Saturday, June 22, 2013

Best Beef Wellington Easy Steps To Follow

Best Beef Wellington
This beef wellington recipe is easy to follow.  It's delicious and kids love them.

My own original recipe.
Prep Time: One day / Cook Time: about one and half hours period

Beef Wellington Easy Steps To Follow

  • 1 round tenderloin beef - about 8 to 10 inches in length
  • 1 small box brown mushroom - roughly chopped
  • 2 tbsp butter
  • 3 tbsp olive oil
  • 2 minced fresh garlic
  • Some salt and cracked black pepper
  • 2 beaten egg yolks to brush
Seasoning For The Beef:
  • 2 teaspoon garlic powder
  • 2 teaspoon dried oregano
  • 2 teaspoon dried basil
  • 2 tbsp olive oil
  • Some salt and cracked black pepper
  • String to tie up
For The Skin:
  • 2 cups all purpose flour and some for dusting
  • 2 tbsp butter
  • Salt to taste
  • Water as needed
Cooking Directions:
  1. In a bowl, mix the ingredients for the skin and knead until it is smooth.  Add the water little by little so the dough will not be too wet. 
  2. Dust and roll the dough until you reach the size of your tenderloin. You will need two flat doughs, one for the bottom and one to cover the tenderloin. You can make the dough in advance and keep refrigerated as long as it's covered with plastic wrap and there's enough dusting so it will not stick when you take it out.
  3. Wash and dry the tenderloin with a paper towel and tie up the beef with the string, then marinate with the seasoning above.  Refrigerate for one night or at least 5 hours.  (You tie up the beef in a circular manner all around to keep the beef in the shape of the picture above when you cook)
  4. Heat 1 1/2 tbsp olive oil and fry the marinated tenderloin all around until it turns brown then continue cooking in the oven for about 30 minutes over 350 degrees. Let it cool. (save the juice to cook the mushrooms.)
  5. Heat the remaining 1 1/2 tbsp olive oil and the butter and fry the minced garlic until fragrant. 
  6. Add the mushrooms and stir fry with the juice you had saved, then add some salt and the cracked black pepper. Turn off the heat when it's caramelized and there's no more juice.
  7. Lay flat a plastic wrap on the counter top and spread enough cooked mushroom on it to cover the tenderloin all around. 
  8. Remove the string from the tenderloin and lay it on the middle of the mushroom, then slowly pull the plastic wrap together by bringing the two ends of the plastic wrap together, so the mushrooms will cover the beef all around.  
  9. Then twist the two edges of the plastic wrap to hold in place and put it in the refrigerator for a few hours or until the mushrooms stick to the beef. Make sure it's tight enough, so when it's cooled from the refrigerator, the mushroom will stick to the beef.
  10. Spread the skin dough on a greased counter top or a cutting board and remove plastic wrap from the beef then place the beef in the middle of the dough then cover with the other dough. 
  11. Brush the beaten egg yolk all around the side of the dough to act as a glue and press it with your thumb. You can cut any excess dough to make it look nice and round.  
  12. Brush the top and around the dough skin, then bake over 325 degrees until the skin turns brown. 
  13. Let it cool before you cut like the picture above and serve.
  14. It's a lot of work but trust me it is worth it and super delicious. 
Note: On step 4 above, you can change the cook time if you like medium rare, well done, etc.


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