Easy preparing recipe Beef Wellington for two with 14 ingredients and 12 stages of easy cooking, which is very practical.
Without fail recipe ultimate Beef Wellington (for two) easy, delicious, practical.
Good Afternoon every body, at this time you can present recipe Beef Wellington (for two) with 14 ingredients and 12 steps. Next this is how to prepare, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 14 ingredients and 12 stages of easy cooking Beef Wellington (for two).
Ingredients all Beef Wellington (for two)
Prepare 1 Tbs. : vegetable oil.
Needed 1 : large filet mignon.
Prepare Dash : salt, pepper, & dried thyme.
Prepare 2 Tbs. : brown mustard.
Prepare 1 Tbs. : olive oil.
Needed 8 oz. : cremini mushrooms, finely chopped.
Needed 1 : medium shallot, finely chopped.
Needed 1 clove : garlic, minced.
Prepare 1/2 Tbs. : unsalted butter.
Needed Dash : Sherry wine (optional).
Prepare 4 slices : prosciutto, thinly sliced.
Prepare Dash : flour.
Needed 1 sheet : puff pastry, thawed.
Needed 1 : egg beaten (dash of water).
If all ingredients Beef Wellington (for two) it’s ready, We’re going into the cooking stage. Below is how to making with relaxing.
Stages Cooking Beef Wellington (for two)
Heat a medium sized heavy skillet and add oil. Over medium-high heat, sear the "seasoned" beef until browned on all sides, including the sides, about 1 minute per side..
Transfer to a plate. Coat all sides with mustard. Let cool in fridge..
In the same skillet, add olive oil to prepare the “duxelles.” Add the mushrooms & shallots and begin to sauté. Add a bit of butter along with garlic, dried thyme, and dash of sherry..
Cook and stir until all liquid has evaporated 25-30 minutes. Add a dash of salt & pepper and place in a bowl to cool. [Tend to your side dishes].
Place plastic wrap down on a work surface (2x the length and width of the beef). Lay the prosciutto slices on the wrap (shingling them) in a 6” square pattern. Spread the duxelles thinly over the prosciutto..
Place the beef at the bottom of the first prosciutto slice. Using the plastic wrap, begin to roll the beef up tightly, tucking the prosciutto sides as you roll. Twist ends of wrap tightly. Transfer to freezer for 10 minutes..
Lightly flour work surface and spread out puff pastry. Place the beef in the center and trim off the sides (and top) of the pastry a bit. Brush the pastry edges with egg wash and fold things up (a present / gift)..
Place seam side down on a plate. Decorate the top by braiding or a simple X (use egg wash like glue), and then chill for 20 minutes..
Heat oven to 400°..
Transfer the Wellington to a parchment-lined baking sheet. Brush with egg wash all over and sprinkle with flaky salt..
Bake until pastry is golden and the center registers 120°F for medium-rare, about 25 minutes. Let rest 10 minutes before making a center cut (dividing the Wellington into two)..
Spoon a port wine/ beef reduction sauce on each plate half. Add the Wellington and top with a bit more gravy. Complete the dish with the sides and enjoy..
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