Have you ever made Beef Wellington? I had not tried it before this weekend. I really have not seen it offered as an entree at any of our favorite restaurants and admit that it wasn’t until I started watching Master Chef that I was intrigued by it. Chef Gordon Ramsay was so passionate about Beef Wellington and it seemed that 9 out of 10 contestants could not execute this recipe. Every time I saw someone struggling with Beef Wellington on the show, I couldn’t help but think, I could so make that!
Ron and the boys love any kind of beef and were now dying to try Beef Wellington. This has been on the top of my Recipe Bucket list for the last couple of months. It’s the start of a new year and the #SundaySupper Team was also ready to tackle those recipes that they had on their must-try list. It was the perfect timing for me to tackle this bad boy!
I am really glad that I gave Beef Wellington a shot. It was fabulous and juicy and had so many layers of flavor. It is a true bucket list recipe everyone really should try even if just once. I will tell you that it was more intimidating than I realized. While watching Master Chef, I would see the contestants over cook the beef and toss it aside and start over. Well, this is a pricey piece of meat, certainly not one that I would be willing to toss if I didn’t cook it properly… add the prosciutto, pate and puff pastry. Trust me when I tell you, we would be eating this piece of meat even if it were burnt. So while not on the show and while not being yelled at by Chef Ramsay, I still felt the pressure.
Would I cook it again? Absolutely! I served it with Garlic Squashed Potatoes, Creamed Spinach and Shallot, Rosemary, Red Wine Au Jus, it really was Fab-U-Lous. It is not an everyday family meal or even a regular Sunday Supper meal, instead it is something that is perfect for a memorable occasion. For us, it was the perfect meal to start 2013… especially when I saw the oohs and aahs from my boys and the huge smiles on their faces!
- 2 -3 lbs Filet of Beef
- 3 tablespoons olive oil
- 1 cup Mushrooms finely chopped
- 3½ tablespoons Butter
- 1 large sprigs fresh Rosemary
- 6 ounces Chicken or Pork Pate
- 12 slices Prosciutto
- 1 lb Puff Pastry, thawed
- 1 handful flour
- 2 egg yolks beaten with 1 tsp water
- Sea Salt & Pepper to taste
- Heat oven to 425°F Place the beef on a roasting tray, brush with 1 tbsp olive oil and season with pepper, then roast for 15 mins for medium-rare or 20 mins for medium. When the beef is cooked to your liking, remove from the oven to cool.
- While the beef is cooling, use a food processor to finely chop the mushrooms.
- Heat 2 tbsp of the oil and all the butter in a large pan and fry the mushrooms on a medium heat, with the rosemary sprig, until you have a softened mixture. If there is excess moisture, use a paper towel to absorb.
- Overlap two pieces of plastic wrap over a large chopping board. Lay the prosciutto on the plastic wrap, slightly overlapping, in a double row.
- Spread half the mushroom mixture over the prosciutto.
- Spoon half the Pork Pate over the mushroom mixture then sit the fillet on it and spread the remaining mushroom mixture and Pate over it.
- Use the plastic wrap edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of plastic wrap to tighten it as you go.
- Chill the fillet while you roll out the pastry.
- Roll out a third of the pastry to a 7 x 12in strip and place on a non-stick baking sheet. Roll out the remaining pastry to about 11 x 14in. Unravel the fillet from the plastic wrap and place it in the center of the smaller strip of pastry and brush the pastry's edges, and the top and sides of the wrapped fillet, with beaten egg yolk. Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides.
- Seal the rim with the edge of a fork or spoon handle. Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry. Chill for at least 30 mins.
- Heat oven 375°.
- Brush the Wellington with a little more egg yolk and cook until golden and crisp - 20-25 mins for medium-rare beef, 30 mins for medium or until meat thermometer registers 130 degrees.
- Allow to stand for 10 mins before serving in half inch slices.
