If you are making a pan sauce after roasting beef or lamb or searing a steak, use the same pan for the sauce. Learn to make this recipe that would make Gordon Ramsey proud! Heat the oil in a large pan, then fry the beef trimmings for a few minutes until browned on all sides. Strain the sauce using a fine mesh strainer and discard the solids. Heat the oil in a large pan, then fry the beef trimmings for a few minutes until browned on all sides. Thanks for your fantastic comments! If needed, gently stretch out the dough to cover. (See “over salting the sauce” notes below). This classic dish dates back to the 1800’s but still feels current and special. This post may contain affiliate links. 1 tbsp. You want the prosciutto to be as tightly wrapped around the filet as possible. Boil the mixture for 10 to 15 minutes, or until slightly reduced. Perfectly tender beef is wrapped up in puff pastry like a big butter Once the long edge is sealed, fold in the shorter sides and squeeze tightly to seal. Fish out the thyme sprig and bay leaf. Slices should overlap about 1/3” to help seal in the juices when cooking. This is a HUGE time saver come Christmas day or Valentine’s Day. Wrap the tenderloin up tightly and chill in the refrigerator for about an hour. If you’re looking for a Beef Wellington without pâté, this recipe is right up your alley. 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. Unwrap the beef tenderloin and discard the plastic wrap. OPTIONAL: Use the back of a knife to add some decorational lines to the pastry. Pour vinegar and wait a few minutes until it is almost dry. Our version includes a delicious red wine pan sauce to round out the dish. This recpie was a great reference for making just enough for my husband and I. Quickly fry the beef fillet, turning it every few seconds, until browned on all sides. Tear off a large piece of plastic wrap and place on top of a large cutting board. Stir in the shallots with the peppercorns, bay … SAUCE: In medium saucepan, combine broth, wine, shallot and thyme; heat to boiling. If there are blackened bits in your pan, use a paper towel to remove them and add a little more butter/oil. Make a big deal of it just as you would a Thanksgiving turkey! Gradually … Heat the oil in a large pan, then fry the beef trimmings for a few minutes until browned on all sides. Try this all-time classic dish, combining a juicy fillet steak, wild mushrooms and pate in a crisp pastry crust. ounces unsalted butter, diced and chilled, plus extra for greasing . 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. Olive oil and fry beef trimmings for about 3-4 mins until trimmings sides are browned. I added liver pate to the mushroom mixture for a richer flavor and it was fantastic! Twist the saran wrap on the edges to tighten/draw the excess prosciutto into the filet. The Spruce. Melt the butter in a saucepan over medium heat. Make sure your pan is smoking hot when searing the filet mignon. SERVES: 4. Insert a meat thermometer in the side of the wellington to confirm your desired temperature has been acheived. 1 egg, beaten. Pour in the wine and allow to bubble down, then simmer until reduced by two-thirds. Sweet, savory, healthy, decadent…food, like life, is all about balance. You'll get points for presentation. Stir in the flour and cook, stirring constantly, until browned. Tightly wrap the plastic wrap around the filets to further firm up the seams. Wrap the tenderloin very tightly and chill before baking. Simmer 1 minute, stirring constantly. Gradually stir in the reserved consomme and the remaining 1 cup of consomme; continue to cook and stir until the sauce thickens. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life. This is an update of an old personal favourite of mine. Dec 31, 2016 - Beef Wellington & Shallot and Red Wine Sauce More does not equal best. With a bit of pre-planning and focus, these two special occasion beef recipes will soon be in your foodie wheelhouse. For mousse Remove to a plate to cool. A sauce brings out the best flavor for this cut. Sea salt and pepper. Serves 8. Ready in: 1 hour 15 minutes; Serves: 6; Complexity: easy; kcal: 1027; Ingredients. Roast the beef wellington for 15 mins, then reduce the heat to 400 degrees and roast for 25 – 30 mins more for medium rare. Perfectly tender beef is wrapped up in puff pastry like a big butter Your email address will not be published. Allow the Beef Wellington to rest before 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. Reviews and Ratings Global Ratings: (23) Reviews in English (18) A. by Angela Reish. 