TARRAGON HERBS RECIPES

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BEEF WELLINGTON RECIPE - BBC FOOD



Beef Wellington recipe - BBC Food image

Beef Wellington traditionally has pâté spread over the top of the fillet, which makes it very rich. This recipe is lighter, but with a lovely taste from the tarragon.

Provided by Mary Berry

Prep Time 2 hours

Cook Time 2 hours

Yield Serves 6-8

Number Of Ingredients 19

1.3kg/2lb 14oz middle-cut fillet of beef
1 tbsp oil
1½ x 375g packets all-butter puff pastry
plain flour, for dusting
1 egg, beaten with a dash of milk
salt and freshly ground black pepper
large knob of butter
350g/12oz mixed mushrooms (such as button, chestnut, wild), thinly sliced
50g/1¾oz Parmesan, finely grated
1 tbsp finely chopped tarragon
2 tsp Dijon mustard
1 egg yolk
small knob of butter
100g/3½oz button mushrooms, finely sliced
1 tbsp plain flour
400ml/14fl oz full-fat crème fraîche
1 tbsp Dijon mustard
1 tbsp freshly chopped tarragon
a pinch sugar

Steps:

  • Preheat the oven to 220C/200C Fan/Gas 7.
  • Season the beef with salt and pepper. Place a large frying pan over a high heat, add the oil and fry the beef on all sides until browned. Transfer to a baking tray and roast in the oven for 15–18 minutes. Turn the oven off and remove the beef. Leave to cool, reserving any cooking juices, and then chill in the fridge for at least 1 hour (see tip).
  • Next make the topping. Melt the butter in the same pan and fry the mushrooms over a high heat for 5–10 minutes – you may need to do this in batches. Tip the mushrooms into a sieve set over a bowl to collect the juices and reserve these for the sauce. Transfer the mushrooms to another bowl and allow to cool before mixing with the Parmesan, tarragon, mustard and egg yolk. Season with salt and pepper and chill in the fridge for 30 minutes.
  • Line a baking sheet with baking paper. Sit the single 375g packet of pastry on a floured work surface and roll out to a square about 40cm/16in in size, then transfer it to the baking sheet. Place the cooked beef to one side of the pastry and spoon the mushroom mixture on top. Fold over the ends of the pastry and then fold the longest edge over the beef, sealing along the side with a little of the egg wash. Chill in the fridge for 30 minutes. While it is chilling, preheat the oven again to 220C/200C Fan/Gas 7.
  • Brush the top of the chilled beef Wellington with egg wash. Roll out the remaining half block of pastry and cut into 8 thin strips: lay 4 strips diagonally, and evenly spaced, across the top of the beef Wellington, and 4 strips across these to create a lattice pattern. Brush the lattice with egg wash and then roast in the oven for 30–35 minutes or until the pastry is golden-brown and crisp.
  • Meanwhile, make the tarragon sauce. Melt the butter in the same frying pan and fry the mushrooms over a high heat for 5–10 minutes or until the juices evaporate. Sprinkle in the flour and add the crème fraîche with the reserved mushroom juices (from the topping), the mustard and tarragon. Season with salt, pepper and sugar and bring to the boil, stirring. Simmer for 3 minutes until reduced slightly and add any beef juices from the original baking tray. Keep hot.
  • Allow the beef Wellington to rest, covered with foil, for 15 minutes before carving. Slice into thick slices and serve with the hot tarragon sauce.

BEEF WELLINGTON RECIPE - BBC FOOD



Beef Wellington recipe - BBC Food image

Beef Wellington traditionally has pâté spread over the top of the fillet, which makes it very rich. This recipe is lighter, but with a lovely taste from the tarragon.

Provided by Mary Berry

Prep Time 2 hours

Cook Time 2 hours

Yield Serves 6-8

Number Of Ingredients 19

1.3kg/2lb 14oz middle-cut fillet of beef
1 tbsp oil
1½ x 375g packets all-butter puff pastry
plain flour, for dusting
1 egg, beaten with a dash of milk
salt and freshly ground black pepper
large knob of butter
350g/12oz mixed mushrooms (such as button, chestnut, wild), thinly sliced
50g/1¾oz Parmesan, finely grated
1 tbsp finely chopped tarragon
2 tsp Dijon mustard
1 egg yolk
small knob of butter
100g/3½oz button mushrooms, finely sliced
1 tbsp plain flour
400ml/14fl oz full-fat crème fraîche
1 tbsp Dijon mustard
1 tbsp freshly chopped tarragon
a pinch sugar

Steps:

