How to Cook Beef Wellington
A tenderloin steak, pate and puff pastry are the main ingredients in this rich beef dish that is as impressive as it is delicious. Beef Wellington is pricey enough to keep it from being an everyday meal, and it requires a bit of skill and patience to prepare. But once you become an expert on how to cook Beef Wellington, you'll know how to make a gourmet meal that is hard to surpass in flavor and presentation. If you plan ahead, you can have as much fun cooking a gourmet meal as you can eating it afterwords. Look for sales on beef tenderloin steaks to cut down on the cost of this meal. Parcel out your calories for the day carefully so you can eat this decadent, elegant main course without feeling guilty. (Each serving has 743 calories.) Moderate the richness by serving simple steamed vegetables for side dishes.
Hello everyone, I'm Judith with recipe.com, and today, I'm gonna be showing you how to make an indulging British classic, an individual Beef Wellington, that's right. So, what we're gonna need is 3 quarter cups of water. We have 17.5 ounces of puffy pastry, which we've fold out. We have 1-1/2 teaspoons of chopped parsley. We have a quarter teaspoon of dry thyme. We have 2 tablespoons of butter. We have 2 tablespoons of pate. We have 1 bay leaf, 1 tablespoon of finely chopped shallots. We have 1 egg white, which we've beaten. We have quarter teaspoon of salt, a quarter teaspoon of black pepper, and a quarter teaspoon of dried margarine. We have 1/3 of a cup of red wine and half a teaspoon of instant beef bullion granules, and right here we have 2 steaks, about 4 ounces each of beef tenderloin, delicious. So, let's get the party started, shall we. So, first things first, we're gonna mix our herbs. So let's get our salts, our pepper, and our margarine in there and that is gonna be our nice seasoning for the beef. So we just mix that up a little bit, and we'll get our beef, and we'll just season our steaks with this very nice, both sides like so. Now sometimes in England, we actually cook the whole beef tenderloin, and puff pastry, but today, we're just gonna be doing individual launch to nice little steaks. So, for those of you who do not know what a beef Wellington is, it's basically beef tenderloin smothered in pate, wrapped in puff pastry, and baked. That's what it is, delicious, and yes very indulgent. So, now that we have our steak seasoned, we're gonna get our pate and we're gonna spread on half of it on each steak. So, we might have to us our hands every so slightly because depending on the consistency of your pate. This one is a little bit stiffer pate. So, choose the pate of your choice of course. If you prefer a [unk], I do, that works great, and we'll do a little bit more here. Now, a lot of people wonder why call it a beef Wellington. Well, of course, the easy answer is that the Duke of Wellington in England loved it so much that they named it after him, but there's plenty of other stories too, and one of them goes that a British chef wanted to name at something because the only have the name in French, which was called boeuf en croute, and they didn't wanna name it the French version because obviously they were going through the Napoleonic wars, The Brits and the French, so they came with a name Wellington after the Duke of course. and some people say that it just looks a miliary boot that the Duke of Wellington were. So, there you go. That's all your stories. You choose one of them. Now, let's get our pastry. So, we've cut our pastry into 2 sections. We've just lie them flat. Stretch them out a little bit because what we're gonna do now is place all steaks pate side down on top of our pastry, and we're gonna do a nice little gift wrapping session now, we're just gonna cover our steaks as best we can, stretch your pastry out if you need to over the steak. Oh, that's right. Oh lovely, just like that. Give it a nice coating like that. If you have any excess pastry, you can sniff it off, but this one is just fine like this, same goes with this steak, pate side down, do a nice little fold both ways. I mean, if you're watching your weight, it's not the best one to do I would suggest. Alright, we'll cover that up. We can just enclose the endings with our pastry like so and doesn't it look great already? Okay, we have our baking dish, which we've greased with butter, and what we're gonna do now is place our beef Wellington, you know, with our pastry side that we've done, side down like so. We'll bring it on to the board right here, and now gonna get our paste to brush, get our egg white mixture, and we're just gonna based it over the top so will stay nice and moist so the pastry won't burn. So, make sure you got a nice amount of egg mixture all over that and on the sides, great, alright, it's another to baste it nicely. We're gonna pop that in the oven. Now, we've preheated our oven to 425 degrees Fahrenheit, and this is gonna