WELL DESERVED, WELL DRESSED INDIVIDUAL BEEF WELLINGTONS WITH STEAMED BROCCOLI SPEARS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 32m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F.
- Heat a small skillet over medium heat. Add oil, butter, shallot and chopped mushrooms. Season mushrooms with salt and pepper and saute 5 minutes. Add sherry to the mushrooms and let the liquid evaporate. Remove mushrooms from the heat.
- In a nonstick skillet over high heat, sear meat 2 minutes on each side in a drizzle of oil. Remove skillet from the heat and season meat with salt and pepper.
- Cut mousse into 4 pieces, 2 ounces each sliced in 1/2 horizontally. Spread the puff pastry sheet out on to a cookie sheet covered with parchment paper. Quarter the dough with a sharp knife. Roll each piece of dough into a 10 by 6-inch rectangle. On each rectangle of dough, place 1/4 of the cooked mushrooms. Top mushrooms with 2 ounces pate and 1 tournedo of beef. Wrap dough up and over the meat. Seal the dough with egg wash and trim excess. Use leftover dough bits to make decorative garnishes for the tops of your Wellingtons. Turn the wrapped Wellingtons over and cover with egg wash using a pastry brush. Affix dough garnishes with egg wash. For a simple decoration, roll dough bits into a long, thin spaghetti like string and make swirls on each Wellington. Bake beef Wellingtons 10 minutes or until golden. Let stand 5 minutes, then serve.
- Steam broccoli spears in 1-inch simmering salted water, covered, for 8 to 10 minutes, or until just tender. Transfer spears to a serving plate or individual dinner plates along side Wellingtons.
CHEF JOHN'S INDIVIDUAL BEEF WELLINGTONS
Enjoy these individual beef Wellingtons with no regrets and no second thoughts! Perfectly cooked filet mignon topped with a rich, savory mushroom pate is wrapped in a crispy pastry crust and served on top of a buttery pastry base for a 1-2 punch that's hard to beat. Serve as-is or with a simple, brown pan sauce.
Provided by Chef John
Time 2h20m
Yield 4
Number Of Ingredients 15
Steps:
- Melt butter over medium-high heat. Add mushrooms and salt; cook and stir until well browned and caramelized, about 5 minutes. They will be wet and soggy at first but will dry out.
- Add shallots and cook until they soften up and turn translucent, about 3 minutes. Add black pepper, cayenne, and white wine. Stir until wine evaporates, about 1 minute. Turn off the heat and transfer to a bowl to cool to room temperature.
- Add pate to cooled mushroom mixture; toss and mash with a spoon until thoroughly combined. Set aside.
- Generously season filets with salt and pepper. Melt butter for Wellingtons in the same pan over high heat. Sear, one at a time, in the hot pan until the sides and edges are nicely browned, about 5 minutes per filet. Transfer to a plate and place in the refrigerator until needed.
- Cut each sheet of pastry into 4 squares. Place one square frozen puff pastry onto a lightly floured surface. Spoon about 3 tablespoons pate mixture into the center and press out to roughly the same size as a filet. Spread 1/2 tablespoon mustard on top of one filet and place mustard-side down on the pate.
- Gently stretch and fold the shorter sides of the pastry around the filet, then bring the longer sides up and over to seal. You can stretch the dough that will be on the bottom of the filet, but try not to stretch it on the sides and top. It's okay to have a couple of small holes at the bottom. Flip Wellington over and place seam-side down on a plate. Repeat to form remaining 3 Wellingtons, then transfer all to the refrigerator.
- Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with parchment paper.
- Cut remaining 4 squares of puff pastry into circles that are roughly the size of the Wellingtons. Place on the prepared sheet pan and poke all over each circle with a fork.
- Bake in the center of the preheated oven for 15 minutes. Remove from the oven, flip, and press circles down with a spatula to flatten. Return to the oven and bake until cooked through and crispy, 5 to 10 minutes longer. Remove from the oven and lift off the sheet pan to cool. Increase the oven temperature to 450 degrees F (230 degrees C).
- Transfer Wellingtons to the freezer for exactly 15 minutes. Line the same sheet pan with aluminum foil, then top with parchment paper. Beat egg with water in a small bowl.
