Buy Frozen Beef Wellington

Beef Wellington is a classic dish that is typically served as a special occasion meal. The dish is considered elegant and impressive due to its combination of top quality beef, flavourful mushroom duxelles, and flaky puff pastry.

Sit the 1kg beef fillet 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, then chill in the fridge for about 20 mins.

Liberally season the beef with salt and Steakhouse Seasoning. Using a clean cast iron skillet with 1 tbsp of olive oil, sear the beef on each side for 1-2 minutes, making sure to sear the ends as well. As the last side is searing, add 1 tbsp Roasted Garlic & Herb Banner Butter and coat the beef. Remove the cast iron skillet from the EGG. Immediately coat the beef with Dijon mustard and set aside to cool.

On a piece of plastic wrap (use two pieces and overlap if needed). Lay the prosciutto out in strips going away from you on the plastic wrap, with enough strips to cover the width of the beef. Make sure there are no gaps in the prosciutto. Evenly spread the duxelles across the prosciutto leaving about an inch around the edges. Lay the beef on the duxelles at the end of the prosciutto closest to you and, using the plastic wrap to help, roll the prosciutto around the beef. Tuck the ends of the prosciutto tightly under the roll, then continue to roll the beef away from you keeping the plastic wrap on the outside of the wrap until you reach the end of the prosciutto pieces. Roll tightly into the plastic wrap, set in the refrigerator for 20 minutes.

Remove the beef from the refrigerator and remove the plastic wrap. Wrap the beef in the crepes and then roll up into puff pastry. If two sheets of puff pastry are needed, then connect with egg wash. Once the beef is tightly rolled in the puff pastry use the egg wash to seal the puff pastry closed and cut off any excess dough. Roll into plastic wrap as tight as possible and put it into the refrigerator for 20 minutes for the beef wellington to set up.

Remove the beef wellington from the refrigerator. Remove the plastic wrap. If desired, add any remaining puff pastry as a design to the top or sides to the beef wellington. Use the remaining egg wash as a binder for the design. Coat the entire beef wellington with egg wash, including the bottom. Gently add rosemary leaves to the top of the beef wellington. Season all sides of the beef wellington with kosher salt.

Place a piece of parchment paper between the beef wellington and the baking stone. Bake the beef wellington for 30-40 minutes, or until the puff pastry is golden brown and the internal temperature of the beef reaches 125F.

After searing the beef, deglaze the cast iron skillet with red wine, leave it for 30 seconds and then carefully transfer to the cast iron sauce pot. Add onion, garlic, Worcestershire sauce and beef stock.

STEP THREE: In a small bowl, combine the spicy mustard, minced garlic, and black pepper. Once cooled, remove the twine from the tenderloin and discard. Rub the mustard mixture all over the beef and place it in the refrigerator to chill.

STEP EIGHT: Once chilled, remove beef from the plastic and place it on a foil-lined baking sheet. Brush the pastry with a beaten egg before cutting a few slits in the top of the dough. Sprinkle with kosher salt.

I live in rural eastern North Dakota and had a hard time finding a whole tenderloin or even something comparable, so I used center cut sirloin steaks and made individual beef wellingtons. I had to alter cook time but this recipe is spot on! It was fantastic. 100/10!

In a roasting pan roast the beef in the middle of a preheated 400F oven for 25 to 30 minutes, or until the thermometer registers 120F. Let the fillet cool completely and discard the larding fat and the strings. Skim the fat from the pan juices and reserve the pan juices.

To make it even easier, I use thinly sliced roast beef from my local grocery deli. All I have to do is chop up the roast beef, then combine it with sauteed mushrooms and Swiss cheese. You could easily use chopped roast beef leftovers from Sunday dinner. THAT is even more heavenly!

Do not thaw the puff pastry packets before baking. Preheat the oven to 375 degrees F. Place the frozen beef wellington packets in a single layer onto a baking sheet, leaving a bit of space around each one. Bake, uncovered, for 20-25 minutes or until hot throughout and golden brown on top and bottom.

Hearty chickpeas, chopped zucchini and spinach simmered in a rich tomato sauce accented with garam masala, cumin, ginger & coriander and hand folded into an elegant entrÃe sized phyllo star. VEGAN. Preparation Method: Bake from frozen in 375F-400F oven for 15-20 minutes or until until heated through.

Chicken satay is the one most people recognize; ours is made with tender, juicy chicken and authentic seasonings. Watch it disappear. Preparation Method: Bake from frozen in 350F oven until meat temperature reaches 165F. 781b155fdc