  • Preheat the oven to 220C/200C Fan/Gas 7.
  • Season the beef with salt and pepper. Place a large frying pan over a high heat, add the oil and fry the beef on all sides until browned. Transfer to a baking tray and roast in the oven for 15–18 minutes. Turn the oven off and remove the beef. Leave to cool, reserving any cooking juices, and then chill in the fridge for at least 1 hour (see tip).
  • Next make the topping. Melt the butter in the same pan and fry the mushrooms over a high heat for 5–10 minutes – you may need to do this in batches. Tip the mushrooms into a sieve set over a bowl to collect the juices and reserve these for the sauce. Transfer the mushrooms to another bowl and allow to cool before mixing with the Parmesan, tarragon, mustard and egg yolk. Season with salt and pepper and chill in the fridge for 30 minutes.
  • Line a baking sheet with baking paper. Sit the single 375g packet of pastry on a floured work surface and roll out to a square about 40cm/16in in size, then transfer it to the baking sheet. Place the cooked beef to one side of the pastry and spoon the mushroom mixture on top. Fold over the ends of the pastry and then fold the longest edge over the beef, sealing along the side with a little of the egg wash. Chill in the fridge for 30 minutes. While it is chilling, preheat the oven again to 220C/200C Fan/Gas 7.
  • Brush the top of the chilled beef Wellington with egg wash. Roll out the remaining half block of pastry and cut into 8 thin strips: lay 4 strips diagonally, and evenly spaced, across the top of the beef Wellington, and 4 strips across these to create a lattice pattern. Brush the lattice with egg wash and then roast in the oven for 30–35 minutes or until the pastry is golden-brown and crisp.
  • Meanwhile, make the tarragon sauce. Melt the butter in the same frying pan and fry the mushrooms over a high heat for 5–10 minutes or until the juices evaporate. Sprinkle in the flour and add the crème fraîche with the reserved mushroom juices (from the topping), the mustard and tarragon. Season with salt, pepper and sugar and bring to the boil, stirring. Simmer for 3 minutes until reduced slightly and add any beef juices from the original baking tray. Keep hot.
  • Allow the beef Wellington to rest, covered with foil, for 15 minutes before carving. Slice into thick slices and serve with the hot tarragon sauce.

DIJON-TARRAGON CREAM CHICKEN RECIPE | ALLRECIPES
coated chicken with salt pepper and herbs of provence and let sit for the afternoon. increased tarragon to 1 Tbs, used white wine to deglaze the pan, and added 1 tsp of garlic with the wine. …
From allrecipes.com
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LIST OF COMMON HERBS | HERB GARDENING | U OF I EXTENSION
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HOW TO DRY HERBS | ALLRECIPES
The herbs' volatile oils are at their most potent in the leaves early in the day, so you will get the best flavor by harvesting early. Using a pair of garden shears, cut the herbs so that a long stem remains. I like to give my herbs …
From allrecipes.com
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WHAT HERBS GO WITH SALMON (THE 10 BEST HERBS FOR SALMON ...
The Best Herbs For Salmon Fillets. Salmon is a fantastic fish that pairs really well with so many herbs. The best herbs to use on salmon are parsley, dill, basil, tarragon, sage, rosemary, bay leaves, thyme, cilantro and fennel. Be creative, experiment with herbs to make delicious salmon fillet dishes! More salmon Recipes
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CREAMY FRENCH CHICKEN TARRAGON (POULET à L’ESTRAGON ...
Jul 05, 2020 · Step 3 - Add the onion and garlic to the pan. Cook for about 10 minutes, stirring occasionally, until the onion is lightly caramelized. N estle the chicken thighs back into the pan, on top of the onion. Sprinkle with the chopped tarragon…
From pardonyourfrench.com
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Feb 09, 2022 · Taste. If not strong enough, add more fresh herbs and let stand another week. You can either strain the oil or leave the herbs in. If you do not strain the herbs out, the flavor will …
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HOW MANY TEASPOONS ARE IN A SPRIG? A CONVERSION GUIDE FOR ...
Mar 25, 2021 · A lot of recipes call for a specific amount of a finely chopped fresh herb. ... I analyzed sprigs of all common culinary herbs. I included basil, chive, cilantro, dill, lavender, marjoram, mint, rosemary, parsley (flat leaf and curly leaf), oregano, sage, tarragon …
From thespicetrain.com
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Apr 01, 2021 · Nothing says "spring" like fresh herbs, and these flaky, flavorful biscuits are the ideal way to showcase tarragon and chives. They can be on the table in 30 minutes, which makes them …
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LIST OF COMMON HERBS | HERB GARDENING | U OF I EXTENSION
Hort Corner; Just for Kids; Home & Money; Schools Online; Nutrition & Health; All About 4-H; Parenting & …
From web.extension.illinois.edu
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RATIOS FOR CONVERTING FRESH HERBS TO DRIED | SUBSTITUTING ...
In most cases, you can successfully substitute dried herbs in recipes that call for fresh herbs. However, there are some exceptions. If a fresh herb is a focal point of the dish, then it is usually not OK to use the dried version. ... Tarragon: 3 tsp fresh tarragon 1 tsp dried tarragon …
From healwithfood.org
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HOW TO DRY HERBS | ALLRECIPES
The herbs' volatile oils are at their most potent in the leaves early in the day, so you will get the best flavor by harvesting early. Using a pair of garden shears, cut the herbs so that a long stem remains. I like to give my herbs …
From allrecipes.com
See details