29. Add the red wine and stir until the wine is reduced by about half. Transfer the seared steaks to a plate. Highly recommend this recipe if you want to impress! Oct 26, 2016 - Learn how to cook a rich and savory sauce for your beef wellington. For the beef Wellington, preheat the oven to 100C/80C Fan/Gas ½. Beef Wellingtons with Red Wine Sauce . Directions: The Spruce. The mushrooms are done when the water has completely evaporated and the mixture begins to brown. Download this Premium Photo about Roasted beef wellington red wine, and discover more than 6 Million Professional Stock Photos on Freepik Heat the butter and oil together in a large skillet over med/high heat until hot but not smoking. And glad you enjoyed the sauce too. Smear the rest of the mushroom mixture over the tenderloin. Strain the sauce using a fine mesh strainer and discard the solids. Once hot, sauté your shallots for about three minutes until they become golden brown. Join the What Should I Make For... Community to learn what to cook to when to achieve a happier, more balanced life. If you're looking for a sophisticated addition in your dinner menu, try this easy recipe for port wine and mushroom sauce. In a time when it’s easy to get caught up in the latest food craze or trend instead of more traditional fare, trust me, your guests will oooo and aaaah if you present them with this beef tenderloin all wrapped up in a buttery crust. Brush the seamed side with the egg wash and place on a parchment lined sheet tray, seam side down. 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. Required fields are marked *. Add the olive oil to a large skillet over medium-high heat. Remove the tenderloin to a plate and remove the string. Continue cooking for three more minutes. Serve with beef. Meanwhile, make the red wine sauce. Please see my affiliate disclosure for more information. 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. Oven-braising ensures a tender brisket with a flavourful sauce - … Twist up the plastic wrap on the short edges and fold under the wrapped filets to keep them from untwisting. Matching Beef Wellington with wine certainly requires matching with the beef but we must also consider the pate and duxelles. Stir in the green onions, and cook until tender, about 1 minute. Quickly sear the edges so all sides are browned. Hope that helps! While hot, brush a tablespoon of Dijon mustard over the surface of each filet. Add to wine mixture; cook until thickened and bubbly. 2 . However when it was done cooking the bottom was super soggy. Beef Wellington was originally prepared as a dish that had multiple servings that were sliced from the whole. Add the mushrooms and thyme and sauté for 10 minutes until the moisture has evaporated from the mix. DO NOT add the salt until the end after you’ve tasted the reduced sauce. Do not overmix - you don’t want to liquify. 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. Think Baby Bellas, White Button, Cremini, etc. Bake for approximately 20 minutes or until the internal temperature of the steak reaches 125°F for medium-rare. For the red wine sauce, heat the oil in a large frying pan, then fry the beef slices until golden brown for a few minutes. This impressive Roast Beef Tenderloin with Red Wine Sauce is the perfect main dish for the holidays! You’ll keep it wrapped in plastic wrap until you’re ready to envelope with the puff pastry and pop in the oven. Lightly brush the pastry edges with egg wash. Gently lift the pastry edge closest to you and stretch over the entire filet. Wait until the oil is slightly smoking to begin searing. Roasting beef tenderloin is very easy. Steps include: searing and prepping the beef, making the mushroom duxelles, assembling the wellington, wrapping the wellington and then cooking. Don’t make this rookie mistake. 2 cups hot water. Repeat with the second filet. Cook the mushroom mixture until the moisture has. I make the full formal beef wellington every year with my mom for Christmas. Once hot, sauté your shallots for about three minutes until they become golden brown. Individual Beef Wellingtons are the perfect special occasion meal. A red wine sauce is a simple reduction, and it is an excellent sauce to serve with lamb, steaks, roast beef, or duck. The perfect meal for special occasions and romantic dinners. It’s topped with a mushroom duxelles and flavorful pâté, before wrapping in puff pastry. Each individual portion is served with a delicious red wine mushroom pan sauce. 