Hamdi Saidani Bobby Flay Beef Wellington combines premium ingredients like beef fillets, wild mushrooms, and Parma ham for a culinary masterpiece. This recipe takes 2 hours and serves 4.
More Bobby Flay Recipe:
- Bobby Flay Grilled Pork Tenderloin
- Bobby Flay Stuffed Poblano Peppers
- Bobby Flay Sweet Potato Gratin
š§” Why You’ll Love This Beef Wellington Recipe:
- Sensory Symphony: Experience the harmonious marriage of savory beef, earthy mushrooms, and crispy pastry.
- Masterpiece Presentation: Impress your guests with a visually stunning centerpiece for any occasion.
- Satisfying Sophistication: Elevate your dining experience with a dish fit for royalty.
ā What Is Bobby Flay Beef Wellington Recipe?
Bobby Flay Beef Wellington is a classic dish made with beef fillets wrapped in Parma ham and mushroom duxelles, then encased in puff pastry and baked to golden perfection. It’s served with a rich red wine sauce.
š„© Bobby Flay Beef Wellington Ingredients
- 2 x 400g beef fillets
- Olive oil, for frying
- 500g mixture of wild mushrooms, cleaned
- 1 thyme sprig, leaves only
- 500g puff pastry
- 8 slices of Parma ham
- 2 egg yolks, beaten with 1 tbsp water and a pinch of salt
- Sea salt and freshly ground black pepper
For the red wine sauce
- 2 tbsp olive oil
- 200g beef trimmings (ask the butcher to reserve these when trimming the fillet)
- 4 large shallots, peeled and sliced
- 12 black peppercorns
- 1 bay leaf
- 1 thyme sprig
- Splash of red wine vinegar
- 1 x 750ml bottle of red wine
- 750ml beef stock
šHow To Make Bobby Flay Beef Wellington
- Wrap beef in cling film and chill overnight to set shape.
- Sear beef in a hot pan with olive oil until browned all over.
- Chop mushrooms finely and fry with thyme until moisture evaporates, creating a mushroom paste.
- Roll pastry into rectangles large enough to envelop beef fillets and chill.
- Lay Parma ham slices on cling film, spread duxelles, then place beef fillets on top.
- Roll ham over beef to form log, repeat with the second fillet, and chill.
- Brush pastry with egg wash, wrap around beef, trim, and brush again with egg wash.
- Chill-wrapped beef for at least 30 minutes.
- Make red wine sauce by frying beef trimmings, shallots, peppercorns, bay, and thyme.
- Deglaze with vinegar, add wine, reduce, then add stock and simmer for 1 hour.
- Strain sauce, check seasoning, and serve with sliced beef wellingtons.
š Recipe Tips:
- Ensure the beef fillets are evenly sized for uniform cooking.
- Use a variety of wild mushrooms for depth of flavor in the duxelles.
- Seal the pastry tightly around the beef to prevent leaks.
š What To Serve With Beef Wellington?
Serve Beef Wellington with Creamy Cole Slaw, Lemon Potatoes,Crispy Rice, Creamed Kale, Green Chile Sauce, Irish Soda Bread, Salsa, Queso Fundido, Corn Chowder, Butternut Squash Soup.
š How To Store Leftovers Beef Wellington?
- In the fridge: Store leftover Beef Wellington in an airtight container for up to 3 days.
- In the freezer: Wrap tightly in foil and store in a freezer bag for up to 1 month.
š„µ How To Reheat Leftovers Beef Wellington?
- In the oven: Reheat leftovers beef wellington for 5 minutes at 350Ā°F until heated through.
- In the microwave: Reheat leftovers beef wellington medium power for 4 minute intervals until warm.
- In the air-fryer: Reheat leftover beef wellington for 3 minutes until crispy and heated at 350Ā°F.
FAQ’S:
How Do I Prevent My Pastry From Becoming Soggy?
To prevent soggy pastry, ensure your mushroom mixture is dry before wrapping the beef. Also, chilling the pastry-wrapped beef before baking helps create a crispier crust.
How Can I Ensure My Beef Wellington Stays Moist?
To keep your Beef Wellington moist, sear the beef fillets to seal them in juices before wrapping them in pastry.
How Do I Prevent My Pastry From Becoming Too Thick?
To avoid thick pastry, roll out the puff pastry thinly and evenly before wrapping it around the beef fillets. Thicker pastry may not cook properly and could overpower the dish.
Can I Make Beef Wellington Without Using Parchment Paper Or Aluminum Foil?
While parchment paper or aluminum foil can help with wrapping and baking, you can also use alternative methods like greasing the baking tray or using a non-stick baking mat to prevent sticking.
More Bobby Flay Recipe:
Bobby Flay Beef Wellington Nutrition Fact
- Calories: 453
- Total Fat: 34g
- Saturated Fat: 11g
- Trans Fat: 0.2g
- Polyunsaturated Fat: 8.8g
- Monounsaturated Fat: 11g
- Cholesterol: 86mg
- Sodium: 256mg
- Total Carbohydrates: 17g
- Dietary Fiber: 0.7g
- Sugars: 0.8g
- Protein: 18g
- Calcium: 19mg
- Iron: 3.1mg
- Potassium: 289.1mg
Bobby Flay Beef Wellington
Description
Bobby Flay Beef Wellington combines premium ingredients like beef fillets, wild mushrooms, and Parma ham for a culinary masterpiece. This recipe takes 2 hours and serves 4.
Ingredients
For the red wine sauce
Instructions
- Wrap beef in cling film and chill overnight to set shape.
- Sear beef in a hot pan with olive oil until browned all over.
- Chop mushrooms finely and fry with thyme until moisture evaporates, creating a mushroom paste.
- Roll pastry into rectangles large enough to envelop beef fillets and chill.
- Lay Parma ham slices on cling film, spread duxelles, then place beef fillets on top.
- Roll ham over beef to form log, repeat with the second fillet, and chill.
- Brush pastry with egg wash, wrap around beef, trim, and brush again with egg wash.
- Chill-wrapped beef for at least 30 minutes.
- Make red wine sauce by frying beef trimmings, shallots, peppercorns, bay, and thyme.
- Deglaze with vinegar, add wine, reduce, then add stock and simmer for 1 hour.
- Strain sauce, check seasoning, and serve with sliced beef wellingtons.
Notes
- Ensure the beef fillets are evenly sized for uniform cooking.
Use a variety of wild mushrooms for depth of flavor in the duxelles.
Seal the pastry tightly around the beef to prevent leaks.