Beef Wellington

Beef Wellington is a delicious dish that consists of a large piece of tenderloin coated with vegetable, meat or mushroom pate and wrapped in a layer of puff pastry. For piquancy, many cooks also use aromatic herbs or Russian mustard. Having served such a dish at the holiday table, you can be sure that your guests will be delighted and, in addition to the additives, will ask you to share the recipe.

Beef Wellington - classic recipe

Beef Wellington is an English classic that will delight everyone who tries even a bite. The main component is fresh meat, which we will supplement with aromatic mushrooms, bacon and ready-made puff pastry. You can rest assured that it will be very tasty!

1. 
   Before starting cooking, remove the dough from the freezer, rinse the meat and allow time to dry.
2. 
   If necessary, we clean the cutting from films.
3. 
   Grind the peppercorns with a pestle or grind them in a coffee grinder.
4. 
   Rub the meat thoroughly with the resulting mixture and salt and leave to soak for 10 minutes.
5. 
   At the same time, in a blender bowl, puree the champignons with the addition of parsley and vegetable oil.
6. 
   Transfer the mixture to a dry frying pan and keep it on the fire until all the liquid has evaporated.
7. 
   In another frying pan, fry the meat soaked in spices on all sides until crusty, and then put it in the oven, heated to 180 degrees, for 5 minutes.
8. 
   At this time, roll out the defrosted dough into a rectangular shape.
9. 
   Place slices of bacon on the base and brush with champignon paste.
10. 
    Roll the browned tenderloin in breadcrumbs.
11. 
    Place beef in the center of the dough with additives.
12. 
    We wrap the workpiece, tightly fastening the edges and cutting off the excess.
13. 
    Place the semi-finished product on a baking sheet, seam side down, and make several oblique cuts on top. Coat with beaten yolk and bake at 180 degrees for about 20-30 minutes.
14. 
    We serve the hot food to the table immediately and enjoy its excellent taste. Bon appetit!

Beef Wellington with mushrooms

Beef Wellington with mushrooms is a dish that will easily decorate your holiday table and delight your guests. But this is not surprising, because no one will remain indifferent to perfectly cooked meat, complemented not only by golden brown dough, but also by mushroom pate, bacon and herbs.

Cooking time – 60 min.

Cooking time - 30 min.

Portions – 5-7.

Ingredients:

• Beef tenderloin – 800 gr.
• Puff pastry – 600 gr.
• Champignons – 500 gr.
• Onion – 1 pc.
• Bacon – 4-6 slices.
• Mustard – 2 tbsp.
• Thyme – 1-2 sprigs.
• Garlic – 1 head.
• Egg yolk – 2 pcs.
• Sesame – 10 gr.
• Sunflower oil – 2 tbsp.
• Butter – 15 gr.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. A few hours before the process, take the meat out of the freezer and remove any films.

Step 2. Heat the butter and vegetable oil in a frying pan, quickly fry the garlic and thyme (about a minute). Remove the ingredients from the container and discard.

Step 3. Seal the juice inside the tenderloin: fry the beef on all sides, including the ends, in aromatic oil until golden brown.

Step 4. Season the meat with a layer of mustard and ground pepper, cover with foil and give time to “rest”.

Step 5. At this time, chop the fresh champignons as finely as possible.

Step 6. In the same frying pan where the beef was fried, sauté the finely chopped onion and add the mushrooms. Evaporate the moisture, add salt and pepper, and cool completely.

Step 7. Lay cling film on the table and lay out slices of bacon, grease with mushroom paste and place the tenderloin - roll it into a roll, helping yourself with the film.

Step 8. Roll out the dough into a layer, carefully remove the roll from the cling film, place the roll in the center of the dough, and coat the edges with beaten yolk. Gently roll and trim off excess dough.

Step 9. Grease the top with the rest of the yolks and decorate with sesame seeds.

Step 10. Place the semi-finished product in the oven for 15 minutes at 200 degrees, and then another 15 minutes, but at 180.

Step 11. Place the rosy dish on a serving plate and, covering with foil, cool for about 15 minutes. Serve, cut into wide portions. Bon appetit!

Beef Wellington with bacon

Beef Wellington with Bacon features seared beef tenderloin wrapped in flaky yeast pastry that is baked in the oven until it forms a delicious light brown crust.Be sure to try cooking meat this way and you won’t regret it!

Cooking time – 1 hour 10 minutes

Cooking time – 25 min.

Portions – 6.

