BEEF WELLINGTON WITH MIXED MUSHROOMS
There's a reason why Beef Wellington remains an enduring classic. It's hard to top the luxurious combination of beef tenderloin, sharp mustard, and umami-rich mushrooms and prosciutto, all wrapped up in flaky, buttery puff pastry. Although it may seem daunting, each step is quite easy. In fact, most can be done ahead of time: the mushrooms can be cooked up to two days in advance and the wellington can be assembled and wrapped in pastry a few hours before roasting.
Provided by Food Network Kitchen
Categories main-dish
Time 4h15m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Working in two batches, pulse the mushrooms in a food processor until finely chopped, 10 to 15 pulses. Heat 3 tablespoons butter in a large skillet over medium-high heat. Add the shallots and thyme and cook until softened, 1 to 2 minutes. Stir in the mushrooms and cook, stirring often toward the end, until dry and starting to form small crumbles, 25 to 28 minutes.
- Remove the skillet from the heat and add the cognac. Carefully return the skillet to the heat (the cognac may ignite) and continue cooking until the mushroom mixture is dry and the alcohol cooks off, 2 to 3 minutes. Stir in the remaining 1 tablespoon butter and season with kosher salt and pepper. Remove from the heat and let cool completely.
- Meanwhile, season the beef all over with kosher salt and pepper. Heat the vegetable oil in a separate large skillet over medium-high heat. Add the beef and cook, turning, until browned on all sides (including the ends), about 8 minutes. Transfer the beef to a rack and let cool.
- Overlap 2 sheets of plastic wrap on a work surface to make a large rectangle (about 22 by 30 inches) with a short side in front of you. Arrange the prosciutto slices crosswise on the plastic wrap in overlapping rows to form a rectangle slightly longer than the beef and wide enough to completely wrap it with a slight overlap. (You might not use all of the prosciutto.) Spread the mushroom mixture over the prosciutto, pressing gently. Cut the ties off the beef and brush it all over with the mustard. Place the beef on top of the prosciutto-mushroom mixture, perpendicular to the prosciutto slices. Tightly roll the prosciutto-mushroom mixture around the beef, using the plastic wrap to help you roll. Twist and tie the ends of the plastic wrap to help the roast hold an even shape. Refrigerate at least 30 minutes.
- Roll the puff pastry into a 14-by-15-inch rectangle on a lightly floured surface; if using 2 smaller sheets of pastry, press the ends together before rolling out, then trim as needed. Brush the pastry all over with the beaten egg. Remove the plastic wrap from the beef and place the beef on the pastry. Carefully roll the pastry around the beef, overlapping the ends at the seam; trim off any excess pastry, if needed, then pinch the seams together. Turn seam-side down. Fold in the pastry on the two open ends, trimming off any excess. Refrigerate until the pastry is cold and firm, about 1 hour.
- Position a rack in the lower third of the oven; preheat to 425˚ F. Line a baking sheet with parchment paper or foil. Place the beef seam-side down on the baking sheet and brush all over with the beaten egg. Score lines in the pastry with the dull side of a paring knife (don't cut through the pastry) and sprinkle with flaky salt. Bake until the pastry is crisp and dark golden brown and a thermometer inserted into the center of the beef registers 110˚ F for rare to 120˚ F for medium rare, 40 to 50 minutes. Transfer to a rack set on a baking sheet and let rest 15 minutes before slicing. Sprinkle with more flaky salt and chives.
FILET OF BEEF WITH MUSHROOMS AND BLUE CHEESE
Ina Garten's filet of beef is ideal for the holidays: It's foolproof - and guaranteed to impress!
Provided by Ina Garten
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 500˚. Line a sheet pan with aluminum foil.
- Place the beef on the prepared sheet pan and pat dry with paper towels. Spread 1 tablespoon of the butter all over the beef with your hands. Sprinkle the beef all over with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for exactly 25 minutes for rare (120˚) and 30 minutes for medium rare (125˚). Remove the beef from the oven, cover tightly with aluminum foil and allow to rest for 20 minutes.
- Meanwhile, make the sauce. Heat 2 tablespoons of the butter in a large (12-inch) sauté pan. Add the shallots and sauté over medium heat for 3 to 4 minutes, until tender but not browned. Add the remaining 4 tablespoons of butter and heat until sizzling. Add the mushrooms and sauté, stirring frequently, for 5 to 7 minutes, until lightly browned. Add the Port, 1 teaspoon salt and 1/2 teaspoon pepper and cook for 2 to 3 minutes. Add the crème fraîche and cook for one minute, until slightly thickened. Reduce the heat to low and add the Roquefort, stirring just until it melts. (If the sauce is too thick, add another splash of Port.)
- Before serving, reheat the sauce and sprinkle with the parsley. Remove the strings from the roast and slice thickly. Spoon on the sauce, sprinkle with salt and serve hot.
BEEF & BLUE CHEESE TART
This elegant, rustic recipe goes together in minutes and is so simple. Perfect for entertaining! -Judy Batson, Tampa, Florida
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink; drain. Stir in salt and pepper; set aside., On a lightly floured surface, roll crust into a 15x12-in. rectangle. Transfer to a parchment-lined baking sheet., In a small bowl, combine the sour cream, Italian seasoning and garlic powder; spread over crust to within 2 in. of edges. Spoon beef mixture over top. Fold up edges of crust over filling, leaving center uncovered., Bake at 425° for 15-18 minutes or until crust is golden. Using the parchment, slide tart onto a wire rack. Sprinkle with blue cheese; let stand for 5 minutes before slicing.
