MINI BEEF WELLINGTONS
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Pat the beef dry with a paper towel and season all sides with salt and pepper. Quickly sear the beef on 2 sides only until deep golden brown, about 4 minutes total; do not overcook. Transfer to a plate to cool.
- Add the mushrooms and cook until beginning to brown and release liquid, about 5 minutes. Add the shallots and continue cooking until mushroom mixture dries out, is golden brown and shallots are soft, about 10 minutes. Remove from heat and cool.
- Preheat to the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- On a work surface, roll 1 sheet of puff pastry to a 10 by 14-inch rectangle. Put teaspoon-sized mounds of mushroom mixture on the pastry, evenly spacing them in 4 rows of 3. Top the mushroom mound with a piece of beef, seared side up. With a sharp knife, cut the pastry into even squares around the meat and mushrooms. Working 1 at a time, pull 2 opposite sides of pastry up over each beef piece, then fold the ends over the top to make a packet. Invert and arrange the packets seam side down on the baking sheet and press them lightly to seal the pastry. Repeat with the remaining beef, mushrooms, and pastry.
- Bake the Wellingtons until golden brown, 20 to 25 minutes. Remove from the oven to a serving platter and let cool at least 10 minutes before serving.
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.
THE ULTIMATE BEEF WELLINGTON
For an elegant main course, wrap tender filet mignon in buttery pastry for Tyler Florence's Ultimate Beef Wellington recipe from Food Network.
Provided by Tyler Florence
Categories main-dish
Time 7h
Yield 6 to 8 servings
Number Of Ingredients 46
Steps:
- For the Duxelles:
- To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.
- For the Beef:
- To prepare the beef: Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil - about 2 to 3 minutes. Meanwhile set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef. Using a rubber spatula cover evenly with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Set in the refrigerator for 30 minutes to ensure it maintains its shape.
- Preheat oven to 425 degrees F.
- On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together. Remove beef from refrigerator and cut off plastic. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef - saving ends to use as a decoration on top if desired. Top with coarse sea salt. Place the beef seam side down on a baking sheet.
- Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife ¿ this creates vents that will allow the steam to escape when cooking. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer. Remove from oven and rest before cutting into thick slices. Garnish with minced chives, and serve with Green Peppercorn Sauce, Roasted Fingerling Potatoes with Fresh Herbs and Garlic, and Warm Wilted Winter Greens.
- Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.
- Preheat oven to 500 degrees F and place a baking sheet inside to heat.
- Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Remove sheet pan from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425 degrees F. Roast for 20 minutes, or until crispy on outside and tender on inside.
- Cook honey and balsamic together over medium-high heat in a large saute pan, about 5 minutes. Toast walnuts in a small skillet; set aside to cool.
- Pile greens on a platter. Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra-virgin olive oil; pour over greens. Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of Parmesan, and shallot.
MINI BEEF WELLINGTON HORS D'OUERVES
This is the perfect party appetizer! These little hors d'oeuvres are sure to impress guests. They really are like a Beef Wellington in bite-size form. Cooking down the mushrooms in Madeira wine gives them great flavor. Prosciutto (or salami) adds savoriness while Dijon mustard gives the app a pop of tang. Everything is baked...
Provided by Monica Keleher
Categories Meat Appetizers
Time 1h30m
Number Of Ingredients 17
Steps:
- 1. Ok, first off I made this dish in two days. I got the mushroom mixture ready and seared off the filet mignon. Then put it in the fridge for the night. For the Duxelles: In a saute pan, add the olive oil and 2 Tbsp of butter; let it melt. Add the shallots and garlic. Cook till just translucent.
- 2. Add the mushrooms, the thyme and, if needed, a bit more butter and olive oil. Cook it down.
- 3. Add the Madiera wine. Taste and add more wine if needed. Season with salt and pepper.
- 4. Again taste. If it's amazing, take off the heat and let cool completely.
- 5. Season filet mignon with salt pepper and a bit of Herb de Provence on both sides.
- 6. In a cast iron skillet or good heavy bottom pan, add some olive oil and remaining 2 TBSP butter. When the pan is hot, hot, hot add the filet and sear on all sides. Do not cook all the way through. You just want to sear the outside; the inside should still be rare.
- 7. At this point, you can allow the meat to cool and put both the duxelles and the steaks in the fridge. If you want to make it all now, you can as well.
- 8. Preheat oven to 425. Slice the filet into 2 bite slices.
- 9. Take a slice and wrap it in either prosciutto or the salami. (I made several of each and just decorated the puff pastry differently to be able to ID them later.)
- 10. Smear with Dijon mustard.
- 11. Roll out the puff pastry and cut them so they are large enough to just fit and wrap the slice of filet mignon. Spread each square with the duxelles.
- 12. Place the filet slice wrapped in prosciutto and Dijon onto the center of the puff pastry.
- 13. Seal by overlapping the sides and pressing the ends closed.
