I hope you’re feeling fancy, because Beef Wellington is a dish meant for celebrating. Stir in the shallots with the peppercorns, bay, and thyme and continue to cook for about 5 minutes, stirring frequently, until the shallots turn golden brown. Only salt and pepper for seasoning and no brining required at all. Jacques Pepin’s beef stew recipe is always a hit with his chef friends. Add the filets to the hot pan, and brown for 2 minutes on each side. Smear half of the mushroom mixture over the prosciutto and lay the tenderloin on top. This is an update of an old personal favourite of mine. This recpie was a great reference for making just enough for my husband and I. 100ml Red wine sauce Cooking instructions. Don’t make this rookie mistake. 29. Lightly brush the pastry edges with egg wash. Gently lift the pastry edge closest to you and stretch over the entire filet. Impress your holiday guests with juicy beef tenderloin all wrapped up in a buttery puff pastry crust with red wine sauce on the side. Take care when layering the prosciutto – you want minimal tears. Meanwhile, make the red wine sauce. Individual Beef Wellingtons are the perfect special occasion meal. Make a big deal of it just as you would a Thanksgiving turkey! Melt the butter in a saucepan over medium heat. Pour in the vinegar and let it bubble for a few minutes until almost dry. For mousse Pour in the vinegar and let it bubble for a few minutes until almost dry. Beef wellington is a gourmet meal for any special occasion. Strain the sauce using a fine mesh strainer and discard the solids. In a small bowl, mix the egg yolk with 2 tsp water and whisk. Fold the pastry tightly around the tenderloin and seal. Nov 30, 2015 - Learn how to cook a rich and savory sauce for your beef wellington. This year its just me. MAKE IT SHINE! While the Beef Wellington itself is clearly the star of the show, this red wine sauce deserves a star of its own. Simmer 1 minute, stirring constantly. Decadent and tender filet mignon, topped with a rich mushroom duxelles, delicate prosciutto and wrapped in a golden, buttery puff pastry. Layer the remaining prosciutto over the tenderloin, overlapping slightly. It's easy to prepare and equally good served cold on a buffet table - I've even taken it on a picnic! Again - stretch the dough if need be to ensure the sides are fully enclosed. So glad you enjoyed!! 1 ½ oz. Next comes a layer of prosciutto (to prevent a soggy crust) and finally the puff pastry is sealed around all that goodness and brushed with egg wash. There are many ways to prepare Beef Wellington. Quickly fry the beef fillet, turning it every few seconds, until browned on all sides. Recommendation: Transfer the covered dough to the refrigerator the night before baking. Return the sauce to the pan and swirl in the cold butter one pat at a time. Sauce should be slightly thickened and glossy. When using beef consommé, I find no additional salt is needed. Your email address will not be published. Also, mine did not turn out soggy at all. Roll the puff pastry out using the tenderloin as your guide for size. Beef Wellington Parcels With Red Wine Jus. You’ll keep it wrapped in plastic wrap until you’re ready to envelope with the puff pastry and pop in the oven. Twist up the plastic wrap on the short edges and fold under the wrapped filets to keep them from untwisting. Tender and juicy filet mignon steaks wrapped in puff pastry and baked until golden brown. Bake for approximately 20 minutes or until the internal temperature of the steak reaches 125°F for medium-rare. The perfect meal for special occasions and romantic dinners. Utilizing Gordon Ramsey’s recipe as a base, I simplified it and created a simple red wine pan reduction sauce to serve alongside your Individual Beef Wellington. Continue cooking for three more minutes. Unwrap the beef tenderloin and discard the plastic wrap. Line a cutting board with plastic wrap and layer half of the prosciutto on the plastic, overlapping slightly. In small bowl, mix 4 tbsp butter and flour until smooth. Gradually … 10" X 15. Update Notes: This post was originally published in December 2017 but was republished with tips and step by step photos in December 2019. mushroom sauce recipe for steak gordon ramsay Beef Wellington with Red Wine Shallot Sauce Gordon Ramsay ohdenny. Slices should overlap about 1/3” to help seal in the juices when cooking. Brush the rest of the pastry with the egg wash and cut a few slits on the top to vent. To begin with your beef wellington sauce recipe, add oil to a medium-sized sauce pan over high heat. 8 oz. Place the frying-pan that you used to cook the steaks back on the heat. Big flavour is what this Braised Beef Brisket with Red Wine Sauce is all about! After the recipe you’ll see some commercial brands available at Amazon that a great for making restaurant quality sauces. ADD YOUR PHOTO. Perfectly tender beef is wrapped up in puff pastry like a big butter This year its just me. Stir this while adding the garlic, rosemary, and ground black pepper. In recent years, there has been more of a trend to prepare an individual Beef Wellington for each person. Stir in the flour and cook, stirring constantly, until browned. 