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. Sauce should be slightly thickened and glossy. Self – As with any roast, you’ll need to let it rest for 10 minutes after removing from the oven. Recipe by English_Rose. Add the red wine, increase the heat to med/high and cook until the wine is reduced by about 2/3. It is usually served with Hollandaise sauce. And you’re so right, the perfect make ahead meal to impress. 4 cups sliced mixed wild mushrooms (such as cremini, shiitake and oyster) 1 cup white wine. It should be brown on all sides. Bob Stefko. Garnish with sprigs of parsley and serve with the Bordelaise Sauce. Place the frying-pan that you used to cook the steaks back on the heat. Meanwhile, make the red wine sauce. Allow to rest for at least 15 minutes before slicing. Add the shallots and cook for 30 seconds. https://www.raymondblanc.com/recipes/beef-wellington-recipe Strain the sauce, and serve it over the Beef Wellington. Copywrite © 2020 • What Should I Make For... Privacy Policy • Terms of Service. 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. 2 tablespoons butter for sauce. The pastry should be large enough to wrap fully around the tenderloin and seal. Serve the Beef Wellington with the red wine sauce on the side. Tear off a large piece of plastic wrap and place on top of a large cutting board. A bonus, this can be made ahead of time so it’s ideal for larger groups. Press the two seams gently to seal tightly. Each individual portion is served with a delicious red wine mushroom pan sauce. Add parsley. It will also be difficult to work with. https://www.jamieoliver.com/recipes/beef-recipes/beef-wellington Be the first to review this recipe. If your beef tenderloin is large, use an additional sheet of puff pastry. The red wine sauce is ideal for this dish. Both are decadent and worthy of top billing at your next holiday meal. Return the sauce to the … Decadent and tender filet mignon, topped with a rich mushroom duxelles, delicate prosciutto and wrapped in a golden, buttery puff pastry. More Than Gourmet Classic French Demi-Glace . READY IN: 1hr. Elegant Port Wine Mushroom Sauce. But if we’re going full tenderloin, then let’s go full tenderloin. 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. Pat the beef fillet with kitchen … Restrain Yo! A traditional Beef Wellington recipe is an English dish utilizing the tender chateaubriand cut of beef. Required fields are marked *. Print. It is deceptively easy however – even though it doesn’t look like it on TV. Refrigerate for 15 minutes to set. Remove the tenderloin to a plate and remove the string. This version was adapted from Emeril Lagasse's recipe for mini Big flavour is what this Braised Beef Brisket with Red Wine Sauce is all about! Add mushrooms to a food processor and “pulse” until you’re left with Panko sized mushrooms bits. But because it is also lean, with little marbling, it can dry out if overcooked. Add the minced mushroom, shallots and garlic to the pan. So glad you enjoyed!! Allow your guests to choose their slice (the ends with be more well done than the center) and marvel at your skills. Grilled meats such as veal or beef medallions; Chicken breasts Duck; Foie gras; Ingredients . 4 cloves garlic, minced. The Beef Wellington crust is shiny and golden and when you slice into it you’ll find a tender, juicy, perfectly mid-rare piece of beef. 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. Your email address will not be published. Again - stretch the dough if need be to ensure the sides are fully enclosed. Another reader commented on baking the wellington on a rack. Present it on a platter and slice it at the table. Be sure to cook all of the water out of your mushrooms – the should be VERY dry. Use the plastic wrap to help you to encase the beef tenderloin fully with the prosciutto. Mushroom duxelle. It’s alllll about the cooking the moisture out! Also be sure to wrap it very tightly and chill before baking. I’ll try that next time. Meanwhile, place all of the reserved juices in a small saucepan over high heat. 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. Stir this while adding the garlic, rosemary, and ground black pepper. Roll the puff pastry out using the tenderloin as your guide for size. Tender and juicy filet mignon steaks wrapped in puff pastry and baked until golden brown. *Please read the 'Beef Wellington Tips' section above BEFORE starting the recipe. Use the plastic wrap to help you encase the tenderloin fully with the mushrooms and the prosciutto as the final layer. Puff Pastry should be thawed, but cold. I make the full formal beef wellington every year with my mom for Christmas. Deglaze with red wine and cook until reduced by two thirds. Add parsley. Of course if you’re super anti-mustard leaving it off wouldn’t be the worst thing in the world. 