Individual Beef Wellington With Mushroom Pate Food

MUSHROOM PATE

Steps:

• In a food processor chop mushrooms, garlic and scallions.
• Melt 2 tbsp butter and add chopped items.
• Sauté till soft.
• Add chicken stock and cook on high till all the liquid has evaporated.
• Combine cream cheese and 2 tbsp butter in food processor.
• Add mushroom mixture and process till combined.
• Season to taste with salt and pepper.
• Put in crock or container and refrigerate till ready to serve.

INDIVIDUAL BEEF WELLINGTON

Steps:

• BEEF: Rub each filet with garlic and sprinkle with salt and pepper. Saute filets in butter 3-4 minutes on each side. Flame brandy, pour over filets (if this freaks you out, don't flame the brandy). Remove filets and chill.
• In the same skillet, saute chopped mushrooms and chill. Mix pate with chilled mushrooms, spread over filets, and refrigerate.
• MUSHROOM SAUCE: Using the same skillet over medium heat, combine onion and sliced mushrooms, stir in flour and gradually add wine, broth and bay leaf. Stir until sauce bubbles and is thickened. Season with salt, pepper and Worcestershire.
• PASTRY: Roll out patty shells or dough and trim into 4 6-inch squares. Brush with egg. Place each filet, pate side down, on pastry. Fold dough completely over filets and seal edges with butter. Place seam side down on a greased baking sheet (with a rim) and brush again with egg.
• Pastry may now be garnished with small flowers or leaves made from extra dough and attached using butter or beaten egg. Don't skip this step, it is very impressive looking; even I will get out the small cocktail cookie cutters and stick on a few pastry leaves, holly and berry, or even hearts for Valentine's Day.
• Bake at 425 degrees for 20-25 minutes or until crust is richly browned. Serve with heated mushroom sauce.

INDIVIDUAL BEEF WELLINGTON WITH MUSHROOM PATE

Steps:

• 1. Thaw puff pastry. Season filets with salt and pepper. On a board, roll out 2 puff pastry shells (or if using sheets, roll out the sheet) cutting a round big enough to encase the filets.
• 2. Spread the pate on top of each filet. Wrap the filets in puff pastry, pate side down so the seams are on the bottom of each wrapped filet. Seal the edges with the egg mixture.
• 3. Brush egg mixture all over pastry to give a glossy sheen. Roll out another sheet of pastry. Cut out shapes you desire and and decorate each wrapped filet. Brush again with egg mixture.
• 4. Bake the wrapped filets on cookie sheet in a preheated 375 degree oven for about 20 minutes. The pastry will be golden brown. The filets will come out medium rare. If you are a well done lover, this will not work. Tenderloin is best under-cooked. It might get tough if you cook them till they are well done. NOTE: This is wonderful with my mushroom pate recipe. I will post that as well.

BEEF "WELLINGTON"

Steps:

• Season the roast with salt and pepper. In a large (preferably iron) skillet, heat 2 T of butter, over medium-high heat. When the butter is hot, (but not browning) brown the meat on all sides, being careful to just sear it. This should only take a minute or two for each "side". You want a nicely browned crust on the meat.
• Cover the meat and refrigerate for at least an hour, until the meat is cold.
• Meanwhile, heat the remaining 2T of butter in the skillet, over medium-low heat. Once melted, add the minced onion and sauté until softened, stirring constantly. Add the mushrooms and sauté until softened, stirring. Add the vermouth to the onion and mushroom mixture and reduce until almost absorbed. Add the liver pate and turn off the heat. Mash the pate and the mushroom mix together. Allow to cool.
• Sprinkle one sheet of the pastry with flour and roll out large enough to enclose the roast tenderloin completely. (The other sheet can be re-frozen or used to make decorative shapes for the top of your Wellington). Spread the liver/mushroom mix over the entire fillet. Place the cooled meat in the center of the pastry. Wrap the pastry around the meat and seal with a little of the egg wash.
• Lift the roast onto a shallow baking dish or a cookie sheet, seam side down, and refrigerate at this point (Can be done the day ahead).
• Pre-heat oven to 400°F Bake for 30 minutes or until the puff pastry is golden brown. Check the internal temperature of the beef. Reduce the heat to 350F and bake for 10 minutes or until the internal temperature of the meat is 120°F (If the pastry is browning too quickly, cover loosely with foil). Remove the roast from the oven, and let stand, uncovered, for 15 minutes. Carve using a serrated knife, into thick slices.
• (This dish is best rare, and really, should be eaten this way. For well-cooked meat, I'd suggest cutting the roast into 4 thick steaks and following the above steps, only wrapping individually.).

MUSHROOM PATE

Steps:

• Saute onion in olive oil until soft.
• Add mushrooms and cook over medium-high heat until tender and browning around the edges (the mushrooms and also the onions.).
• Put onion-mushroom mixture with hard boiled egg in a food processor, and blend until smooth.
• Season to taste with salt and pepper.
• Chill and serve cold, with good bread alongside.