- 14. On a cookie sheet covered with aluminum foil or parchment paper and butter, place the individual Wellingtons sealed side down.
- 15. Brush lightly with the egg wash.
- 16. Place in oven and cook about 30 minutes. Keep an eye on them they are small.
BITE SIZ BEEF WELLINGTONS
Steps:
- Drop the shallot through the feed tube of a food processor with the metal blade and the motor running and chop finely, about 10 seconds. Add the mushrooms and chop finely about 10 pulses. Saute the shallot and mushrooms in 2 tablespoons butter over moderate heat until the mixture is dry, about 8 minutes. Season with salt and pepper and cool. Cut each phyllo sheet into four 17 by 3 inch strips and cover with plastic warp. Working with 1 phyllo strip at a time, brush with butter and put a piece of beef and 1 1/2 teaspoons mushroom mixture on 1 end 1/2 inch from the edge. Fold the 1/2 inch of phyllo over the filling and roll over several times. Fold in the sides and continue rolling and folding up to the opposite end. Place seam side down on a baking sheet and brush lightly with butter. Repeat with the remaining ingredients Pre heat oven to 375 degrees. Bake in the center of the oven for 10 to 12 minutes or until golden brown. Cool slightly.
MINI BEEF WELLINGTONS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h5m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F and line a sheet pan with parchment paper.
- Heat the butter and olive oil in a large skillet over a medium-high heat. Sprinkle the steak chunks with salt and pepper. When the butter has melted and the oil is hot, add the steak chunks and sear them for about 45 seconds per side. (The steaks will only be partially cooked at this stage.) Remove and set aside to partially cool.
- Add the onion and thyme to the same skillet and stir. Allow to continue cooking while you place the mushrooms in a food processor and pulse until they are finely chopped. Add the mushrooms to the skillet and stir to combine. Cook, stirring, until the mushrooms are golden and the liquid has evaporated from the skillet, 8 to 10 minutes. Remove the skillet from the heat, then add the Dijon mustard and stir to combine.
- While the mushrooms are cooking, lay out the puff pastry on a lightly floured surface. Using a rolling pin, roll the pastry to a 12-by-16-inch rectangle. Cut into 12 equal squares by cutting 4 long strips, then cutting each strip crosswise 3 times.
- Place a small amount of the mushroom mixture (known as duxelles) into the center of each square. Top each square with a piece of the steak. Fold the puff pastry up and over the steak, totally encasing the steak and mushroom mixture inside. Place on the prepared baking sheet with the smooth side facing upwards. Repeat with the remaining pastry, duxelles and steak.
- Brush each bundle with the egg yolk and sprinkle with the sea salt. Bake until golden, 16 to 18 minutes. Allow to cool slightly. Garnish with the chopped parsley and serve with the horseradish sauce. Enjoy.
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.
BITE SIZE BEEF WELLINGTONS
This is tasty and elegant at the same time. You will get all sorts of raves!!!
Provided by Debbie Gill
Categories Meat Appetizers
Time 55m
Number Of Ingredients 7
Steps:
- 1. Preheat a medium cast iron skillet or other heavy bottomed frying pan over high heat. Rub beef with olive oil and seson with salt and pepper. Place beef in hot pan and cook, turning once or twice until crusty brown outside but still quite rare inside, 4-5 minutes total. Remove to a plate and let cool. Cover and refrigerate until well chilled, about 4 hours or as long as 2 days.
- 2. On a lightly floured work surface, roll each pastry sheet to a thickness of about 1/8 inch. Using an oval biscuit cutter preferably with a crinkled edge make a total of 96 (2 1/4 inch) pastry ovals. Arrange half of them 1 inch apart on foil or parchment lined baking sheets and brush lightly with water. Using a small round biscuit cutter, remove a 3/4-1 inch circle from center of remaining pastry ovals. Gently place each hollow oval on top of moistened pastry. aligning edges to form a sandwich. cover and refrigerate until thoroughly chilled 30 minutes or as long as 2 days. Preheat oven to 400 degrees.
- 3. Bake chilled pastry until puffed and golden brown 15 to 20 minutes. transfer to a rack and let cool. If any of the center indentations have puffed up, press down with a wooden spoon handle (if made in advance. store airtight at room temperature up to 2 days. Freeze for longer storage)
- 4. Remove any visible fat from chilled beef and cut into 1/4 to 1/2 inch chunks to fit inside pastries. Top with about 1/2 teaspoon mushroom duxelles. Bake until pastry is crisp and mushroom topping bubbly hot, 5-8 minutes. Garnish with a watercress leaf. Serve warm.
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- Heat oil in a skillet/frying pan and brown half of the beef pieces on high heat on all sides, about 1-2 minutes max! Transfer onto a plate lined with a paper kitchen towel and repeat with the other half. Set aside.
- Meanwhile: In the same skillet, heat a little oil, add minced onion and sliced mushrooms, and sauté for 10 minutes on medium-low heat, stirring occasionally. Add soy sauce, oregano, black pepper and stir well.
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