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Beef Wellington

American
Main Dish / 1 February 2020
Taste Score: %83

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<a href="https://www.petitegourmets.com/recipes/beef-wellington"><p style="margin: 0 0 6px;"><img style="width: 14px; padding: 0 4px 0 0;" src="https://d2lswn7b0fl4u2.cloudfront.net/assets/icons/pg-round-favicon.ico" />Beef Wellington</p><img style="display: block; width: 100%;" src="https://d2lswn7b0fl4u2.cloudfront.net/photos/pg-sliced-beef-wellington-1577969206.jpg" alt="Beef Wellington" /><p style="padding: 6px 0 12px;">Wrap each piece of meat tightly in stretch film, cool it overnight. After a night, remove the stretch film, quickly fry the beef fillets in a hot pan with some olive oil for 40-60 seconds. Remove it from the pan and let it cool. Finely chop the mushrooms and fry in a pan with a small amount of olive... - <strong>Show More</strong></p></a>
Difficulty Hard
Servings 4 people
Preperation 80 mins
Cooking 40 mins
Total 120 mins

Ingredients

Directions

  1. Wrap each piece of meat tightly in stretch film, cool it overnight.
  2. After a night, remove the stretch film, quickly fry the beef fillets in a hot pan with some olive oil for 40-60 seconds. Remove it from the pan and let it cool.
  3. Finely chop the mushrooms and fry in a pan with a small amount of olive oil, fresh oregano, salt and pepper. When the mushrooms begin to let go of the water, continue cooking on high heat for about 10 minutes until the excess moisture evaporates. Remove the mushrooms from the pan and leave it to cool.
  4. Divide the dough in a half, put it on a lightly floured container top and make each piece into a rectangle large enough to wrap one of the beef fillets.Cool it in the refrigerator.
  5. Place a layer of stretch film on the counter top and place 4 slices of Parma ham in the middle to form a square. Spread half of the mushrooms evenly over the ham.
  6. Season the fillets with the spices, then put them on the mushroom-covered ham. Using stretch film, roll the ham over the beef, wrap and tie the stretch film to get an evenly thick roller. Repeat this step with other meats, cool for at least 30 minutes.
  7. Spread eggs on the dough with a brush. Remove the stretch film from beef, wrap the dough around the fillet wrapped in ham. Slice the dough and again spread eggs on the dough. Cover with stretch film and cool for at least 30 minutes.
  8. Preheat the oven to 200 °C (392 ºF).
  9. Prepare the red wine sauce.
  10. After the dough is resting, spread eggs the dough with the help of a brush. Bake in the oven for 15-20 minutes, until the dough turns golden brown and baked. Take it out of the oven and let it rest for 10 minutes.
  11. Meanwhile, reheat the sauce. Serve your sliced ​​food with sauce.
Red Wine Sauce

Red Wine Sauce Ingredients

Red Wine Sauce Directions

For the red wine sauce, heat the oil in a large frying pan, then fry the beef slices until golden brown for a few minutes.  Mix with onions, black pepper, leaf and fresh oregano and continue cooking for about 5 minutes until the onion turns golden brown. Pour vinegar and wait a few minutes until it is almost dry.  Add the wine and boil it until it decreases. Add the broth and boil again. Lower the heat and cook slowly for 1 hour. Strain the liquid through a fine sieve.  Check the spices and set aside and let cool. Then, the sauce is ready! 

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