Where Can I Getca Good Beef Wellington Ny
Sort past: Near Helpful
Most Helpful Most Positive Least Positive Newest
12/26/2007
I fabricated 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 it enough or because I had one to many pre-dinner cocktails with our guests! This ended up turning out perfectly! I used leftover pastry and put a Christmas shape on each invitee's wellington. I'm not sure that extra effort was appreciated simply the repast itself was. I served this with a delicious sauce made from 1 c heavy foam, 1/2 c dry sherry, 1/4c flour, 3 T butter, four cloves garlic, 2c beefiness broth which I found in a magazine. I received numerous comments on how delicious information technology was. It was very very filling however. Fifty-fifty the men could barely finish theirs. Definately worth the time and effort!
09/xiv/2003
Equally much as I like the other Wellington recipe on this site, this i is really much easier. Trust the cooking time. Once out of the oven, "tent" with foil and monitor with a meat theromometer to allow the meat go from medium-rare to medium or medium-well if you lot adopt. In the hereafter, I volition utilize less butter to saute the mushrooms and onions and will as well add together a liver pate/butter mixture (stolen from the other welly recipe on this site) to brand this a real Beef 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'south. My parents and my husband cannot terminate raving about this meal. Even my v year old and ii yr old sons ate half a wellington each. I did serve this meat with a wine reduction sauce. I took one can of beef broth and 1 cup or then of red wine and a couple of tablespoons of butter and let them simmer for near 20 minutes, then added 1/four cup of heavy foam and simmered for another v-10 minutes. The sauce is super rich but complements the meal perfectly. I alos shortened the melt time on the beef because of other reviews and my oven tends to cook apace. I cooked my wellington's for 18 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 pocket-sized cubes. Later testing a few rounds, I found information technology actually of import to arrive like shooting fish in a barrel to consume 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. Everyone I take made this forhas admittedly raved about the flavour
03/30/2001
These trivial 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! However tasted fab!
05/17/2006
These are so good and very easy. Keen that they can be made ahead. I seared the steaks get-go. Likewise put vegetables in nutrient processor which made the paste needed. Has whatever one used bourbon instead of sherry? I would but bake for 20 mins if the pastry is brown enough.
12/07/2010
OMG! This is my first Beef Wellington I ever ate or made and its was skilful! (actually I am still eating information technology correct now lol). I was going to make the other Wellington with more reviews just this one seemed easier and I am and then happy I picked it. I honestly did non measure the Sherry, I only keep calculation it in and tasting. Ohh, I did my famous mac & cheese on the side and had a prissy Dos Equis with it :P
01/thirty/2011
These were quite good. Fabricated equally suggested!
03/01/2008
Very good recipe. I seared the meat first on all sides, let 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, let rest for fifteen 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 unit really like these and the children liked helping to make them. We fabricated mini Wellingtons for appetizers. Using a lot of the suggestions from the reviews, here is what I did: I cut the beef into 1-inch cubes then browned them in a pan for about a minute. For the vegetable mixture, I used brandy instead of sherry, shallots instead of onions and frozen Shiitake mushrooms (thawed with excess h2o squeezed out) instead of fresh mushrooms. I as well added two garlic cloves. I put all the vegetables including some brandy into the blender and made a paste then sauteed it with butter, rest 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 minor swiss cheese slice to each one along with the vegetable paste. I first baked a couple in the toaster oven before I assembled the balance to meet how they tasted. That is when I realized they needed table salt. After I added about i/eight teaspoon of table salt to the vegetable paste, I broiled the rest in the oven. They looked neat and tasted delicious.
12/02/2009
Wonderful recipe! Very easy to make. Used ii 8 oz fillets per rolled out puff pastry sheet. Didn't have sherry but used Merlot and tasted wonderful! I added some finely chopped leftover vacation ham and likewise topped with some shredded swiss. I tasted the filling and it needed a fiddling flavor so I added ii t minced garlic. These truly had fantastic flavor! Will be making again & again. Served with a tasty sauce of i 1/2 T butter melted, 1 C beef stock, 3/iv C Merlot & 1/2 t minced garlic. Heated all of that and then added 1/2 C fat complimentary one-half & one-half. Concluded upwardly mixing a little cornstarch and water then slowly adding enough until it made the consistancy I wanted. YUM. Thanks for the recipe.
