How Long Do You Cook a Beef Wellington
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12/26/2007
I made this for Christmas Eve dinner this year. I had a little trouble rolling out the pastry thin plenty, I wasn't sure if this was because I didn't thaw information technology enough or because I had one to many pre-dinner cocktails with our guests! This concluded up turning out perfectly! I used leftover pastry and put a Christmas shape on each invitee'south wellington. I'k not sure that extra effort was appreciated only the meal itself was. I served this with a delicious sauce fabricated from i c heavy cream, 1/ii c dry sherry, ane/4c flour, 3 T butter, 4 cloves garlic, 2c beefiness broth which I found in a magazine. I received numerous comments on how succulent it was. It was very very filling however. Even the men could barely finish theirs. Definately worth the fourth dimension and effort!
09/fourteen/2003
Every bit much equally I like the other Wellington recipe on this site, this ane is really much easier. Trust the cooking time. Once out of the oven, "tent" with foil and monitor with a meat theromometer to let the meat get from medium-rare to medium or medium-well if you prefer. In the future, I volition use less butter to saute the mushrooms and onions and will also add together a liver pate/butter mixture (stolen from the other welly recipe on this site) to make this a real Beefiness Wellingon. Either way, this recipe is easy and tastes great!
09/28/2007
This was such a hit. I had my parents over for a birthday party and made these individual wellington's. My parents and my hubby cannot end raving well-nigh this meal. Fifty-fifty my 5 twelvemonth old and 2 year old sons ate one-half a wellington each. I did serve this meat with a wine reduction sauce. I took one can of beef goop and 1 cup or then of reddish wine and a couple of tablespoons of butter and let them simmer for about 20 minutes, then added 1/iv cup of heavy cream and simmered for another 5-10 minutes. The sauce is super rich but complements the meal perfectly. I alos shortened the melt time on the beefiness considering of other reviews and my oven tends to cook quickly. I cooked my wellington's for eighteen minutes and they came out med-rare and perfect.
01/05/2008
I created a crazy fun appetizer for a cocktail party. Aafter browning the tenderloin, I chopped it into small cubes. Later on testing a few rounds, I institute information technology really important to make it like shooting fish in a barrel to eat as a finger food. Make ahead of time and freeze. Big hit!
06/28/2002
Absolutely loved this recipe, Merely I recommend searing all sides of the filets earlier wrapping in the pastry. My girlfriend finally believes I can cook after making this for her. Anybody I have made this forhas absolutely raved about the flavor
03/30/2001
These piffling wellies were wonderful, my kids loved them! Huge hit. Tip- I chopped the mushrooms and onions in the food processor before sauteing, so the kids would not recognize them! Still tasted fab!
05/17/2006
These are so good and very easy. Great that they can be fabricated ahead. I seared the steaks first. Too put vegetables in nutrient processor which made the paste needed. Has any one used bourbon instead of sherry? I would only bake for 20 mins if the pastry is brown enough.
12/07/2010
OMG! This is my first Beef Wellington I e'er ate or made and its was expert! (actually I am even so eating information technology right now lol). I was going to make the other Wellington with more reviews but this one seemed easier and I am so happy I picked it. I honestly did not measure the Sherry, I but proceed adding it in and tasting. Ohh, I did my famous mac & cheese on the side and had a squeamish Dos Equis with it :P
01/30/2011
These were quite good. Fabricated as suggested!
03/01/2008
Very proficient recipe. I seared the meat first on all sides, permit it absurd and wrapped in pastry. I placed the wellingtons on a rack on a baking sheet, covered and refrigerated until it was time to cook. I brushed them with egg wash and baked 425 convection oven for 20 minutes, permit rest for 15 minutes and they were a perfect rare. I served them with buttermilk smashed red potatoes and roasted asparagus. My guests cleaned their plates!