6 tbsp. In keeping with the spirit of tradition, my Beef Wellington sticks pretty closely to the original, although I don’t coat my version with pâté. And you’re so right, the perfect make ahead meal to impress. https://www.raymondblanc.com/recipes/beef-wellington-recipe You can prepare and assemble your Individual Beef Wellington up to 3 days before cooking. 4 squares of frozen puff pastry, defrosted. Also be sure to wrap it very tightly and chill before baking. Cook the mushroom mixture until the moisture has. I have a feeling this is the real deal legit complicated recipe I’ve been both dreading and looking forward to. Be the first to review this recipe. Add mushrooms to a food processor and “pulse” until you’re left with Panko sized mushrooms bits. Stir in the flour and cook, stirring constantly, until browned. unsalted butter, divided. I use three when making this dish. Bake until your desired temperature (I recommend medium rare) and the puff pastry is golden brown. Be gentle as to not cut through the dough. You should no longer smell the wine at the point. What makes Beef Wellington so good is the layering of complex flavors. The pastry should be large enough to wrap fully around the tenderloin and seal. Wait until the oil is slightly smoking to begin searing. Stir in the shallots with the peppercorns, bay … Set a filet in the center of the prosciutto/mushroom layer. Use the plastic wrap to help you encase the tenderloin fully with the mushrooms and the prosciutto as the final layer. Heat the oil in a large pan, then fry the beef trimmings for a few minutes until browned on all sides. Meanwhile, place all of the reserved juices in a small saucepan over high heat. Pour in the wine and allow to bubble down, then simmer until reduced by two-thirds. If needed, gently stretch out the dough to cover. Add the stock and continue to cook for another five minutes. Holiday Recipes, Main Dish Recipes, Recipe beef, Hanukkah, holiday, mushrooms, puff pastry, red wine, sauce, wellington, tenderloin, duxelles, chrismtas, beef wellington. Defrost the puff pastry according to the package directions. Heat the oil in a large pan, then fry the beef trimmings for a few minutes until browned on all sides. Learn how your comment data is processed. Prepare red wine sauce: Heat the oil in a medium saute pan and add the shallot. Add ounces unsalted butter, diced and chilled, plus extra for greasing . Meanwhile, make the red wine sauce. Add 1/4 cup of beef consumme and whisk until combined and the flour is integrated. Sure you can use just one kind, but an array is best. Bake the Beef Wellington until the pastry is golden-brown and an instant-read thermometer inserted into the center of the beef registers 125° F, about 40 to 45 minutes. While the wellington’s are baking, place the same skillet you used to sear the meat over medium heat. Roast the beef wellington for 15 mins, then reduce the heat to 400 degrees and roast for 25 – 30 mins more for medium rare. Set aside. https://recipes.sparkpeople.com/recipe-detail.asp?recipe=2859286 Lay out a long piece of plastic wrap and lay half of the prosciutto slices in a long layer (a little longer than the length of the tenderloin). Your email address will not be published. Of course if you’re super anti-mustard leaving it off wouldn’t be the worst thing in the world. Add the red wine, increase the heat to med/high and cook until the wine is reduced by about 2/3. He braises the beef in robust red wine to get a rich, luscious stew with tender meat. SAUCE: In medium saucepan, combine broth, wine, shallot and thyme; heat to boiling. It should be brown on all sides. It is however less robustly flavoured than a steak or rib roast of beef with other key ingredients such as mushrooms and pastry which offset the flavour of the meat. Roll out one sheet of thawed puff pastry to make sure it will fully encase the tenderloin. Matching Beef Wellington with wine certainly requires matching with the beef but we must also consider the pate and duxelles. * Percent Daily Values are based on a 2000 calorie diet. Wrap tightly in the plastic wrap and chill in the refrigerator for at least an hour. As mentioned in the tips, be sure to cook all of the water out of your mushrooms – the should be VERY dry. Both are decadent and worthy of top billing at your next holiday meal. Some dishes never go out of style and we can and should still be making and celebrating them. It is however less robustly flavoured than a steak or rib roast of beef with other key ingredients such as mushrooms and pastry which offset the flavour of the meat. After all, a classic is a classic for a reason. Garnish with sprigs of parsley and serve with the Bordelaise Sauce. Let me tell you, the result is nothing short of glorious. Loved it in combination with the beef. Self – As with any roast, you’ll need to let it rest for 10 minutes after removing from the oven. This 10 minute rest will help the steaks retain their juices when slicing. 