07/xiii/2010
update, Made this for the second time and information technology was to die for. I put them on a rack this time to keep them out of the juices and used less dough......Everyone LOVED them.
01/22/2013
As is, I find the recipe doesn't brand enough of the mushroom paste per steak. I advise doubling it! Also, to prevent the wellies from turning soggy, make certain to dab any excess liquid out of the mushroom paste and preheat the cookie canvas before placing the wellies on it and blistering. Otherwise, information technology'south great and my family enjoys these every time :)
12/23/2003
I made three of the steaks as written. On the other 3 I layed a small slice of swiss cheese over the mushroom mixture. We liked them made both ways only thought the ones with the swiss cheese had a little more flavor. Adjacent time I make this I will probably add together the cheese to all of the bundles.
11/13/2010
I apparently actually messed this upwardly. I even tried some of the tips others offered. :( I was hoping it would have been a winner. Guess not this fourth dimension.
10/31/2011
One of the best meals I've ever cooked! Served with baked asparagus sprinkled in olive oil, balsalmic vinegar and kosher salt. My oral fissure 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 upwards the mushrooms and onions. I added 2 cloves of garlic to this mixture. I also put it on a rack to prevent the bottom role of the dough from getting soggy. I allowed the beef to residuum for about 10 minutes afterwards coming out of the oven. It was wonderful. The only part that gave me a bit of trouble is that the dough separated on the outset 1 I made...I used dabs of water to keep the 2d one intact. Great recipe, thank you!
05/09/2011
It was great, with a few modifications. I seasoned the beef tenderloins and seared them before assembling. I followed the communication of Anita, and put the mushroom mixture in the blender , every bit my fiance "claims" he does not like mushrooms. I used four 5oz. triple trimmed filets from Omaha Steaks and cooked @ 425 for 20 minutes. Cook only until pastry is browned about xvi-eighteen minutes if yous like RARE!
10/01/2006
This was very skilful. I was plesantly surprised at how good it was. I served it for a dinner party and everyone raved. Equally others said to exercise, I put the vegetables, including garlic, in a food processor to help make the paste. Then I added this mixture to the butter and sherry in the saute pan and let it reduce, which took a while. I also added swiss cheese to each filet.
09/17/2004
This is really tasty and like shooting fish in a barrel to make (although a trivial time consuming). I sealed the steak in a hot pan before wrapping in the pastry. I also added garlic to the mushroom mixture and a splash of cream. Served with hollandaise sauce as was suggested - yum!
11/17/2010
v stars! Used combo of cremini, oyster, and portabella shrooms, added a piffling foam...cooked exactly as directed (pre-heated baking sheet...good call)...made a bernaise and a red wine reduction of beef stock, red wine, garlic, more mushrooms, anda petty more cream....not a drop leftr on the plates!
01/02/2012
We had this for dinner this night and it was excellent all the way around. Nosotros did sear the meat before wrapping and baked it at 425 for fifteen minutes before turning the temperature down to 350 for some other x minutes. Information technology turned out a perfect medium.
12/23/2010
I heated my cookie sheet as another reviewer recommended but the bottom however got soggy! Overall was very good and piece of cake to make. 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 iron pan and cooled them in the fridge. I whirled the mushrooms, onion and parsley in the processor to chop them very finely. I and then sauteed in the sherry and butter and reduced as directed. I received kudos from everyone at the table. They are so impressive----and so like shooting fish in a barrel to put together. Thanks for a great recipe.
12/09/2005
Like shooting fish in a barrel to make and looks impressive when served. I used proposition of adding swiss cheese and it was good. I used red wine instead of dry sherry -- that worked fine, too. Volition definitely make again.