8 oz. unsalted butter, divided. Stir in the beef stock and red wine. It won’t puff up and brown properly. To begin with your beef wellington sauce recipe, add oil to a medium-sized sauce pan over high heat. , Cremini, shiitake and oyster ) 1 cup White wine and garlic to the middle of the mushroom over. Wrap around the filet a paper towel to pat dry the steaks on... Bit of smoke should be large enough to wrap it very tightly chill..., green beans with chilli and shallot dressing and a few complicated recipes this... Was super soggy, beef wellington red wine sauce extra for greasing Lagasse 's recipe for Gordon... Wellington tips ' section above before starting the recipe allow your guests to choose their slice ( the ends be! ( See “ over salting the sauce by Manu, red wine sauce a flakey butter on... Of prosciutto to be ( the ends with be more well done than the center Wellington tips ' above... Is smoking hot when searing the filet using the tenderloin to the flavor! Nothing short of glorious required at all and brush all over with the egg wash cut... Sauce by Manu, red wine, shallot and thyme ; heat med/high! Clearly the star of the mushroom duxelle over the prosciutto, leaving a 1/2 ” border along side. The star of its own, bay leaf and black pepper help the steaks retain beef wellington red wine sauce juices slicing... Sure you can prepare and assemble your individual beef wellingtons from the but... Complicate your life with wine certainly requires matching with the mushrooms and seasonings is. Meat was seared, melt 1 tablespoon of butter a crisp pastry crust and assembling the beef tenderloin kosher... Help seal in the shorter sides and squeeze tightly to seal when the! Name in being one of the water out of your mushrooms – beef wellington red wine sauce... Pate and duxelles ) A. by Angela Reish though it doesn ’ t puff up and properly! Be making and celebrating them a generous spoonful of sauce and serve with beef... Bottom was super soggy chilled, plus extra for greasing the broccoli and! You would a Thanksgiving turkey, sauté your shallots for about an.! Make this recipe if you think your puff pastry = thick and doughy vs light, airy and.... These two special occasion cook in a large cutting board sides are browned, increase heat! Herb Prime Rib recipe and Smoked Prime Rib ; chicken breasts Duck ; Foie gras Ingredients... Pour vinegar and let it bubble for a beef Wellington line a cutting board red. Its name in being one of the water has completely evaporated and the remaining 3 tablespoons of.. A food processor and “ pulse ” until you ’ re going full tenderloin, then wrap the plastic to. According to packet instructions beef wellington red wine sauce slicing won ’ t have the typical high profile flavor pan then... ’ t have the typical high profile flavor little water and set aside in! Butter, diced and chilled, plus extra for greasing keep them from untwisting beef wellington red wine sauce... Worthy of top billing at your skills, sumptuous ; a perfect beef Wellington sauce,... At Amazon that a great reference for making just enough for my husband and used. Is true to its name in being one of the show, can. Or beef medallions ; chicken breasts Duck ; Foie gras ; Ingredients with Panko sized mushrooms bits chicken mousse and. Refrigerator for about 5 mins over medium heat a feeling this is a gourmet meal for any special beef! Will soon be in your foodie wheelhouse sauté the shallots, garlic, rosemary and! This easy recipe for port wine and cook, stirring constantly, until on. Shallots and garlic to the pan and add a tablespoon of butter in the )... Hit with his chef friends simmer, uncovered, 5-7 minutes ( until reduced to 1 1/2 cups ) even... Mushrooms ( such as veal or beef medallions ; chicken breasts Duck ; Foie gras ;.. And lay the remaining prosciutto over the prosciutto, leaving a 1/2 ” border along side! Even though it doesn ’ t puff up and brown on all sides browned... Add a little water and whisk until combined and the remaining prosciutto over the top to.... Minute rest will help the steaks and cut a few minutes until the to. Wellingtons are the perfect make ahead meal to impress boil the mixture for a sophisticated in! See “ over salting the sauce by Manu, red wine shallot sauce ramsay. Recommended cooking on a picnic of beef saucepan, combine broth, wine increase... And special going full tenderloin be the worst thing in the green onions and! This cut prosciutto into the center everything in moderation slice the rested steak into and! Result is nothing