- When Wellingtons have been in the freezer for 15 minutes, transfer to the prepared pan and generously brush with egg wash.
- Bake pastry in the center of the preheated oven until pastry is golden brown and puffed and filets are cooked through, 23 to 25 minutes. An instant-read thermometer inserted into the center should read 122 degrees F (50 degrees C).
- Immediately remove from the hot pan and transfer onto a plate or cutting board for at least 5 minutes. Cut Wellingtons in half, then trim each end to create a flat surface.
- Place each rounded pastry base on a plate and stand 2 filet halves on top with center cut facing up.
Nutrition Facts : Calories 1330.3 calories, Carbohydrate 59.4 g, Cholesterol 235 mg, Fat 99.8 g, Fiber 2.4 g, Protein 45.8 g, SaturatedFat 36 g, Sodium 870.3 mg, Sugar 2.2 g
INDIVIDUAL BEEF WELLINGTONS
Serve these with a Bearnaise sauce. Mmm!
Provided by MARBALET
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- In a large skillet over medium heat, combine the mushrooms, onion, sherry, butter or margarine and parsley and saute until all the liquid is absorbed and the mixture resembles a paste. Cover the top of each steak with the mixture.
- Partially thaw the puff pastry sheets and roll out pieces thin enough to cover the top, sides and bottom of each steak. Place the steaks on a baking sheet, cover with plastic wrap and store in the refrigerator until serving time.
- Preheat oven to 425 degrees F (220 degrees C).
- Bake steaks uncovered in the preheated oven for 25 minutes. (Note: They will be rare but will continue cooking while dish is sitting.)
Nutrition Facts : Calories 945.7 calories, Carbohydrate 43.8 g, Cholesterol 134.4 mg, Fat 66 g, Fiber 2.3 g, Protein 42.1 g, SaturatedFat 23.3 g, Sodium 461.4 mg, Sugar 2.5 g
INDIVIDUAL BEEF WELLINGTONS
A savory mushroom-wine sauce is draped over golden pastry. This elegant entree is perfect to present to guests on Christmas. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a large skillet, brown steaks in 2 tablespoons butter for 2-3 minutes on each side. Remove and keep warm. , On a lightly floured surface, roll each puff pastry sheet into a 14x9-1/2-in. rectangle. Cut each into two 7-in. squares (discard scraps). Place a steak in the center of each square. Lightly brush pastry edges with water. Bring opposite corners of pastry over steak; pinch seams to seal tightly. Cut four small slits in top of pastry. , Place in a greased 15x10x1-in. baking pan. Brush with egg. Bake at 400° for 25-30 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, in the same skillet, saute mushrooms and shallots in remaining butter for 3-5 minutes or until tender. Combine flour and consomme until smooth; stir into mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in wine and thyme. Cook and stir 2 minutes longer. Serve with beef.
Nutrition Facts : Fat 64 g fat (21 g saturated fat), Cholesterol 201 mg cholesterol, Sodium 928 mg sodium, Carbohydrate 75 g carbohydrate, Fiber 10 g fiber, Protein 59 g protein.
INDIVIDUAL BEEF OR SCALLOP WELLINGTONS - RACHAEL RAY
This is based on Rachael Ray's recipe for Wellingtons ("Well Deserved, Well Dressed Individual Beef Wellingtons"), but I've also made them with sea scallops in addition to beef and they were astoundingly delicious. :) This is a *very* romantic dinner item. *grin* My husband was a big fan of this dish!!
Provided by Julesong
Categories Poultry
Time 40m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F
- Melt together the butter and oil over medium heat in a small skillet.
- Add the shallot and mushrooms, season to taste with salt and pepper, and sauté until mushrooms are browned, about 5 to 7 minutes, then add the garlic and sauté for an additional 2 minutes.
- Add the sherry, stir well, and sauté until sherry evaporates; remove from heat.
- Heat a nonstick skillet over high heat, drizzle with a little olive oil, and sear both sides of the pieces of beef (leaving the middles rare) and/or the scallops; set aside and keep warm.