11/08/2009
Wow, what a delightful dish. I often serve filet for special meals, and this added that special touch to make information technology fun and different. The flavors are classic combinations, and the recipe works well exactly as written. The meat was and then flavorful and tender - the cooking times were accurate. However, I have made 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 neat. Had them for dinner this evening. They were like shooting fish in a barrel to make. I only fabricated two with one sheet of puff pastry cutting in 1/ii. I don't accept any sherry, and then I used balsamic vinegar instead. They were crawly and DH ate the whole filet. Thanks!
12/30/2009
I know it may audio foreign, just I used our leftover prime rib from Christmas. It was smashing! The only modification I did was left information technology whole. I cooked it for 20 min, but to reheat it. Since the leftovers were rare, information technology came out med rare and perfect!
03/07/2011
This was very proficient. I substituted white wine for ruby-red, since that'due south what I had, and slipped some Irish gaelic gouda cheese into the packet. Even 18 minutes was too long, the beef was medium well, NOT my favorite. Next fourth dimension, and I will make information technology once more, It will exist in the oven simply for 12 minutes for medium rare.
01/01/2007
As my very happy married man remarked..."Restaurant quality!" Super easy and quite tasty. I omitted the parsley because I forgot to buy information technology, but I put the mushrooms and onions in the nutrient processor prior to sauteeing in the brandy and butter equally was suggested and it was a great idea. I served this with spinach sauteed in garlic and olive oil and babe 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 prefer Madeira instead of the sherry. The cheese is a skillful addition,however, being a blue cheese lover I used a overnice balmy gorgonzola, which is a classic pairing with beef.
09/08/2010
Great recipe. Love that these tin exist made ahead and stored in the fridge for a twenty-four hour period or so until ready to melt. I have also frozen and added a few minutes to the melt fourth dimension but do not recommend freezing.
06/21/2013
Loved this. I make bootleg pastry dough kickoff (very time consuming merely VERY worth it). I preheated the baking canvass in the oven offset. I put mushrooms, garlic, shallots and a piddling olive oil in a food processor. Then I sauteed it until the liquid evaporated. Meanwhile I seared the sides of the beef for 2 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 one/4 inch thick placed some chopped prosciutto, the mushroom mixture and and so the steak. Folded information technology over and sealed it by brushing on a little water on the seam. I egg washed the tops and broiled for twenty minuses. Tasted astonishing!!!!!
09/21/2010
We LOVED these. Only alter to recipe is that I added garlic to mushrooms and onions. I did non practice the egg wash equally others suggested, volition next fourth dimension, crust turned out well, simply think better with the wash. I did make the sauce recommended by rspoinedyorkies - dec 2009, was neat equally recipe calls, merely that sauce made this meal for us. I baked without searing, steaks were no pink in 25 minutes.
02/x/2008
These were good, although I chose to use middle of circular steaks, which I wouldn't practise over again. If you are going to go through the trouble to make this... make is the right mode.
x/17/2011
I was intimitated past this dish and therefore, asked my married man, the real chef in the family, for his assistance. It turned out to be pretty simple to make. Nosotros chose to sear the fillet kickoff and added extra seasoning. However, we still found information technology to be a bit bland for our taste. Even so, our dinner guests enjoyed itl We will defintiely arrive again. The biggest obstacle for me is making it await as pretty as the photos. Whatever suggestions or tips?
07/23/2009
Pretty proficient. Can't do wrong with anything using a puff pastry. I would actually reduce the time to 20 minutes next time, they were well done at 25 minutes.
12/31/2007
I used 6 4-oz fillets for this recipe, as an 8 oz serving of beef PLUS puff pastry is just likewise much nutrient for us. One 17.5 oz package of puff pastry, rolled out slightly, fit the six fillets perfectly. The picayune fillets cooked to medium rare in a 400 caste oven in 20 minutes; could take let them go a bit longer, I recall, to really chocolate-brown upwards the pastry. I covered with foil for 10 minutes when they came out, and they were juicy and delicious! I also added a bit of minced garlic and Worcestershire sauce to the mushroom mixture, simply because I love the flavors with beefiness, and whizzed up the mixture in the food processor slightly earlier adding on top of the steaks.