09/05/2009
My family really like these and the children liked helping to make them. We made mini Wellingtons for appetizers. Using a lot of the suggestions from the reviews, hither is what I did: I cut the beef into one-inch cubes and and then browned them in a pan for most a minute. For the vegetable mixture, I used brandy instead of sherry, shallots instead of onions and frozen Shiitake mushrooms (thawed with excess water squeezed out) instead of fresh mushrooms. I too added two garlic cloves. I put all the vegetables including some brandy into the blender and made a paste then sauteed information technology with butter, residue of the brandy, about two tablespoons of heavy cream, and a couple of squirts of Worcestershire sauce. When wrapping the beef, I cut small squares of pastry for the one-inch cubes of beef and added a small swiss cheese piece to each ane along with the vegetable paste. I first baked a couple in the toaster oven earlier I assembled the rest to run across how they tasted. That is when I realized they needed table salt. After I added well-nigh 1/viii teaspoon of table salt to the vegetable paste, I baked the residual in the oven. They looked great and tasted delicious.
12/02/2009
Wonderful recipe! Very easy to make. Used two eight oz fillets per rolled out puff pastry canvass. Didn't have sherry but used Merlot and tasted wonderful! I added some finely chopped leftover holiday ham and also topped with some shredded swiss. I tasted the filling and it needed a trivial season so I added 2 t minced garlic. These truly had fantastic season! Volition be making once more & over again. Served with a tasty sauce of i 1/ii T butter melted, one C beef stock, iii/iv C Merlot & 1/2 t minced garlic. Heated all of that and then added i/2 C fat free one-half & half. Ended up mixing a little cornstarch and h2o and then slowly adding plenty until information technology made the consistancy I wanted. YUM. Thanks for the recipe.
07/xiii/2010
update, Made this for the 2nd time and it was to dice for. I put them on a rack this time to keep them out of the juices and used less dough......Anybody LOVED them.
01/22/2013
Every bit is, I detect the recipe doesn't make enough of the mushroom paste per steak. I suggest doubling it! Also, to prevent the wellies from turning soggy, brand sure to dab whatever excess liquid out of the mushroom paste and preheat the cookie sheet before placing the wellies on it and baking. Otherwise, it's groovy and my family unit enjoys these every time :)
12/23/2003
I made 3 of the steaks as written. On the other iii I layed a small piece of swiss cheese over the mushroom mixture. Nosotros liked them fabricated both ways but thought the ones with the swiss cheese had a piffling more flavor. Adjacent time I make this I will probably add the cheese to all of the bundles.
xi/thirteen/2010
I apparently really messed this upwards. I fifty-fifty tried some of the tips others offered. :( I was hoping it would have been a winner. Gauge not this time.
10/31/2011
One of the best meals I've ever cooked! Served with baked asparagus sprinkled in olive oil, balsalmic vinegar and kosher table salt. My oral cavity waters just thinking of it!
02/18/2007
This recipe is excellent! I followed others' advice...seared the filets on the stove for a few minutes, then chopped up the mushrooms and onions. I added ii cloves of garlic to this mixture. I also put it on a rack to prevent the bottom office of the dough from getting soggy. I immune the beef to residue for almost 10 minutes after coming out of the oven. It was wonderful. The just part that gave me a bit of problem is that the dough separated on the commencement one I made...I used dabs of water to keep the second one intact. Great recipe, thanks!
05/09/2011
It was peachy, with a few modifications. I seasoned the beefiness tenderloins and seared them earlier assembling. I followed the advice of Anita, and put the mushroom mixture in the blender , as my fiance "claims" he does non like mushrooms. I used 4 5oz. triple trimmed filets from Omaha Steaks and cooked @ 425 for twenty minutes. Melt only until pastry is browned most xvi-18 minutes if you similar RARE!
10/01/2006
This was very good. I was plesantly surprised at how expert it was. I served information technology for a dinner party and everyone raved. As others said to practice, I put the vegetables, including garlic, in a food processor to aid brand the paste. And then I added this mixture to the butter and sherry in the saute pan and let it reduce, which took a while. I likewise added swiss cheese to each filet.
