BITE-SIZE BEEF WELLINGTONS
Here's the classic beef Wellington transformed into an adorable (and delectable) hors d'oeuvre. Served with horseradish cream sauce, they are a nostalgic treat.
Provided by Food Network Kitchen
Categories appetizer
Time 1h35m
Yield 24 pieces plus 1 1/2 cups sauce
Number Of Ingredients 14
Steps:
- For the beef Wellingtons: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- 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 1 teaspoon kosher salt and a generous grind of black pepper. Quickly sear the beef on all sides until well browned, about 4 minutes total. Transfer to a plate to cool.
- Add the shallot to the skillet and reduce the heat to low. Cook, stirring, until softened, about 3 minutes. Add the mushrooms and 1/4 teaspoon salt and cook until the mushrooms have softened, begun to brown and released their liquid, about 5 minutes. Raise the heat to medium and cook until the liquid has evaporated, 5 to 10 minutes more. Stir in the parsley, 1/4 teaspoon salt and a generous grind of black pepper. Remove the skillet from the heat and let cool.
- On a work surface, roll 1 sheet of puff pastry into a 14-by-10-inch rectangle. Put teaspoon-sized mounds of the mushroom mixture on the pastry, evenly spacing them in 4 rows of 3. Top each mushroom mound with a piece of beef. Brush the tops of the beef with the Dijon mustard. With a sharp knife, cut the pastry into even squares around the fillings.
- In a small bowl, whisk together the cream and egg and brush all four edges of the puff pastry squares with the egg mixture. Working one at a time, pull 2 opposite corners of pastry up over each beef piece, then fold the remaining 2 corners over the top to make a packet. Seal tightly. Invert and arrange the packets seam-side down on the prepared baking sheet and press them lightly to seal the pastry. Repeat with the remaining puff pastry, mushrooms, beef, and mustard.
- Bake the Wellingtons until golden brown, 25 to 30 minutes. Remove to a serving platter and let cool at least 10 minutes before serving.
- For the horseradish cream sauce: Meanwhile, stir together the sour cream, light cream, horseradish and pepper in a small bowl. Serve alongside the beef Wellingtons.
HELL'S KITCHEN BEEF WELLINGTON
i've been wanting to make beef wellington ever since i started watching hell's kitchen...i love chef ramsay!! well i finally made it last night for valentines dinner and i have to say it came out wonderful! here's the recipe he uses on the show along with two additions i made (the shallots & garlic). this isnt a difficult recipe its just time consuming with the wait times, but remember that most of the steps can be done in advance.
Provided by catalinacrawler
Categories Meat
Time 16m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- heat olive oil in a frying pan.
- season fillet with garlic powder, basil, salt & pepper.
- sear on all sides for 25 seconds. (you dont want to cook it at this stage, just color it.).
- remove fillet from the pan and leave to cool.
- put the mushrooms, shallots & garlic in a food processor with thyme, salt & pepper -- pulse to a rough paste.
- scrape the mixture into the same pan and cook over high heat for 10-15 minutes, tossing frequently, to cook out all of the moisture from the mushrooms. spread out on a plate to cool.
- brush the fillet with mustard.
- preheat the oven to 400.
- lay a sheet of cling wrap on a work surface and arrange the procuitto slices on it, in slightly overlapping rows.
- spread the mushroom paste over the ham, then place the seared fillet in the middle.
- spread more mushroom paste on top of the fillet and top with the remaining procuitto.
- using the cling wrap, neatly roll the procuitto and mushrooms around the fillet and twist the ends to secure. chill for 15 minutes to allow the fillet to set and keep its shape.
- roll out puff pastry on a floured surface til the thickness of a penny and brush with egg yolk.
- remove the plastic wrap from the beef and lay in the center.
- fold the ends over and then wrap the fillet in pastry, cutting off any excess. turn over so the seam is on the bottom and place on a baking sheet.
- brush all over with egg yolk and chill for 15 minutes to let the pastry rest.
- lightly score the pastry in 3 places and glaze again with egg yolk.
- bake for 20 minutes, then lower the oven setting to 350 and cook another 10 minutes.
- allow to rest for 10 minutes before slicing and serving.
- the beef should still be slightly pink in the center.
Nutrition Facts : Calories 1652.1, Fat 122.1, SaturatedFat 37.5, Cholesterol 325.1, Sodium 566.1, Carbohydrate 78.4, Fiber 5, Sugar 5.8, Protein 62.4
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- Shape each beef fillet tender piece by tightly wrapping it in a triple layer of film (set its shape), place wrapped beef in the refrigerator overnight, or 24 hours.
- Take the film off the beef fillet tender, then quickly sear in a skillet with 2 tbsp olive oil about 1 min on each side until browned and still rare in the center. The take out of the pan set aside, and let cool.
- Finely chop the mushrooms and fry in a hot pan with a little olive oil, the thyme leaves, and some seasoning. As the mushrooms start to give off their juices, continue cooking on high heat for 10 mins or until all the moisture has dissolved and you are left with a mushroom paste (duxelles). Now take the duxelles out of the pan and let cool.
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