MINI BEEF WELLINGTON BITES
Provided by Jeff Mauro, host of Sandwich King
Categories appetizer
Time 1h40m
Yield 20 pieces
Number Of Ingredients 22
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- To the bowl of a food processor, add the mushrooms, garlic, shallots and thyme. Pulse until finely chopped.
- To make the duxelles, in a large skillet over medium heat, melt the butter. Add the mushroom mixture and sherry and cook, stirring occasionally, until the liquid released from the mushrooms has mostly evaporated, 7 to 8 minutes. Season with salt and pepper, then transfer to a sheet pan or large bowl. Refrigerate until cool.
- On a lightly floured surface, roll the pastry sheet into a 10- by-12-inch rectangle. Cut into twenty 2 1/2-inch squares. Place the squares on the prepared baking sheet about an inch apart. Prick each square all over with a fork (leaving about a half inch from each edge untouched).
- In a small bowl, beat the egg and 1 tablespoon water together. Use a pastry brush to brush the top of each square of pastry with the egg wash. To each square, add one piece of prosciutto, then gently press 1 heaping teaspoon of the duxelles into the center. Bake until the puff pastry is golden brown, about 15 minutes.
- Heat the oil in a medium skillet over high heat. Sprinkle the beef cubes with a large pinch of salt and a few grinds of black pepper and toss with the mustard. Add to the skillet and cook until browned all over, 4 to 5 minutes.
- Transfer the pastries to a platter, then add one piece of beef to the center of each pastry, gently pressing down to nestle the beef into the pastry. Drizzle with the Horseradish Sauce, then garnish with the chives.
- In a medium bowl, mix together the mayo, sour cream, horseradish, honey and mustard. Taste and season with salt and pepper.
WELLINGTON BITES
Provided by Food Network
Categories appetizer
Time 1h45m
Yield 20 to 30 servings
Number Of Ingredients 26
Steps:
- Preheat the oven to 425 degrees F.
- Roll out the puff pastry slightly. Sprinkle the beef cubes with salt and pepper. Place 2 teaspoons of the Wellington Filling in the center of each puff pastry square. Top the filling with 1 cube of beef. Fold the edges of the pastry over the beef and crimp to seal the filling inside. Place on a greased baking sheet and brush with beaten egg.
- Bake until golden brown, 8 to 10 minutes. Serve with Port Wine Cherry Sauce and Horseradish Cream Sauce.
- Combine the butter and oil in a large skillet over medium-high heat. Add the prosciutto and cook until the fat has rendered. Add the mushrooms, thyme and 1 tablespoon each salt and pepper. Saute for 8 to 10 minutes.
- Transfer the mixture to a large bowl and allow to cool before folding in the Dijon and pâté.
- Combine the port, sugar, rosemary and 1 tablespoon black pepper in a saucepan and cook until reduced by one-third. Add the cherries and continue to reduce by another third. Add the butter and mix into the wine reduction with a stick blender.
- Mix together the sour cream, mayo, horseradish, chives and 2 tablespoons each salt and pepper in large mixing bowl. Place in an airtight container and refrigerate.
BEEF WELLINGTON APPETIZERS
Flaky puff pastry, savory beef tenderloin and tangy horseradish cream easily come together for positively holiday-worthy hors d'oeuvres. -Joan Cooper, Sussex, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 16 appetizers (1-1/2 cups sauce).
Number Of Ingredients 19
Steps:
- In a large skillet, brown beef in 1 tablespoon oil. Remove and keep warm., In same skillet, saute mushrooms and shallots in remaining oil until tender. Add garlic; cook 1 minute longer. Add sherry, stirring to loosen browned bits from pan. Stir in cream, salt and pepper. Bring to a boil; cook until liquid is almost evaporated, about 7 minutes. Stir in beef and parsley; set aside and keep warm., Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12-in. square. Cut each into 16 squares. , Place 2 tablespoonfuls of beef mixture in center of half of squares. Top with remaining squares; press edges with a fork to seal. Place on parchment-lined baking sheets. Cut slits in top; brush with egg. Bake until golden brown, 14-16 minutes. , In a small bowl, combine horseradish cream ingredients; serve with appetizers. Garnish with additional chives if desired.
Nutrition Facts : Calories 315 calories, Fat 22g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 231mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 2g fiber), Protein 10g protein.
BEEF WELLINGTON APPETIZERS
Very impressive appetizer. Quite a few steps to make, but can be assembled ahead of time (unbaked) and frozen up to 2 weeks.
Provided by Kathy
Categories Meat
Time 6h
Yield 40 serving(s)
Number Of Ingredients 21
Steps:
- Early in the day, prepare the marinade: In a small bowl, whisk together the marinade ingredients. Pour over beef pieces and chill 4 hours.