09/17/2004
This is really tasty and easy to make (although a fiddling fourth dimension consuming). I sealed the steak in a hot pan before wrapping in the pastry. I likewise added garlic to the mushroom mixture and a splash of cream. Served with hollandaise sauce as was suggested - yum!
11/17/2010
5 stars! Used combo of cremini, oyster, and portabella shrooms, added a little cream...cooked exactly as directed (pre-heated blistering sheet...skillful call)...made a bernaise and a red wine reduction of beef stock, red wine, garlic, more mushrooms, anda little more cream....not a drop leftr on the plates!
01/02/2012
Nosotros had this for dinner tonight and it was excellent all the way around. We did sear the meat before wrapping and baked it at 425 for 15 minutes before turning the temperature down to 350 for some other 10 minutes. Information technology turned out a perfect medium.
12/23/2010
I heated my cookie sheet as another reviewer recommended but the bottom still got soggy! Overall was very good and easy to brand. I used the red wine sauce from another recipe and it was amazing!
12/25/2006
Wonderful! I first seared the steaks in a very hot cast fe pan and cooled them in the refrigerator. I whirled the mushrooms, onion and parsley in the processor to chop them very finely. I then sauteed in the sherry and butter and reduced every bit directed. I received kudos from everyone at the table. They are so impressive----so easy to put together. Thanks for a great recipe.
12/09/2005
Easy to make and looks impressive when served. I used proffer of adding swiss cheese and it was adept. I used ruby wine instead of dry out sherry -- that worked fine, too. Will definitely make over again.
11/08/2009
Wow, what a delightful dish. I ofttimes serve filet for special meals, and this added that special touch to make it fun and dissimilar. The flavors are classic combinations, and the recipe works well exactly as written. The meat was so flavorful and tender - the cooking times were accurate. Notwithstanding, I accept fabricated some variations for fun on some occasions - I've added feta to the paste mixture, and I've swapped shallots for onion
10/01/2010
These were great. Had them for dinner tonight. They were piece of cake to make. I merely made 2 with one sail of puff pastry cut in 1/two. I don't have whatever sherry, so I used balsamic vinegar instead. They were awesome and DH ate the whole filet. Thanks!
12/30/2009
I know it may sound strange, but I used our leftover prime rib from Christmas. It was bully! The just modification I did was left it whole. I cooked information technology for 20 min, only to reheat information technology. Since the leftovers were rare, it came out med rare and perfect!
03/07/2011
This was very good. I substituted white wine for red, since that's what I had, and slipped some Irish gaelic gouda cheese into the bundle. Even 18 minutes was also long, the beefiness was medium well, Non my favorite. Adjacent time, and I will make it again, It will be in the oven but for 12 minutes for medium rare.
01/01/2007
As my very happy husband remarked..."Restaurant quality!" Super easy and quite tasty. I omitted the parsley because I forgot to buy it, but I put the mushrooms and onions in the nutrient processor prior to sauteeing in the brandy and butter as was suggested and information technology was a not bad idea. I served this with spinach sauteed in garlic and olive oil and baby carrots. Delicious!
02/13/2011
I tried this today and I am very happy with the results. Loved information technology!
12/06/2008
Great recipe although i adopt Madeira instead of the sherry. The cheese is a good addition,however, being a blueish cheese lover I used a dainty mild gorgonzola, which is a classic pairing with beef.
09/08/2010
Great recipe. Love that these tin be made alee and stored in the fridge for a twenty-four hours or so until fix to cook. I have also frozen and added a few minutes to the melt time merely exercise not recommend freezing.
02/x/2008
These were practiced, although I chose to use eye of circular steaks, which I wouldn't practice once again. If you are going to go through the problem to brand this... make is the right manner.
