INDIVIDUAL BEEF WELLINGTONS
A savory mushroom-wine sauce is draped over golden pastry. This elegant entree is perfect to present to guests on Christmas. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a large skillet, brown steaks in 2 tablespoons butter for 2-3 minutes on each side. Remove and keep warm. , On a lightly floured surface, roll each puff pastry sheet into a 14x9-1/2-in. rectangle. Cut each into two 7-in. squares (discard scraps). Place a steak in the center of each square. Lightly brush pastry edges with water. Bring opposite corners of pastry over steak; pinch seams to seal tightly. Cut four small slits in top of pastry. , Place in a greased 15x10x1-in. baking pan. Brush with egg. Bake at 400° for 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°). , Meanwhile, in the same skillet, saute mushrooms and shallots in remaining butter for 3-5 minutes or until tender. Combine flour and consomme until smooth; stir into mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in wine and thyme. Cook and stir 2 minutes longer. Serve with beef.
Nutrition Facts : Fat 64 g fat (21 g saturated fat), Cholesterol 201 mg cholesterol, Sodium 928 mg sodium, Carbohydrate 75 g carbohydrate, Fiber 10 g fiber, Protein 59 g protein.
INDIVIDUAL BEEF WELLINGTON
My most favorite meal for special ocassions which I have made numerous times with good results. Impressive and really very easy. I usually serve with Pommes Anna, a good green salad and some decadent chocolate dessert. Pastry covered filets may be prepared up to two days in advance and stored covered in the refrigerator, or frozen before baking for up to one month. I have also made and subbed mushroom pate for the liver pate with good results. From Flavors, the San Antonio Junior League cookbook, credited to Mrs. Earl Hobbs Chumney, Jr. (Barbara Sue Christian). Time to make does not include chill time.
Provided by LonghornMama
Categories Meat
Time P1DT1h45m
Yield 4 serving(s)
Number Of Ingredients 18
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
This recipe comes from Rachel Rays 30-Minute Meals 2. It's easy and delicious not to mention elegant and worthy of a dinner party!! I don't always use filet, just whatever steak I have in the freezer that is 1 inch thick. Enjoy!
Provided by Mrs Goodall
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees.
- Heat a small skillet over medium heat. Add oil and butter, shallots, chopped mushrooms, and thyme. Season with salt and pepper and saute, 5 minutes.
- Add sherry and let the liquid evaporate. Remove mushrooms from heat.
- In a nonstick skillet over high heat, sear meat 2 minutes on each side in a drizzle of oil. Remove skillet from the heat and season meat with salt and pepper.
- Cut pate into 4 pieces, 2 ounces each.
- Spread the puff pastry sheet out onto a cookie sheet covered with parchment paper.
- Quarter the dough with a sharp knife.
- On each rectangle of dough, place 1/4 of the cooked mushrooms. Top mushrooms with 2 ounces pate and 1 tournedo of beef.
- Wrap dough up and over the meat, trim excess dough, and seal the dough with egg wash, using a pastry brush.
- Leftover dough bits can be used to decorate the tops of your Wellingtons.
- Turn the wrapped Wellingtons over and cover with egg wash.
- Bake 10 minutes or until golden.
- Let stand 5 minutes and serve!
INDIVIDUAL BEEF WELLINGTONS
Serve these with a Bearnaise sauce. Mmm!
Provided by MARBALET
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Time 45m
Yield 6
Number Of Ingredients 7
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.)
Nutrition Facts : Calories 945.7 calories, Carbohydrate 43.8 g, Cholesterol 134.4 mg, Fat 66 g, Fiber 2.3 g, Protein 42.1 g, SaturatedFat 23.3 g, Sodium 461.4 mg, Sugar 2.5 g
CLASSIC BEEF WELLINGTONS
Perfect for holidays, this beef Wellington recipe is also impressively easy. Find ready-made puff pastry sheets in the frozen food section. -Kerry Dingwall, Ponte Vedra, Florida
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 8
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°).
Nutrition Facts : Calories 945 calories, Fat 51g fat (13g saturated fat), Cholesterol 127mg cholesterol, Sodium 866mg sodium, Carbohydrate 74g carbohydrate (3g sugars, Fiber 10g fiber), Protein 48g protein.