Ingredients:

• Beef (tenderloin) – 750 gr.
• Yeast puff pastry – 500 gr.
• Champignons – 400 gr.
• Bacon – 200 gr.
• Mustard – 2 tbsp.
• Chicken yolk – 2 pcs.
• Flour – 10 gr.
• Olive oil – 2 tbsp.
• Salt – 1/3 tsp.
• Ground black pepper – ¼ tsp.

Cooking process:

Step 1. Wash and dry the mushrooms, grind them into a paste using a blender. Defrost the dough at room temperature.

Step 2. Heat a dry frying pan and fry the mushroom mixture for 10 minutes, stirring.

Step 3. Carefully rub the beef tenderloin with salt and pepper, fry in olive oil for 30 seconds on each side. Cool the beef a little and brush with mustard.

Step 4. Dust a cutting board with flour and roll out the dough to a thickness of 3-4 millimeters.

Step 5. Cut a piece of cling film and lay the bacon overlapping, brush with champignon paste and add the meat.

Step 6. Roll up and remove the film.

Step 7. Place the dough piece in the middle of the base and brush the dough with beaten yolk.

Step 8. Wrap the dough around the tenderloin and place it on a baking sheet lined with parchment paper (seam side down). Coat with yolk and put in the refrigerator for 15 minutes.

Step 9. Cut the cooled semi-finished product as shown in the photo and flavor it again with yolk. We cook for the first 20 minutes at 200 degrees, then reduce the heat to 180 degrees and set for another 15 minutes.

Step 10. Combine Wellington with cherry tomato salad and fresh herbs - enjoy. Cook and have fun!

Beef Wellington with spinach

Beef Wellington with spinach is an original recipe for an incredibly tasty main dish that will make you fall in love with it from the first try. The classic recipe does not use spinach, but adding it will make the taste even better - guaranteed!

Cooking time – 60 min.

Cooking time – 25 min.

Portions – 7-8.

Ingredients:

• Beef tenderloin – 1 kg.
• Spinach – 500 gr.
• Puff pastry – 1 layer.
• Bacon - 10 slices.
• Eggs – 1 pc.
• Vegetable oil – 2-3 tbsp.
• Rosemary - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Sprinkle a dry cutting board evenly with salt, rosemary and pepper - roll the meat in the dry mixture.

Step 2. In heated vegetable oil, quickly fry the beef until a crust forms and cool.

Step 3. Saute the spinach in a small amount of vegetable oil until soft.

Step 4. Roll out the defrosted dough into a rectangular layer and transfer it to a baking sheet lined with baking paper. Scatter bacon slices and spinach on top. Brush the edges of the base with beaten egg.

Step 5. Place the golden meat on the “base” and fold the dough so that the filling “envelops” the beef flesh and the seam remains at the bottom. If necessary, trim off excess dough.

Step 6. Season the top and sides with egg and make cuts diagonally or crosswise. Cook in the oven for 30 minutes at 180 degrees. Bon appetit!

Lazy Wellington from minced meat

Lazy Wellington from minced meat is a simplified version of the world famous dish. Despite the replacement of the main component, the taste and aroma of the food is no worse than using beef tenderloin.Make Wellington for dinner and your family will thank you!

Cooking time – 60 min.

Cooking time – 15-20 min.

Portions – 5.

Ingredients:

• Minced meat (pork + beef) – 900 gr.
• Ketchup – 100 gr.
• Eggs – 4 pcs.
• Onion – 2 pcs.
• Parsley – 1 bunch.
• Butter – 25 gr.
• Frozen white mushrooms – 200 gr.
• Yeast puff pastry – 500 gr.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Peel the onion and garlic and chop finely, wash and dry the greens, place the minced meat in a plate with high sides.

Step 2. Break three eggs into the minced meat, add chopped vegetables, ketchup, chopped parsley, ground pepper and salt - mix thoroughly to evenly distribute the additives and seasonings.

Step 3. Place the seasoned minced meat in a rectangular baking dish. Place the workpiece in the oven, preheated to 190 degrees, for 20 minutes. After removing from the oven, let it cool completely.

Step 4. At the same time, brown the mushrooms in heated butter.

Step 5. Having rolled out the dough into a thin layer, place porcini mushrooms in the center and leave room on the side for minced meat. We cut the free edges into wide strips.

Step 6. Place the cooled minced meat next to the mushrooms.

Step 7. Cover the filling with stripes crosswise.

Step 8. Season the top with beaten egg and bake the Wellington for 40 minutes at the same 190 degrees.

Step 9. Serve the food to the table “piping hot” and eat. Bon appetit!