Easy Beef Wellington Recipe
- Yield: 8
- Servings: 8-12
- Prep Time: 10m
- Cook Time: 60m
- Ready In: 1:10 h
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Easy Beef Wellington recipe. Enormously popular beef recipe with vegetable and mushrooms cooked in the oven. Do you like to cook beef in the oven? If so, you may also like this beef recipe:
Beef Pot Roast with Saffron Noodles Recipe
The noodles in this recipe are in fact saffron crêpes rolled and cut into strips, but you could use regular saffron pasta noodles. The meat is served on top of the noodles with a spicy crème fraiche and tomato sauce. It is a very delicious combination.
Makes 6-8 servings
3½-4 pounds (1.7-1.9 kg) pot roast, 1 tablespoon vegetable oil, 2 tablespoons olive oil, 12 cloves garlic, peeled, 1/2 cup thinly sliced carrots, 1 cup thinly sliced yellow onion, 1½ cups (375 ml) dry red wine, 4 cups (2 L) chicken stock
For Saffron Noodles:
pinch of saffron threads, 1 tablespoon boiling water, 3 large eggs, 1/2 teaspoon salt, 1 cup all-purpose flour, 2/3 cup (160 ml) milk, 1/4 cup (60 ml) water
For the Sauce:
1 cup crème fraiche, 2 tablespoons prepared horseradish tomatoes, 2 tomatoes, peeled, seeded and diced, 1/4 teaspoon salt, 1/2 teaspoon freshly ground black pepper
Instructions: Preheat the oven to 325º F (160º C). In a heavy frying pan, heat vegetable oil over medium-high heat. Add beef pot roast and brown on all sides. Transfer to a large casserole with a tight-fitting lid.
Clean the frying pan, then pour in the olive oil and the whole garlic cloves, sliced carrots and onions. Sauté, stirring occasionally, until lightly browned, then transfer cooked vegetables to the pot-casserole.
Pour on dry red wine and chicken stock. Bring to a boil over medium-high heat. Cover tightly with a lid and bake in preheated oven for 2 hours.
Place the saffron threads in a small bowl and pour the boiling water over them. Set aside and let soak for half an hour. Beat the eggs in a large bowl. Stir in salt and all-purpose flour, then gradually beat in the milk and water. Pour in saffron water.
Heat a nonstick omelet or crêpe pan over medium-low heat. Pour in enough batter to cover the bottom with a thin film. Swirl the pan to spread it evenly over the bottom. Cook until the top becomes dry-looking. Flip the crêpe and cook for a few moments on the other side. Pile up the cooked crêpes on a plate. Make crêpes until all the batter is used up.
Roll up 3-4 crêpes jelly-roll fashion. With a sharp knife cut them into 1/2 inch (1.25 cm) slices. Repeat with remaining crêpes. Cover and set aside.
Turn off the oven and remove the casserole. Transfer the roast to a platter. Cover loosely with aluminum foil and keep warm in the oven. Strain the contents of the pan through a sieve, pressing down to get all the juice. Return the sauce to the casserole, skim as much fat as you can from the surface, and bring to a boil over high heat, stirring occasionally. Adjust seasoning if needed.
Add the sliced saffron noodles the sauce and heat them through. Remove the strings from the roast and slice it. Arrange the noodles on a platter, and place the sliced meat over it. Serve and pass the sauce separately.
So finally, here is the main recipe: Easy Beef Wellington Recipe, enjoy it!
Easy Beef Wellington Recipe
- 1 medium yellow onion, finely chopped
- 1 pound (480 g) fresh mushrooms
- 2 tablespoons unsalted butter
- 2 tablespoons cooking oil
- salt and freshly ground black pepper
- 4 pounds (1.9 kg) beef tenderloin, completely trimmed of fat
- 2 tablespoons Dijon mustard
- 2 pounds Puff Pastry
- For the Sauce:
- 4 tablespoons finely chopped shallots
- 1 tablespoon unsalted butter
- 1/4 cup (60 ml) dry red wine
- 1 teaspoon fresh thyme
- 8 black peppercorns
- 3 cups (750 ml) brown veal stock
- 2 tablespoons madeira
In a saucepan, sauté onion in butter until soft. Add the chopped mushrooms and cook until the liquid has been rendered and has evaporated. Season to taste with salt and black pepper.
Heat the olive oil in a large frying pan over medium-high heat. Brown the meat quickly on all sides. Set aside.
Divide the pastry in two. Roll out each piece to a rectangle about 6" (15 cm) wide and 3' (7.5 cm) longer than the beef.
Place the piece of pastry in the center of the baking sheet. Center filet on it, leaving a border all around. Spread top and sides with Dijon mustard and press mushroom filling onto mustard.
Damp exposed pastry border with water. Drape second pastry sheet on top of beef; press down firmly around sides of fillet and seal against the bottom pastry sheet.
Trim the excess pastry, leaving a 3/4" border all around. Pull it in at 1' (2.5 cm) intervals to create a scalloped effect.
Cut two small round vents in the top; decorate with pastry cut-outs if you wish. Brush with egg glaze. Cover and refrigerate until ready to bake.
Make the sauce: Sauté the shallots in butter until lightly browned. Pour in dry red wine and cook, stirring, until almost evaporated. Stir in the tarragon, veal stock, and the peppercorns. Boil over high heat until reduced to 1 cup (250 ml).
Strain through a fine sieve, pressing through as much of the liquid as possible. Return the sauce to the pan, pour in Madeira, and adjust the seasoning.
Preheat the oven to 425 F (215 C). Set the rack on the lower center rung.
Brush the Wellington with the egg glaze again, then set it in the oven and bake for 15 minutes. Reduce the oven temperature to 350 F (175 C). Continue to cook for a further 25-30 minutes.
Remove baked beef from the oven. Set aside in a warm place, loosely covered with aluminum foil. Slice and serve with Madeira sauce.