Kid Ratings: Alexandra 9, Ronnie 10, Reis 10, Riley 10 Guest: Natalia 10
*Alexandra is not a huge meat lover and even she raved about the beef wellington
Creating family memories Around the Family Table is what it’s all about. This was a fun way for our family to kick off the New Year with Sunday Supper! Although it is a virtual table, I can tell you that I feel like I cooked alongside of each of our contributors this week. We hope you will break bread with us and hope we inspire you to cook something new in 2013.
Join us this Sunday at 7 pm Eastern Time on Twitter as we share our bucket list recipes during our#SundaySupper chat.
Sunday Supper Specialty Breads:
- Homemade Bagels with Mimosa Spread by Daily Dish Recipes
- Homemade Tortillas by Supper for a Steal
- Brioche by Gotta Get Baked
- Alton Brown’s Soft Pretzels by Hezzi-D’s Book and Cooks
- Braided Challah by The Girl in the Little Red Kitchen
- Cinnamon Sugar Pretzel Bites by In the Kitchen with Audrey and Maurene
- Belgian Waffles by Cindy’s Recipes and Writings
- Gluten-free Bread by Happy Baking Days
- Monkey Bread by Vintage Kitchen Notes
Sunday Supper Main Dishes:
- Lightened Up Slow Cooker Butter Chicken by The Meltaways
- Gluten Free Ravioli by No One Likes Crumbley Cookies
- Bagna Cauda and Potatoes by Shockingly Delicious
- Beef Wellington by Family Foodie
- Green Chili and Lentil Tamales by Mangoes and Chutney
- Mushroom Ragout over Creamy Polenta by Noshing with the Nolands
- Butternut Squash Gnocchi by Peanut Butter and Peppers
- Ropa Vieja by Magnolia Days
- Tah-Dig (Persian Rice) by The Little Ferraro Kitchen
- Fresh Ravioli with Ricotta by Comfy Cuisine
- Stuffed Artichokes by The Roxx Box
- Braised Short Ribs by The Messy Baker blog
- Julia Child’s Boeuf Bourguignon by Hip Foodie Mom
- French Onion Soup by The Weekend Gourmet
- Leaping Frog Chicken by The Urban Mrs.
- Fried Polenta with Spicy Tomato Relish by Mama Mommy Mom
- Savory Spinach-Filled Crepe Cake with Cheddar Sauce by Webicurean
- Japanese-Style Prosperity Pockets & Goat Cheese En Croute by Ninja Baking
- San Antonio Puffy Tacos by Sustainable Dad
- Chinese Dumplings by My Cute Bride
- Falafel by Small Wallet Big Appetite
Sunday Supper Desserts and Snacks:
- Creamy Lemon Fudge by Chocolate Moosey
- Zebra Cake by That Skinny Chick Can Bake
- Faux Ice Cream with Bananas by Country Girl in the Village
- Divinity by Juanita’s Cocina
- Homemade Seafoam Candy by girlichef
- French Macarons by I Run for Wine
- Mocha Macadamia Trifle with Mascarpone Cream by The Foodie Army Wife
- Nut and Seed Nougat by What Smells So Good
- Pumpkin Mocha Cupcakes with Whipped Cream Frosting and Dulce de Leche Drizzle by Damn Delicious
- Chocolate Meringue Cake (gluten free) by Dinners, Dishes and Desserts
- Gluten-Free Golden Fudge Cake by Cupcakes & Kale Chips
- Orange Rum Tiramisu Cake by Crispy Bits & Burnt Ends
- Peanut Sesame Honey Brittle by Sue’s Nutrition Buzz
- Granola Bars with Dried Fruit by The Wimpy Vegetarian
- Jamaican Blue Drawers by Lovely Pantry
- Mini Classic Key Lime Pies by In the Kitchen with KP
- Donuts: Redux by Kelly Bakes
- Hot Lemon Curd Soufflés by Food Lust People Love
- Popcorn with truffle oil and asiago cheese by Ruffles & Truffles
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.