06/21/2013
Loved this. I make homemade pastry dough first (very fourth dimension consuming simply VERY worth it). I preheated the baking sheet in the oven start. I put mushrooms, garlic, shallots and a fiddling olive oil in a food processor. Then I sauteed information technology until the liquid evaporated. Meanwhile I seared the sides of the beef for ii minuses per side. (they turned out a little rarer than I liked so next time I'll do 3 minutes per side). I rolled the dough to 1/iv inch thick placed some chopped prosciutto, the mushroom mixture and and then the steak. Folded it over and sealed it by brushing on a niggling h2o on the seam. I egg done the tops and baked for 20 minuses. Tasted astonishing!!!!!
09/21/2010
We LOVED these. Only change to recipe is that I added garlic to mushrooms and onions. I did non do the egg wash as others suggested, will next fourth dimension, crust turned out well, but think amend with the wash. I did brand the sauce recommended by rspoinedyorkies - december 2009, was bang-up as recipe calls, but that sauce made this repast for u.s.. I baked without searing, steaks were no pink in 25 minutes.
10/17/2011
I was intimitated by this dish and therefore, asked my husband, the real chef in the family unit, for his assistance. Information technology turned out to exist pretty uncomplicated to make. We chose to sear the fillet first and added extra seasoning. Yet, we all the same found it to be a bit bland for our taste. Even so, our dinner guests enjoyed itl Nosotros will defintiely make information technology over again. The biggest obstacle for me is making it look as pretty as the photos. Any suggestions or tips?
07/23/2009
Pretty good. Can't do incorrect with annihilation using a puff pastry. I would actually reduce the fourth dimension to 20 minutes side by side time, they were well washed at 25 minutes.
12/31/2007
I used 6 iv-oz fillets for this recipe, as an 8 oz serving of beef PLUS puff pastry is just too much food for us. One 17.5 oz package of puff pastry, rolled out slightly, fit the 6 fillets perfectly. The little fillets cooked to medium rare in a 400 degree oven in 20 minutes; could have let them go a bit longer, I think, to really brown up the pastry. I covered with foil for 10 minutes when they came out, and they were juicy and delicious! I likewise added a scrap of minced garlic and Worcestershire sauce to the mushroom mixture, just considering I love the flavors with beef, and whizzed up the mixture in the food processor slightly before adding on top of the steaks.
01/25/2008
I only gave this recipe four stars because the puff pastry turned out really soggy on the bottom. I did brown the fillets in a hot skillet before wrapping them, just adjacent time I'll heat the cookie canvass (every bit another reviewer suggested). I served information technology with pepper crusted broiled potato and skewered shrimp, yum. I will definitely try once more. Thank you for this recipe.
01/19/2010
My hubby and I really enjoyed buy my kids not so much. I would make over again for the two of us.
06/nineteen/2010
I must concord with another reviewer: lowering the temp after 15 minutes and covering the wellingtons with an egg wash is key. I added salt, pepper and garlic to the mushrooms and replaced the sherry with port (that's what I had on hand) and it turned out beautiful. Thank you lot so much for sharing Marbalet.
09/24/2007
I added jalapenos and bacon (and pureed) the topping. I also baked them on a rack so they wouldn't get soggy. My husband loved them!
05/12/2014
I fabricated this for Mother's Solar day, and my family raved well-nigh it. My daughter kept maxim information technology tasted similar cheese-it'south inside (no one else idea so), it was fairly unproblematic. I didn't employ Sherry every bit I didn't have whatever, I used Chardonnay, it worked well, then I chopped up the mushrooms while they were cooking then they were smaller. I did put an egg wash on them before I put them in the oven. I cooked them for about xxx min and they were perfectly medium rare. I left my husbands in for about five minutes longer only considering he likes his more than well washed. I wouldn't modify a thing.
05/29/2008
I used one big slice of tenderloin which I BRIEFLY grilled to add the flavor. Chopped mushrooms small-ish. Do not overcook! Really proficient.
09/24/2009
I had never had beef wellington before and decided to give this a endeavour. Information technology was quite good. There wasn't a whole lot of season in the steak, and then we used a dijon mustard and spread that over canned crescent rolls (in place of the puff pastry) and wrapped the steaks. Will exist making this over again. Thanks.
