Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, brad's beef wellington. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Beef Wellington is a steak dish of English origin, made out of fillet steak coated with pâté (often pâté de foie gras) and duxelles, wrapped in puff pastry, then baked. Brad Beef Wellington Wilkins photo gallery: Nothing to show here at this time. How to make the classic Beef Wellington. Beef Wellington is impressive in presentation.

Brad's beef wellington is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Brad's beef wellington is something which I have loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can have brad's beef wellington using 14 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Brad's beef wellington:

1. Make ready 3-12 oz portions beef tenderloin
2. Make ready 3 puff pastry sheets
3. Prepare 1/2 lb super thin sliced prosciutto
4. Prepare Course grain Dijon mustard
5. Make ready Salt and pepper
6. Take 2 eggs, beaten
7. Make ready For the mushroom doxoulle
8. Take 1 lb crimini mushrooms, sliced
9. Make ready 2 large shallots, chopped
10. Get 5 cloves garlic
11. Make ready Small sprig fresh rosemary and thyme. Just the leaves
12. Prepare Olive oil
13. Make ready 1/4 cup red wine
14. Get Salt and pepper

Chef Gordon Ramsay modernizes the classic Beef Wellington recipe with his trusty cast iron skillet Assemble Beef Wellington. Moisten your cutting board with a damp towel. Beef Wellington traditionally has pâté spread over the top of the fillet, which makes it very rich. This recipe is lighter, but with a lovely taste from the tarragon.

Instructions to make Brad's beef wellington:

1. Salt and pepper the filets, and let them sit while your pan heats up.
2. Heat a large frying pan on medium high heat. When hot add a tbs olive oil and add beef. Sear to golden brown on all sides and both ends.
3. When done, brush mustard all over beef and put in the fridge to chill.
4. Next start on the doxoulle. Add mushrooms, garlic and shallots to a food processor. Pulse until everything is chopped into very fine pieces.
5. Add this to the same pan the beef was cooked in, along with another tbs olive oil, and the fresh herbs. Saute until mixture starts to brown and most of the moisture is cooked out of it.
6. Next add the red wine to the mushrooms. Let all of the liquid reduce until doxoulle is like a paste. Season to taste with salt and pepper.
7. Meanwhile, turn out pastry onto a lightly floured surface. Roll out to about 1/8 inch thick. Lightly Sprinkle flour on top as needed. When done, lay pastry out on the same floured surface. Beat 2 eggs, and egg wash all of the tops of the pastries.
8. Spread the doxoulle over about 3/4 of the pastry. Leave a bare edge on 3 sides so the pastry will seal.
9. Completely wrap the filet with prosciutto. Place on top of the doxoulle. Roll the pastry up around the beef. Use your fingers to seal the seam. Twist the ends to tightly seal the ends. Cut off excess pastry.
10. Wrap wellington in a large sheet of saran wrap. Roll it and twist the ends tight to form the shape of the wellington. Refrigerate for 45 minutes.
11. Preheat oven to 425. Line a large baking sheet with parchment paper. Remove saran wrap and place wellingtons on the baking sheet. Score tops to let them vent. I tried to do a herring bone pattern. With the beaten eggs, egg wash the outside of all with a brush.
12. Place in oven at 425 for 20 minutes. Then reduce heat and bake until a thermometer reads 125 in the middle of the filets. When checking temperature poke the thermometer in the ends. The pastry should be golden brown. This could take another 30 to 45 minutes.
13. Remove wellingtons from the oven and tent with foil. Let rest for 5 to 8 minutes.
14. Slice in half and serve. This should come out medium rare. Enjoy.
15. Ready to serve and ENJOY!

Beef Wellington traditionally has pâté spread over the top of the fillet, which makes it very rich. This recipe is lighter, but with a lovely taste from the tarragon. For the Beef Wellington: Sprinkle the beef tenderloin all over with salt and pepper. In a large skillet over medium-high, heat the oil. Cook the beef tenderloin, turning occasionally, until browned on all. *Beef Wellington celebrates the luxurious and very tender fillet of beef and is one of those ultimate blowout dishes that hits the right spot several times in one meal.

So that’s going to wrap it up for this exceptional food brad's beef wellington recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!