Best 7 Beef Wellington W Green Beans Recipes

THE ULTIMATE BEEF WELLINGTON

Steps:

• For the Duxelles:
• To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.
• For the Beef:
• To prepare the beef: Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil - about 2 to 3 minutes. Meanwhile set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef. Using a rubber spatula cover evenly with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Set in the refrigerator for 30 minutes to ensure it maintains its shape.
• Preheat oven to 425 degrees F.
• On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together. Remove beef from refrigerator and cut off plastic. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef - saving ends to use as a decoration on top if desired. Top with coarse sea salt. Place the beef seam side down on a baking sheet.
• Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife ¿ this creates vents that will allow the steam to escape when cooking. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer. Remove from oven and rest before cutting into thick slices. Garnish with minced chives, and serve with Green Peppercorn Sauce, Roasted Fingerling Potatoes with Fresh Herbs and Garlic, and Warm Wilted Winter Greens.
• Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.
• Preheat oven to 500 degrees F and place a baking sheet inside to heat.
• Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Remove sheet pan from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425 degrees F. Roast for 20 minutes, or until crispy on outside and tender on inside.
• Cook honey and balsamic together over medium-high heat in a large saute pan, about 5 minutes. Toast walnuts in a small skillet; set aside to cool.
• Pile greens on a platter. Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra-virgin olive oil; pour over greens. Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of Parmesan, and shallot.

BEST SIDE DISHES TO HAVE WITH BEEF WELLINGTON (+SIMPLE SIDE SALAD)

Steps:

• Combine all ingredients except dressing in a large bowl.
• Add your favorite dressing and toss with the salad.
• Add other ingredients as desired.

FABULOUS ROAST BEEF WELLINGTON WITH GREEN BEANS

Steps:

• To prepare the beef and mushroom mixture:
• Heat 1 tablespoon of oil in a large frying pan over a high heat. Sprinkle the beef with salt and pepper. Add the beef to the hot pan and cook until brown on all sides but still very rare in the center. This will take 8 minutes total. Transfer the beef to a plate and refrigerate until it is cold. Set the pan aside (do not wash the pan).
• Place the mushrooms in a food processor and blend for 10 to 15 seconds or until all the mushrooms are very finely chopped. Heat the remaining 2 tablespoons of oil in the same frying pan over moderate-high heat. Add the shallots and sauté for 1 minute or until the shallots are tender, scraping up any browned bits from the bottom of the pan. Add the finely chopped mushrooms and sauté 5 minutes. Sprinkle with salt and pepper. Reduce the heat to medium and cook for 15 minutes, stirring occasionally, or until the mushroom mixture is dry. Set the mushroom mixture aside to cool completely.
• To assemble and bake the beef:
• Preheat the oven to 400°F. Line a heavy large baking sheet with parchment paper. On a lightly floured surface, roll out each pastry sheet into a 16x10-inch rectangle. Brush 2 inches of one long side of one rectangle with some of the beaten egg. Place one long side of the second rectangle atop the egg-coated edge of the first rectangle, overlapping the edges by 2 inches. Press gently to seal.
• Spread half of the mushroom mixture lengthwise over the center of the pastry. Place the beef on top of the mushroom mixture. Spread the remaining mushroom mixture over the top of the beef. Fold the pastry over the beef, overlapping the pastry on top of the beef.
• Brush the pastry ends with some of the beaten egg, then fold the pastry ends over the sides and top of the beef. Turn the pastry-encased beef over and onto a heavy baking sheet so that it is seam side down. Brush some of the beaten egg over the pastry. Score the top of the pastry decoratively with the dull side of a knife.
• Bake for 45 minutes or until the pastry is cooked through and a meat thermometer registers 130°F when inserted into the center of the beef for medium-rare doneness. The temperature of the beef will rise as it rests.
• Let the beef rest for 20 minutes. Transfer the beef to a cutting board. Reserve the pan juices. Simmer the wine in a heavy based small saucepan over a high heat for 5 minutes or until reduced by half. Pour in the reserved juices from the beef. Simmer 1 minute. Season the sauce to taste with salt and pepper.
• Meanwhile, to cook the green beans:
• Boil the green beans in a large pot of boiling salted water for about 3-4 minutes or until they are crisp-tender. Drain. Melt the butter in a medium sauté pan over a medium heat. Add the beans and toss to coat. Season to taste with salt and pepper.
• To serve:
• Cut the beef and pastry crosswise into thick slices. Transfer the slices to plates. Spoon some wine sauce over the beef and serve with the green beans.