03/23/2010
This was very practiced! I didn't have sherry then used merlot and chopped the mushrooms. I also browned the filets first. I used fillo dough (brushing with butter between layers--6 layers) gathering upwards all sides and twist and then brushed with butter. They looked and so elegant and my guests loved it!
03/10/2012
Not bad recipe! I never was able to become a "paste" out of those mushrooms, though, and so they went into the food processor. I made these every bit appetizers, with each piece of tenderloin individually wrapped. When I rolled out the pastry, I cutting information technology into 16 squares, put a dollop of the mushroom mix on each, and placed the beef on top of that. Then I then wet the edges of the pastry and pulled them to seal. And so I placed information technology on the baking sheet seam side down. I'd sauteed the beef pieces a flake considering none of my guests similar rare meat. When they were washed, the beef was well washed, but very tender.
03/07/2005
Great Recipe. I also seared them in a hot pan before wrapping them, the mushroom and onion mixture can be adjusted to taste! Thanks!
02/08/2014
Almost followed the recipe exactly! I took into account Lisa Marie'south review! I seared each piece for 30 seconds in a pipage hot cast fe skillet crusted with cracked black pepper and coarse sea salt. I then let them cool down and wrapped in puff pastry, topped with the mushroom mixture (inside the pastry). The hot cookie sheet worked amazingly! I besides brushed with egg wash. I broiled for 15 mins at 425 and then ten at 325. May take out 5 mins earlier side by side time as I like my meat very rare. Very flavorful & delicious!
05/10/2010
Very fancy and impressive dinner. Made a few modifications. Used whateever red wine on hand instead of the sherry. Tasted fine. I used fresh garlic and monterey seasoning for added season. Also brushed dijon mustard all over the fillets. I put flooring on the bottom of baking tray to forestall sticking. Also brushed pastry with egg wash before baking. Fabricated ahead and turned out great, 25 minutes was perfect. My fillets were 5 to 6 oz. Makes a very elegant presentation.
04/05/2007
I browned the filets for a minute or two on each side before wrapping them with the 'paste'. Everything went well, except the recommended 25 infinitesimal cook time. They were all really good and enjoyable afterward they were done; however, they were all WELL done. So if you like it WELL done, the 25 minutes is for you. otherwise adjust accordingly. Will make once again before long, but cook one-half the time. And I will try to add a niggling scrap of swiss cheese into the 'paste' as others recommended, just to give a niggling something actress.
02/19/2011
Made this recipe for Valentines 24-hour interval it was crawly. Keen mode to fix beef with a little added elegance.
08/17/2009
I followed this recipe as written, did not add or decrease annihilation. They looked beautiful! Yet....The meat was tough and in that location was NO flavor. Don't think I'll make again
04/17/2010
I would requite this a big ZERO if I could. This was our beginning attemp at beef wellington and followed the recipe to a T. After spending nearly $40 on steaks nosotros were more and then dissapointed.
05/09/2007
My family really enjoyed this dish. I personally thought it was missing something, like spices. Adjacent time I am adding a jalopeno minced with the mushroom mixture. I used red wine in the mushroom mixture and side by side fourth dimension peradventure marinate the steaks a little. I'll give it another chance.
01/xvi/2011
Excellent recipe. And like shooting fish in a barrel to make. I fabricated my own puff pastry using one of the recipes on allrecipes.com, and the individual beef wellingtons turned out perfectly.
08/12/2005
This recipe was just ok... I had trouble creating the "paste" that was supposed to come of the parsley, onion, sherry and butter mixture. The parsley was a fiddling overbearing.
01/02/2005
Looked cute enough, merely manner as well much food for each person to have an 8oz fillet. Think more like four oz. Overall information technology could utilize more than season, maybe some garlic or something. Non to exist washed in this household once more.
