Beef Wellington Recipe by CoolJewel
 CoolJewel @cook_2780199 Bucks County, Pennsylvania I love beef Wellington and thought I’d give it a try. I don’t like mushrooms, so I improvised on the traditional method. I love beef Wellington and thought I’d give it a try. I don’t like mushrooms, so I improvised on the traditional method. Beef Wellington I love beef Wellington and thought I’d give it a try. I don’t like mushrooms, so I improvised on the traditional method. I love beef Wellington and thought I’d give it a try. I don’t like mushrooms, so I improvised on the traditional method. Cooking Instructions 45 minutes 1 Heat olive oil in a pan on medium-high heat; salt and pepper the beef and brown in the pan, about 2-3 minutes each side. Set aside and let cool. 2 Lay out the pastry crust on a lightly floured surface. Spread the pate evenly over the crust, within 2 inches of the perimeter. 3 When beef is cooled, spread mustard over both sides and place in the center of the pastry crust. 4 Loosely wrap the crust around the beef and place it seam side down in a baking dish. 5 Cut a few slits in the top for venting. Brush with egg white. 6 Bake in a 400 degree F oven for approximately 40-45 minutes for medium rare. Internal temperature should be 120 degrees. 1 Heat olive oil in a pan on medium-high heat; salt and pepper the beef and brown in the pan, about 2-3 minutes each side. Set aside and let cool. 1 Heat olive oil in a pan on medium-high heat; salt and pepper the beef and brown in the pan, about 2-3 minutes each side. Set aside and let cool. 2 Lay out the pastry crust on a lightly floured surface. Spread the pate evenly over the crust, within 2 inches of the perimeter. 2 Lay out the pastry crust on a lightly floured surface. Spread the pate evenly over the crust, within 2 inches of the perimeter. 3 When beef is cooled, spread mustard over both sides and place in the center of the pastry crust. 3 When beef is cooled, spread mustard over both sides and place in the center of the pastry crust. 4 Loosely wrap the crust around the beef and place it seam side down in a baking dish. 4 Loosely wrap the crust around the beef and place it seam side down in a baking dish. 5 Cut a few slits in the top for venting. Brush with egg white. 5 Cut a few slits in the top for venting. Brush with egg white. 6 Bake in a 400 degree F oven for approximately 40-45 minutes for medium rare. Internal temperature should be 120 degrees. 6 Bake in a 400 degree F oven for approximately 40-45 minutes for medium rare. Internal temperature should be 120 degrees. Cooksnaps (1) Copied! on July 20, 2024 22:20 Bucks County, Pennsylvania Comments Similar Recipes Beef Wellington Beef Wellington Gordon Ramsay's version of the classic steak dish – a showstopping centrepiece on a special occasion | bbcgoodfood.com/recipes/beef-wellington Tyler Pork Wellington Pork Wellington Just felt like adapting a beef Wellington recipe for pork tenderloin. Worked out very well, wouldn't change a thing. Might add some more pictures. Rik Beef Wellington (for two) Beef Wellington (for two) This very traditional holiday dish is sometimes complicated by the cost and the many portions that it yields. However, if you’re looking for an extravagant dinner, say for two, this version of the dish using a large Filet Mignon or Chateaubriand cut (not a traditional whole tenderloin for example) - will reward you for the preparation effort that’s not really complicated. Tip: prepare the “duxelles” in advance (night before) and be sure to make a nice sauce to serve with it. [See my cherry-port sauce recipe] This dish is definitely a winner. Rick M Brad's beef wellington Brad's beef wellington I made this for a friend's birthday. Been a while since I have made this. But it turned out good. Served this with roasted pine nut cous cous and bacon Brussel sprouts. wingmaster835 Beef wellington with handmade puff pastry Beef wellington with handmade puff pastry #GoldenApron23 Week7 challenge ingredient: Serrano ham After I started making puff pastry by myself, I felt it was not really hard but way better than the one we can buy in the store. And also this puff pastry recipe can be used in Portuguese egg tart and more! Apologize for no progress pictures because I forgot 🥲 But I am still not a fan of beef😂 阿默 Salmon Wellington Salmon Wellington There's a food culture campaign going on at the British Embassy in Japan that I attended called "Food is GREAT: A Taste of Britain." I think using salmon that's meant for sashimi is a good