01/25/2008
I only gave this recipe 4 stars considering the puff pastry turned out really soggy on the bottom. I did brown the fillets in a hot skillet earlier wrapping them, but next time I'll oestrus the cookie canvass (equally another reviewer suggested). I served it with pepper crusted baked white potato and skewered shrimp, yum. I will definitely try again. Thanks for this recipe.
01/19/2010
My husband and I really enjoyed buy my kids non so much. I would make again for the 2 of the states.
06/xix/2010
I must agree with another reviewer: lowering the temp after 15 minutes and roofing the wellingtons with an egg wash is key. I added table salt, pepper and garlic to the mushrooms and replaced the sherry with port (that's what I had on paw) and it turned out cute. Thank you so much for sharing Marbalet.
09/24/2007
I added jalapenos and bacon (and pureed) the topping. I also baked them on a rack and then they wouldn't get soggy. My husband loved them!
05/12/2014
I fabricated this for Mother'due south Day, and my family raved about it. My daughter kept saying it tasted like cheese-it'due south within (no one else thought then), it was fairly simple. I didn't use Sherry as I didn't accept any, I used Chardonnay, it worked well, then I chopped upwards the mushrooms while they were cooking so they were smaller. I did put an egg wash on them earlier I put them in the oven. I cooked them for almost 30 min and they were perfectly medium rare. I left my husbands in for most 5 minutes longer only because he likes his more well done. I wouldn't change a thing.
05/29/2008
I used i large piece of tenderloin which I BRIEFLY grilled to add the flavor. Chopped mushrooms small-ish. Exercise not overcook! Really good.
09/24/2009
I had never had beef wellington earlier and decided to give this a try. Information technology was quite good. In that location wasn't a whole lot of flavour in the steak, so we used a dijon mustard and spread that over canned crescent rolls (in place of the puff pastry) and wrapped the steaks. Will be making this once more. Thanks.
03/23/2010
This was very good! I didn't accept sherry so used merlot and chopped the mushrooms. I also browned the filets first. I used fillo dough (brushing with butter between layers--6 layers) gathering up all sides and twist then brushed with butter. They looked then elegant and my guests loved information technology!
03/10/2012
Nifty recipe! I never was able to get a "paste" out of those mushrooms, though, so they went into the nutrient processor. I made these as appetizers, with each piece of tenderloin individually wrapped. When I rolled out the pastry, I cut it into xvi 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 it on the baking sail seam side down. I'd sauteed the beefiness pieces a bit because none of my guests like rare meat. When they were done, the beef was well done, but very tender.
03/07/2005
Peachy Recipe. I likewise seared them in a hot pan before wrapping them, the mushroom and onion mixture tin can be adjusted to taste! Thanks!
02/08/2014
Well-nigh followed the recipe exactly! I took into account Lisa Marie'due south review! I seared each piece for 30 seconds in a piping hot cast fe skillet crusted with croaky black pepper and coarse sea salt. I and then let them cool down and wrapped in puff pastry, topped with the mushroom mixture (within the pastry). The hot cookie sheet worked amazingly! I also brushed with egg wash. I baked for fifteen mins at 425 then 10 at 325. May take out 5 mins before side by side fourth dimension as I similar my meat very rare. Very flavorful & delicious!
05/x/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 floor on the bottom of baking tray to forbid sticking. Also brushed pastry with egg wash before baking. Made 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 earlier wrapping them with the 'paste'. Everything went well, except the recommended 25 infinitesimal melt time. They were all really skilful and enjoyable afterwards they were washed; however, they were all WELL washed. And then if you like information technology WELL washed, the 25 minutes is for you. otherwise suit accordingly. Will brand over again soon, but melt one-half the time. And I will attempt to add together a petty flake of swiss cheese into the 'paste' equally others recommended, just to requite a trivial something actress.
