Beef Wellington (for two)
Beef Wellington (for two)

Hey everyone, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, beef wellington (for two). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Beef Wellington (for two) is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Beef Wellington (for two) is something which I’ve loved my whole life. They’re fine and they look wonderful.

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To get started with this particular recipe, we have to prepare a few ingredients. You can cook beef wellington (for two) using 14 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Beef Wellington (for two):
  1. Get vegetable oil
  2. Prepare large filet mignon
  3. Make ready salt, pepper, & dried thyme
  4. Make ready brown mustard
  5. Make ready olive oil
  6. Prepare cremini mushrooms, finely chopped
  7. Get medium shallot, finely chopped
  8. Take garlic, minced
  9. Prepare unsalted butter
  10. Make ready Sherry wine (optional)
  11. Get prosciutto, thinly sliced
  12. Get flour
  13. Get puff pastry, thawed
  14. Get egg beaten (dash of water)

Layer with another piece of ham and close the the Wellington by folding the puff pastry over the center of the meat. Remove from pan, and allow to cool completely. Season and leave to cool slightly. Preheat a large frying pan on a high heat.

Instructions to make Beef Wellington (for two):
  1. 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.
  2. Transfer to a plate. Coat all sides with mustard. Let cool in fridge.
  3. 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.
  4. 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]
  5. 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.
  6. 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.
  7. 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).
  8. 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.
  9. Heat oven to 400°.
  10. Transfer the Wellington to a parchment-lined baking sheet. Brush with egg wash all over and sprinkle with flaky salt.
  11. 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).
  12. 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.

Season and leave to cool slightly. Preheat a large frying pan on a high heat. Rub the beef all over with sea salt and black pepper. Heat the oil in a large pan, then fry the beef trimmings for a few minutes until browned on all sides. Pour in the vinegar and let it bubble for a few minutes until almost dry.

So that’s going to wrap it up for this exceptional food beef wellington (for two) recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!