Simple Way to Prepare Ultimate Beef Wellington

Hey everyone, I hope you're having an amazing day today. Today, we're going to prepare a special dish, Steps to Prepare Super Quick Homemade Beef Wellington. One of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Beef Wellington, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Beef Wellington delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Beef Wellington is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Beef Wellington estimated approx 1 hr 30 mins.

To get started with this recipe, we must first prepare a few ingredients. You can cook Beef Wellington using 14 ingredients and 10 steps. Here is how you cook it.

#heirloomBeef is my favourite meat..and always like to try something new when I get hold of some good cuts..A Sunday special and enjoyed by the whole family.. The pastry here is homemade from scratch..but you can use store bought pastry sheets..

Ingredients and spices that need to be Get to make Beef Wellington:

1. 500 gms center-cut beef tenderloin, trimmed
2. as required Sea salt
3. As needed Coarsely ground Pepper corns
4. The filling
5. 1 tbsp Olive oil
6. 2 tbsp. Dijon mustard
7. 1 cup mixed mushrooms chopped fine
8. 2 onions finely chopped
9. 2 tbsp butter
10. 1 tsp Fresh or dried thyme
11. 12 strips bacon
12. as per need Flour for dusting
13. 500 gms puff pastry thawed
14. 1 egg, beaten for the glaze

Steps to make to make Beef Wellington

1. Rub the meat with salt & pepper,cover in foil and rest overnight in fridge..
2. Coat bottom of a heavy skillet with olive oil. Once pan is nearly smoking Sear tenderloin until well-browned on all sides, about 5 mins per side. Transfer to a plate. When cool enough coat all sides with mustard.set aside.
3. To make Duxelles(mushroom sauce): In a food processor, pulse mushrooms, shallots, and thyme until finely chopped.
4. To skillet, add butter and melt over medium heat. Add mushroom mixture and cook until liquid has evaporated, about 10 - 15 minutes. Season with salt and pepper, let it cool..
5. Place plastic wrap down on a work surface, overlapping so that it’s twice the length and width of the tenderloin. Arrange the bacon strips on the plastic wrap into a rectangle that’s big enough to cover the whole tenderloin. Spread the duxelles(mushroom sauce) evenly and thinly over the bacon strips.
6. Now place the tenderloin on this and roll meat into the bacon-mushroom mixture, using plastic wrap to roll tightly. Tuck ends of bacon as you roll, then twist ends of plastic wrap tightly into a log and transfer to fridge to chill (this helps it maintain its shape).
7. Heat oven to 250c... Lightly flour your work surface, then spread out the prepared puff pastry and roll it into a rectangle that will cover the tenderloin. Remove tenderloin from plastic wrap and place on bottom of puff pastry. Brush the other three edges of the pastry with egg wash, then tightly roll beef into pastry.
8. Once the log is fully covered in puff pastry, trim any extra pastry, then crimp edges with a fork to seal well. Wrap roll to get a really tight cylinder, then chill for 20 minutes.
9. Remove wrap, then transfer roll to a foil-lined baking sheet. Brush with egg wash.. Bake until pastry is golden, about 40 to 45 minutes. Let rest 10 minutes before carving and serving...
10. Enjoy with a glass of your favourite Red Wine. BonAppetit 🥂

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