MINI BEEF WELLINGTONS
If you're not freezing the Wellingtons, chill them at least 1 hour (or overnight), then bake about 25 minutes for medium-rare.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 2h5m
Yield Makes 8
Number Of Ingredients 7
Steps:
- Season beef with salt and pepper. Heat 1 tablespoon oil in a heavy skillet over high heat. Add half of beef; cook, turning, until browned all over, 2 to 3 minutes side. Transfer to a cutting board; repeat with second half. Let cool, 40 minutes. Cut each half into 4 equal pieces.
- Roll out 1 sheet of puff pastry to a little larger than 16 by 12 inches. Trim edges; cut into four 8-by-6-inch squares. Place one piece of beef, cut-side down, on a pastry square; top with 2 tablespoons mousse, spreading evenly. Lightly beat 1 egg, then brush over edges of pastry, fold up corners to enclose filling, and gently press to seal. Repeat with remaining pastry, beef, and mousse. Arrange Wellingtons, seam-side up, on parchment-lined baking sheet; wrap well in plastic and then foil. Freeze up to 2 weeks.
- Preheat oven to 425 degrees. Lightly beat remaining egg, then brush over frozen Wellingtons. Divide between 2 parchment-lined baking sheets. Bake about 35 minutes for medium-rare. Remove Wellingtons from baking sheet and let rest 10 minutes before serving with mushrooms.
INDIVIDUAL BEEF WELLINGTON
Treat your guests to Individual Beef Wellington, and every Christmas will be held at your house! Everyone will feel special with an Individual Beef Wellington at the table. Serve this dish alongside a mixed green salad or roasted veggies.
Provided by My Food and Family
Categories European
Time 44m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 450ºF.
- Use pulsing action of food processor to chop mushrooms until finely chopped. Heat dressing in large nonstick skillet on medium-high heat. Add mushrooms; cook and stir 2 min. Add shallots; cook 2 min. or until liquid is cooked off. Spoon into bowl; stir in cheese and parsley.
- Sprinkle both sides of steaks with crushed peppercorns. Carefully wipe skillet clean with paper towel. Heat oil in skillet on medium-high heat. Add steaks in batches; cook 1 min. on each side. Remove from skillet; cool 5 min.
- Unfold pastry on lightly floured cutting board; roll to 20x12-inch rectangle. Cut into 6 squares. Spoon mushroom mixture onto center of each square; top with steak. Bring edges of pastry together, then pinch together at top to seal. Place, upside-down, on rimmed baking sheet sprayed with cooking spray.
- Use sharp knife to cut slits in star-shaped design in top of each pastry bundle. Brush with egg.
- Bake 10 to 14 min. or until pastry is golden brown and steaks are cooked to medium doneness (160ºF). Remove from oven. Let stand 7 to 10 min. before serving.
Nutrition Facts : Calories 470, Fat 31 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 90 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g
INDIVIDUAL BEEF WELLINGTONS
Beef Wellington, the English dish of a large beef fillet wrapped in pastry, is a project, but the joy of this scaled-down version is that it's significantly easier to prepare. Pâté de foie gras and prosciutto are common ingredients in a traditional Wellington, but they're skipped here for a more balanced flavor profile. Just as common is a deeply caramelized mushroom and shallot mixture known as a duxelles, which lends a strong foundation of earthy umami; a little red wine and heavy cream add richness to it. These are excellent for making ahead: Just stop after Step 5, and store them covered in the refrigerator for up to 24 hours until you're ready to bake. Serve with roasted potatoes, green salad or wonderfully bitter radicchio.
Provided by Eric Kim
Categories dinner, for two, steaks and chops, main course
Time 1h50m
Yield 2 servings
Number Of Ingredients 12
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.
CHEF JOHN'S INDIVIDUAL BEEF WELLINGTONS
Enjoy these individual beef Wellingtons with no regrets and no second thoughts! Perfectly cooked filet mignon topped with a rich, savory mushroom pate is wrapped in a crispy pastry crust and served on top of a buttery pastry base for a 1-2 punch that's hard to beat. Serve as-is or with a simple, brown pan sauce.
Provided by Chef John
Time 2h20m
Yield 4
Number Of Ingredients 15
Steps:
- Melt butter over medium-high heat. Add mushrooms and salt; cook and stir until well browned and caramelized, about 5 minutes. They will be wet and soggy at first but will dry out.
- Add shallots and cook until they soften up and turn translucent, about 3 minutes. Add black pepper, cayenne, and white wine. Stir until wine evaporates, about 1 minute. Turn off the heat and transfer to a bowl to cool to room temperature.