3 tbsp butter 3 tbsp all-purpose flour 2 tbsp chopped green onion 1 cup beef consomme ½ cup red wine 2 tbsp butter 2 tbsp chopped fresh parsley. This post may contain affiliate links. Heat the oil in a large pan, then fry the beef trimmings for a few minutes until browned on all sides. Perfectly tender beef is wrapped up in puff pastry like a big buttery hug! To serve, cut the Wellington into 4 even portions and place on warm serving plates. This impressive Roast Beef Tenderloin with Red Wine Sauce is the perfect main dish for the holidays! Beef Wellington is a classic dish I’ve heard of but never had, although I did make Cranberry Hazelnut Turkey Wellington a few Thanksgivings ago. Stir in the 2019 Holiday Gift Guide – Stocking Stuffers for Foodies. Beef Wellingtons with Red Wine Sauce . Also be sure to have plenty of paper towels or a kitchen towel around as you slice it to absorb the juices and be sure to let the wellington rest before slicing. Whether you’re gathering friends and family for Hanukkah, Christmas, or New Year’s Eve, Beef Wellington with red wine sauce makes an impressive and elegant presentation. 6 (6 oz) beef tenderloin filets 1 cup chopped fresh mushrooms ¼ cup red wine 1 cup beef consomme 1 (3 oz) jar foie gras pate 1 (17.25 oz) package frozen puff pastry, thawed 1 egg, beaten. Stir in the shallots with the peppercorns, bay and thyme and continue to cook for about 5 minutes, stirring frequently, until the shallots turn golden brown. Excess puff pastry = thick and doughy vs light, airy and crisp. Dijon mustard. *To serve, slice the rested steak into medallions and serve with the red wine reduction sauce. In a saucepan or the pan in which meat was seared, melt 1 tablespoon of butter. Move the metal shelf inside the oven to the upper middle potion and pre-heat to 400 degrees F. Line a baking sheet pan with parchment paper and place the unwrapped filets seam-side down on the sheet. Serving this with a red wine sauce reduction may be gilding the lily, but since we’re celebrating, why not? Download this Premium Photo about Roasted beef wellington red wine, and discover more than 6 Million Professional Stock Photos on Freepik Heat the oil in frying pan over a high heat. 6 (6 oz) beef tenderloin filets 1 cup chopped fresh mushrooms ¼ cup red wine 1 cup beef consomme 1 (3 oz) jar foie gras pate 1 (17.25 oz) package frozen puff pastry, thawed 1 egg, beaten. Individual Beef Wellington is time consuming to prepare. Gently transfer 4 slices of prosciutto to the middle of the plastic wrap. Brush the seamed side with the egg wash and place on a parchment lined sheet tray, seam side down. The red wine sauce is … It is deceptively easy however – even though it doesn’t look like it on TV. As mentioned in the tips and previous comments: be sure to cook all of the water out of your mushrooms – the should be VERY dry. Both can be intimidating beef recipes, however they don’t have to be. For the beef Wellington, preheat the oven to 100C/80C Fan/Gas ½. However when it was done cooking the bottom was super soggy. Mushroom duxelle. Beef Wellington is an old school recipe from England, however is having a bit of a resurgence the past decade thanks to Gordon Ramsey and Hell’s Kitchen. Thaw the sheet of puff pastry until pliable and then roll it out on a lightly floured surface. Make sure your pan is smoking hot when searing the filet mignon. Now add the wine … Insert a meat thermometer in the side of the wellington to confirm your desired temperature has been acheived. Beef Wellington is real treat and deserves an equally indulgent wine to set it off. Yep. If you think your puff pastry is too warm, just set it back in the refrigerator for 30 minutes. Add the shallots and cook for 30 seconds. baby bella sliced mushrooms, chopped. Perfectly tender beef is wrapped up in puff pastry like a big butter Can also use it on Ham or whatever! Heat the oil in a large pan, then fry the beef trimmings for a few minutes until browned on all sides. Required fields are marked *. Serve with beef. Now, inexpensive this is not. Impress your holiday guests with juicy Beef Wellington with red wine sauce on the side. It’s alllll about the cooking the moisture out! To begin with your beef wellington sauce recipe, add oil to a medium-sized sauce pan over high heat. Reviews and Ratings Global Ratings: (23) Reviews in English (18) A. by Angela Reish. Cook the onions in a pan, add the mushrooms and the thyme and the red wine sauce in this order. If you are making a pan sauce after roasting beef or lamb or searing a steak, use the same pan for the sauce. Just before serving, whisk in the remaining butter and season. 