Individual Beef Wellington Recipe – Melts in your mouth – Recipes by Warren Nash

Individual Beef Wellington Recipe – Melts in your mouth – Recipes by Warren Nash

If you’re after something extra special to
make then here’s my individual beef wellington recipe. Ingredients for this recipe are listed in
the comments section below. Preheat the oven to 180c. Then start by preparing the onion and mushroom
mixture. Get your onion, slice the ends off and peel. We need to prepare the onion and mushrooms
by finely chopping them. You can do this by using a sharp knife or
I’m going to use a food processor. Stick the onions in along with 200g of washed,
chestnut mushrooms. Blitz the onions and mushrooms until nicely
chopped up. Make sure you don’t over do it as you don’t
want to be left with a smooth pulp (just nice small pieces of onion and mushroom). Once the mixture looks something like this,
get a non-stick frying pan, place on the hob over a medium heat then put in a knob of butter. Once the butter has melted down, the the onion
and mushrooms and chuck into the frying pan. Give everything a stir then put in the leave
from 5 sprigs of thyme. Keep stirring the mixture for 10 minutes. If it looks like it’s starting to dry out,
keep adding a little bit of butter at a time. After 10 minutes, remove the pan from the
heat, put it aside and leave to cool. Next, get another frying pan. Stick some oil in and leave to heat up until
hot. Get some juicy fillet stakes, place in the
pan and be sure to sear them on all sides (including the edges). Once you’re happy and the fillet steaks are
brown, Take them off the heat and put aside on a plate. We now need to prepare the filling. For each beef wellington, lay out the clingfilm,
placing 3 pieces of parma ham (in a row) on top. Spoon a quarter of the mushroom, onion and
thyme mixture – spreading it on top of the parma ham. Place one of the fillet steaks on top of that
mixture then spoon out another quarter of the onion and mushroom mixture – spreading
it on top of the fillet steak. If you have any leftover, try and get some
of the mushroom and onions on the side of the steak as well. Use the clingfilm to tightly wrap the steak
up with the parma ham. Place the wrapped up steak aside and now for
the next step. Get some pre-rolled puff pastry, lay it out
then place the steak on top. Using a separate bowl, crack an egg in and
whisk up with a folk to make an egg wash. Brush the egg wash onto the pastry around
the base of the steak. This will be used to help stick the pastry
together. get another piece of puff pastry and place
on top of the fillet steak. Use your hands to make sure the pastry is
nice and snug around the fillet until it looks something like this. Use a sharp knife to cut the pastry out around
the rim of the steak, leaving approx. 1 1/2 cm. Run a folk around the bottom, securing he
2 pieces of pastry together. Do a final egg wash all over the beef wellington,
which will help it go golden brown when in the oven. Finally, place the beef wellingtons on some
greaseproof or parchment paper, on a baking tray. Place in the oven on 180c for between 25 and
30 minutes. Make sure you keep an eye on it because you
want to take it out when it’s nice and golden brown. After the cooking time, remove them from the
oven. Serve with your favourite veg and most importantly,
enjoy. Be sure to check out more of my recipes by
clicking on one of the videos on-screen.

33 thoughts on “Individual Beef Wellington Recipe – Melts in your mouth – Recipes by Warren Nash

  1. I've made this twice, and will make it again for Valentine's Day. We really like this meal and my wife enjoys it that much more since I'm the one doing the cooking. Cheers. John M.

  2. Do you have any other options for the mushrooms? I'm not a fan of them as they make me feel sick, and I really want to try it!

  3. hey Warren, just made this for the third time today and it gets better every time!
    can't wait to make it again!
    thanks for the video 🙂

  4. This looks great! Can you tell me what I could use besides egg wash to have the puff pastry dough stick together? (We have an egg allergy in our family). I was thinking vegetable or olive oil – but would that be sticky enough? Thanks! I will definitely make this one.

  5. I dont understand the butter, I thought the point was to get as much moisture out of the mushrooms as possible?

  6. unlike other vids on wellington, yours is appropriately done (medium). in addition, i can tell its prime meat.

  7. Thanks for the video, look forward to cook. Btw, can I cook now and serve the beef Wellington for the next day? For example, will the taste will be the same as the first day?

  8. I would highly recommend stripping the thyme leaves off, twigs aren't the best thing to bite in to… and a little salt in the mushroom mixture and on the steaks… but otherwise, looks good.

  9. Just made this for my husband on our anniversary & it was just fantastic, over the top delicious. Thanks for the guidance & it helps to start with a good fillet. I will recommend your recipe to everyone who will listen.

  10. Warren, could you please tell this stupid, dumb American kid what is a chestnut mushroom, a Parma ham, and how much "butta" is in a ''knob''? Thank you.

Leave a Reply

Your email address will not be published. Required fields are marked *