MINI BEEF WELLINGTONS

Steps:

• Preheat the oven to 400 degrees F and line a sheet pan with parchment paper.
• Heat the butter and olive oil in a large skillet over a medium-high heat. Sprinkle the steak chunks with salt and pepper. When the butter has melted and the oil is hot, add the steak chunks and sear them for about 45 seconds per side. (The steaks will only be partially cooked at this stage.) Remove and set aside to partially cool.
• Add the onion and thyme to the same skillet and stir. Allow to continue cooking while you place the mushrooms in a food processor and pulse until they are finely chopped. Add the mushrooms to the skillet and stir to combine. Cook, stirring, until the mushrooms are golden and the liquid has evaporated from the skillet, 8 to 10 minutes. Remove the skillet from the heat, then add the Dijon mustard and stir to combine.
• While the mushrooms are cooking, lay out the puff pastry on a lightly floured surface. Using a rolling pin, roll the pastry to a 12-by-16-inch rectangle. Cut into 12 equal squares by cutting 4 long strips, then cutting each strip crosswise 3 times.
• Place a small amount of the mushroom mixture (known as duxelles) into the center of each square. Top each square with a piece of the steak. Fold the puff pastry up and over the steak, totally encasing the steak and mushroom mixture inside. Place on the prepared baking sheet with the smooth side facing upwards. Repeat with the remaining pastry, duxelles and steak.
• Brush each bundle with the egg yolk and sprinkle with the sea salt. Bake until golden, 16 to 18 minutes. Allow to cool slightly. Garnish with the chopped parsley and serve with the horseradish sauce. Enjoy.

BEEF WELLINGTON W/ GREEN BEANS

Steps:

• To prepare the beef and mushroom mixture:.
• Heat 1 tablespoon of oil in a large frying pan over a high heat. Sprinkle the beef with salt and pepper. Add the beef to the hot pan and cook until brown on all sides but still very rare in the center. This will take 8 minutes total. Transfer the beef to a plate and refrigerate until it is cold. Set the pan aside (do not wash the pan).
• Place the mushrooms in a food processor and blend for 10 to 15 seconds or until all the mushrooms are very finely chopped. Heat the remaining 2 tablespoons of oil in the same frying pan over moderate-high heat.
• Add the shallots and sauté for 1 minute or until the shallots are tender, scraping up any browned bits from the bottom of the pan. Add the finely chopped mushrooms and sauté 5 minutes. Sprinkle with salt and pepper. Reduce the heat to medium and cook for 15 minutes, stirring occasionally, or until the mushroom mixture is dry. Set the mushroom mixture aside to cool completely.
• To assemble and bake the beef:.
• Preheat the oven to 400°F Line a heavy large baking sheet with parchment paper. On a lightly floured surface, roll out each pastry sheet into a 16x10-inch rectangle.
• Brush 2 inches of one long side of one rectangle with some of the beaten egg. Place one long side of the second rectangle atop the egg-coated edge of the first rectangle, overlapping the edges by 2 inches. Press gently to seal.
• Spread half of the mushroom mixture lengthwise over the center of the pastry. Place the beef on top of the mushroom mixture. Spread the remaining mushroom mixture over the top of the beef. Fold the pastry over the beef, overlapping the pastry on top of the beef.
• Brush the pastry ends with some of the beaten egg, then fold the pastry ends over the sides and top of the beef. Turn the pastry-encased beef over and onto a heavy baking sheet so that it is seam side down. Brush some of the beaten egg over the pastry. Score the top of the pastry decoratively with the dull side of a knife.
• Bake for 45 minutes or until the pastry is cooked through and a meat thermometer registers 130°F when inserted into the center of the beef for medium-rare doneness. The temperature of the beef will rise as it rests.
• Let the beef rest for 20 minutes. Transfer the beef to a cutting board. Reserve the pan juices. Simmer the wine in a heavy based small saucepan over a high heat for 5 minutes or until reduced by half. Pour in the reserved juices from the beef. Simmer 1 minute. Season the sauce to taste with salt and pepper.
• Meanwhile, to cook the green beans:.
• Boil the green beans in a large pot of boiling salted water for about 3-4 minutes or until they are crisp-tender. Drain. Melt the butter in a medium sauté pan over a medium heat. Add the beans and toss to coat. Season to taste with salt and pepper.
• To serve:.
• Cut the beef and pastry crosswise into thick slices. Transfer the slices to plates. Spoon some wine sauce over the beef and serve with the green beans.

