Beef Wellington Recipe With Chuck Steak

Beef Wellington

This Beef Wellington recipe is the all-time! Beef tenderloin fillet is coated with mustard, mushroom duxelles, ham, and then wrapped in a puff pastry and baked. Based on Gordon Ramsay's Beefiness Wellington recipe, it does non disappoint.

A few months ago my begetter got an inkling to make Beef Wellington, beef tenderloin smothered with mushroom duxelles, wrapped in puff pastry, and baked. Who knows where he got the idea, peradventure just curiosity.

Beefiness Wellington is one of those dishes that was a lot more than popular 40 years ago than information technology is now. Just in one case my dad decides he wants to make something, come hell or loftier water, it will be made.

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 traditional pâté de foie gras.

Elise Bauer

Then, we recently set out to go far, dad channeling Chef Ramsay, albeit without the yelling and swearing (though I'1000 guessing that if dad thought he could get away with interim like Chef Ramsay around the rest of u.s., he would).

It's actually a lot easier to brand than it looks, assuming you are using ready-made puff pastry, and the result is fantastic. A great idea for a Father'due south Solar day dinner for the beef-loving dads out there.

What is Beef Wellington?

Beef Wellington is a traditional English language way of preparing beef tenderloin. Believed to have originated in the 1800s afterward the Knuckles of Wellington had a victory at Waterloo in 1815, information technology 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 — like Parma or proscuitto — embrace the beef. It'south then wrapped in puff pastry and cooked in the oven.

Brand-Ahead Strategies for Beefiness Wellington

We don't recommend making Beefiness Wellington ahead of time and reheating it when it's time to serve because the puff pastry will get soggy, but you can make the mushrooms duxelles in advance so it's quicker going when it's fourth dimension to cook.

Prepare the mushrooms duxelles upwardly to 2 days ahead of fourth dimension as 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 Light-green Beans With Butter and Herbs
• Quick and Easy Asparagus
• Broccoli Rabe With Caramelized Onions
• Roasted Baby Carrots

More Beef Recipes to Try!

• Garlic Herb Butter Prime number Rib
• Beef Bourguignon
• Piece of cake Beef Brisket
• Beef and Barley Stew With Mushrooms
• Beef Tenderloin With Sautéed Mushrooms

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

You can employ any mushrooms you like. We used one-half cremini and one-half shiitake. If using shiitake mushrooms, cut off the tough stems and discard or salvage them for stock.

This recipe uses a frozen puff pastry sheet. Plan alee to thaw the sheet for 2 to 4 hours in the fridge, or on the counter for well-nigh 40, until it's hands pliable but not too soft or squishy.

• 1 pound beef tenderloin filet

• Kosher table salt and freshly footing black pepper

• 2 tablespoons extra virgin olive oil

• 1 pound mushrooms (see recipe annotation)

• four sparse slices ham (Parma ham if yous can get it) or prosciutto

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

• i (7 to 8 one/2-ounce sheet) puff pastry, thawed (run across recipe note)

• two large egg yolks, beaten

1. Preheat the oven:

   Allow the oven to preheat to 400°F as you lot get together the Wellington.

2. Sear the filet:

   Season the fillet generously with salt and pepper. Heat a tablespoon or 2 of oil in a large pan on high heat. Sear the fillet in the pan on all sides until well browned. (Hint: do non move the fillet until it has had a hazard to brown.)

   Elise Bauer

   Elise Bauer

3. Brush the filet with mustard:

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

4. Prepare the mushroom duxelles:

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

   When the wet released by the mushrooms has boiled away, remove the mushrooms from the pan and set aside to absurd.

5. Wrap the filet in mushroom paste and ham:

   Scroll out a large piece of plastic wrap. Lay out the slices of ham on the plastic wrap and then that they overlap. Spread the mushroom mixture over the ham.

   Elise Bauer

   Elise Bauer

   Identify the beef filet in the center, roll the mushroom and ham over the fillet, using the plastic wrap then that you practice this tightly.

   Elise Bauer

   Elise Bauer

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

6. Coil out the puff pastry and wrap the beefiness filet:

   On a lightly floured surface, curlicue out the puff pastry canvass to a size that will wrap around 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 effectually the fillet, cutting off whatever excess at the ends. (Pastry that is more than than 2 layers thick volition non cook all the manner, endeavour to limit the overlap.)

   Identify on a small plate, seam side downwards, and brush beaten egg yolks all over the top. Chill for five to 10 minutes.

7. Brush with the egg wash and score:

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

   Elise Bauer

   Elise Bauer

   Score the superlative of the pastry with a sharp knife, non going all the way through the pastry. Sprinkle the top with coarse 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 x minutes before slicing. Piece in 1-inch thick slices.

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

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

Nutrition data is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first 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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