Beef Wellington Food Network Recipes

Keto Beef Wellington The Hungry Elephant

WebOct 29, 2019 · Immediately brush dijon mustard over the meat, covering its surface. Set the meat aside to cool but keep the butter in the pan. Turn …

Rating: 4.5/5(42)
1. First things first, let's sear the meat. Melt the butter over high heat. It should begin to bubble.
2. Place the beef into the butter and cooking for 2-3 minutes until it is nicely browned.
3. Keep turning the meat until the entire surface of the beef has been browned.
4. Immediately brush dijon mustard over the meat, covering its surface.

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The Ultimate Beef Wellington Recipe Tyler Florence Food Network

WebJul 22, 2015 · Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Remove sheet pan from oven, lightly coat …

Rating: 5/5(512)
1. For the Duxelles:
2. To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.
3. For the Beef:
4. To prepare the beef: Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil - about 2 to 3 minutes. Meanwhile set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef. Using a rubber spatula cover evenly with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto

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