Beef Wellington Bites Food

BEEF WELLINGTON BITES

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.

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 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.

CLASSIC BEEF WELLINGTONS

Steps:

• Sprinkle steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, brown steaks in 1 tablespoon oil for 2-3 minutes on each side. Remove from skillet and refrigerate until chilled., In the same skillet, saute mushrooms and onion in remaining oil until tender. Stir in remaining salt and pepper; cool to room temperature., Preheat oven to 425°. On a lightly floured surface, roll each puff pastry sheet into a 14x9-1/2-in. rectangle. Cut into two 7-in. squares (use scraps to make decorative cutouts if desired). Place a steak in the center of each square; top with mushroom mixture. Lightly brush pastry edges with water. Bring opposite corners of pastry over steak; pinch seams to seal tightly., Place in a greased 15x10x1-in. baking pan. Cut four small slits in top of pastry. Arrange cutouts over top if desired. Brush with egg., Bake 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°).

ROAST BEEF WELLINGTON BITES WITH HORSERADISH DIPPING SAUCE

Steps:

• In a large skillet, heat oil over medium-low heat.
• Add mushrooms and cook for 8-10 minutes, until softened and browned.
• While mushrooms are cooking, remove puff pastry from freezer, and preheat oven to 400°F.
• Lightly grease 2 baking sheets with cooking spray, and set aside.
• Cut each sheet of puff pastry into 9 even squares.
• In a medium bowl, mix together greek yogurt, mayonnaise, horseradish, and black pepper. Refrigerate until ready to serve.
• Add 9 puff pastry squares to each prepared baking sheet, and add ½ tablespoon of mushrooms to the middle of each square.
• Roll each piece of roast beef into a bite-size shape, and add on top of mushrooms.
• Top with a piece of swiss cheese.
• Wet finger tips with water, and fold corners of each puff pastry square into the middle to form a circle.
• Place each pastry with folds facing down on baking sheet.
• Pierce each with a fork, and lightly brush with olive oil.
• Bake in preheated oven for 20-30 minutes, or until golden brown.
• Serve warm or room temperature with prepared dipping 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.

WELLINGTON BITES

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 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.

BEEF WELLINGTON BITES

Steps:

• Preheat oven to 400 degrees F. Line two large baking sheets with parchment paper.
• Heat oil in a large skillet over medium-high heat. Pat meat dry with paper towels. Season all over with salt and pepper. Add to skillet and sear all over, until browned, about 2-3 minutes. Remove from heat and clean skillet.
• Melt butter in the same skillet over medium heat. Add mushrooms and shallots and sauté until tender. Season with salt and pepper. Stir in rosemary and remove from heat.
• On a lightly floured surface, unfold puff pastry. Roll each sheet into a large square, about 1/8"-thick. Cut each into 16 squares. Place one piece of meat onto each square and dollop with about a teaspoon of mustard. Top the meat with about a tablespoon of the mushroom mixture. Fold pastry edges over the meat and pinch to seal. Place on baking sheets and brush with egg wash. Bake 14-16 minutes or until golden-brown. Garnish with rosemary sprigs before serving.