02/19/2011
Made this recipe for Valentines Twenty-four hours it was awesome. Bully way to set beef with a fiddling added elegance.
08/17/2009
I followed this recipe as written, did not add or subtract anything. They looked beautiful! However....The meat was tough and at that place was NO flavor. Don't retrieve I'll brand again
04/17/2010
I would give this a big ZERO if I could. This was our first attemp at beefiness wellington and followed the recipe to a T. Later on spending nearly $40 on steaks we were more and so dissapointed.
08/12/2005
This recipe was just ok... I had problem creating the "paste" that was supposed to come of the parsley, onion, sherry and butter mixture. The parsley was a picayune overbearing.
05/09/2007
My family really enjoyed this dish. I personally idea it was missing something, like spices. Next time I am adding a jalopeno minced with the mushroom mixture. I used red wine in the mushroom mixture and next time maybe marinate the steaks a fiddling. I'll give it another chance.
01/16/2011
Excellent recipe. And piece of cake to make. I made my own puff pastry using one of the recipes on allrecipes.com, and the individual beef wellingtons turned out perfectly.
01/02/2005
Looked cute enough, just style too much food for each person to have an 8oz fillet. Call back more than similar 4 oz. Overall it could use more flavour, maybe some garlic or something. Not to be done in this household again.
11/19/2012
My husband and I made this dish when my parents came to visit. Nosotros simply loved it. We had made the traditional style beef wellington before and that was and then huge and seems to take a ton of fourth dimension 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 only substitution that I made was using beef loin instead of tenderloin. The ternderloin was really expensive so I went downward a step in meat quality.
12/26/2012
Was amazed at how easy and delicious these were. Just wish the directions were a scrap more clear.
04/04/2013
I made this reciped for a group of people the night before Easter considering i didnt desire to make ham two days in a row, i tripled it and WOW, information technology was elementary , tasty the steak was moist and i have no idea what kind of steak i used because we had frozen steaks with no labels from a fundraiser only i wouldnt fret almost the pastry dough do the all-time you tin and put the seems on the bottom. Cut the mushrooms smaller than slices and cook until its a paste. So easy and lovely to present.
03/29/2009
I tin can't believe I fabricated these and they actually came out bully! I followed the recipe exactly as is...big striking! It was like dining at a fancy restaurant.
05/01/2003
Delicious! The puff pastry is very delicate, so it's important to be careful when wrapping the steaks, but it is worth the extra endeavor.
08/31/2007
I followed the suggestions, and mine still came out a trivial closer to rare than medium rare. The pastry was also a little underdone on the top inside. I call up this was because of the mushroom mixture. I volition try to make information technology a little drier next time and add crumbled bacon pieces. I recollect this would also be proficient merely wrapping the beef in the pastry. My hubby loved it and we had plenty of leftovers for his lunch the next day (we simply used 2 tenderloin fillets and that made plenty). A definite striking at our business firm!
09/06/2010
My family unit enjoyed this very much, me i guess im non 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 package - the cheese is a must! The second time nosotros did away with the bacon and it's still a winner! What an easy way to impress! I brushed each packet with melted butter likewise before baking.
02/15/2007
Very easy and admittedly delicous. I fabricated information technology for Valentine's Dinner and my married man loved it. 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 before, but not for a while, & was looking for a recipe to make these for Christmas dinner. They turned out just okay with this recipe, just luckily I made a delicious sauce that fabricated 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, you lot demand to allow the meat rest afterward baking, just that is non stated in the recipe. Should rest for five-10 minutes after coming out of the oven. The cook fourth dimension of 25 min is too long, at 25 min, fifty-fifty with me adding some potatoes to the oven for the last 10 min, these were overcooked. The recipe does non state what temp your meat will be, and these came out closer to medium, than the preferable medium-rare. Our steaks were very thick, then these would be medium well to well with a thinner cutting of meat. The size of filet, temp of finished product and resting time should all be included. Therefore, this recipe is just ok. FYI, for the sauce I sauteed garlic & infant bella mushrooms in butter, sprinkled with flour to brand a roux, then added beef broth and cooked down. I added a small amount of red wine, beef (ameliorate than bouillon), salt, pepper & a piddling half & half. The sauce was first-class and made this meal delicious, fifty-fifty though I was originally disappointed with this recipe.