WHAT HERBS GO WITH SALMON (THE 10 BEST HERBS FOR SALMON ...
The Best Herbs For Salmon Fillets. Salmon is a fantastic fish that pairs really well with so many herbs. The best herbs to use on salmon are parsley, dill, basil, tarragon, sage, rosemary, bay leaves, thyme, cilantro and fennel. Be creative, experiment with herbs to make delicious salmon fillet dishes! More salmon Recipes
From chefjar.com
See details


CREAMY FRENCH CHICKEN TARRAGON (POULET à L’ESTRAGON ...
Jul 05, 2020 · Step 3 - Add the onion and garlic to the pan. Cook for about 10 minutes, stirring occasionally, until the onion is lightly caramelized. N estle the chicken thighs back into the pan, on top of the onion. Sprinkle with the chopped tarragon…
From pardonyourfrench.com
See details


SPEEDY SEAFOOD SUPPER | NIGELLA'S RECIPES | NIGELLA LAWS…
½ teaspoon dried tarragon; 125 millilitres dry white vermouth or dry white wine; 1 x 227 grams can chopped tomatoes (i.e. ½ regular can) 1 teaspoon sea salt flakes or ½ teaspoon pouring salt, or to taste; 400 grams frozen mixed seafood; pepper to taste; fresh herbs …
From nigella.com
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14 BEST LOBSTER RECIPES - THE SPRUCE EATS
Sep 17, 2020 · Whether you live in New England or the middle of the country, you can enjoy succulent lobster with these delicious recipes. If you've never prepared your own crustacean, never …
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HERBS | HOME & GARDEN INFORMATION CENTER
Most herbs are easy to grow. Many are drought-tolerant, do not need very fertile soil, and are naturally resistant to insects and diseases. ... Chives (Allium schoenoprasum) are easy to grow herbs, and the chopped leaves and flowers are used in many recipes. Joey Williamson, ©2107 HGIC, Clemson Extension. Chamomile: ... Mexican tarragon …
From hgic.clemson.edu
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10 BEST CLASSIC FRENCH SALAD RECIPES - YUMMLY
May 01, 2022 · The Best Classic French Salad Recipes on Yummly | Grilled Chicken Nicoise Salad, Tuna Nicoise Salad, Pork Nicoise Salad ... tarragon vinegar, pork loin, vegetable oil, dried tarragon, carrots and 3 more. French Style Potato Salad Madeleine Cocina. potatoes, herbs…
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HOW MANY TEASPOONS ARE IN A SPRIG? A CONVERSION GUIDE FOR ...
Mar 25, 2021 · A lot of recipes call for a specific amount of a finely chopped fresh herb. ... I analyzed sprigs of all common culinary herbs. I included basil, chive, cilantro, dill, lavender, marjoram, mint, rosemary, parsley (flat leaf and curly leaf), oregano, sage, tarragon …
From thespicetrain.com
See details


CREAMY FRENCH CHICKEN TARRAGON (POULET à L’ESTRAGON ...
Jul 05, 2020 · Step 3 - Add the onion and garlic to the pan. Cook for about 10 minutes, stirring occasionally, until the onion is lightly caramelized. N estle the chicken thighs back into the pan, on top of the onion. Sprinkle with the chopped tarragon…
From pardonyourfrench.com
See details


SPEEDY SEAFOOD SUPPER | NIGELLA'S RECIPES | NIGELLA LAWS…
½ teaspoon dried tarragon; 125 millilitres dry white vermouth or dry white wine; 1 x 227 grams can chopped tomatoes (i.e. ½ regular can) 1 teaspoon sea salt flakes or ½ teaspoon pouring salt, or to taste; 400 grams frozen mixed seafood; pepper to taste; fresh herbs …
From nigella.com
See details


14 BEST LOBSTER RECIPES - THE SPRUCE EATS
Sep 17, 2020 · Whether you live in New England or the middle of the country, you can enjoy succulent lobster with these delicious recipes. If you've never prepared your own crustacean, never …
From thespruceeats.com
See details


HERBS | HOME & GARDEN INFORMATION CENTER
Most herbs are easy to grow. Many are drought-tolerant, do not need very fertile soil, and are naturally resistant to insects and diseases. ... Chives (Allium schoenoprasum) are easy to grow herbs, and the chopped leaves and flowers are used in many recipes. Joey Williamson, ©2107 HGIC, Clemson Extension. Chamomile: ... Mexican tarragon …
From hgic.clemson.edu
See details


10 BEST CLASSIC FRENCH SALAD RECIPES - YUMMLY
May 01, 2022 · tarragon vinegar, pork loin, vegetable oil, dried tarragon, carrots and 3 more French Style Potato Salad Madeleine Cocina potatoes, herbs, salt, pepper, olive oil, water, red wine …
From yummly.com
See details


HOW MANY TEASPOONS ARE IN A SPRIG? A CONVERSION GUIDE FOR ...
Mar 25, 2021 · A lot of recipes call for a specific amount of a finely chopped fresh herb. ... I analyzed sprigs of all common culinary herbs. I included basil, chive, cilantro, dill, lavender, marjoram, mint, rosemary, parsley (flat leaf and curly leaf), oregano, sage, tarragon …
From thespicetrain.com
See details


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