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Beef Wellington is one of those special gourmet dishes that you make for fancy occasions. My family upon occasion will even make beef Wellington in lieu of turkey for Thanksgiving, simply because it is a special meal that will feed a big family.
The key to a great Beef Wellington is to get a great beef tenderloin that's seared before wrapped up in Braunschweiger and puffed pastry.
Ingredients
- 16 oz beef tenderloin
- 1 case Braunschweiger (a German variety of smoked liverwurst) or liver pate
- 1/2 cup chopped green onions
- 2 TBSP Worcestershire sauce
- 2 sheets thawed puffed pastry (from the freezer aisle)
- One egg
- A liberal quantity of salt and pepper
How-to Prepare the Beef
1. Trim the fat off your beef tenderloin so you have a cylindrical log. You would like this to be relatively symmetrical so that your meat cooks uniformly.
2. Drizzle the outside liberally with coarse salt and freshly ground pepper. This will season the protein and create a nice crust.
3. On a hot grill or an oiled skillet you want to brown the outer layer of the meat. Turn the heat up extremely high, and then put your meat on for less than a minute per side - enough to form a browned crust.
4. Set your beef aside to rest. You do not want to cook your meat all of the way or else it will be overcooked in the oven.
Assembling the Beef Wellington
1. Heat your oven to 400 degrees.
2. In a little bowl, mix the Worcestershire sauce, sliced green onions, and Braunschweiger (or liver pate, whatever you have - Braunschweiger is just less expensive) together till it has an even consistency.
3. Roll out your puffed pastry dough on a floured surface. Cover up to 1 inch round the edges with your liver pate mixture.
4. Set your cooled beef tenderloin in the middle of the layers the wrong way up (you'll flip your beef Wellington later) and wrap it evenly with the puffed pastry.
5. Cut and trash any additional puffed pastry or else it won't cook all of the way through.
6. Flip over so the seam is on the bottom. Beat your eggs, and brush the outer surface of the puffed pastry so that it will turn golden brown.
7. Cut vertical vents (slits) in the top so that the steam doesn't cause your puffed pastry to puff too much.
8. Spatter with coarse salt, and put into the oven on a lined cookie sheet for 25-35 minutes, till the interior of the protein is at 135 degrees for medium rare.
Serving the Beef Wellington
When you are serving your Beef Wellington you want to keep it as easy as possible. I like to let my Wellington rest, and then cut it into thick slices based on how many guests you have (thinner slices make it go a longer way when feeding multiple guests). Place it on the plate so that you can see the layers, and garnish with a sprig of parsley. My favourite side dishes to serve this with are sauteed green beans and roasted fingerling potatoes. Bon appetit!
The key to a great Beef Wellington is to get a great beef tenderloin that's seared before wrapped up in Braunschweiger and puffed pastry.
Ingredients
- 16 oz beef tenderloin
- 1 case Braunschweiger (a German variety of smoked liverwurst) or liver pate
- 1/2 cup chopped green onions
- 2 TBSP Worcestershire sauce
- 2 sheets thawed puffed pastry (from the freezer aisle)
- One egg
- A liberal quantity of salt and pepper
How-to Prepare the Beef
1. Trim the fat off your beef tenderloin so you have a cylindrical log. You would like this to be relatively symmetrical so that your meat cooks uniformly.
2. Drizzle the outside liberally with coarse salt and freshly ground pepper. This will season the protein and create a nice crust.
3. On a hot grill or an oiled skillet you want to brown the outer layer of the meat. Turn the heat up extremely high, and then put your meat on for less than a minute per side - enough to form a browned crust.
4. Set your beef aside to rest. You do not want to cook your meat all of the way or else it will be overcooked in the oven.
Assembling the Beef Wellington
1. Heat your oven to 400 degrees.
2. In a little bowl, mix the Worcestershire sauce, sliced green onions, and Braunschweiger (or liver pate, whatever you have - Braunschweiger is just less expensive) together till it has an even consistency.
3. Roll out your puffed pastry dough on a floured surface. Cover up to 1 inch round the edges with your liver pate mixture.
4. Set your cooled beef tenderloin in the middle of the layers the wrong way up (you'll flip your beef Wellington later) and wrap it evenly with the puffed pastry.
5. Cut and trash any additional puffed pastry or else it won't cook all of the way through.
6. Flip over so the seam is on the bottom. Beat your eggs, and brush the outer surface of the puffed pastry so that it will turn golden brown.
7. Cut vertical vents (slits) in the top so that the steam doesn't cause your puffed pastry to puff too much.
8. Spatter with coarse salt, and put into the oven on a lined cookie sheet for 25-35 minutes, till the interior of the protein is at 135 degrees for medium rare.
Serving the Beef Wellington
When you are serving your Beef Wellington you want to keep it as easy as possible. I like to let my Wellington rest, and then cut it into thick slices based on how many guests you have (thinner slices make it go a longer way when feeding multiple guests). Place it on the plate so that you can see the layers, and garnish with a sprig of parsley. My favourite side dishes to serve this with are sauteed green beans and roasted fingerling potatoes. Bon appetit!
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great recipe indeed.I love this dish.Nice recipe.
ReplyDeleteBeef wellington recipe
beef wellington is always favorite to me.I love this dish.
ReplyDeleteBeef wellington recipe
i really like this article please keep it up.
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