Beef Wellington is a sophisticated beef recipe whose roots go as far back as 1820. This is a classic British meal featuring tender meat encompassed by a pastry and topped with a lavish demi-glace gravy. It is ideal for special occasions and for weekend dinner parties. This work of art is well worth the energy it takes to make.

I enjoy the richness and magnificence of this recipe, especially for elegant winter meals. There are 2 widespread problems making it: overcooked beef and soggy pastries. It really is not difficult to produce, but the key is that you must cook the beef perfectly. The best temperature to cook the meat to is 125 degrees exactly.

Beef Wellington is made with a center-cut beef tenderloin segment. A beef tenderloin, referred to as a filet in France and America, a fillet in The UK, an eye fillet in Australia, is taken from the loin of beef. Modifications of Beef Wellington may include preparing single servings with Filet Mignon steaks as opposed to the entire beef tenderloin.

A fantastic sauce to go along with beef wellington can be achieved by simmering some dark wine and beef broth in the same container where you have made the pate mixture. The sauce is basically a gravy, so creating it with water as an alternative to wine will make an alcohol-free variation. If you are experienced with Beef Wellington, you already know it’s the type of food normally restricted to 5-star cuisine. However, with the correct recipe, it can be easy to make in your own home.

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