- Add pate to cooled mushroom mixture; toss and mash with a spoon until thoroughly combined. Set aside.
- Generously season filets with salt and pepper. Melt butter for Wellingtons in the same pan over high heat. Sear, one at a time, in the hot pan until the sides and edges are nicely browned, about 5 minutes per filet. Transfer to a plate and place in the refrigerator until needed.
- Cut each sheet of pastry into 4 squares. Place one square frozen puff pastry onto a lightly floured surface. Spoon about 3 tablespoons pate mixture into the center and press out to roughly the same size as a filet. Spread 1/2 tablespoon mustard on top of one filet and place mustard-side down on the pate.
- Gently stretch and fold the shorter sides of the pastry around the filet, then bring the longer sides up and over to seal. You can stretch the dough that will be on the bottom of the filet, but try not to stretch it on the sides and top. It's okay to have a couple of small holes at the bottom. Flip Wellington over and place seam-side down on a plate. Repeat to form remaining 3 Wellingtons, then transfer all to the refrigerator.
- Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with parchment paper.
- Cut remaining 4 squares of puff pastry into circles that are roughly the size of the Wellingtons. Place on the prepared sheet pan and poke all over each circle with a fork.
- Bake in the center of the preheated oven for 15 minutes. Remove from the oven, flip, and press circles down with a spatula to flatten. Return to the oven and bake until cooked through and crispy, 5 to 10 minutes longer. Remove from the oven and lift off the sheet pan to cool. Increase the oven temperature to 450 degrees F (230 degrees C).
- Transfer Wellingtons to the freezer for exactly 15 minutes. Line the same sheet pan with aluminum foil, then top with parchment paper. Beat egg with water in a small bowl.
- When Wellingtons have been in the freezer for 15 minutes, transfer to the prepared pan and generously brush with egg wash.
- Bake pastry in the center of the preheated oven until pastry is golden brown and puffed and filets are cooked through, 23 to 25 minutes. An instant-read thermometer inserted into the center should read 122 degrees F (50 degrees C).
- Immediately remove from the hot pan and transfer onto a plate or cutting board for at least 5 minutes. Cut Wellingtons in half, then trim each end to create a flat surface.
- Place each rounded pastry base on a plate and stand 2 filet halves on top with center cut facing up.
Nutrition Facts : Calories 1330.3 calories, Carbohydrate 59.4 g, Cholesterol 235 mg, Fat 99.8 g, Fiber 2.4 g, Protein 45.8 g, SaturatedFat 36 g, Sodium 870.3 mg, Sugar 2.2 g
INDIVIDUAL BEEF WELLINGTONS
Steps:
- Bring the steaks to room temperature.
- Preheat the oven to 425°F.
- Heat the oil and butter in a small skillet over medium heat. When the butter melts into the oil, add the mushrooms and cook to darken for 3 to 4 minutes, then add the shallots, thyme, and salt and pepper and cook for a few minutes more. Add the sherry and stir, then remove the mushrooms from the heat and let cool.
- Drizzle the steaks with EVOO to coat and season with salt and pepper. Heat a skillet over high heat. Add the steaks to the very hot pan and caramelize it for 2 minutes on each side.
- Cut the pâté into 4 pieces, 2 ounces each. Roll out the puff pastry sheet a bit on a lightly floured surface. If using one large sheet of dough, quarter it, or halve two smaller sheets of dough. Cover a baking sheet with parchment paper and lay out the 4 rectangles of dough. On each rectangle of dough, place one quarter of the cooked mushrooms. Top the mushrooms with a portion of pâté and 1 steak. Wrap the dough up and over the meat, trim the excess dough, and seal with egg wash, using a pastry brush.
- Leftover dough bits may be used to decorate the tops of your Wellingtons. Turn the wrapped Wellingtons over on the lined baking sheet. Cut small vents into the tops with a knife, and brush evenly with egg wash. Bake for 10 to 15 minutes, or until fluffed and golden. Let stand for 5 minutes, then serve.
- While the Wellingtons are baking, preheat the broiler to high. Place the plum tomatoes on a rimmed baking sheet. Drizzle with olive oil and salt and pepper. Broil for 5 minutes.
- Cook the broccolini in 1 inch of simmering salted water, covered, for about 5 minutes or until just tender.
- Serve the Wellingtons with the tomatoes and broccolini alongside.
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