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Best Ever Beef Wellington Recipe is a decadent tender and juicy beef tenderloin with a layer of mustard, mushroom duxelles and prosciutto wrapped in a soft, buttery pastry that is cooked until golden brown. A holiday favorite!
Impress your family with this rich, decadent meal for the holidays. If you are looking for an extra special meal try this Garlic Butter Herb Prime Rib Recipe or Garlic Herb Butter Beef Tenderloin.
Beef Wellington Recipe
This beef Wellington recipe is sure to please your family and friends this holiday season.
It is a special cut of meat that is to be celebrated on.
Beef Wellington is know to be a decadent meat with an AMAZING presentation.
The combination of a thick, juicy beef tenderloin, special duxelles and prosciutto all wrapped in a pastry shell is pure heaven.
Beef tenderloin is already know to be the most tender cut of beef and wrapping it in more ingredients creates a perfect holiday meal.
Don’t let these ingredients scare you off, this is a simple recipe that will come together beautifully!
What is beef Wellington?
Beef Wellington is originated in France and is a main dish.
It is an elegant and decadent meal that is saved for special occasions.
Beef Wellington is a nice cut of meat, usually a fillet steak, beef tenderloin or filet mignon.
It is the center cut portion of the meat that is known to be the most tender and juicy part of the cow.
This decadent meat is sometimes on the pricy side and is made for special occasions or holidays.
If you have not had it before it is SO delicious and one AMAZING meal when it is complete.
The cut of meat is wrapped in a mustard sauce, then a mushroom duxelles and prosciutto.
All wrapped in a puff pastry and baked until golden brown.
What cut of meat is best for beef Wellington
Beef Wellington is made with a whole beef tenderloin fillet in this recipe.
The beef tenderloin is the most tender beef cut.
It is lean and juicy with a melt in your mouth taste!
This is an impressive main dish that will be the center of attention.
It is beautifully sliced into chunks and shared.
Don’t be surprised that there are no left overs.
What you need to make beef Wellington
The cut of meat is the most important.
This beef tenderloin is a little more in price than other holiday traditional meals but it is worth every penny!
A mushroom duxelles is a mixture of finely cooked and chopped mushrooms, onion and garlic.
When it all comes together it will be a dark grayish-black color.
It will taste SO delicious when it is done baking.
This is a simple recipe with simple steps to follow and won’t take long for you to have one AMAZING meal centered at your table.
- Beef tenderloin: the center most cut of meat.
- Salt and pepper: to taste.
- Olive oil: help sear the tenderloin before wrapping it up.
- Mushrooms: we used Bella
- Onion: chopped up
- Garlic: minced
- Prosciutto: another layer of meat added around the mushroom duxelles.
- Yellow mustard: used as a glaze over the beef tenderloin.
- Puff pastry sheet: wraps it all together to be baked.
- Eggs: helps create a golden brown look on the pastry.
How to make beef Wellington
Don’t let these instructions scare you.
This is a simple recipe that can be made ahead of time if needed.
We love to indulge in Beef Wellington during the holidays.
It is a sweet and savory blend of layers that melt in your mouth and tastes Oh-So-Good!
You won’t have anyone complaining about a tender, juicy cut of meat.
Enjoy your holidays with this special Beef Wellington recipe.
- Sear the tenderloin: Generously salt and pepper your tenderloin. In a large skillet over medium high heat add the olive oil. Sear the tenderloin on each side foe about 2-3 minutes until it gets a golden brown crust. Remove from the heat and set aside.
- Prepare the mushroom duxelles: In a food processor, add the mushrooms, garlic, and onion. Pulse in the food processor until it becomes a puree. Heat your skillet to medium high and add the mixture. Sauté the mushrooms until you have the moisture has left. Remove from heat and let cool.
- Wrap the tenderloin: Roll out some plastic wrap and lay the prosciutto so they are even and overlap. Spread the mushroom mixture on top leaving an inch boarder from the sides. Rub the mustard on the tenderloin and then roll the tenderloin up in the prosciutto and mushroom mixture folding up the sides around the tenderloin as you roll. Wrap the plastic wrap tightly around the beef and refrigerated for 30 minutes. Preheat oven to 400 degrees. Roll the puff pastry sheet out on a lightly floured surface. Place the tenderloin in the center. Brush the egg mixture around the tenderloin on the sheet and roll the tenderloin tightly in the pastry. Brush the remaining egg mixture on the outside of the pastry and cut slits in the top.
