Summary: Try this delicious beef wellington recipe!
This is a Beef Wellington Jamie Oliver Recipe that will guide you through the process of making a perfectly elegant dish that meets the standards of one of the top chefs in the industry. This traditional Beef Wellington is made with mushrooms, pate, beef tenderloin and puff pastry. The meal is really topped off when served with bérnaise sauce. While there is some technique involved, most amateur home cooks can execute a pretty nice rendition of this impressive meal without too much trouble.
- 2⅟₂ lb of beef tenderloin
- 2 Tsp of softened butter
- 2 Tsp of butter • 1 chopped onion
- 2 oz of liver pate
- ⅟₂ cup of sliced fresh mushrooms
- Pepper and salt to taste
- 17.5 oz or 1 package of thawed and frozen puff pastry
- 1 beaten egg
- 10.5 oz of can beef broth
- 2 Tsp of red wine.
- 1. Preheat your oven to 425 degrees Fahrenheit or 220 degrees Celsius. Place the beef into a small baking dish and spread it with 2 Tsp of softened butter. Bake the beef for ten to fifteen minutes or until it browns. After browning, remove it from the pan and allow it to cool completely. Reserve the pan juices.
- Melt 2 Tsp of butter in a skillet over medium heat. Then sauté mushrooms and onions in the butter for five minutes. Remove them from heat and let them cool.
- Mix together 2 Tsp of softened butter and pate and season it with salt and pepper. Spread the pate over the beef and then top with the mushroom and onion mixture.
- Roll the puff pastry dough out and place the beef in the middle. Fold up the pastry dough sealing all the edges in the process and make sure that the seams are not too thick. Place the beef in a 9 by 13 inch baking dish, cut a few slits in the top of the pastry dough and brush it with egg yolk.
- Bake the pastry dough and beef at 450 degrees Fahrenheit (230 degrees Celsius) for ten minutes and then reduce the heat to 425 degrees Fahrenheit (220 degrees Celsius) for ten to fifteen more minutes. You can also wait until the pastry achieves a rich golden brown color. Set it aside and keep it warm
- Place the reserved juices in a small saucepan over high heat. Stir in red wine and beef stock and boil for ten to fifteen minutes or until they are slightly reduced. Then strain and serve with beef.
Cooking time (duration): 45
Number of servings (yield): 8