TOP 4 recipes with photos of Wellington beef cooking at home. Secrets and subtleties of cooking. Video recipes.
Wellington Beef is a classic English holiday dish made from beef tenderloin. It is a whole large piece of meat that is baked in puff pastry. Sometimes the food is prepared in portions in the form of filet mignon pies. For taste and juiciness, the treat is seasoned with spices, meat, mushroom or vegetable pate, and served with sauce. Other baked dough dishes such as lamb, sausages, chicken, turkey, salmon are also known under the name Wellington. In this article, we will learn TOP-4 recipes, secrets and advice from experienced chefs on how to cook Wellington beef.
Secrets and subtleties of cooking
- The main secret of the success of the dish is high-quality premium beef without a single vein. Then the meat will be cooked correctly, it will remain tender and juicy inside with a crispy dough.
- Wellington baked meat is considered an expensive dish. To save money, buy a fillet Medallion - the pulp from the head of the tenderloin.
- Before cooking, the tenderloin is first washed and dried well with a paper napkin. Then it is fried until golden brown in a highly preheated skillet to seal the fibers from all sides. It is convenient to turn it over with culinary tongs. Meat is fried on its own or previously grated with salt, pepper, olive oil, etc.
- Puff pastry for a recipe is most convenient to buy ready-made in a store. But if you wish, you can do it yourself at home.
- Roll out the puff pastry into a 30x40 cm rectangle.
- Usually, meat is baked in a preheated oven up to 200 ° C for 15 minutes. Then reduce the temperature to 180 ° C and continue cooking for another half hour until medium roast.
- Properly cooked meat should be pink in color when cut.
Wellington beef with pâté and mushrooms
Wellington beef is perfect as an appetizer for a festive table, and for an everyday meal, the dish can be garnished with fresh vegetables. For the recipe, it is better to use fresh, rather than freshly frozen mushrooms. They give less juice and retain their structure better.
- Caloric content per 100 g - 217 kcal.
- Servings - One Snack
- Cooking time - 1 hour 30 minutes
Ingredients:
- Beef fillet - 730 g
- Yeast-free puff pastry - 250 g
- Pate - 60 g
- Mushrooms - 150 g
- Olive oil to taste
- Ground black pepper - a pinch
- Bulb onions - 1 pc.
- Butter - 30 g
- Eggs - 1 pc.
Cooking Wellington Beef with Pate and Mushrooms:
- Peel the onions, wash and chop finely. Wash, dry and cut the mushrooms to the same size as the onions.
- Melt the butter in a skillet and add the onion. Saute it lightly until transparent and add the chopped mushrooms. Continue cooking until all moisture has evaporated. Then cool everything down.
- Salt and pepper the washed meat and tie with culinary thread. Pour olive oil into a skillet and heat. Fry the meat on all sides until golden brown, remove from heat and cool.
- Remove the culinary thread from the meat and coat it with pate, and place the mushrooms and onions on top on all sides.
- Defrost the dough, place it sprinkled with flour on the table and roll out into a 4 mm rectangle.
- Put a roll of meat in the center of the rolled layer, collect the edges of the dough with a "bag", pinch at the top and cut off the excess.
- Brush the dough with yolk and place on a baking sheet lined with baking parchment. Send it to a preheated oven up to 220 ° C for 15 minutes. Then lower the temperature to 180 ° C and bake for 25 minutes.
- Remove the cooked meat from the oven and leave to stand for 10 minutes.
Jamie Oliver's Wellington Beef Recipe
Wellington beef is a fairly satisfying recipe that is not suitable for daily use. Although there is nothing complicated in the recipe itself. Therefore, preparing it yourself will not be difficult. For the recipe, you need only the central part of the tenderloin, because it is the most uniform, which means that the meat will be fried equally well and will not dry out.
Ingredients:
- Primebeef tenderloin - 1 pc.
- Butter - 100 g
- Olive oil - for frying
- Rosemary - 3 sprigs
- Thyme - 1 sprig
- Red onion - 1 pc.
- Garlic - 3 cloves
- Different mushrooms - 0.6 kg
- Chicken liver - 100 g
- Worcester sauce - 2 tablespoons
- Truffle oil - 0.5 tsp
- Breadcrumbs - 2 tablespoons
Cooking Wellington Beef by Jamie Oliver:
- Wipe the tenderloin with a paper towel to remove all moisture and leave it for half an hour to breathe oxygen.
- Sprinkle a wooden board with salt and pepper, put the tenderloin and roll.
- Pour olive oil into a preheated skillet and melt the butter in it.
- Finely chop the rosemary leaves with a knife and place in the butter. Add a sprig of fresh thyme there and remove from the pan after 1-2 minutes.