- Bake the Wellington: Bake until the pastry is golden and the beef registers to 120 degrees for medium rare. About 45 minutes. Remove the from the oven and let rest for 10 minutes before slicing.
Tips for making beef Wellington
These tips will ensure that you have the best Beef Wellington recipe.
This is a tried and true recipe that keeps on giving.
Make this your next family tradition by adding in Beef Wellington recipe to your holiday dinners.
You won’t go wrong with this juicy, tender meat sitting in the center of the table.
Mouth watering flavors and texture all paired well together.
- It is best to let the meat rest in-between each stage of wrapping. Sitting it in the refrigerator or freezer for a time will help firm up the tenderloin.
- Tie your beef tenderloin with kitchen twine. This will help hold its shape while it is being seared.
- According to Gordon Ramsey: brush your meat as well as the pastry with egg wash. This will make the top layer of the pastry stick to the meat and stop it from rising and leaving a gap.
- The trick with Beef Wellington is having the outside layer, golden brown and the inside layer a rare cooked meat. The mushroom duxelles and prosciutto will help slow down the heat from burning the meat and still be able to keep the outside pastry layer cooking.
- Try not to trim the pasty too close to the meat. Give the meat more pastry when wrapping it.
- When adding the pastry, try not to warp it tightly but don’t let any air in-between. Layer it on smooth and careful without pressing too hard.
- Use the end of a fork or a spoon to help seal the edges. You will want to avoid piercing through the pastry.
- If you have leftover pastry try using it for other recipes. Simply refrigerate it for another use like pie decorating.
- Try this with different meats, dijon mustard and wild mushrooms for a more flavorful way of enjoying Beef Wellington.
How long to cook beef Wellington
The trick with Beef Wellington is to have a rare cooked meat with a golden brown pastry.
Once your Beef Wellington is in the oven you can reduce the temperature down to 425 degrees Fahrenheit.
Then after 10 to 15 minutes reduce the amount of temperature to 400 degrees Fahrenheit.
Using a thermometer inserted into the center of the beef tenderloin registers to 135 degrees Fahrenheit for medium rare.
It usually takes about 20 to 25 minutes.
What to serve with beef Wellington
This Beef Wellington recipe comes together quickly and easily just by following the steps.
With this Beef Wellington recipe I love to serve it always with mashed potatoes and some kind of green vegetable.
It all pairs well and tastes amazing with this Beef Wellington recipe.
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- Garlic Herb Mashed Potatoes
- Garlic Butter String Beans
- Skillet Potatoes with Peppers
- Roasted Lemon Parmesan Garlic Asparagus
How to store beef Wellington
Usually you don’t have any leftovers after this meal.
On occasion it is nice to double the recipe or plan to make it ahead.
Here are some ways to store it properly and still have a great recipe when warming up.
- Can you make beef Wellington ahead of time? Yes! You can make Beef Wellington ahead of time up to 24 hours. Prepare your Beef Wellington according to the recipe and stop right before you need to add the puff pastry. Wrap that portion tightly with plastic wrap and place in the refrigerator until you are ready to bake it. Simply finish the recipe according to the Beef Wellington directions.
- Can you freeze beef Wellington? Yes, this is best to do prior to baking it with the pastry over top. Freeze your beef tenderloin with all the layers for 3 days. When ready to bake, place the meat in the refrigerator over night to thaw. Finish the recipe by adding the puff pastry layer over top.
- How to reheat beef Wellington: Reheating Beef Wellington is a little tricky making sure that it is not soggy or over cooked with the pasty now over top. It is not as good as the first time you enjoyed it warm and freshly baked but it will come close! Heat the oven to 275 degrees Fahrenheit and preheat for about 10 to 12 minutes or until warm. Be careful when using a microwave, Use less power and heat in small increments flipping it back and forth. Remember you are warming it up not cooking it.
More main dishes to serve during the holidays
- Classic Honey Glazed Ham
- Juicy Butter Herb Turkey Recipe
- Spiced Rub Brown Sugar Pineapple Glazed Ham
- Slow Cooker Honey Garlic Mustard Glazed Ham
- Slow Cooker Turkey Breast
Holiday side dishes that you will love
- The Easiest Cranberry Sauce Recipe
- The Best Sweet Potato Casserole
- Glazed Carrots
- World’s Best Green Bean Casserole
- Creamy Cauliflower Au Gratin
Best Ever Beef Wellington Recipe
Best Ever Beef Wellington Recipe is a decadent tender and juicy beef tenderloin with a layer of mustard, mushroom sauce and prosciutto wrapped in a soft, buttery pastry that is cooked until golden brown. A holiday favorite!