11/19/2012
My husband and I made this dish when my parents came to visit. We just loved information technology. We had fabricated the traditional manner beef wellington before and that was so huge and seems to take a ton of time to prepare. We liked this because it was simplier and you ended up getting more puff pastry with your meat which is really yummy. The but substitution that I fabricated was using beef loin instead of tenderloin. The ternderloin was really expensive so I went down a footstep in meat quality.
12/26/2012
Was amazed at how easy and delicious these were. Just wish the directions were a fleck more clear.
04/04/2013
I made this reciped for a group of people the night earlier Easter because i didnt want to make ham two days in a row, i tripled information technology and WOW, it was unproblematic , tasty the steak was moist and i have no idea what kind of steak i used because nosotros had frozen steaks with no labels from a fundraiser simply i wouldnt fret about the pastry dough do the best you tin and put the seems on the bottom. Cut the mushrooms smaller than slices and cook until its a paste. So like shooting fish in a barrel and lovely to nowadays.
03/29/2009
I tin can't believe I made these and they really came out great! I followed the recipe exactly every bit is...big hit! It was like dining at a fancy eating place.
05/01/2003
Delicious! The puff pastry is very delicate, so it's of import to exist careful when wrapping the steaks, simply it is worth the extra effort.
08/31/2007
I followed the suggestions, and mine all the same came out a little closer to rare than medium rare. The pastry was also a lilliputian underdone on the top inside. I think this was because of the mushroom mixture. I will attempt to make it a trivial drier adjacent time and add together crumbled salary pieces. I think this would also exist good merely wrapping the beef in the pastry. My married man loved it and we had enough of leftovers for his dejeuner the adjacent solar day (we only used 2 tenderloin fillets and that made plenty). A definite hit at our business firm!
09/06/2010
My family enjoyed this very much, me i judge im not a beef wellington kind of girl(lol).
09/14/2012
Delicious! The first time I added a cooked bacon strip and crumbled bleu cheese to each parcel - the cheese is a must! The second time we did away with the bacon and it'due south still a winner! What an like shooting fish in a barrel mode to impress! I brushed each bundle with melted butter as well earlier baking.
02/15/2007
Very easy and absolutely delicous. I made information technology for Valentine'due south Dinner and my husband loved information technology. I, too, chopped upward the mushrooms and onion earlier sauteing. Goes very well with Bernaise sauce. I used the Blender Bernaise Sauce recipe from Recipezaar.com.
12/25/2015
I've made both private & mini- wellingtons earlier, just not for a while, & was looking for a recipe to make these for Christmas dinner. They turned out just okay with this recipe, but luckily I fabricated a delicious sauce that made up for it. There are no spices included in the recipe and I thought the wellington by itself was very bland without spices added. Additionally, y'all demand to permit the meat residue after baking, simply that is not stated in the recipe. Should residual for five-x minutes later coming out of the oven. The cook time of 25 min is too long, at 25 min, even with me adding some potatoes to the oven for the last x min, these were overcooked. The recipe does not country what temp your meat will be, and these came out closer to medium, than the preferable medium-rare. Our steaks were very thick, so these would be medium well to well with a thinner cut of meat. The size of filet, temp of finished production and resting time should all exist included. Therefore, this recipe is just ok. FYI, for the sauce I sauteed garlic & infant bella mushrooms in butter, sprinkled with flour to make a roux, and so added beefiness broth and cooked down. I added a small amount of red vino, beef (better than bouillon), table salt, pepper & a picayune half & one-half. The sauce was excellent and made this meal succulent, even though I was originally disappointed with this recipe.
10/21/2007
These were excellent! The only affair I changed was I used carmine wine instead. Everything else was perfect.
02/15/2015
Fantastic! Like shooting fish in a barrel and such a beautiful presentation. This recipe is a keeper.