- Mix together the beaten egg and water to make an egg wash.
- On a lightly floured board, roll out each piece of the puff pastry until they're about 10"x6" big; cut a thin strip, about 1/8th inch thick, from the 6-inch ends of the pastries and set aside for decorative purposes.
- On each piece of pastry, place half of the mushroom mixture, top with half of the pate, and then either 1 piece of seared beef or 2 seared scallops.
- Brush the perimeter of the pastry with the egg wash.
- Gather two opposite corners of the dough together, then the other two, and twist the 4 corners to seal.
- Loosely tie the reserved strips around the top of each Wellington.
- Transfer Wellingtons to a parchment or silpat lined baking sheet (a non-stick baking pan should be okay, too), then brush each Wellington well with the egg wash and sprinkle with minced basil.
- Bake at 400°F for 15-20 minutes or until they've turned a golden brown to your preference; remove from oven and let sit on baking sheet for 5 minutes.
- Serve and enjoy!
Nutrition Facts : Calories 820.9, Fat 58.3, SaturatedFat 21.9, Cholesterol 195.8, Sodium 320.3, Carbohydrate 36, Fiber 1.4, Sugar 1.8, Protein 25.1
SURF AND TURF SAVINGS: BEEF TENDERLOIN STEAKS WITH MANHATTAN SAUCE, SEARED SCALLOPS AND LEMONY ASPARAGUS SPEARS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Place a medium skillet with about 1/4-inch of water over high heat and bring to a simmer for cooking the asparagus spears.
- While the asparagus water is heating up start the beef tenderloin steaks. Heat a large skillet over medium to medium-high heat. Season the steaks with some salt and pepper. Coat pan with a little extra-virgin olive oil and add the steaks. Meat will sear in hot pan. Cook beef 4 minutes on each side for medium.
- Once the beef is going, start the scallops; preheat a large nonstick skillet over medium- high heat with 2 turns of the pan of extra-virgin olive oil, about 2 tablespoons. With paper towels pat the scallops dry, season with a little salt and pepper and then add to the hot skillet. Sear the scallops in a single layer, causing them to caramelize, 2 minutes on each side.
- Once the steaks and scallops are going, add the asparagus tips to the boiling water for 3 minutes, or until just tender.
- Remove the beef fillets from the skillet to a serving platter. Return the skillet to the heat and add 1 turn of the pan of extra-virgin olive oil, about 1 tablespoon. Add the chopped shallots and cook a little bit. Add the vermouth, use a spoon to scrape up the bits on the bottom of the pan, add the beef broth turn the heat up to high and bring to a simmer. Add 2 tablespoons of cold butter and stir until the butter has melted; pour the sauce over the fillets of beef.
- Sprinkle the scallops with the chopped chives and remove from the skillet and arrange 2 scallops on top of each sauced up steak.
- Drain the asparagus tips; return them to the skillet and season with salt, pepper and a little squeeze of lemon juice, toss to coat. Plate the asparagus spears alongside the Manhattan sauced steaks and seared scallops.
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- Heat a large nonstick skillet over high heat. Drizzle EVOO over the meat to lightly coat it on both sides. Place the meat in the hot skillet and sear to caramelize, 2 minutes on each side. (Don'tmove the meat while cooking it.) Remove the meat after 4 minutes and let it cool completely. Pat the steaks dry and season with salt and pepper just before wrapping in the dough.
- Cut the pate evenly into 4 flat 2-ounce portions. Cover a baking sheet with parchment paper. Open the puff pastry dough on the parchment paper. Quarter the dough with a sharp knife. On 1 rectangle, mound one-fourth of the cooked mushrooms. Top the mushrooms with a portion of pate and a beef tournedo. Brush the edges of the dough with egg wash. Wrap the dough up and over the meat, sealing it with egg wash and tucking in the ends as you would a wrapped present. Repeat and arrange the 4 Wellingtons on a baking sheet. Brush the completed Wellingtons with egg wash and bake until golden, 12 to 15 minutes. Remove the meat from the oven and let rest for 5 minutes. Plate the beef Wellingtons individually with a few broccoli spears and half of a broiled tomato alongside.
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