- 2-3 pound beef tenderloin
- salt and pepper
- 2 Tablespoons olive oil
- 1 pound mushrooms (we used Bella)
- 1/4 cup onion (chopped)
- 3 cloves garlic
- 6-8 slices prosciutto
- 3 Tablespoons yellow mustard
- 1 sheet puff pastry (thawed if using frozen)
- 2 eggs (beaten)
Sear the Tenderloin
- Generously salt and pepper your tenderloin. In a large skillet over medium high heat add the olive oil. Sear the tenderloin on each side foe about 2-3 minutes until it gets a golden brown crust. Remove from the heat and set aside.
Prepare the Mushroom Duxelles
- In a food processor, add the mushrooms, garlic, and onion. Pulse in the food processor until it becomes a puree. Heat your skillet to medium high and add the mixture. Sauté the mushrooms until you have the moisture has left. Remove from heat and let cool.
Wrap the Tenderloin
- Roll out some plastic wrap and lay the prosciutto so they are even and overlap. Spread the mushroom mixture on top leaving an inch boarder from the sides. Rub the mustard on the tenderloin and then roll the tenderloin up in the prosciutto and mushroom mixture folding up the sides around the tenderloin as you roll. Wrap the plastic wrap tightly around the beef and refrigerated for 30 minutes.
- Preheat oven to 400 degrees. Roll the puff pastry sheet out on a lightly floured surface. Place the tenderloin in the center. Brush the egg mixture around the tenderloin on the sheet and roll the tenderloin tightly in the pastry. Brush the remaining egg mixture on the outside of the pastry and cut slits in the top.
Bake the Wellington
- Bake until the pastry is golden and the beef registers to 120 degrees for medium rare. About 45 minutes. Remove the from the oven and let rest for 10 minutes before slicing.
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Maple Plant Butter (Three Ways!) is a smooth, creamy plant based butter that spreads perfectly over a piece of fresh bread and melts into all the cracks! You won’t be able to live without it!
Maple Plant Butter (3 Ways!)
People around the world are embracing plant-based foods for both health and ethical reasons.
I have teamed up with Upfield – the leader in plant-based nutrition (you may know them from their brands like Country Crock, I Can’t Believe It’s Not Butter or Flora) – to give you a delicious maple plant butter that is healthier for you and better for the earth.
Upfield’s vision for a “Better Plant-Based Future” drives positive change in people’s health, their daily lives and our planet’s sustainability.
This maple plant butter recipe is just what you need for a simple and quick way to spread goodness in a healthy way, or perfect if you have a dairy-free friend or family member that doesn’t want to sacrifice taste!
Maple plant butter is perfect for baking, grilling or simply spreading on warm baked bread out of the oven.
This recipe makes a natural plant-based butter that is derived from simple ingredients.
After whipping it up, you will have a thick, rich and creamy plant butter that has a smooth, spreadable texture.
It is tried, tested and a true favorite, loved by all!
What is plant-butter?
Dairy butters are made from cow’s milk whereas plant margarines or plant butters are made from plant oils.
You can find them in tubs, sticks and whipped containers. Upfield also has a variety of plant butters and spreads that feature olive oil or avocado oil options.
Why make your own plant butter?
This is a great question when you can go purchase your own plant butter of choice.
There could be a few different reasons on why you would want to.
One reason is knowing what ingredients that are whisking together and spreading on bread, melting over your vegetables, or even enjoying by the spoonful!
Upfield believes in using natural ingredients in its plant butters, which are so simple you can replicate at home.
Plant based margarines and plant-based diets in general also have excellent health benefits.
They are rich in fiber, vitamins, and minerals that help lower blood pressure and LDL (bad) cholesterol, reduce the risk of diabetes, and help maintain a healthy weight.
Upfield has extensive knowledge and expertise, and are leading in this area which focuses on natural ingredients and processes that deliver healthier products that are great tasting and have superior quality.
What you need to make maple plant butter
The ingredients needed for this maple plant butter recipe are extremely simple.
I love how it comes together quickly and easily.
Not only is it simple to make, it tastes just as amazing as it looks and sounds!
It is rich in flavor, easy to spread, and is light and fluffy.
I still can’t believe this is plant-based and the best part is… I know all of the ingredients!
This plant-butter is simple and filled with natural ingredients that your body will love!
