Smear half of the mushroom mixture over the prosciutto and lay the tenderloin on top. Add stock and bring to a boil. First soak the dried porcini in 400ml of kettle-hot water and set aside. Instead I make mushroom duxelles, a mixture of minced mushrooms, shallots, and herbs (plus a little garlic) and slather it all around the seared tenderloin. I'm making Beef Wellington for New Year's eve and am looking for a recipe for a simple and tasty sauce to serve with it, maybe some kind of red wine reduction. Beef Wellington . Bake, rotating in the oven once during cooking, until the pastry is golden and the beef is rare to medium-rare, 40 to 60 minutes. To make the Green Peppercorn Sauce In the same pan which you used to sear the beef, add the butter and shallots. To Serve. To serve, cut the Beef Wellington into thick slices. DO NOT add the salt until the end after you’ve tasted the reduced sauce. It’s made while the steaks are cooking. Also don’t skip wrapping the tenderloin very tightly and chilling before baking. Hope that helps. Serve the sauce on the side. Use a slotted spoon to transfer the mushrooms to a small bowl, reserving … Think Baby Bellas, White Button, Cremini, etc. Also, mine did not turn out soggy at all. Make 3 more beef wellingtons in the same manner. 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. Sweet, savory, healthy, decadent…food, like life, is all about balance. And glad you enjoyed the sauce too. Henckels Zwilling Four Star 2-Piece Carving Set You want the prosciutto to be as tightly wrapped around the filet as possible. Source(s): sauce serve beef wellington: https://biturl.im/HK8vk. Serve with roasted potatoes and the port sauce. Is there anything I can do to prevent it. Self – As with any roast, you’ll need to let it rest for 10 minutes after removing from the oven. Put a few paper towels underneath to absorb the drippings as you slice. This recipe admittedly strays pretty far from the Wellington formula but will be a huge hit with fans of Mediterranean flavors: lamb loins in place of the beef, a bread stuffing flecked with pistachios, currants, and orange zest in place of the duxelles, and grape leaves in place of the pastry. The author suggests green beans and potatoes to go along with the beef Wellington, so that’s what I served it with. While the Beef Wellington itself is clearly the star of the show, this red wine sauce deserves a star of its own. 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. This is a HUGE time saver come Christmas day or Valentine’s Day. Beef Wellington Packets are a Quick and Easy Meal! For the Wellingtons: 2 Beef Filet Mignon Steaks. Yes No No Preference. It melds nicely to the finished flavor and doesn’t have the typical high profile flavor. Keep in mind that the dish is usually made with a fillet, puff pastry, duxelles, and pate de … Gently roll the prosciutto around the filet using the plastic wrap to help wrap as tightly as possible (view video for visual). OPTIONAL: Use the back of a knife to add some decorational lines to the pastry. You could try blind-baking a piece of puff and putting that underneath the wellington as it bakes. Let me tell you, the result is nothing short of glorious. Beef Wellington with Creamy Mushroom Sauce Go for luxury - A luscious, fully trimmed, tender centre,cut fillet of beef, rolled in velvety mushroom duxelles and encrased in crisp, golden pastry, complemented with your own homemade, creamy mushroom sauce. Add the mushrooms and thyme and sauté for 10 minutes until the moisture has evaporated from the mix. Heat the butter and oil together in a large skillet over med/high heat until hot but not smoking. Stir in the Add the parsley and thyme and cook over medium heat until the mushroom mixture begins to brown and all moisture has evaporated, about 8-10 mins. If there are blackened bits in your pan, use a paper towel to remove them and add a little more butter/oil. Please see my affiliate disclosure for more information. After all, a classic is a classic for a reason. This 10 minute rest will help the steaks retain their juices when slicing. More does not equal best. Depending on how you are preparing your wellington - I would serve a mushroom gravy/sauce although some wellingtons have a mushroom paste layered over the pate. A red wine sauce is a simple reduction, and it is an excellent sauce to serve with lamb, steaks, roast beef, or duck. Required fields are marked *. What makes Beef Wellington so good is the layering of complex flavors. Your email address will not be published. Note: The following amounts serve 2 people. But if we’re going full tenderloin, then let’s go full tenderloin. I did cook the mushrooms down forever and I used a nice cut of beef tenderloin with little fat. These beef wellington turnovers are a great appetizer spin on the traditional beef wellington made with beef tenderloin. Add the red wine and stir until the wine is reduced by about half. While the beef is resting, make the sauce by whisking together the sour cream, horseradish, dijon, vinegar, worcestershire sauce, salt, pepper and chives. This post may contain affiliate links. https://www.allrecipes.com/article/how-to-make-beef-wellington Would you like any fruit in the recipe? Place the seared beef tenderloin on top of the mushrooms. Remove the beef wellingtons from the oven and rest for 10 minutes before slicing. While the wellington’s are baking, place the same skillet you used to sear the meat over medium heat. Do you think i should do some sort of sauce ( ive not cooked it before, have eaten it and have a vague memory of some sort of mushroom sauce?) When using beef consommé, I find no additional salt is needed. Both are decadent and worthy of top billing at your next holiday meal. And you’re so right, the perfect make ahead meal to impress. The pastry should be large enough to wrap fully around the tenderloin and seal. An array of mushrooms creates the best finished product. Red Wine Sauce made with Brown Chicken stock. Heat the oil in a medium saute pan and add the shallot. 10" X 15. Can also use it on Ham or whatever! Brush the tops and sides with the egg wash and sprinkle with kosher salt. Season well, add the herbs, and continue to cook. I’ll try that next time. Add 1/4 cup of beef consumme and whisk until combined and the flour is integrated. Skip. 2019 Holiday Gift Guide – Stocking Stuffers for Foodies. Tender and juicy filet mignon steaks wrapped in puff pastry and baked until golden brown. Tomato Sauce Unilever UK. Remove to a plate to cool. Here are a few items to help make this recipe; Cuisinart DLC-2009CHB Prep 9 9-Cup Food Processor, Brushed Stainless Sterlingcraft Oblong Serving Tray Zwilling J.A. Both can be intimidating beef recipes, however they don’t have to be. Don’t make this rookie mistake. From a silky smooth creme brûlée to a bacon wrapped meatloaf to an extra creamy mac and cheese, there’s plenty of room at the table for the tried and true as well as they trendy and new. Cut the ties and remove them. Once the pastry is rolled (use two puff pastry sheets if you have a bigger tenderloin), remove the tenderloin from the plastic wrap and lay in the center of the puff pastry. Add the tenderloin to the pan and brown on all sides, about 4-6 mins total. Take care when layering the prosciutto – you want minimal tears. 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