Beef Wellington Appetizers Food

BEEF WELLINGTON APPETIZERS

Steps:

• Before you do anything, read the instructions on the box of Pepperidge Farm® Puff Pastry to thaw one sheet of puff pastry. Each box contains 2 sheets, you will only need one. (Time for thawing the puff pastry is not included in the time for this recipe.)
• Season all sides of beef tenderloin with salt and pepper.
• Heat a skillet to high, then add 1 tablespoon olive oil to the pan and swirl it to cover the bottom.
• Sear all sides of the meat, about 45 seconds per side.
• Remove tenderloin from the pan and set on a side plate.
• Using the same pan reduce heat to medium. Add 1 tablespoon olive oil and swirl to cover. Then add minced garlic and spinach and sauce spinach until fully wilted. Remove from pan, place on a paper towel and remove any excess water.
• In the same pan, add 1 tablespoon butter and melt. Then add mushrooms and tarragon. Sauce until mushrooms are fully cooled and softened.
• Remove from pan and set aside in a separate bowl.
• Take out a sheet of plastic wrap and place prosciutto overlapped to cover an area just slightly larger than the tenderloin. (See picture in post). You will be wrapping the entire tenderloin in the prosciutto.
• In the middle of the prosciutto, spoon the spinach in a line just about the width of the tenderloin and just under the length of the tenderloin. (see Picture in post_
• Lay seared tenderloin atop the spinach.
• Spoon on mushrooms to the top of the tenderloin.
• tuck over the top the ends of the prosciutto. Then take the plastic wrap and use it to tightly seal the prosciutto to completely cover the tenderloin. You will probably need to pull back plastic wrap to use your hands to finish wrapping it. Then wrap the log into the plastic and place in the fridge for 30 minutes.
• Preheat oven to 400°
• While the log is chilling, on top of parchment paper, dust with flour and roll out the sheet of Puff Pastry. You will roll out the pastry to about 2/3 larger than what it starts out as.
• After 30 minutes remove log from plastic and place on top of the pastry. You may need to trim away some excess. You want to wrap the ends up and then roll in the sides to completely envelope the log into the Puff Pastry.
• Flip the log over and place the seam on the bottom.. Using the egg wash, brush all over the Puff Pastry. Where it is joining together brush in the seam so that it sticks together and won't pull apart during baking.
• Place on a baking sheet and bake for 15-20 minutes until Puff Pastry is golden brown. Use a thermometer to check temp of desired meat. 120° rare, 140° medium 155° well done.
• Remove from oven and allow to cool and for juices to settle. DO NOT cut for at least 15 minutes.
• Cut into 16 slices, and serve immediately.

BEEF WELLINGTON APPETIZER

Steps:

• Preheat the oven to 400°F.
• Add the tenderloin cubes and Roasted Beef Base to a large bowl, toss to coat.
• Add the olive, mushrooms, and shallots to a large sauté pan over medium-high heat. Cook for 3-4 minutes. Add the Mushroom Base, garlic, Roasted Garlic Base, thyme and pepper to the pan and cook for 2-3 minutes more. Add the panko and stir to combine. Remove the pan from the heat to cool.
• Whisk the egg and water together in a small bowl.
• Roll 1 sheet of the puff pastry to an 11-inch x 14-inch rectangle. Cut the puff pastry into 12 equal squares. Place 1 teaspoon of the mushroom mixture in the center of each square and top with 1 cube of meat. Brush the edges of the puff pastry with the egg wash and fold the over each side of the beef and seal tightly. Place each piece, sealed side down, onto a parchment lined baking sheet. Repeat with the remaining sheet of puff pastry.
• Place the pan directly into the oven and bake for 20-25 minutes or until golden brown.
• Carefully remove the pan from the oven and let rest for 10 minutes before serving.

BEEF WELLINGTON BITES

Steps:

• Cut beef into 1-inch pieces (2.5-centimeters) and season with salt and black pepper.
• 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.
• Preheat oven to 400 Fahrenheit (200 Celsius).
• 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.
• Transfer the mixture to a food processor and add olives (make sure there are no stones in them). Process until smooth-ish.
• Unfold/unroll puff pastry sheet and cut it into about 3-3.5 inch (8-9 centimeter) squares. Spread some mustard in the center of each square, then spread some mushroom mixture over. Top with a piece of beef. Grab 2 opposite tips of the pastry and fold them over the beef. Repeat with the other two corners/tips. Make sure to press down the corners so they don't open during cooking.
• Transfer the parcel onto a baking tray (see note 6 & 7) lined with baking parchment. Repeat with the rest of them. Brush them with beaten egg.
• Bake in a preheated oven at 400 Fahrenheit (200 Celsius) for 10-15 minutes or until the pastry is puffed and golden brown.
• Best served warm with a dipping sauce of your choice.

BEEF WELLINGTON APPETIZERS

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.

BEEF WELLINGTON APPETIZERS

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.

MINI BEEF WELLINGTON BITES

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.

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.

BEEF WELLINGTON FRIED WONTONS

Steps:

• In a small skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 4-5 minutes; transfer to a large bowl. In the same skillet, heat butter and olive oil over medium-high heat. Add garlic and shallot; cook 1 minute longer. Stir in mushrooms and wine. Cook until mushrooms are tender, 8-10 minutes; add to beef. Stir in parsley, salt and pepper., Place about 2 teaspoons filling in the center of each wonton wrapper. Combine egg and water. Moisten wonton edges with egg mixture; fold opposite corners over filling and press to seal. , In an electric skillet, heat oil to 375°. Fry wontons, a few at a time, until golden brown, 60-90 seconds on each side. Drain on paper towels. Serve warm., Freeze option: Place filled wontons on a baking sheet and place in the freezer until they're firm, then transfer to an airtight container and freeze. Thaw overnight in the fridge and cook as directed.

BEEF WELLINGTON WITH MUSHROOM AND BOURSIN CHEESE

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.

INDIVIDUAL BEEF WELLINGTONS

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.)