idea. If you have leftover cucumber mix, you can use it as a dressing. When wrapping the salmon with the pie crust, make sure no air gets in. Before baking it, poke it 3 or 4 times with a skewer so the air can escape. You can accompany it with salad or tartar sauce. Recipe by British Embassy cookpad.japan Beef Wellington Beef Wellington Gordon Ramsay's version of the classic steak dish – a showstopping centrepiece on a special occasion | bbcgoodfood.com/recipes/beef-wellington Tyler Beef Wellington Beef Wellington Gordon Ramsay's version of the classic steak dish – a showstopping centrepiece on a special occasion | bbcgoodfood.com/recipes/beef-wellington Tyler Pork Wellington Pork Wellington Just felt like adapting a beef Wellington recipe for pork tenderloin. Worked out very well, wouldn't change a thing. Might add some more pictures. Rik Pork Wellington Pork Wellington Just felt like adapting a beef Wellington recipe for pork tenderloin. Worked out very well, wouldn't change a thing. Might add some more pictures. Rik Beef Wellington (for two) Beef Wellington (for two) This very traditional holiday dish is sometimes complicated by the cost and the many portions that it yields. However, if you’re looking for an extravagant dinner, say for two, this version of the dish using a large Filet Mignon or Chateaubriand cut (not a traditional whole tenderloin for example) - will reward you for the preparation effort that’s not really complicated. Tip: prepare the “duxelles” in advance (night before) and be sure to make a nice sauce to serve with it. [See my cherry-port sauce recipe] This dish is definitely a winner. Rick M Beef Wellington (for two) Beef Wellington (for two) This very traditional holiday dish is sometimes complicated by the cost and the many portions that it yields. However, if you’re looking for an extravagant dinner, say for two, this version of the dish using a large Filet Mignon or Chateaubriand cut (not a traditional whole tenderloin for example) - will reward you for the preparation effort that’s not really complicated. Tip: prepare the “duxelles” in advance (night before) and be sure to make a nice sauce to serve with it. [See my cherry-port sauce recipe] This dish is definitely a winner. Rick M Brad's beef wellington Brad's beef wellington I made this for a friend's birthday. Been a while since I have made this. But it turned out good. Served this with roasted pine nut cous cous and bacon Brussel sprouts. wingmaster835 Brad's beef wellington Brad's beef wellington I made this for a friend's birthday. Been a while since I have made this. But it turned out good. Served this with roasted pine nut cous cous and bacon Brussel sprouts. wingmaster835 Beef wellington with handmade puff pastry Beef wellington with handmade puff pastry #GoldenApron23 Week7 challenge ingredient: Serrano ham After I started making puff pastry by myself, I felt it was not really hard but way better than the one we can buy in the store. And also this puff pastry recipe can be used in Portuguese egg tart and more! Apologize for no progress pictures because I forgot 🥲 But I am still not a fan of beef😂 阿默 Beef wellington with handmade puff pastry Beef wellington with handmade puff pastry #GoldenApron23 Week7 challenge ingredient: Serrano ham After I started making puff pastry by myself, I felt it was not really hard but way better than the one we can buy in the store. And also this puff pastry recipe can be used in Portuguese egg tart and more! Apologize for no progress pictures because I forgot 🥲 But I am still not a fan of beef😂 阿默 Salmon Wellington Salmon Wellington There's a food culture campaign going on at the British Embassy in Japan that I attended called "Food is GREAT: A Taste of Britain." I think using salmon that's meant for sashimi is a good idea. If you have leftover cucumber mix, you can use it as a dressing. When wrapping the salmon with the pie crust, make sure no air gets in. Before baking it, poke it 3 or 4 times with a skewer so the air can escape. You can accompany it with salad or tartar sauce. Recipe by British Embassy cookpad.japan Salmon Wellington Salmon Wellington There's a food culture campaign going on at the British Embassy in Japan that I attended called "Food is GREAT: A Taste of Britain." I think using salmon that's meant for sashimi is a good idea. If you have leftover cucumber mix, you can use it as a dressing. When wrapping the salmon with the pie crust, make sure no air gets in. 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