GROUND BEEF WELLINGTON

Steps:

• In a saucepan, saute mushrooms in butter until softened. Stir in flour and 1/8 teaspoon pepper until blended. Gradually add the cream. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat and set aside., In a bowl, combine the egg yolk, onion, 2 tablespoons mushroom sauce, salt and remaining 1/8 teaspoon pepper. Crumble beef over mixture and mix well. Shape into 2 loaves. Separate crescent dough into 2 rectangles on a baking sheet. Seal perforations. Place a meat loaf on each rectangle. Bring dough edges together and pinch to seal. If desired, brush with egg wash. Bake at 350° until golden brown and a thermometer inserted into meat loaf reads 160°, 24-28 minutes., Meanwhile, warm remaining sauce over low heat; stir in parsley. Serve sauce with Wellingtons.

INDIVIDUAL BEEF WELLINGTONS

Steps:

• Heat a large skillet over medium-high and add 1 tablespoon oil. Generously season the filets mignons with salt and pepper, and sear until the surfaces on the top, bottom and rounded sides are no longer raw, about 2 minutes total. Transfer the steaks to a plate, reserving the oil in the skillet. Brush or spread the Dijon mustard all over each filet mignon and refrigerate until cool, about 15 minutes.
• Turn the heat to medium-high, and add the remaining 1 tablespoon oil to the skillet. Add the mushrooms and shallot, season with salt and pepper, and cook, stirring occasionally, until deeply browned and no longer watery, 10 to 12 minutes. Be patient: The mushrooms will first release some water; then, once that liquid evaporates, the vegetables will start to brown. If the vegetables are sticking before they can brown, lower the heat or add a little water to the pan.
• When the mushrooms are deeply browned, reduce the heat to medium and stir in the herbes de Provence, honey, wine and cream. Let the liquids bubble up and reduce until the mixture is thick and jammy, about 2 minutes. Transfer to a small dish and refrigerate until cool.
• To assemble the Wellingtons, cut the puff pastry sheet in half (it doesn't matter which direction). Use a rolling pin or empty wine bottle to evenly roll each sheet into an 1/8-inch-thick rectangle. Mount a filet mignon-size circle of the chilled mushroom mixture in the center of each rolled-out sheet, evenly dividing the mixture between the two pastry pieces. Top each mound of mushrooms with a filet mignon.
• Carefully bring the edges of the puff pastry up and over the steaks, stretching the dough if needed to completely cover the meat. Twist the tops of the dough to seal the filling, as if you're making dumplings. You want an even, uniform layer of pastry, so trim any overlapping dough as you go. When the tops are nicely sealed, flip the Wellingtons over, seam side down, and transfer to a parchment-lined sheet pan. You can use your hands to gently tighten each Wellington into perfectly smooth spheres. Refrigerate to chill completely before baking, at least 30 minutes or up to 24 hours.
• Heat the oven to 425 degrees. In a small dish, whisk the egg until homogenous and, using a pastry brush or your fingers, evenly coat the entire outsides of the chilled Wellingtons with the egg. Bake until the pastry is golden brown, 17 to 20 minutes. The internal temperature of the steak should read 120 degrees for medium-rare (it will continue to cook as it rests).
• Transfer the Wellingtons to serving plates. Let them rest for about 15 minutes before serving.