparent, add the mushrooms (except for the reserved caps) and the bread crumbs and continue to cook. If the mixture is too dry, you may add an additional 1 T of butter.

After cooking the onion mixture for 5 minutes, remove from the heat and set aside.

Roll out a pie crust on a lightly floured surface.

Place one filet in the middle of the pie crust.

Put half of the onion mixture on top of the filet and top with one of your spare mushroom caps.

Wrap the pie crust over the filet, sealing all edges with brushed on egg white.

Repeat with your next filet.

At this point you may refrigerate your Wellingtons until you are ready to cook them if you so choose.

When you are ready to cook your Wellingtons, give them an egg wash and put them into a preheated oven at 400 degrees.


How To Make Beef Wellington

Beef Wellington is impressive in presentation. It may also seem daunting the first time you pull out the recipe. These tips can help make your centerpiece-worthy main course easier.

Perhaps no main course tops Beef Wellington in decadence and wow factor. We & aposre talking & # xA0the tenderest cut of beef, & # xA0coated in p & # xE2t & # xE9 and mushroom duxelles, all blanketed in a flaky, buttery pastry. & # XA0And, well, now & # xA0we & aposre just drooling.

You don & apost have to reserve a restaurant table to dine on Beef Wellington, though. You can make it at home in an hour. Yes, really. & # XA0Read on for our popular & # xA0Beef Wellington recipe, plus cooking tips and the best sides to serve with it.


Beef Wellington

So, you've decided to make Beef Wellington. Congratulations! You are about to make your dinner guests extremely happy. While the origins of this famous dish are unknown, we do know it's a holiday showstopper that is not for the faint of heart. Below, we break down all the elements of a classic Beef Wellington from the inside out, so you can fearlessly continue to make the best Wellington you can. We believe in you!

We're starting with one of the most tender cuts of beef ever & mdashthe tenderloin! Beef tenderloin is super delicious, but without bones or much marbling, it's not the most flavorful cut of beef in the world. That is why we season liberally. (Read: about 1 teaspoon kosher salt per pound.) That is also why we sear the meat before anything else. Browning the meat on all sides, including the ends, does SO MUCH for the flavor of the Wellington as a whole.

The Mustard

To add another layer of complexity to the finished product, brush the seared tenderloin with mustard. Feel free to use your favorite type & mdashwe love a variety with some heat like dijon or spicy brown mustard.

The Mushrooms

AKA the duxelle, this mixture of mushrooms, shallots, and thyme is SUPER savory. As if beef tenderloin wasn’t bringing enough umami, this mixture takes it to the next level. Word to the wise: don't try to speed up the cooking process on this one, you realllllly want to cook out as much of the moisture as possible. If you don't, the mushrooms will continue to lose moisture when you're baking the Wellington, which could lead to a soggy bottom.

The Ham

Speaking of soggy bottoms (more specifically, how to avoid them) meet your new bestie: prosciutto! Wrapping your tenderloin in ham is a little extra insurance. It provides a barrier for moisture, and on top of that it adds even more delicious meaty flavor. By shingling a layer of ham onto a layer of plastic wrap, you can easily spread your duxelle in an even layer and wrap your tenderloin evenly. It's a win / win!

Some people like to make their own puff pastry for their Beef Wellington. Those people are crazy. Well, maybe not crazy, but definitely overachievers. We've found that, not only is store bought puff pastry much more convenient, but it's also incredibly delicious. We're particularly fond of this brand, and honestly don't think we could make a better version if we tried. If you DO want to attempt making your own, check out this step by step guide from our friends over at the Kitchn.


Beef Wellington: a recipe surrounded by legends

Did you think that only famous jewelry, such as those of the Romanov Family, benefits from this advantage? Well, no! And in the kitchen there are many recipes wrapped in fabulous stories. Debates about its origin have arisen around this dish. So, the first version, suitable for those who love history, is that the recipe was named after the famous Arthur Wellesley, the first Duke of Wellington. Thus, we can go back to the 1800s, to visualize one of the greatest military leaders, who also became Prime Minister. Each of us knows the episode of the Battle of Waterloo. It is said that this dish was created precisely to celebrate Arthur's victory over Napoleon.

The second version, suitable for geography lovers, claims that the recipe was created especially for a dinner that took place in Wellington, New Zealand, as the organizers had asked for a fresh and unique dish.

As for the first clear references, although with little resemblance to today's recipe, they date from 1903, being made in "The Los Angeles Times".

Here was published the recipe for "beef fillet, à la Wellington". "The Oxford English Dictionary" indicates a 1939 guide in which New York's Tenderloin of Beef Wellington is recommended as a dish.

No matter where your mind comes from when referring to the Beef Wellington recipe, it is important to cook it correctly.

Here are the ingredients you need:

1 kg. beef tenderloin muscles
3 tablespoons oil
140 gr. boletus
8 living rooms, finely chopped
2 cloves garlic, finely chop
140 g of finely chopped brown mushroom mushrooms
2 tablespoons finely chopped parsley
1 tablespoon finely chopped tarragon
100 g of salad mix
6 pie sheets, each about 38 × 30 cm
1 teaspoon food starch
5 tablespoons red wine
350 ml chicken soup
2 teaspoons Dijon mustard

For preparation, we have the following steps:

Preheat the oven to 220 ° C. Tie the meat with mesh from the food cord to give it a regular shape. Heat two teaspoons of oil in a pan. Place the muscle in the pan and fry at high temperature on all sides, about 2 minutes on each side (face or close the meat).