- In a medium skillet, melt butter over medium heat. Add shallots and mushrooms, cooking 5 minutes. Season with salt and pepper. Remove from heat and cool to room temperature.
- Thaw phyllo pastry sheets.
- Bearnaise Sauce: In a blender, combine egg yolks, lemon juice, and salt. While bender is running, add 1/2 cup hot melted butter in a steady stream and continue blending until thickened. Pour into a small bowl and whisk in tarragon.
- Heat oven to 375°F.
- Drain marinated beef pieces.
- Melt remaining 6 T butter. Cut phyllo sheets lengthwise into four 3" strips. Cover with plastic wrap and a damp towel to prevent drying. Working with two stacked strips at a time, brush top strip with butter and place1 piece of beef and a heaping teaspoon of mushroom mixture 1/2 inch from one end. Fold diagonally to enclose filling and continue folding to form a triangle-shaped packet.
- May be wrapped tightly and frozen at this point for up to 2 weeks.
- Place seam-side down on baking sheet. Brush lightly with butter. Bake 10 minutes or until golden brown.
- Brush with Bearnaise sauce.
BEEF WELLINGTON BITES
The classic beef Wellington made into mouthwatering, bite-sized pieces that everyone will love!
Provided by MReinecke
Categories Pastry Appetizers
Time 1h15m
Yield 12
Number Of Ingredients 7
Steps:
- Rinse beef and pat dry with paper towel. Cut into 24 cubes. Place in a bowl and season with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Add beef and quickly sear on 2 sides only until deep golden brown, about 4 minutes; do not overcook. Transfer to a plate.
- Add mushrooms to the skillet and cook until they start to brown and release liquid, about 5 minutes. Add shallots and garlic; continue cooking until liquid has evaporated from the pan and shallots have softened, about 10 minutes. Remove from heat and allow to cool.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
- Roll 1 sheet of pastry into a 10x14-inch rectangle. Put 12 teaspoon-sized mounds of mushroom mixture onto the pastry, evenly spaced in 4 rows of 3. Top each mound with 1 piece of beef, seared-side up. Cut pastry into 12 even squares around the meat and mushrooms. Working on 1 square at a time, pull 2 opposite sides of pastry up and over the filling, then fold the ends over the top to make a packet. Place seams-side down on the prepared baking sheet and press lightly to seal pastry. Repeat with remaining pastry sheet, beef, and mushroom mixture.
- Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove to a serving tray and allow to cool for 10 minutes before serving.
Nutrition Facts : Calories 409.9 calories, Carbohydrate 20.5 g, Cholesterol 40.2 mg, Fat 29.2 g, Fiber 1.3 g, Protein 15.7 g, SaturatedFat 8.8 g, Sodium 151.8 mg, Sugar 0.6 g
BEEF WELLINGTON WITH MUSHROOM AND BOURSIN CHEESE
This is different from traditional Beef Wellington in that I did not use a pate to cover the beef, instead I used a delicious mixture of mushrooms and boursin cheese! I paired this with some fancy potatoes au gratin and asparagus. A great recipe for special occasions!
Provided by Princess Peggy
Categories Meat
Time 3h15m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Season roast with salt, pepper, garlic powder and basil to taste.
- On a rack, in an uncovered roasting pan, roast filet in middle of oven for 30 to 45 minutes or longer, until a thermometer registers 120 degrees.
- Allow filet to cool completely and discard larding fat and strings if strings are there.
- Meanwhile, saute the garlic and mushrooms in the olive oil until carmelized.
- Drain mushrooms and garlic and mix with boursin cheese.
- Let mixture chill while waiting for beef to cool. Drink a glass of wine.
- Once beef is cooled completely, spread the chilled boursin-mushroom mixture all around it.
- On a floured surface, roll the 1 lb. of puff pastry into a rectangle large enough to enclose the filet completely, which should be about 20 x 12 inches.
- Invert the coated filet very carefully onto the middle of the dough and fold up the long sides of the dough to enclose the filet.
- With your finger you can make criss-cross grooves in the dough as a decoration.
- Brush the edges of the dough with egg white to seal.
- Repeat with the ends of the dough.
- Transfer the filet, seam down, to a jelly roll pan or a shallow roasting pan and brush with egg wash.
- Chill for 1 hour, but not more than 2 hours. Drink another glass of wine.
- Make sure that oven is preheated to 400 degrees and bake the filet in the middle of the oven for 30 minutes.
- Reduce the heat to 350 degrees and bake for 5 to 10 minutes longer, or until a meat thermometer registers 130 degrees for medium-rare.
- Remove from oven and allow to rest for 15 minutes.
Nutrition Facts : Calories 890.4, Fat 68, SaturatedFat 24.2, Cholesterol 167.1, Sodium 245.8, Carbohydrate 26.9, Fiber 1.1, Sugar 0.9, Protein 41.1
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