10/21/2007
These were excellent! The only thing I inverse was I used ruby-red wine instead. Everything else was perfect.
02/fifteen/2015
Fantastic! Like shooting fish in a barrel and such a beautiful presentation. This recipe is a keeper.
xi/27/2015
Bang-up Recipe: I couldn't notice the right cutting of meat (3" length of beefiness tenderloin) merely my wife had three tenderloin steaks so I used these. I put these on a skewer, flat side to apartment side to form a roll and seared them on all the exposed sides. The steaks were not all cut from the same tenderloin so information technology wasn't as even as a solid tenderloin but it worked and nosotros 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 only kept the steaks in the seared roll 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 15 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 by reducing a half tin can of beefiness stock and a 1/2 loving cup of merlot for 15 minutes at medium heat in the aforementioned pan as the searing was washed in. The picayune pieces of onion, mushroom and parsley added to the reduction. I finished the reduction with a 1/8 cup of heavy cream and let information technology continue on heat for another 10 minutes. Yum Yum! It can out thick, intense flavored, and only 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. It was an outstanding memorable repast worthy of special occasions.
01/04/2013
This was great! And 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 inexpensive to make, but for a special occasion it is totally worth it.
01/09/2011
Ane word - AWESOME! I beloved Beef Wellington but never bothered to get in at home. I don't intendance for the version with liver so I tried this one instead and it was as well dice for. I don't know if it's the recipe or the fact that I used very expensive filets just the meat melted in my mouth and the flavor of the mushroom paste just made it even better!
12/08/2007
I love this recipe because it is great to take something so like shooting fish in a barrel that makes dinner experience like a very special occasion. I similar to curlicue out extra puff pastry to make shapes to decorate the tops, and castor with a beaten egg before baking to give information technology a pretty aureate color. I too 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 food processor for the mushrooms and used a shallot, then cooked information technology in butter and blood-red wine. I seared the steak on both sides for ii minutes per side. I used and egg wash. Heated the baking canvas before putting the Wellington on. It really helped with the lesser non getting soggy. Cooked on 425 for nearly 18 minutes, it came out crisp and amazing! My married man loved it!!
03/09/2012
The boyfriend liked information technology but however did not. Maybe it'due south the fact that they've got the puff pastry on information technology, I don't know. I idea it was bland. Volition not make again.
05/06/2008
Splendid and rich, served it for Christmas Eve dinner. ; reduce the per/lb expense of the meat by checking with your butcher to see if there are whatsoever chateaubriand cuts instead of fillets.
10/16/2019
Received loftier praise from entire dinner party. Served with roasted spaghetti squash in butter-sage sauce and garlic sautéed string beans mixed with caramelized onions. A few tweaks I made: 1) Seared tenderloins in 500 degree pan, one infinitesimal per side. 2) Moved mushroom mixture (after sautéing) to nutrient processor and added 4 oz pork pate de campagne and mixed until spreadable. Pate gave information technology more of a classic Wellington vibe. iii) Used egg wash on exterior of pastry before baking; the pastry browned upwardly beautifully.
05/04/2016
I have made this a couple of times for my hubby, merely up until recently nosotros had aught to compare it to. Nosotros finally had it prepared by an actual chef in a restaurant. My husband told me that he liked mine meliorate! I retrieve I'll surprise him and make it for Begetter's Day.
