Wellington Recipes based on Beef Variations

Beef Wellington: A 3 Course Meal

Beef Wellington definitely has a merit for being a 5 star dish, best kept for occasions and a prepared appetite for a large meal. It is a dish that needs constant attention because you could either end up with soggy pastries or an overcooked beef. Nevertheless taking special care during the preparation can help you create a masterpiece that your guests would love to recall. If you want to create such an occasion then you can pull off an elegant meal for your guests and make it memorable for them.

Beef Wellington at its best

Beef Wellington already is a perfect mix of demi-glace gravy with the pastry, so it makes it a very heavy meal. Adding a course of a vegetable meal and a sweet end of chocolate spread with fruit and nut tart will conclude the occasion as a super treat.

Stage 1

Asparagus with Lemon Butter Sauce

Ingredients:

• One bunch of Asparagus
• ½ clove garlic
• ¼ cup butter
• Fresh lemon juice
• ¼ tbsp. balsamic vinegar

Equipment:

• Medium skillet
• Platter

Beef Wellington and asparagus make a perfect menu

Directions:

Take a skillet and melt butter under medium heat. Meanwhile chop the garlic in to small slices. When the butter has spread all over, take it off from the heat and stir in garlic. Move the garlic so the flavor spreads and then add vinegar and lemon juice to the pan, avoid your face coming too near to the pan and wear gloves. Toss asparagus and season with salt and peppers until all is nicely mixed. The starter is ready and transfer it to a platter nicely presented and sprinkle it with lemon zest for stronger flavor.

The image credits go to purpaboo.

Stage 2

Beef Wellington

Ingredients:

• 1 kg Beef fillet, preferably tenderloin beef
• 3 tbsp. olive oil
• 250g chestnut mushrooms
• 1 sprig of fresh thyme
• 50 grams butter
• 100 ml dry white wine
• 500 g puff pastry
• Some flour
• 2 eggs
• 12 slices prosciutto

Equipment:

• Oven
• Refrigerator
• Roasting tray
• Brush for spreading oil
• Food processor (optional)
• Saucepan
• Cling film
• Cutting/chopping board

Beef Wellington with Asparagus

Directions:

Take your beef to a roasting tray and coat it with olive oil with a brush. Heat you oven to 220C. Roast the beef for about 15 to 20 minutes until it is medium or medium-rare as you would like it. Take out the roasting tray and let the beef cool and then finally let it chill in the refrigerator for 20 minutes.

Slice the mushrooms as fine and this as possible so they look almost powdered. You can do the same with a food processor with pulse chop setting otherwise it turn in to a cream. Spread some olive oil on to your saucepan on medium heat and also add butter so it spreads. Add mushrooms and thyme sprig so that it is heated to a softened mixture, this will take about 10 minutes. Season the mixture with dry white wine and let it dissolve while cooking for another 10 minutes. Finally replace the mushroom duxelle from the pan to a bowl to cool off.

Place 2 sheets of cling film on a cutting board slightly overlapping each other so you can distinguish. Place prosciutto on the cling film and spread half of the mushroom duxelles you made on the prosciutto. Then place the chilled beef fillet on to the prosciutto and further coat it with duxelles. Use the cling films to wrap the beef fillet and chill it in the refrigerator.

Spread some flour on to the baking sheet to make it less sticky for the pastry puffs. Spread the pastry puffs just large enough to wrap up the size of the beef fillet. Take out the chilled beef fillet with prosciutto and unravel the plastic film. Place the fillet on the pastry puff sheet and wrap it up, cutting off the excess ends with a knife. Glaze the coating with egg yolk and use one end of the knife to mark the beef wellington with long lines, being careful not to cut the pastry. Put it to chill again for 30 minutes in the refrigerator.

Heat the oven to 200C and brush the beef wellington again with egg yolk until it is shiny. Bake it in the oven until it is golden crisp for 20 to 25 minutes. Once done, let it stand at room temperature for 10 minutes before serving.

Stage 3

Pear and almond tart with chocolate syrup

Ingredients:

• 6 ounces of icing sugar
• 2 ounces of plain flour
• 4 ounces of ground almonds
• 1 lemon’s zest
• 5 egg whites
• 6 ounces of butter and some for greasing
• 2 peeled, cored, quartered ripe pears
• 1 ounce of flaked almonds
• Chocolate syrup

Equipment:

• Oven
• 2 mixing bowls
• Tin tart
• Non-stick grease proof paper

Directions:

Heat the oven for 200C. Take a tart tin and grease it with butter and place greaseproof paper on the base. Take some fine sugar icing in to a small mixing bowl. Dip almonds and lemon zest in to the small mixing bowl and mix it nicely.

Take the egg whites in to another mixing bowl until it is frothy. Add this mix to the other bowl with sugar icing and almonds, along with melted butter. Mix the bowl with all the ingredients until it is smooth.

Spread the cream in to the prepared tart tin and decorate it with sliced pears and further sprinkle it with flaked almonds.

Heat the mix in to the oven for about 15 minutes. After 15 minutes, lower the heat to 180C and further heat it for 10 minutes until you observe a pale golden color from the pears. To test the tart, lightly budge the pears to observe if it is planted firmly on the tart. When it is ready, let it cool off and present it on a clean plate, sprinkled with icing sugar and chocolate syrup.

Salt and pepper to taste

Nonstick baking sheet