It is then placed on a baking tray.

Season with pepper and a pinch of salt and bake for 18-20 minutes (so that the steak is sparse or bloody, as some say). Add a teaspoon of oil to the same pan used for frying the meat (without washing it in the meantime).
Saute the salads, garlic, brown mushrooms and mushrooms for 4-5 minutes at a high temperature, stirring often - so that all the liquid evaporates and the mushrooms soften. Set aside, add the parsley and tarragon, season with pepper and a pinch of salt and leave to cool.
Wash the greens, then finely chop and add to the mushroom mix in the pan. Wallpaper a tray with baking paper.
When the meat is ready, take it out of the oven and let it rest in the pan for 10 minutes, so that all the juices drain from it. Change the oven temperature to 200 ° C. Remove the meat from the pan (keep the juices left to prepare the sauce) and place on a paper towel until it cools and dries enough so that it can be wrapped in foil. pie.
Grease the pie sheets with oil and place them on top of each other.

Then place the beef on top of them and place the cooked stuffing in the pan on top. Bring the pie sheets so that they wrap the filling completely. Return the "package" with the sheets glued to the bottom. Wrap well and cut from the pie sheets if they are too big. Place on baking paper. Grease with oil.
Place the last sheet of pie on the work surface with the length facing you and cut it into five strips. It is placed one by one, overlapping slightly, over the packaged meat. The strips are gently folded at each end to create the feeling of volume. Grease the surface with the remaining oil and bake for 30 minutes until the outside turns golden.
If the pie sheets brown too quickly, cover them very lightly with aluminum foil. Then take it out of the oven and let it rest for 5-10 minutes.

Meanwhile, make the sauce. Heat the remaining juice from the meat and mix well. Gradually pour the wine. Then add the soup and the juice left over from the mushrooms.


Beef Wellington

So, you've decided to make Beef Wellington. Congratulations! You are about to make your dinner guests extremely happy. While the origins of this famous dish are unknown, we do know it's a holiday showstopper that is not for the faint of heart. Below, we break down all the elements of a classic Beef Wellington from the inside out, so you can fearlessly continue to make the best Wellington you can. We believe in you!

We're starting with one of the most tender cuts of beef ever & mdashthe tenderloin! Beef tenderloin is super delicious, but without bones or much marbling, it's not the most flavorful cut of beef in the world. That is why we season liberally. (Read: about 1 teaspoon kosher salt per pound.) That is also why we sear the meat before anything else. Browning the meat on all sides, including the ends, does SO MUCH for the flavor of the Wellington as a whole.

The Mustard

To add another layer of complexity to the finished product, brush the seared tenderloin with mustard. Feel free to use your favorite type & mdashwe love a variety with some heat like dijon or spicy brown mustard.

The Mushrooms

AKA the duxelle, this mixture of mushrooms, shallots, and thyme is SUPER savory. As if beef tenderloin wasn’t bringing enough umami, this mixture takes it to the next level. Word to the wise: don't try to speed up the cooking process on this one, you realllllly want to cook out as much of the moisture as possible. If you don't, the mushrooms will continue to lose moisture when you're baking the Wellington, which could lead to a soggy bottom.

The Ham

Speaking of soggy bottoms (more specifically, how to avoid them) meet your new bestie: prosciutto! Wrapping your tenderloin in ham is a little extra insurance. It provides a barrier for moisture, and on top of that it adds even more delicious meaty flavor. By shingling a layer of ham onto a layer of plastic wrap, you can easily spread your duxelle in an even layer and wrap your tenderloin evenly. It's a win / win!

Some people like to make their own puff pastry for their Beef Wellington. Those people are crazy. Well, maybe not crazy, but definitely overachievers. We've found that, not only is store bought puff pastry much more convenient, but it's also incredibly delicious. We're particularly fond of this brand, and honestly don't think we could make a better version if we tried. If you DO want to attempt making your own, check out this step by step guide from our friends over at the Kitchn.


Recipe Catalin Josan: Beef Wellington

Onions and garlic (washed and cleaned) are finely chopped (from a knife or food processor). Add thyme (according to preference). Heat a pan in which you put a cube of butter and approx. 2 teaspoons olive oil. Cook the mixture over medium heat until almost all the liquid has evaporated. Add salt, pepper and leave to cool.

Beef is greased with olive oil, salted and peppered. Brown over high heat on all sides and leave to cool. When it reaches a decent temperature so that it can be reached, it is greased everywhere with mustard. The simplest option is with plastic foil, but of course you can try in any other way.

So, on a plastic sheet, arrange the slices of prosciutto (so as to form a parallelepiped that can cover the entire muscle). A layer of mushrooms, onions and garlic is spread evenly over the prosciutto. The muscle is rolled in the composition described above, folded in foil and left in the refrigerator (minimum 10 minutes).

The puff pastry is spread with the foil (about 1/2 of the initial thickness), the meat (of course without the plastic foil) is wrapped in the dough, and the edges are folded inside. Prick the top of the dough with a fork (so that the steam can come out).

Place in the oven, at 220 degrees Celsius, in a tray covered with baking paper. Place the arrangement in the pan, grease with beaten egg and leave in the oven for about 40 minutes (the dough should be golden).

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Video: If Thats Beef, Then I Was Born In Bangladesh. Kitchen Nightmares


Comments:

  1. Oidhche

    I think it already was discussed, use search in a forum.

  2. Tuzuru

    It was with me too. Let's discuss this issue. Here or at PM.



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