Our best beef wellington recipes - 7 recipes
Top rated Beef wellington recipes
HELL'S KITCHEN BEEF WELLINGTON
By Beefman-2
Heat the oil in frying pan until hot but not smoking
- 1 lbs filet mignon
- 1 lbs mushrooms
- 6 - 8 slices procuitto ham
- 2 garlic cloves
- 1 large shallots
- 1/4 cup dry red wine
- 2 Tbs olive oil
- 2 Tbs Gray Poupon
- 1 (10-ounce) packages puff pastry
- flour to dust
- 2 egg yolks, beaten
- 1 Tbs garlic powder
- 2 tsp basil
- 2 tsp thyme
- 1 dash sea salt, to taste
- 1 dash pepper, to taste
Beef Wellington
By á-595
Purchase high quality Pate and puff pastry
- Duxelles:
- 2 packages of pepperidge farm puff pastry sheets
- 5 lb+ fillet of beef - prime meat if you can get it
- Pate de foie gras
- Duxelles
- Egg white
- French egg wash
- Horseradish sauce
- 1/2 lb mushrooms
- 2 tbsp chopped shallots
- 2 tbsp butter
- 3 tbsp olive oil
- 1/4 nutmeg
- Salt and pepper
- Heavy cream
- Horseradish Sauce:
- 1/2 cup whipping cream
- 1/4 tsp salt
- 1/4 tsp dry mustard
- Dash of white pepper
- 3 tbsp horseradish
- French Egg Wash:
- 1 egg yolk mixed with
- 1 to 2 tbsp milk
Ground Beef Wellington
By ngteller
Ground Beef Wellington is an easy recipe for a special meal
- 2 tablespoons olive oil
- 1 onion, peeled and diced
- 1 carrot, peeled and diced
- 1 stalk celery, diced
- 1 potato, peeled and diced
- 2 cloves of garlic, minced
- 2 portobello mushrooms, chopped
- 4 sprigs fresh rosemary, leaves pulled off the stems and chopped
- Large handful of frozen peas
- 1 egg, beaten together in a small bowl
- 1 pound ground beef
- Salt and pepper, to taste
- 1 tablespoon flour
- 2 sheets puff pastry, defrosted if frozen
The Ultimate Beef Wellington - Tyler Florence
By charlotteh371
6 - 8 servings
- For the Duxelles:
- 3 pints (1 1/2 pounds) white button mushrooms
- 2 shallots, peeled and roughly chopped
- 4 cloves garlic, peeled and roughly chopped
- 2 sprigs fresh thyme, leaves only
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- For the Beef:
- 1 (3-pound) center cut beef tenderloin (filet mignon), trimmed
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 12 thin slices prosciutto
- 6 sprigs of fresh thyme, leaves only
- 2 tablespoons Dijon mustard
- Flour, for rolling out puff pastry
- 1 pound puff pastry, thawed if using frozen
- 2 large eggs, lightly beaten
- 1/2 teaspoon coarse sea salt
- Minced chives, for garnish
- Green Peppercorn Sauce, recipe follows
- Roasted Fingerling Potatoes
- Warm Wilted Winter Greens, recipe follows
Mini Beef Wellington Appetizer
By á-2813
Preheat oven to 400. On a lightly floured sheet of parchment paper, roll out psatry to a 7 1/2x15 in rectangle, ab...
- 7 oz. frozen puff pastry, thawed
- 1/3 C Boursin cheese (approz 2 1/2 oz.), at room temp
- 1/2 lb trimmed beef tenderloin, cut into 1/2 in cubes
- salt and pepper
- 1 large egg, lightly beaten
Beef Wellington
By á-3534
The end result was amazing! I was admittedly surprised - it was a bit of a challenge seeings it's the first time I ...
- RED WINE SAUCE:
- 2 (2 to 3-pound) beef fillets
- Olive oil, for frying
- 1 pound mixture of wild mushrooms, cleaned
- 1 thyme sprig, leaves only
- 1 pound puff pastry
- 8 slices Parma ham
- 2 egg yolks, beaten with 1 tablespoon water and a pinch of salt
- Sea salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1/2 beef trimmings (ask the butcher to reserve these when trimming the fillet)
- 4 large shallots, peeled and sliced
- 12 black peppercorns
- 1 bay leaf
- 1 thyme sprig
- Splash red wine vinegar
- 1 (750-ml) bottle red wine
- 750ml beef stock
beef wellington fried wontons
By á-7976
appetizer
- 1/2 lb lean ground beef
- 1 tbsp. butter
- 1 tbsp. olive oil
- 2 garlic cloves, minced
- 1 1/2 tsp chopped shallot
- 1 cup each chopped fresh shitake, baby Portobello and white mushrooms
- 1/4 cup dry red wine
- 1 tbsp. minced fresh parsley
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 - 12 oz pkg wonton wrappers
- 1 egg
- 1 tbsp. water
- oil for deep fat frying
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