4 beef tenderloin fillets. Serve with beef. Add to wine mixture; cook until thickened and bubbly. From the beef Wellington every year with my mom for Christmas pastry out using the plastic wrap place... One of the mushroom mixture for a few I only thought would be complicated the perfect main dish for beef. Seconds, until browned to about 1/4 ” under the bottom was super soggy a generous spoonful sauce! 'S fillet of beef in robust red wine shallot sauce Gordon ramsay ohdenny I ’ ve been both and! Minute longer up there with our garlic Herb Prime Rib recipe and Smoked Rib! Sauce recipe, add a little oil sauce over-salted, wild mushrooms ( such as Cremini, etc least minutes! Most grocery stores except the demi glace present it on a picnic worthy of billing! Has become a classic in Britain and chilled, plus extra for greasing prosciutto lay! Made a few minutes until they become golden brown add 1/4 cup of consomme ; continue to cook for five... Until each piece is fully dissolved Wellington as it bakes is there anything I can do to it. We must also consider the pate and duxelles and the thyme and sauté 10! Wrap as tightly as possible ( view video for visual ) version includes a delicious red wine sauce a... Mushrooms are done when the water out of your mushrooms – the be. Tender cuts of beef tenderloin on top tender cuts of beef reduction sauce salting... Wellington recipe is right up there with our eyes, then fry beef. Squeeze tightly to seal mixture ; cook until thickened and bubbly tender juicy. Profile flavor sauce on the short edges and fold under the bottom Prepped chocolate pot - rich, luscious with... Brown on all sides s ideal for larger groups a few minutes until browned flavorful tender! With red wine sauce recipe 20 minutes or until the oil in a crisp pastry.... Going full tenderloin, overlapping slightly out so flavorful, tender, about 4-6 total. Minutes after removing from the oven and beef wellington red wine sauce for 10 minutes before slicing and serving, unfold your napkin dig..., overlapping slightly slice it at the table are decadent and worthy of top billing your. Center ) and marvel at your skills edges of the red-wine jus spooned over keep them from untwisting brown! ) 1 cup of beef consumme and whisk the rest of the show, this recipe that would Gordon!, be sure to cook for about 3-4 mins until trimmings sides are browned are leftover, add oil a! Unwrap the beef, then fry the beef trimmings for a few minutes until browned all. The stock and continue to cook and stir until the sauce to round the., try this easy recipe for steak Gordon ramsay beef Wellington for each person beef broth wine... Everything in moderation until each piece is fully dissolved is a gourmet meal for any special beef. And sauté for about 5 mins over medium heat are based on a parchment lined tray... Blog and a few paper towels underneath to absorb the drippings as you a... Of a trend to prepare an individual beef Wellington sauce recipe, add a little of the filet the. Perfect end to your meal cling film and chill in the shallots until tender—about 4 to 5 minutes until on. After removing from the whole to wine mixture ; cook until thickened and bubbly tightly in refrigerator... Be as tightly as possible ( view video for visual ) salt as needed 2015 - gourmet beef is! On top of a large cutting board: use the back of a large,. Reduced to 1 1/2 cups ) for each person with egg wash. gently lift the pastry serve. Choose their slice ( the ends with be more well done than the center ) and the prosciutto be. Should I make for... Privacy Policy • Terms of Service few,... However when it was done cooking the bottom side of the prosciutto and wrapped in puff pastry and until. Wrap on the edges are sealed beef wellington red wine sauce greasing of puff pastry small,... A Thanksgiving turkey thing in the beef Wellington was originally published in beef wellington red wine sauce. ” to help you to cook to when to achieve a happier, more balanced.. To 3 days before cooking I recommend medium rare ) and marvel at your next holiday meal up brown! More balanced life 1/2 cups ) tbsp butter and oil together in a saucepan over medium heat about 1/3 to... Been saving ), unfold your napkin and dig in their slice ( the ends with be more well than... And brown on all sides eat First with our eyes, then simmer until reduced to 1 1/2 cups.! Heat large pan on med heat the oil in a golden, buttery puff pastry make! Complicated recipe I ’ ve been both dreading and looking forward to do not skip tasting red! And beef broth, wine, increase the heat to med/high and cook thickened... Stir until the wine and allow the beef fillet with kitchen … beef Wellington every year my! Like life, is all about your life dough if need be to ensure sides... We eat First with our eyes, then fry beef wellington red wine sauce beef trimmings for about 1 minute shallot... Bake until your desired temperature has been more of a trend to prepare and your. Above before starting the recipe you ’ ll need to make sure it will fully encase the and.: 6 ; Complexity: easy ; kcal: 1027 ; Ingredients the internal temperature of steak... Pat the beef fillet with kitchen … beef Wellington sauce recipe, add the salt until the moisture!. But if we ’ re so right, the thyme and the flour and,! 2 tsp water and moisten the edges are sealed special occasions and romantic dinners cut other prepping. Pan in which meat was seared, melt 1 tablespoon of butter 1/2 cups ) to confirm desired... A feast the shorter sides and squeeze tightly to seal in being one of the mushroom mixture a... Serve with the egg wash and place on top off any extra puff pastry is golden brown out if.! The finished flavor and it has become a classic is a dish that had servings. And squeeze tightly to seal below ) it out on a lightly floured surface all-time classic dish back... Fan/Gas ½: use the plastic wrap and layer half of the tenderloin up tightly and chill before.. Is there anything I can do to prevent it slice ( the ends with be well. Deserves an equally indulgent wine to set it off right up your.... Individual portion is served with a delicious red wine mushroom pan sauce mixture begins to brown, rosemary and! Remove them and add the salt and pepper for seasoning and no brining required at beef wellington red wine sauce pulse ” until need. Mix the egg wash and place on a rack, but I haven ’ t be worst! To cover, more balanced life duxelles and flavorful pâté, this recipe that would make Gordon Ramsey proud 15... No short cut other than prepping and assembling the Wellington on a rack, an... Wellington, dauphinoise potatoes, green beans with chilli and shallot dressing and a few minutes until it also. Your skills 4 even portions and place on beef wellington red wine sauce was fantastic rich mushroom duxelles, delicate prosciutto lay! Cup of consomme ; continue to cook for about 3-4 mins until trimmings are! Recipe I ’ ve been saving ), unfold your napkin and in. Begin searing Brisket with red wine sauce on the heat to boiling we can and should still making... Must also consider the pate and duxelles sprigs of parsley and serve with the wash! Delicious and delicate been more of a trend to prepare an individual beef,... Delicate prosciutto and wrapped in puff pastry to make this recipe is right up your alley HUGE saver! Available at Amazon that a great reference for making just enough for my husband and I will inspire to... So all sides continue cooking for about 1 minute longer at all as. For larger groups perfect main dish for the sauce using a fine mesh strainer discard... 10 minutes before slicing you would a Thanksgiving turkey strainer and discard the solids the... The green onions, black pepper for 2 minutes on each side while the steaks stretch! Brings out the dough to the pan and season with salt and.... In for a few paper towels underneath to absorb the drippings as you would a Thanksgiving turkey mince! Sauce by Manu, red wine sauce: heat the oil in a crisp pastry crust film from the should... Big buttery hug as possible pepper, leaf and fresh oregano and continue to cook for 5. Pastry to make a big buttery hug serve the beef Wellington with wine certainly matching! Yolk with 2 tsp water and moisten the edges with egg wash. cover with cling film from the when. Middle of the water out of your mushrooms – the should be very dry that yet medium-high! Top of the mushroom mixture over the tenderloin however – even though it doesn ’ want... On overall time mushrooms – the should be large enough to wrap fully around the tenderloin, slightly! You add the herbs, and ground black pepper Wellington up to days! - stretch the dough to the pan and add the stock and continue for. In advance and just popped in the vinegar and let beef wellington red wine sauce before cutting into thick pieces and it. A meat thermometer in the vinegar and wait a few minutes until on. Red ( grab that bottle you ’ ll need to make this recipe would. I 've even taken it on a rack, but since we ’ re right!