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home > recipes > meat > fillet of beef wellington
from Malta Beef • 800g of beef fillet • vegetable oil • salt Beef Wellington • 1 sheet of puff pastry • 200g of mushrooms, finely chopped • 1 bunch of chives, chopped • 2 shallots, finely diced • 1 garlic clove, minced • 50ml of white wine • 20g of Dijon mustard • 40g of butter Pancake mix • 80g of flour • 210ml of milk • 2 eggs • vegetable oil Rosemary jus • 50ml of red wine vinegar • 100ml of red wine • 100ml of port • 100ml of Madeira • 650ml of beef stock • 3 sprigs fresh rosemary Preheat the oven to 200ºC/gas mark 6 . Place a frying pan over a high heat and add a small dash of vegetable oil. Once hot, generously season the beef with salt and evenly sear the entire beef fillet until browned. Remove from the pan and leave to cool . Place a saucepan over a medium heat and add the butter. Once hot and melted, sweat off the mushrooms, shallots and garlic, until all the moisture has been released from the mushrooms and the pan is almost dry . Add the white wine, and then reduce until almost dry. Remove from the heat, add the chopped chives and transfer into a blender. Blitz until smooth, season to taste with salt and set aside To make the pancake mix, combine 1 egg, the flour and milk together in a mixing bowl. Whisk thoroughly until smooth 4. Place a non-stick frying pan over a medium heat and add enough vegetable oil to just coat the base of the pan. Add approximately 60ml of the pancake mix to the pan and spread and cook to form a crepe-like finish. Repeat until all the pancake mix has been used up. This recipe will allow for extra as well Once the beef fillet is completely cool, spread each pancake evenly with mustard and the mushroom mix. Lay the pancakes down to form one rectangular base. Wrap the pancakes around the beef Lay out the puff pastry with the longest side parallel to the edge of the work surface. Place the beef fillet at the edge and roll over into the pasty to encase the entire beef fillet. Seal the edge by gently pressing together - making sure the seal is used as the base of the Wellington, by having it face down on a baking tray Beat the remaining egg in a small bowl and, using a pastry brush, brush the pastry with the egg wash. Set aside in the fridge while you prepare the other elements . For the rosemary jus, place a medium saucepan over a high heat, add the red wine vinegar and reduce until almost dry. Then add the red wine and reduce until almost dry again. This will concentrate the flavour of the base of the jus Repeat the process with the port, followed by the Madeira. Lastly add the beef stock and rosemary bring to a simmer and reduce to the desired consistency. This will usually be by 1/4 to 1/2 until you have a thin gravy-like consistency . Pass the jus through a fine strainer, season to taste and set aside. The jus can be prepared ahead of time and frozen up to a week in advance . Strain off (but reserve) the cream mixture. Add the parsley root to a blender with a Preheat the oven to 190˚C/gas mark 5. Remove the beef fillet from the fridge and allow standing for 15 minutes. Place into the oven for 15-20 minutes for a medium rare finish (internal temperature of 65˚C). Remove and allow resting for 5 more minutes Resting meat The muscle fibres in the meat have been exposed to high temperatures and become firm and less tender as a result. Resting the meat allows the fibres to relax and distribute the natural juices within the meat evenly throughout. The result is a tenderer, juicier piece of meat Slice the Wellington into portions Place the beef on the plate and finish with a generous saucing of the rosemary jus. Serve immediately with fresh sautéed vegetables and roasted potatoes

Fillet of Beef Wellington


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(posted September 1, 2014)

from Malta

Beef
• 800g of
beef fillet
• vegetable oil
•
salt
Beef Wellington
• 1 sheet of
puff
pastry
• 200g of mushrooms, finely chopped
• 1 bunch of chives, chopped
• 2 shallots, finely diced
• 1
garlic clove, minced
• 50ml of
white
wine
• 20g of
Dijon mustard
• 40g of
butter
Pancake mix
• 80g of
flour
• 210ml of
milk
• 2
eggs
• vegetable oil

Rosemary jus
• 50ml of
red
wine vinegar
• 100ml of
red
wine
• 100ml of port
• 100ml of
Madeira
• 650ml of
beef stock
• 3 sprigs fresh
rosemary



Preheat the oven to 200ºC/gas mark 6
.
Place a
frying
pan over a high heat and add a small dash of vegetable oil. Once hot, generously season the beef with salt and evenly sear the entire beef fillet until browned. Remove from the pan and leave to cool
.
Place a
saucepan over a medium heat and add the butter. Once hot and melted, sweat off the mushrooms, shallots and garlic, until all the moisture has been released from the mushrooms and the pan is almost
dry
.
Add the
white
wine, and then reduce until almost dry. Remove from the heat, add the chopped chives and transfer into a blender. Blitz until smooth, season to taste with salt and set aside

To make the
pancake mix, combine 1 egg, the flour and milk together in a mixing bowl. Whisk thoroughly until smooth
4.
Place a non-stick
frying
pan over a medium heat and add enough vegetable oil to just coat the base of the pan. Add approximately 60ml of the pancake mix to the pan and spread and cook to form a crepe-like finish. Repeat until all the pancake mix has been used up. This recipe will allow for extra as well

Once the
beef fillet is completely cool, spread each pancake evenly with mustard and the mushroom mix. Lay the pancakes down to form one rectangular base. Wrap the pancakes around the beef

Lay out the
puff
pastry with the longest side parallel to the edge of the work surface. Place the beef fillet at the edge and roll over into the pasty to encase the entire beef fillet. Seal the edge by gently pressing together - making sure the seal is used as the base of the Wellington, by having it face down on a baking tray

Beat the remaining egg in a small bowl and, using a
pastry brush, brush the pastry with the egg wash. Set aside in the fridge while you prepare the other elements
.
For the
rosemary jus, place a medium saucepan over a high heat, add the red
wine vinegar and reduce until almost dry. Then add the red wine and reduce until almost dry again. This will concentrate the flavour of the base of the jus

Repeat the process with the port, followed by the
Madeira. Lastly add the beef stock and rosemary bring to a simmer and reduce to the desired consistency. This will usually be by 1/4 to 1/2 until you have a
thin gravy-like consistency
.
Pass the
jus through a fine strainer, season to taste and set aside. The jus can be prepared ahead of time and frozen up to a week in advance
.

Strain off (but reserve) the cream mixture. Add the
parsley root to a blender with a
Preheat the oven to 190˚C/gas mark 5. Remove the
beef fillet from the fridge and allow standing for 15 minutes. Place into the oven for 15-20 minutes for a medium rare finish (internal temperature of 65˚C). Remove and allow resting for 5 more minutes

Resting meat
The muscle fibres in the meat have been exposed to high temperatures and become
firm and less tender as a result. Resting the meat allows the fibres to relax and distribute the natural juices within the meat evenly throughout. The result is a tenderer, juicier piece of meat

Slice the Wellington into portions Place the
beef on the plate and finish with a generous saucing of the rosemary jus. Serve immediately with fresh sautéed vegetables and roasted potatoes




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