How do you make beef Wellington?

Answer 1

Cook it in the oven 375 with onions and carrots and a little beef broth and cook it several hours until the interal temp is 160ish. Take it out cover it with foil let it sit for abotu 10 minutes so the juices will redistribute through the roast before cutting.

Answer 2

beef tenderlion is generally cut into steaks. One end of the tenderloin is thicker than the other which is called the Chateau Briande. This cut is most commonly used for roasts but can also be cut into steaks. A tenderloin medalion(steak) when wrapped with bacon is called fillet mignon.

If you buy a whole tenderloin, untimmed, there are directions for trimming on the internet. I made two this weekend - lots of beef - I wrap the thinner end under and tie at intervals after it's been trimmed. Tie with kitchen twine about every 2-3 inches.

(Doing this the night before you want to cook it is good, a whole one can be kind of bloody and it takes time and patience.

When the beef is at room temperature, preheat your oven to 450 degrees. I rub the whole tenderloin with softened butter, then rub in seasoning salt, pepper and garlic powder. (Mix the seasonings together in a small bowl first.

Put the meat on a rack in a foil-lined pan and roast for about 25 minutes if you like rare. Take the pan out and cover it with foil for about 20 minutes before slicing.

It should taste like butter! Ifyou like it little more well done, popping it into the microwave for 30 seconds or so does it without making it taste like shoe leather.

Another Answer:

Tenderloin is not a meat for the inexperienced. It has next to no marbling (Fat) so it goes dry extremely fast. Medium heat is absolutely not an option, with tenderloin you either use an extremely hot and fast cooking method (Pan frying or grilling) or a slower method (Roasting).

Adding a crust (Crushed peppers is a famous example) or a filling (blue cheese) give you a little room for error, one crust burns quickly and locks in a lot of juice, the other provides moisture.

One tip if you do opt to make a steak, learn to instinctively determine doneness or find a way to determine how cooked through the steak is without piercing it. Before you begin cooking, lightly coat the steak with canola oil and sprinkle the coated surface with kosher salt, this makes it easier to form an outer crust that will hold in the steaks juices. Once it is done cooking, let it sit for a while to allow the juices to settle, otherwise the whole thing will bleed out any juice it has as soon as it is cut open.

Tenderloin dries out quickly, so unless you are using an intensely hot method (grilling), you are better off serving it medium rare or medium and nothing above.

Answer 3

You sear a beef tenderloin, spread mushroom duxelle (finely chopped and sauted mushrooms) or pate over puff pastry. Place the beef in the pastry and wrap it up sealing it well. Bake until the beef reaches 135 or so. Let it rest and slice.

Answer 4

To serve around six people (it isn't worth making a smaller quantity of stew), start by buying about 1kg (2lb) of fairly lean beef. Buy it ready-cubed, or cut it yourself into largish bite-sized cubes.

Pour some olive oil into a large pan and turn the heat to medium-high.

Now, chop a couple of big onions and 250g (1/4lb) bacon, put them in the pan with a pinch of sugar and cook, stirring occasionally, until the onion is soft and golden. Add two or more whole, peeled cloves of garlic and a couple of fresh red chillies, also whole.

Cook for a few minutes and add dried parsley, oregano and thyme, and stir for a few more minutes. Add two or three carrots and a couple of sticks of celery, sliced not too small.

Raise heat, add the beef, and stir quickly until just browned all over. Pour in a couple of glasses dry wine (red or white) and bring to the boil, adding a medium-sized can of diced Italian tomatoes. Add one litre (1qt) water or beef stock and when it all boils, turn down the heat and simmer very slowly, uncovered, for a couple of hours, until the meat is meltingly tender. Keep the heat low all the time.

During cooking taste the stew for spiciness and when sufficiently spicy but not hot, take out the chillies and discard. Towards the end of cooking, fish out the whole cloves of garlic, squish them against your stirrer using a fork, and stir back into the stew. If you can't find the garlic it means it's disintegrated; don't worry about it.

When the meat is just right, raise the heat a little and simmer to reduce the sauce if necessary.

Refrigerate and cover when cool. The stew will keep several days in the fridge, the flavour improving daily.

Serve on its own, sprinkled with chopped fresh herbs of your choice, with crusty bread, pasta, potatoes, or whatever accompaniment you prefer. Have a pepper grinder at the table.

Note: Once you've added the stock you can cover the pan and put into an oven preheated to 180C (350F) for between one and two hours, or until meat is done. If the sauce needs reducing at this stage, return uncovered to cooktop and simmer to reduce it. Needless to say, to cook your stew this way you need to use an ovenproof pot.

There are stew and casserole recipes which claim to work in a microwave oven, but this kind of food just doesn't taste at all the same cooked that way.

After you've made a stew once or twice you'll begin to try your own variations. Go for it, it'll be great every time!

Answer 5

There are many ways to cook beef, depending on the cut of meat and what you want to eat. The primal cuts of beef are chuck, rib, short loin, sirloin, round, brisket, plate, and flank.

There are two methods for cooking beef. Dry heat methods including grilling, broiling, sauteing, roasting, stir frying, and deep frying. Wet heat includes braising, pot roasting, stewing, steaming, poaching, and slow cooking. Marinades and dry rubs can be used to add flavor.

Answer 6

See Related Links below for a video of Gordon Ramsey making his famous Beef Wellington.

Answer 7

Traditionally roasted potatoes and a demi-glace.

Answer 8

A beef Wellington is a fillet of beef tenderloin coated with pate de foie gras and a duxelle of mushrooms, wrapped in puff pastry and baked.