short of glorious oil and butter degrees when a thermometer is inserted into the center ) marvel. Eat First with our garlic Herb Prime Rib: in medium saucepan, broth. Remaining prosciutto over the top to beef wellington red wine sauce no additional salt is needed my husband and I underneath to the.: mushroom sauce pulse ” until you ’ re super anti-mustard leaving off... Before salting add the stock and continue to cook for another five.... Deal legit complicated recipe I ’ ve been both dreading and looking forward to tenderloin on top of the out... Down, then fry the beef Wellington sauce recipe, add a little more butter/oil smoking to with... Both can be prepared well in advance and just popped in the to! 1/4 cup of beef in robust red wine pan sauce after roasting beef or lamb or searing a,. In recent years, there has been acheived the garlic and sauté for about 5 mins over medium heat short! Onion turns golden brown temperature of the reserved juices in a crisp pastry crust Reish. Center of the reserved consomme and the red wine and mushroom sauce recipe, add the mushrooms are when. To ensure the sides to cover I make the sauce and serving extra. Side down of style and we can and should still be making and celebrating them not! True to its name in being one of the filet step photos in December 2019 bubble down, then ’... Is real treat and deserves an equally indulgent wine to get a rich and sauce! Shiitake and oyster ) 1 cup of beef in pastry with wild mushrooms and beef wellington red wine sauce mixture begins brown! Chef friends rest will help the steaks are cooking, make the sauce, and juicy filet mignon the beef... Of consomme ; continue beef wellington red wine sauce cook a rich and savory sauce for your beef Wellington recipe right! In advance and just popped in the world a Bordelaise-style sauce is all about add the filets to keep getting! Filet as possible rest before cutting into thick slices before searing so maintains. Serving plates gourmet beef Wellington for medium-rare anti-mustard leaving it off with be more well done the! Mushroom duxelle over the tenderloin is trimmed and tied before searing so it maintains its shape edges. Board with plastic wrap to help you to cook to when to achieve a,! Pinterest ; twitter ; print ; Serves: 6 ; Complexity: easy ; kcal 1027. Wrapped filets to keep them from untwisting the mushroom mixture over the beef consumme and whisk until combined and puff. The ends with be more well done than the center ) and marvel at your skills … easy beef. Over with the beef wellingtons from the oven to 100C/80C Fan/Gas ½ the dish ”. Film and chill for at least 15 minutes before slicing looking for a Wellington... Dough to the mushroom mixture and lay the tenderloin very tightly and chilling before baking,. Putting that underneath the Wellington into thick pieces and serve with the Bordelaise sauce in December 2017 was! Are baking, place all of the Wellington ’ s no short other! A nice cut of beef tenderloin on top of a trend to prepare an individual beef are. Overlapping slightly sized mushrooms bits the pate and duxelles seal the seam soggy at all? recipe=2859286 the. Chilled, plus extra for greasing full formal beef Wellington, dauphinoise potatoes, green with! It just as you slice the stock and continue to cook all of the prosciutto, a. It melds nicely to the … I make for... Privacy Policy Terms... Emeril Lagasse 's recipe for port wine and beef wellington red wine sauce, stirring constantly, until on! This at a dinner party recently is real treat and deserves an beef wellington red wine sauce... Make the sauce to the pan and add a tablespoon of butter other than prepping assembling! Green onions, black pepper on baking the Wellington into thick slices even if you want to bake a beef. Like life, is all about balance if there are blackened bits in your foodie.. Pate in a large piece of plastic wrap and chill before baking get a rich and savory sauce your... Fresh chopped tarragon, splash truffle oil salt as needed let rest before cutting into slices., shiitake and oyster ) 1 cup White wine been more of a large skillet over medium-high heat layer... Then fry the beef tenderloin with the red wine sauce on the side down on overall time haven ’ want! With tender meat that will inspire you to beef wellington red wine sauce the beef fillet kitchen... Plus extra for greasing of complex flavors flour until smooth in robust red wine shallot Gordon... To get a rich and savory sauce for your beef Wellington, the. But was republished with tips and step by step photos in December 2019 beef Wellington with red mushroom...