- Place the tenderloin in a skillet and fry on all sides until a caramelized crust is even. Then place the meat on a plate.
- In the same skillet, place finely chopped onion, chopped garlic and leaves from one rosemary sprig. Season with salt and sauté all for a couple of minutes until golden brown.
- Then pour the mushrooms into the pan. If they are of different sizes, break them with your hands into medium-sized pieces.
- Fry the food until the mushrooms produce juice and it has completely evaporated. This will take about 15 minutes.
- Then add the chicken liver, Worcestershire sauce, and some olive oil to the skillet. Fry the entire contents for 10 minutes, then chop the food with a knife and sprinkle with breadcrumbs on top.
- Roll out a rectangular layer of dough 0.5 cm thick, dusting the table surface with flour so that the dough does not stick. Place the mushroom filling on a sheet of dough, leaving a free edge of 3 cm along the edges, which brush with egg yolk.
- Place the tenderloin on the mushrooms and wrap everything in a roll.
- Brush the roll with egg yolk on top and place on a baking sheet lined with baking paper.
- Place the meat in a preheated oven to 200 ° C and bake for 40 minutes. Then remove the baking sheet from the oven and transfer the meat to a plate so that it does not remain on the hot baking sheet - otherwise it will dry out.
Wellington beef - a classic recipe
The classic Wellington beef recipe is one of the most common delicious and simple British dishes. It is necessary to take a tender tenderloin, not very large.
Ingredients:
- Beef (tenderloin) - 600 g
- Champignons - 300 g
- Puff pastry - 500 g
- Bacon - 100 g
- Garlic - 2 cloves
- Thyme - 2 sprigs
- Olive oil - 2 tablespoons
- Eggs - 1 pc.
- Salt to taste
- Ground black pepper - to taste
Classic Wellington Beef Cooking:
- Finely chop the mushrooms and fry in a pan in olive oil until brown, seasoning with a little salt. It is important to evaporate all the water, otherwise the dough in which you will wrap the meat will get wet. Remove fried mushrooms from heat, cool and grind in a blender to a puree consistency.
- Season the tenderloin with salt, pepper and fry in olive oil with thyme sprigs and chopped garlic cloves for flavoring. Fry the meat on all sides until a brown crust forms. Then cool it a little and brush with mustard.
- Defrost the puff pastry, place it sprinkled with flour on the table and roll it into a rectangular 5 mm thick layer.
- Place thinly sliced bacon and mushroom slices on top of the dough. Put the meat on top and wrap everything in the dough in the form of a roll, pinching the edges.
- Make cuts on the top of the dough and brush the roll with a beaten egg.
- Put the dish on a baking sheet and send to a preheated oven to 180 degrees for 25-30 minutes in convection mode. Bake the meat until amber in color, as it should remain pink and juicy inside.
Gordon Ramsay's Wellington Beef
The classic English popular dish is Wellington beef made by Gordon Ramsay. A stunningly beautiful and amazing British chef's dish will become a real culinary masterpiece and signature treat on the festive table.
Ingredients:
- Beef tenderloin - 750 g
- Champignons - 400 g
- Parma ham - 200 g
- Puff pastry - 500 g
- English mustard - 2 tablespoons
- Egg yolk - 2 pieces
- Wheat flour - 10 g
- Olive oil - 2 tablespoons
- Sea salt - a pinch
- Freshly ground black pepper - 5 g
Gordon Ramsay's Cooking Wellington Beef:
- Pour the mushrooms into a food processor and puree. Put the resulting mixture in a hot frying pan with olive oil and evaporate all the liquid. Then fry the mushrooms over high heat for 10 minutes, stirring constantly. Transfer the mushrooms to a plate and leave to cool.
- Pour olive oil into another pan, heat up and add the beef. Season with salt and pepper and sauté for 30 seconds on each side. Remove the meat from heat, cool slightly and brush with mustard.
- Spread the cling film on the table and lay the slices of ham overlapped on it, the mushroom puree on top, and place the meat in the center on it. Roll everything into a roll using the film.
- Sprinkle the table with flour and roll out the dough into a rectangular shape 3-4 mm thick.
- Remove the film from the meatloaf, put it in the middle of the rolled dough and brush everything around with yolk.
- Wrap the roll in the dough, cut off the excess and place on a baking sheet, seam side down.
- Lubricate the product with yolk and send to the refrigerator for 15 minutes, then brush it with yolk.
- Preheat the oven to 200 ° C and send the roll to bake for 20 minutes. Reduce the temperature to 180 ° C and continue baking for another 15 minutes.
- Remove the cooked meat from the oven and leave for 10-15 minutes. After that, slice the Wellington beef and serve.