- Coconut oil: this helps keep your plant butter solid.
- Sunflower oil: make it softer and spreadable even directly out of the fridge.
- Almond milk: nice and creamy.
- Maple syrup: adds to the flavor.
- Pecans: optional and adds a crunch!
- Cinnamon: optional with a little more spice to your flavoring.
How to make maple plant butter
This simple maple plant butter recipe is just what you need this holiday season.
This maple plant butter will be soft, creamy and adds rich flavors to all your Thanksgiving and Christmas recipes.
Add a little more holiday cheer with this maple plant butter recipe and brighten everyone’s mood during the holidays!
- Whisk together ingredients and store: In a medium sized bowl whisk together the coconut oil, sunflower oil, milk and maple syrup until you get a homogenous pale mixture. Refrigerate for 12-15 minutes or freeze for 5-10 until it starts to get firm.
- Whip your plant butter: Using a stand or hand mixer, whip the mixture until it starts to get fluffy for about 2 minutes.
- Finish and store: Transfer into a container and spread evenly. Refrigerate for 8 hours or enjoy it whipped.
Tips for making maple plant butter
There are so many fun ways to enjoy this maple plant butter.
A few tweaks in the ingredients can alter this maple plant butter to make it just the way you like.
Adding a little more coconut oil can change the texture and consistency leaving it a bit firmer and harder if needed.
Simply adding a pinch more sunflower oil can increase the soft consistency and creaminess.
Mix and match your ingredients to find the best texture and consistency that you are going to love with your maple margarine!
- Using refined coconut oil is best instead of extra virgin coconut oil for this recipe.
- Melting the coconut oil in a heater water bath will help soften the plant butter.
- Use a blender, food processor or a mixer to stir the plant butter. Whip for extra creaminess!
- To add color to your plant butter try turmeric to enhance your yellow-gold coloring.
- Substitute your plant butter for all your cooking needs when finished.
What to use your plant maple butter on
When making such a simple ingredient that you can purchase at the store, I need reasoning and when I can use this plant butter.
When I make my homemade plant butter there are so many ways I can use it in a variety of my favorite recipes.
Sautéing vegetables with this maple plant butter recipe is just over the top good!
Baking with this maple plant butter creates a creamy, rich and flavorful cake or baked goods.
Adding it to your toast or even melting it on to your protein helps create a the perfect blend of flavors.
Try these recipes with your own this maple plant butter.
- Use when baking. Simply substitute it for any dairy butter ingredient.
- English Muffins or Perfect Soft and Buttery Rolls
- Miracle No Knead Bread
- Butter your buns for a delicious veggie burger
- Muffins like these Easy Banana Muffins or Pumpkin Pecan Pie Muffins
- Homemade Cornbread
3 ways to make maple plant butter:
I could not just think of one way to make this maple plant butter.
It had to be 2… wait, 3!
On its own, it is so simple and delicious.
Adding in another flavor of cinnamon is a party in your mouth.
Then I knew that I needed a little crunch for texture and added flavor.
It just all turned out too perfectly not to share!
- Maple Pecan Plant Butter– Once the plant butter is whipped, add it to a food processor with 1/4 cup pecans. Pulse until the pecans are finally chopped and incorporated in the plant butter.
- Maple Plant Butter- Once the plant butter is whipped add in 1/4 cup of real maple syrup.
- Maple Cinnamon Plant Butter- This way is my favorite! Add in 1 teaspoon of cinnamon. This tastes just like the delicious plant butter you can get at Texas Roadhouse!
Storing your plant butter
You are going to want to store your plant butter if you are not planning to use it all in one day.
Any type of plant butter belongs in the refrigerator.
This plant butter will continue to stay firm when refrigerated but still spreadable when ready to use.
I love how easy this is to make and store!
- How long to store plant butter? Keep your plant butter stored in a glass container or airtight container for up to 2 weeks in the refrigerator.
- Can you freeze plant-based butter? Yes, if you are planning to make it ahead of time, you can use plastic wrap to completely cover your plant butter and then place in the freezer for up to 3 months. When you are ready to use, simply place in the refrigerator overnight.
Try more healthy dishes here
- Healthy Chicken Pasta Salad
- Healthy Greek Yogurt Lemon Poppyseed Pound Cake
- Healthy Oatmeal Apple Raisin Cookies
Maple Plant Butter (3 Ways!)
Maple Plant Butter (Three Ways!) is a smooth, creamy plant based butter that spreads perfectly over a piece of fresh bread and melts into all the cracks! You won't be able to live without it!
