Reviews (1) Add Rating & Review 38 Ratings 5 star values: 9 4 star values: 7 3 star values: 10 2 star values: 9 1 star values: 3 Martha Stewart Member Rating: Unrated 12/27/2010 This recipe is excellent- I made individual wellingtons by roasting for 45 minutes as a whole (trimmed)tenderloin with savory spices. Allowed to cool completely and dried off, wrapped in puff pastry and mushrooms-eliminated the pate`. They were beautiful and everyone loved them.
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Gallery Easy Beef Wellington Recipe Summary Servings: 12
Ingredients Ingredient Checklist 1 piece center-cut beef fillet (3 1/2 pounds) Coarse salt and freshly ground pepper 2 tablespoons olive oil 6 ounces foie gras (or other liver) pate, room temperature Duxelles All-purpose flour, for dusting 1 package (17 1/4 ounces) frozen puff-pastry sheets, thawed 1 large egg, beaten
Cook’s Notes This dish can be prepared through step 1 up to a day ahead; refrigerate, covered, and bring to room temperature before proceeding.
Gallery Easy Beef Wellington
Recipe Summary Servings: 12
Gallery
Easy Beef Wellington
Easy Beef Wellington
Easy Beef Wellington
Recipe Summary Servings: 12
Recipe Summary
Servings: 12
Servings: 12
12
Ingredients
Ingredients
- 1 piece center-cut beef fillet (3 1/2 pounds) Coarse salt and freshly ground pepper 2 tablespoons olive oil 6 ounces foie gras (or other liver) pate, room temperature Duxelles All-purpose flour, for dusting 1 package (17 1/4 ounces) frozen puff-pastry sheets, thawed 1 large egg, beaten
Directions
Set a wire rack on a rimmed baking sheet. Season beef with salt and pepper. Heat oil in a large saute pan over high heat until hot.. Brown beef on all sides, about 10 minutes. Transfer to wire rack until cool to the touch, about 10 minutes. Spread pate, then duxelles (a cooked mushroom mixture) over fillet.
On a lightly floured work surface, overlap 2 puff-pastry sheets by 1/2 inch. Roll out to a 12-by-20-inch rectangle. Place beef lengthwise in middle; wrap pastry around beef so long sides overlap. Place seam side down on a clean wire rack on the baking sheet, and tuck pastry ends underneath. Brush with egg. Refrigerate 30 minutes (or up to 4 hours).
Preheat oven to 400 degrees. Bake until pastry is golden brown, about 30 minutes. Tent with foil; bake until center of beef registers 130 degrees on an instant-read thermometer (inserted through bottom side) for rare, about 15 minutes more. Transfer to a clean wire rack set over another baking sheet. Let stand 20 minutes before carving.
Cook’s Notes This dish can be prepared through step 1 up to a day ahead; refrigerate, covered, and bring to room temperature before proceeding.
Cook’s Notes
This dish can be prepared through step 1 up to a day ahead; refrigerate, covered, and bring to room temperature before proceeding.
Reviews (1)
Add Rating & Review 38 Ratings 5 star values: 9 4 star values: 7 3 star values: 10 2 star values: 9 1 star values: 3
Martha Stewart Member Rating: Unrated 12/27/2010 This recipe is excellent- I made individual wellingtons by roasting for 45 minutes as a whole (trimmed)tenderloin with savory spices. Allowed to cool completely and dried off, wrapped in puff pastry and mushrooms-eliminated the pate`. They were beautiful and everyone loved them.
Reviews (1)
Add Rating & Review 38 Ratings 5 star values: 9 4 star values: 7 3 star values: 10 2 star values: 9 1 star values: 3
Add Rating & Review
38 Ratings 5 star values: 9 4 star values: 7 3 star values: 10 2 star values: 9 1 star values: 3
38 Ratings 5 star values: 9 4 star values: 7 3 star values: 10 2 star values: 9 1 star values: 3
38 Ratings 5 star values: 9 4 star values: 7 3 star values: 10 2 star values: 9 1 star values: 3
5 star values: 9 4 star values: 7 3 star values: 10 2 star values: 9 1 star values: 3
Martha Stewart Member Rating: Unrated 12/27/2010 This recipe is excellent- I made individual wellingtons by roasting for 45 minutes as a whole (trimmed)tenderloin with savory spices. Allowed to cool completely and dried off, wrapped in puff pastry and mushrooms-eliminated the pate`. They were beautiful and everyone loved them.Martha Stewart Member
Rating: Unrated 12/27/2010
This recipe is excellent- I made individual wellingtons by roasting for 45 minutes as a whole (trimmed)tenderloin with savory spices. Allowed to cool completely and dried off, wrapped in puff pastry and mushrooms-eliminated the pate`. They were beautiful and everyone loved them.
Rating: Unrated
All Reviews for Easy Beef Wellington
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Easy Beef Wellington
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