11/27/2015
Great Recipe: I couldn't discover the right cutting of meat (3" length of beef tenderloin) just my married woman had three tenderloin steaks so I used these. I put these on a skewer, flat side to flat side to course a whorl and seared them on all the exposed sides. The steaks were not all cut from the aforementioned tenderloin and so information technology wasn't as even as a solid tenderloin but it worked and we made do. Then I sautéd the mushrooms and onions per the recipe in the aforementioned pan after deglazing with the sherry. I removed the skewer from the steaks merely kept the steaks in the seared curl coated them per the recipe and enclosed them in the puff pastry. As per one of the reviews, I started the encroute at 425 for xv minutes and the at 325 at 25 minutes for the medium doneness preferred by my wife. I also made an au jus and merlot reduction past reducing a one-half can of beef stock and a 1/ii cup of merlot for fifteen minutes at medium estrus in the same pan every bit the searing was done in. The little pieces of onion, mushroom and parsley added to the reduction. I finished the reduction with a 1/8 cup of heavy foam and let it continue on heat for another 10 minutes. Yum Yum! It can out thick, intense flavored, and just the correct accompaniment to the Beef Wellingtons. To complete the menu, I served this with roasted potatoes and asparagus, roasted simultaneously with the wellingtons. I also had the Finger Lakes Merlot with it. Information technology was an outstanding memorable meal worthy of special occasions.
01/04/2013
This was great! So much easier than I thought it would be. Used shallots and garlic instead of onion, but other than that, followed recipe. It wasn't cheap to make, only for a special occasion it is totally worth it.
01/09/2011
One word - Crawly! I love Beefiness Wellington simply never bothered to brand information technology at habitation. I don't care for the version with liver so I tried this one instead and information technology was too die for. I don't know if information technology's the recipe or the fact that I used very expensive filets but the meat melted in my oral cavity and the flavour of the mushroom paste only made it even better!
12/08/2007
I love this recipe because it is keen to have something and then easy that makes dinner experience similar a very special occasion. I similar to roll out extra puff pastry to make shapes to decorate the tops, and brush with a browbeaten egg earlier baking to give it a pretty golden colour. I also brown the steaks first (and let them cool before wrapping).
12/06/2018
This turned out fantastic!!! I used a few suggestions from other reviews. I used the nutrient processor for the mushrooms and used a shallot, then cooked it in butter and red vino. I seared the steak on both sides for two minutes per side. I used and egg wash. Heated the blistering sheet before putting the Wellington on. It actually helped with the bottom non getting soggy. Cooked on 425 for about eighteen minutes, it came out crisp and amazing! My husband loved it!!
03/09/2012
The young man liked it but however did not. Maybe it'due south the fact that they've got the puff pastry on it, I don't know. I thought it was bland. Will not brand over again.
05/06/2008
First-class and rich, served it for Christmas Eve dinner. ; reduce the per/lb expense of the meat by checking with your butcher to come across if there are any chateaubriand cuts instead of fillets.
ten/16/2019
Received loftier praise from entire dinner party. Served with roasted spaghetti squash in butter-sage sauce and garlic sautéed cord beans mixed with caramelized onions. A few tweaks I made: 1) Seared tenderloins in 500 degree pan, i minute per side. ii) Moved mushroom mixture (after sautéing) to food processor and added 4 oz pork pate de campagne and mixed until spreadable. Pate gave it more than of a classic Wellington vibe. 3) Used egg wash on outside of pastry earlier baking; the pastry browned upward beautifully.
05/04/2016
I have fabricated this a couple of times for my husband, but up until recently nosotros had nothing to compare it to. We finally had information technology prepared by an actual chef in a eating place. My hubby told me that he liked mine better! I call up I'll surprise him and brand it for Father's Day.