12/27/2016
Crawly recipe! I used a lot of suggestions from previous reviews but did Non make any major changes. Everyone LOVED this for Christmas dinner ranging from picky x-year olds to a critical 76-twelvemonth old! Here is what I did based on other reviewers suggestions: 1.) I seasoned the meat with common salt, pepper & garlic salt prior to searing the meat. (I did this since some reviewers stated the meat was banal). ii.) 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: Exercise this step Earlier cooking the mushrooms so the steaks can cool down earlier wrapping in the puff pastry. 3.) I used a combination of mushrooms including regular mushrooms, portabella & shitake mushrooms for a great blend of mushrooms flavors. I added ane clove of fresh, crushed garlic to the mushroom mixture and 2 dashes of common salt. 4.) 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 after cooking information technology. Cracking tip... NONE of the kids noticed they were eating mushrooms or onions!!!! five.) I recollect the thought of dabbing wet out of the mushroom mixture earlier putting it on the steaks is good, but not sure if this is really needed if y'all cook information technology long plenty so the paste is thick. 6.) Definitely glad I used an "egg launder" before cooking. (An 'egg wash' means taking a raw egg, mixing it well, then brushing it onto the to
05/14/2020
Yeah,, very skillful. Takes a lot of fourth dimension to exercise ...
02/01/2009
Splendid recipe! Very piece of cake to make. I did alter the recipe slightly and utilize Cream Sherry instead of dry out sherry. Cooking temp and fourth dimension delivered perfect results.
01/02/2016
Follow directions every bit given. It turned out great! However side by side fourth dimension I might increase the onion and dry sherry by at least 50% each.
02/12/2016
I made this for my hubby's altogether last twelvemonth and am looking information technology up again to brand for Valentine'due south day. Made pretty much equally written and it came out perfect.
07/14/2020
Back to the drawing lath. Afterwards searing 30 seconds per side, then spooky, baked 425 x minutes, 325 15 minutes. Too overdone, barely pink. Also, soggy bottom chaff. I put the bundles in preheated baking pan. I cooled mushroom filling before spreading on meat. I actually want to perfect this dish, simply experimenting with expensive meat is scary.
09/09/2017
Worth the try. Memorable meal.
02/15/2019
Very good pick using mushrooms instead of liver pate.
06/fifteen/2009
My married man loved this recipes. I am non a huge fan of mushrooms then I didn't Dearest it. We did put foil over the wellingtons after the bake time for another v min. and the steak was cooked perfectly medium. I as well added garlic to the paste.
12/05/2016
I made this this night and followed the recipe exactly. It turned out corking, except I let them residual a few minutes too long thinking they would be rare. I got a nice medium rare, merely would not let them rest side by side time. The mushroom and onions made this dish. Adjacent time I will use less pastry. This is succulent.
03/07/2021
Totally enjoying. Did pre season meat and bottom is damp fifty-fifty with preheating oven and squeezing shrooms Just oh then skilful.
12/28/2020
This recipe was cracking and easy to follow! We didn't similar the meat medium rare, so we left it a trivial longer and information technology became a perfect medium well! I was a bit sceptical nigh this recipe because we didn't sear the meat earlier wrapping and baking it, but it turns out that it still cooked perfectly without searing first! Will definitely make this again!
11/08/2014
Succulent. I used reddish vino every bit I did not have the sherry, but it worked well. I am planning to try the recipe using phyllo pastry. Will written report back on that one besides.
02/14/2010
Delicioius! I seared the steaks on all sides earlier wrapping them in pastry. They were very good; nosotros will definitely take these again. It made for an excellent Valentine'due south Day Dinner!
07/04/2007
Excellent! I used a cheaper cut of beefiness and they all the same tasted neat!
04/27/2019
I've made this receipt multiple times; however, I've observe the response of friends when I double the sherry and mushrooms from what is documented in the receipe.
03/11/2020
i added porcini mushrooms in the duxelle mix and wraffed it all with strips of prosciutto,and so the pastry. Neat recipe and will practise information technology over again
03/31/2016
Quick, fun, easy, and adaptable. Seared and rested on a cooling rack prior to oven time with fantabulous results. Will make over and over, even for friends.
Source: https://www.allrecipes.com/recipe/15336/individual-beef-wellingtons/
0 Response to "Where Can I Getca Good Beef Wellington Ny"
Post a Comment