Nutrition Facts : Calories 328 calories, Fat 12g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 803mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 1g fiber), Protein 19g protein. Diabetic Exchanges
BEEF WELLINGTON TARTS
These little tarts offer all the flavour of beef wellington in an appetizer-sized version. Don't go to the trouble of making puff pastry from scratch, frozen store-bought puff pastry works just fine.
Categories Starters
Yield Makes 24.
Number Of Ingredients 12
Steps:
- Melt butter in a medium frypan over medium heat. Add mushrooms, onion, salt and pepper; cook, stirring frequently, until mushrooms are browned and liquid is evaporated, about 7 minutes. Stir in brandy and nutmeg; cook, stirring, until liquid is evaporated. Remove from heat; set aside.
- Preheat oven to 400°F. Cut beef into 24 cubes, each about 3/4 inch; set aside.
- Divide pastry in half. On a lightly floured surface, roll out each half into a 10 inch square. Using a floured 2 1/2 inch round cookie cutter, cut each half into 12 rounds. Press each round into a mini muffin cup.
- For each pastry shell, spoon about 1/2 tsp of mushroom mixture onto bottom. Top with about 1/2 tsp liver sausage and place 1 cube of beef on top.
- Bake for 15 minutes or until pastry is golden brown, beef is cooked and juices are bubbly.
- Top each with about 1 tsp Béarnaise Sauce. Serve immediately.
Nutrition Facts : Calories 134 calories, 8.9 g fat, 5 g protein, 8.1 g carbohydrate, 0.4 g fibre, 128 mg sodium
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
BEEF WELLINGTON TARTS
This contemporary take on beef Wellington reimagines pastry-wrapped tenderloin as a tart, showcasing flavors both comforting and complex. Crisp, buttery puff pastry forms the foundation; foie gras enriches the sauce.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Season beef with salt and pepper. Heat 2 teaspoons oil in an ovenproof skillet over medium-high heat. Add beef, and cook until completely browned, about 1 minute per side. Transfer skillet to oven, and cook to desired doneness (130 degrees for medium-rare, 8 to 9 minutes). Transfer beef to a plate, and let rest, uncovered, for 10 minutes.
- Meanwhile, on a lightly floured surface, cut two 5 1/2-inch squares from puff pastry; reserve remaining dough for another use. Using a paring knife, score a 1/2-inch border around each square. Place on a parchment-lined baking sheet, and refrigerate for 15 minutes.
- Bake for 10 minutes. Reduce oven temperature to 375 degrees, and continue to bake until puffed and golden brown, about 10 minutes more.
- Meanwhile, melt butter with remaining 2 teaspoons oil in a clean skillet over medium-high heat. Add mushrooms, thyme, and garlic, and cook until mushrooms are tender and garlic has softened, about 8 minutes. Add wine, and cook until reduced by half, about 1 minute. Using a slotted spoon, transfer mixture to a small bowl.
- Add foie gras mousse to skillet, and reduce heat to low. Stir until just melted. Remove from heat.
- Using the back of a spoon, flatten inside portion of each pastry square. Thinly slice beef, and arrange slices on top of pastry. Top with mushroom mixture, and drizzle with sauce. Serve immediately.
BEEF WELLINGTON
This is a very easy recipe that I learned when I was living in England. Note that Beef Wellington should always be served with the center slightly pink. Enjoy!
Provided by Normala
Categories World Cuisine Recipes European UK and Ireland English
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Place beef in a small baking dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices.
- Melt 2 tablespoons butter in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat, and let cool.
- Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture.
- Roll out the puff pastry dough, and place beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk.
- Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce heat to 425 degrees F (220 degrees C) for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside, and keep warm.
- Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Strain, and serve with beef.
Nutrition Facts : Calories 744.3 calories, Carbohydrate 29.6 g, Cholesterol 131.4 mg, Fat 57.2 g, Fiber 1.2 g, Protein 26.2 g, SaturatedFat 21.2 g, Sodium 433.7 mg, Sugar 1.1 g
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- Set a large skillet over medium-high heat with the oil. Season the beef with salt and pepper. Once the skillet is hot, add the beef and cook, stirring often, until it has browned and is crispy, about 8 to 10 minutes. Remove with a slotted spoon and transfer to a plate or bowl, set aside.
- Add the shallots and garlic to the hot skillet and cook until softened, about 5 minutes. Stir in the mushrooms and season with a bit of salt and pepper. Cook until the mushrooms have browned, about 5 to 8 minutes. Add the beef back in and the thyme, vinegar, Worcestershire sauce, and parsley and cook until the liquid has almost evaporated completely. Remove from the heat and let cool completely.
- Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper and set aside.
- On a lightly floured work surface, working with one box of puff pastry at a time, unfold each pastry sheet and roll out slightly to remove the creases. Cut each into thirds and then cut each sheet into 9 rectangles similar in size, you should end up with 18 pieces per box of puff pastry (9 per sheet). Place the rectangles on the prepared baking sheets in a single layer. Brush the edges of each with egg wash and then place about a tablespoon or two of filling in the center of each.
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