12/27/2016
Awesome recipe! I used a lot of suggestions from previous reviews only did Non make whatsoever major changes. Anybody LOVED this for Christmas dinner ranging from picky 10-year olds to a critical 76-twelvemonth erstwhile! Here is what I did based on other reviewers suggestions: i.) I seasoned the meat with salt, pepper & garlic common salt prior to searing the meat. (I did this since some reviewers stated the meat was bland). 2.) I seared the meat for 2 minutes each side on the stove. (I cooked the steak on the stove on a pre-heated HOT skillet without oil in the pan.) Tip: Do this stride Before cooking the mushrooms then the steaks can absurd down before wrapping in the puff pastry. 3.) I used a combination of mushrooms including regular mushrooms, portabella & shitake mushrooms for a peachy blend of mushrooms flavors. I added one clove of fresh, crushed garlic to the mushroom mixture and two dashes of common salt. iv.) Since I have iv kids (none of who like mushrooms or onions) I followed others advice about putting the mushroom/onion/sherry mixture in a blender later on cooking it. GREAT tip... NONE of the kids noticed they were eating mushrooms or onions!!!! v.) I call up the thought of dabbing moisture out of the mushroom mixture earlier putting it on the steaks is good, but not sure if this is actually needed if you melt it long plenty so the paste is thick. six.) Definitely glad I used an "egg wash" earlier cooking. (An 'egg wash' means taking a raw egg, mixing it well, so brushing information technology onto the to
05/14/2020
Yes,, very adept. Takes a lot of time to exercise ...
02/01/2009
Excellent recipe! Very easy to make. I did change the recipe slightly and utilize Cream Sherry instead of dry out sherry. Cooking temp and time delivered perfect results.
09/09/2017
Worth the attempt. Memorable meal.
01/02/2016
Follow directions every bit given. Information technology turned out great! However side by side fourth dimension I might increase the onion and dry sherry by at to the lowest degree 50% each.
02/12/2016
I fabricated this for my husband'south birthday concluding year and am looking information technology upwardly again to make for Valentine'southward twenty-four hours. Made pretty much as written and information technology came out perfect.
07/14/2020
Back to the drawing board. Afterward searing 30 seconds per side, and so spooky, baked 425 ten minutes, 325 15 minutes. As well overdone, barely pink. Also, soggy lesser chaff. I put the bundles in preheated baking pan. I cooled mushroom filling before spreading on meat. I really want to perfect this dish, simply experimenting with expensive meat is scary.
02/15/2019
Very good choice using mushrooms instead of liver pate.
06/xv/2009
My hubby loved this recipes. I am not a huge fan of mushrooms so I didn't Love it. Nosotros did put foil over the wellingtons afterward the bake time for another 5 min. and the steak was cooked perfectly medium. I besides added garlic to the paste.
12/05/2016
I made this tonight and followed the recipe exactly. Information technology turned out great, except I allow them rest a few minutes too long thinking they would be rare. I got a prissy medium rare, merely would non let them rest adjacent time. The mushroom and onions made this dish. Side by side time I volition utilise less pastry. This is delicious.
03/07/2021
Totally enjoying. Did pre season meat and bottom is damp even with preheating oven and squeezing shrooms Merely oh so proficient.
12/28/2020
This recipe was not bad and piece of cake to follow! We didn't similar the meat medium rare, so we left it a trivial longer and it became a perfect medium well! I was a scrap sceptical about this recipe because we didn't sear the meat before wrapping and baking it, but it turns out that information technology still cooked perfectly without searing first! Will definitely make this once more!
eleven/08/2014
Delicious. I used red vino as I did non have the sherry, but it worked well. I am planning to try the recipe using phyllo pastry. Will study back on that i every bit well.
02/xiv/2010
Delicioius! I seared the steaks on all sides before wrapping them in pastry. They were very practiced; we will definitely have these over again. It made for an excellent Valentine's Day Dinner!
07/04/2007
Excellent! I used a cheaper cut of beef and they still tasted great!
04/27/2019
I've made this receipt multiple times; however, I've notice the response of friends when I double the sherry and mushrooms from what is documented in the receipe.
03/xi/2020
i added porcini mushrooms in the duxelle mix and wraffed it all with strips of prosciutto,and so the pastry. Great recipe and will do it once more
03/31/2016
Quick, fun, easy, and adaptable. Seared and rested on a cooling rack prior to oven fourth dimension with excellent results. Volition make over and over, even for friends.
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Source: https://www.allrecipes.com/recipe/15336/individual-beef-wellingtons/
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