Recipe & Video Beef Wellington For One (Or Two!!)

murphyscreek

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Beef Wellington with mushroom duxelles.

74042


74043



Recipe Ingredients

Mushroom Duxelles

600gms (1lb) mushrooms of choice finely chopped
2 tbsp butter
2 shallots finely chopped
3 cloves grated garlic
1 tbsp brandy
1 tbsp fresh thyme leaves
1 and 1/2 tbsp creme fraiche
Salt and pepper to taste

Beef Wellington

300gm thick piece fillet steak seared in butter/oil
1 sheet puff pastry
100gms thinly slice prosciutto
5-6tbsp mushroom duxelles

Method For Duxelles (Can be made days in advance)

Gently cook shallots/garlic in butter in a frypan until golden.
Add mushrooms, and fry until water is released and evaporated.
This can take quite a while, 25-35 minutes.
Pour in brandy, and continue stirring and frying mushrooms till mixture darkens in colour.
Turn off heat and stir in thyme and creme faiche.
Allow to cool, and refrigerate....at least overnight but up to several days.

Beef Wellington Method

Lay out thawed pastry sheet.
Leaving a border, put a layer of prosciutto on top.
Put a generous layer of mushroom mixture on next.
Place (cooled/rested) seared steak on top.
Spoon on and spread more mushroom up the side and on top of steak.
Pull up prosciutto to wrap steak/mushroom mix and use a few more slices if needed to totally cover.
Wrap the whole lot in the puff pastry, then flip on to a plate so seam is in the bottom.
Refrigerate for 20 minutes.
Preheat oven to 180 degree celsius.
Brush egg wash over beef parcel and bake until pastry is golden brown.
Allow to rest before slicing and serving.



View: https://www.youtube.com/watch?v=9Xyvb0Bt15o


View: https://www.youtube.com/watch?v=4bjMkAULL7U
 
Beef Wellington with mushroom duxelles.

View attachment 74042

View attachment 74043


Recipe Ingredients

Mushroom Duxelles

600gms (1lb) mushrooms of choice finely chopped
2 tbsp butter
2 shallots finely chopped
3 cloves grated garlic
1 tbsp brandy
1 tbsp fresh thyme leaves
1 and 1/2 tbsp creme fraiche
Salt and pepper to taste

Beef Wellington

300gm thick piece fillet steak seared in butter/oil
1 sheet puff pastry
100gms thinly slice prosciutto
5-6tbsp mushroom duxelles

Method For Duxelles (Can be made days in advance)

Gently cook shallots/garlic in butter in a frypan until golden.
Add mushrooms, and fry until water is released and evaporated.
This can take quite a while, 25-35 minutes.
Pour in brandy, and continue stirring and frying mushrooms till mixture darkens in colour.
Turn off heat and stir in thyme and creme faiche.
Allow to cool, and refrigerate....at least overnight but up to several days.

Beef Wellington Method

Lay out thawed pastry sheet.
Leaving a border, put a layer of prosciutto on top.
Put a generous layer of mushroom mixture on next.
Place (cooled/rested) seared steak on top.
Spoon on and spread more mushroom up the side and on top of steak.
Pull up prosciutto to wrap steak/mushroom mix and use a few more slices if needed to totally cover.
Wrap the whole lot in the puff pastry, then flip on to a plate so seam is in the bottom.
Refrigerate for 20 minutes.
Preheat oven to 180 degree celsius.
Brush egg wash over beef parcel and bake until pastry is golden brown.
Allow to rest before slicing and serving.



View: https://www.youtube.com/watch?v=9Xyvb0Bt15o


View: https://www.youtube.com/watch?v=4bjMkAULL7U

Ooh this is amazingly delicious 😻
 
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