INDIVIDUAL BEEF WELLINGTON

Steps:

• Season the beef lightly with salt and pepper. Then, place the steaks in a hot skillet to sear, roughly 30 seconds a side. Remove the beef from the pan and let cool slightly.
• Place the mushrooms, shallot, thyme, salt, and pepper in the bowl of your food processor. Process until everything is finely minced and nearly a paste.
• In the same pan you seared the beef, melt the butter. Add the mushroom mixture and saute over medium heat for 10-15 minutes, stirring often, to cook the moisture from the mushrooms. Remove the pan from the heat and spread the duxelles on a plate to cool.
• Preheat your oven to 450F.
• Roll each thawed puff pastry sheet into a large rectangle at least 7x14 inches. Cut each rectangle into 2 (7 inch) squares. (You will have excess pastry.)
• Spread the duxelles on top of puff pastry, leaving an ½ inch border.
• Place one fillet in center of the pastry square and brush the bare pastry edges lightly with the beaten egg. Fold the pastry up over the fillet to create a nicely wrapped parcel. Place the parcels, seam side down, on a baking sheet. Brush the pastry all over with the egg wash.
• Bake the Wellington for 10-12 min for medium-rare or 15-17 minutes for medium. (You can double check your steaks' done-ness by inserting a thermometer into the side of the parcel. Medium-rare will be 130F. Medium will be 140F.)
• When the parcels are golden and the meat is done, remove the Wellingtons from the oven and let rest for 5-10 minutes before serving.

INDIVIDUAL BEEF WELLINGTONS

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
• Season both sides of each filet with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.
• Heat the oil in a large heavy skillet over medium-high heat. Add the filets and sear for 1 minute on each side for medium-rare. Transfer to a plate to cool completely.
• Roll out the puff pastry on a lightly floured surface to a 14-inch square, and cut into 4 (7-inch) squares.
• Spread one-quarter of the mushroom duxelles on top of each filet and top each with 1 slice of the pate, pressing to flatten. Place one filet, mushroom side down, in the center of a puff pastry square. Using a pastry brush or your finger, paint the inside edges of the pastry with egg wash. Fold the pastry over the filet as though wrapping a package and press the edges to seal. Place the packages seam-side down on the prepared baking sheet. Brush the egg wash over the tops and sides of each package and bake until the pastry is golden brown and an instant-read thermometer registers 140 degrees F for medium-rare, about 20 minutes.
• Remove from the oven and let rest for 10 minutes before serving.
• Place the Beef Wellingtons in the center of 4 large plates, and accompany with the sauce and vegetables of choice.
• Heat the butter in a medium skillet over medium-high heat. Add the shallots and garlic and cook, stirring, for 30 seconds. Add the mushrooms, salt, and white pepper, reduce the heat to medium, and cook, stirring, until all the liquid has evaporated and the mushrooms begin to caramelize, about 12 minutes. Add the wine and cook, stirring to deglaze the pan, until all the liquid has evaporated. Remove from the heat and let cool before using.

INDIVIDUAL BEEF WELLINGTONS

Steps:

• Heat a large skillet over medium-high and add 1 tablespoon oil. Generously season the filets mignons with salt and pepper, and sear until the surfaces on the top, bottom and rounded sides are no longer raw, about 2 minutes total. Transfer the steaks to a plate, reserving the oil in the skillet. Brush or spread the Dijon mustard all over each filet mignon and refrigerate until cool, about 15 minutes.
• Turn the heat to medium-high, and add the remaining 1 tablespoon oil to the skillet. Add the mushrooms and shallot, season with salt and pepper, and cook, stirring occasionally, until deeply browned and no longer watery, 10 to 12 minutes. Be patient: The mushrooms will first release some water; then, once that liquid evaporates, the vegetables will start to brown. If the vegetables are sticking before they can brown, lower the heat or add a little water to the pan.
• When the mushrooms are deeply browned, reduce the heat to medium and stir in the herbes de Provence, honey, wine and cream. Let the liquids bubble up and reduce until the mixture is thick and jammy, about 2 minutes. Transfer to a small dish and refrigerate until cool.
• To assemble the Wellingtons, cut the puff pastry sheet in half (it doesn't matter which direction). Use a rolling pin or empty wine bottle to evenly roll each sheet into an 1/8-inch-thick rectangle. Mount a filet mignon-size circle of the chilled mushroom mixture in the center of each rolled-out sheet, evenly dividing the mixture between the two pastry pieces. Top each mound of mushrooms with a filet mignon.
• Carefully bring the edges of the puff pastry up and over the steaks, stretching the dough if needed to completely cover the meat. Twist the tops of the dough to seal the filling, as if you're making dumplings. You want an even, uniform layer of pastry, so trim any overlapping dough as you go. When the tops are nicely sealed, flip the Wellingtons over, seam side down, and transfer to a parchment-lined sheet pan. You can use your hands to gently tighten each Wellington into perfectly smooth spheres. Refrigerate to chill completely before baking, at least 30 minutes or up to 24 hours.
• Heat the oven to 425 degrees. In a small dish, whisk the egg until homogenous and, using a pastry brush or your fingers, evenly coat the entire outsides of the chilled Wellingtons with the egg. Bake until the pastry is golden brown, 17 to 20 minutes. The internal temperature of the steak should read 120 degrees for medium-rare (it will continue to cook as it rests).
• Transfer the Wellingtons to serving plates. Let them rest for about 15 minutes before serving.