- 1 cup coconut oil (melted)
- 1/2 cup sunflower oil
- 1/4 cup almond milk
- 1/4 cup maple syrup
- 1/4 cup pecans (optional)
- 1 teaspoon cinnamon (optional)
In a medium sized bowl whisk together the coconut oil, sunflower oil, milk and maple syrup until you get a homogenous pale mixture. Refrigerate for 12-15 minutes or freeze for 5-10 until it starts to get firm.
- Using a stand or hand mixer, whip the mixture until it starts to get fluffy for about 2 minutes.
- Transfer into a container and spread evenly. Refrigerate for 8 hours or enjoy it whipped.
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These Cream Cheese Brownies are ultra fudgy, and swirled with cream cheese for the ultimate chocolatey treat! They’re freezer friendly and pair perfectly with a big scoop of ice cream.
This combination of fudgy chocolate and tangy cream cheese is a match made in heaven! If you love these Cream Cheese Brownies, you’ll love these Strawberry Cheesecake Brownies, these Red Velvet Brownies with Cream Cheese Frosting and these Pumpkin Cheesecake Brownies just as much!
Cream Cheese Brownies
If there ever was a combination to be obsessed with, it’s this one.
These Cream Cheese Brownies are the ultimate mash up of sweet, rich chocolate and tangy cheesecake filling — I can never resist one or two (or more!) when I have them around.
These brownies make a 9×13″ pan rather than an 8×8″ pan because I’ve found that once people taste them, they always wish they had more!
Plus, they freeze so perfectly that they’re the perfect indulgent treat to keep on hand for unexpected guests, especially around the holidays.
See more tips and tricks for how to store these brownies (if they make it past the first couple hours on your counter!) down below.
How to make Cream Cheese Brownies:
- Start with your brownie batter: I use my favorite one-bowl, no mixer required brownie batter for these Cream Cheese Brownies, because it saves on dishes and gets brownies in front of you quicker!
- Mix up your cream cheese filling: I prefer to use an electric mixer for this part because it ensures there are no lumps in my cream cheese. This is more of an aesthetic thing than a totally necessary thing, so you decide. Just make sure your cream cheese is completely room temperature before mixing!
- Spread your brownie batter in a greased and parchment-lined pan (we don’t want to leave any of it behind!).
- Top with your cheesecake batter and give it a little swirl. If you prefer, you can save a few dollops of brownie batter to drop and swirl on top of the cheesecake layer.
- Bake – but don’t overbake! This is the key to fudgy brownies.
How to store Cream Cheese Brownies:
Here are a few tips on how to store these Cream Cheese Brownies if you can hide them from your family long enough 😉
In the refrigerator:
You can place these brownies in an airtight container in the refrigerator for 4-5 days.
In the freezer:
You can store in an airtight container (I like to place parchment paper between the layers so they don’t stick together!) in the freezer for up to 3 months.
They will thaw very quickly at room temperature or in a minute or less in the microwave.
More brownie recipes you’ll love!
- Turtle Brownies
- The Best Fudgy Brownies
- Cherry Cheesecake Brownies
- Salted Caramel Brownie Bites
Cream Cheese Brownies
These Cream Cheese Brownies are ultra fudgy, and swirled with cream cheese for the ultimate chocolatey treat! They're freezer friendly and pair perfectly with a big scoop of ice cream.
- 1 cup butter (melted)
- 2 cups granulated sugar
- 3 eggs
- 1 cup all purpose flour
- 2/3 cup unsweetened cocoa powder
- 2 teaspoons vanilla
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 8 oz cream cheese (1 package, room temperature)
- 1/3 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
Preheat oven to 350 degrees F and line a 9×13" pan with parchment paper (optional). Lightly grease with non stick spray.
In a large bowl, whisk together butter and sugar until smooth.
Add eggs, one at a time, and whisk until combined.
Add flour, cocoa powder, vanilla, salt and baking soda and whisk until completely combined.
Spread 3/4 of the brownie batter in the pan.
In a medium bowl, beat cream cheese with an electric mixer on medium speed until smooth.
Add sugar, egg and vanilla and beat on low speed until combined.
Spread cream cheese mixture over brownie batter in pan. Top with spoonfuls of reserved brownie batter and swirl gently.
Bake for 30-35 minutes, until mostly set in the center (if you give it a wiggle, it shouldn't have much give).
Set aside to cool to room temperature before slicing.
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