go in for 15 minutes. So, while our beef Wellington is cooking up there in the oven, we're gonna put together a nice sauce to have with it. So, we're gonna get a little saucepan, and we're gonna put it to a medium heat, and we're gonna add in our water, our red wine, our shallots go in there as well, our lovely thyme, it's gonna give a great flavor, our beef granules are in there and of course our bay leaf goes in there as well. So, we're gonna give it a quick stir. We're gonna bring it to the boil, and then we're gonna let it simmer for about 5 to 7 minutes. Okay, so while that's simmering there, I'm gonna combine my 2 tablespoons of butter in there Now, I didn't mentioned it earlier, but I have some flour to thick it up our gravy here, so we have 1 tablespoon of flour. We're just gonna go in with our butter. All purpose flour is great, and we're just gonna mix it in, okay, let's get a spoon even better. Mix it in altogether. Try and get your butter nice and soft before you start, otherwise, you can use margarine too. So that's just gonna be a nice little mixture to get our sauce thick. So, we've taken our beef Wellington out of the oven. They should be about medium there if they've been there for about 15 minutes and they just look spectacular. This is a very excited phase. They are golden, they are crispy, and they smell great, wonderful. So, we're just gonna let them rest for a little bit right there. We'll go back to our sauce. Our red wine sauce is simmering there. So, now it's time to add in our butter flour mixture. We're gonna put that in there and stir that up until it got nice and thick. So, keep stirring there, let it thicken up a little, and now we can add in our parsley too, just gonna give a really nice fresh subtle bite. Oh, that's looks good. Now, at this point, let's not forget to take out our bay leaf because we don't wanna be eating that. So, we'll take it out, discard that, but that just given a really nice flavor. So, that's thickening up, really, really beautiful, give it one minute more. Lovely, so we can take that off the heat. We'll pour it into our lovely dish here. So, that's our red wine sauce. So, as you can see our beef Wellington is done fantastically. Nice and golden brown right there, ready to serve up, all you need to do is put a little drizzle of our red wine gravy on top and that's it. If the duke was here himself, he would be very proud. That's how you make you individual beef Wellington. Well, thanks for watching everyone. For more great recipes and savings, go to recipe.com.
What You'll Need
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried marjoram, crushed
- 2 beef tenderloin steaks (4 to 6 ounces each)
- 1/2 17 ounce package (1 sheet) frozen puff pastry, thawed
- 2 tablespoons deli or canned mushroom pate or liver pate
- 1 beaten egg white
- 3/4 cup water
- 1/3 cup dry red wine
- 1 tablespoon finely chopped shallot or onion
- 1/2 teaspoon instant beef bouillon granules
- 1/4 teaspoon dried thyme, crushed
- 1 bay leaf
- 2 tablespoons margarine or butter, softened
- 1 tablespoon all-purpose flour
- 1 1/2 teaspoons snipped parsley
Step By Step
In a small bowl stir together salt, pepper, and marjoram. Rub salt mixture over steaks, coating all sides.
Cut thawed pastry into 2 portions. Spread 1 tablespoon pate over one side of each steak. Place a steak, pate side down, on the center of each portion of pastry. Wrap pastry around meat. Trim excess pastry from ends; seal ends.
Place pastry-wrapped meat, seam sides down, in a greased, shallow baking pan. Brush pastry with beaten egg white. If desired, reroll trimmings to make cutouts. Place cutouts on pastry-wrapped meat. Brush with beaten egg white.
Bake, uncovered, in a 425 degree F oven about 15 minutes or until pastry is golden and meat is medium-rare. If desired, test doneness of meat by inserting a meat thermometer into pastry-wrapped meat. Medium-rare is 145 degrees F.
Meanwhile, in a small saucepan combine water, dry red wine, finely chopped shallot or onion, instant beef bouillon granules, dried thyme, crushed; and 1 bay leaf. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 7 minutes or until mixture is reduced to 3/4 cup. Remove bay leaf.
Stir together softened margarine or butter and all-purpose flour. Add to wine mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in snipped parsley. Serve with pastry-wrapped beef. Makes 2 servings.
Recipe may be doubled to serve 4.
People may be surprised that you know how to cook Beef Wellington, because it's so often thought of as a complicated dish that only experienced chefs would dare to try. You'll find that this recipe isn't hard at all, and it produces delectable, individual Wellingtons that can't help but impress your dinner guests.
Per Serving: cal. (kcal) 743, Fat, total (g) 45, chol. (mg) 122, sat. fat (g) 4, carb. (g) 46, pro. (g) 36, sodium (mg) 985, Percent Daily Values are based on a 2,000 calorie diet