Individual Beef Wellingtons With Sherry Cream Sauce Recipe 465 Food

INDIVIDUAL BEEF WELLINGTONS WITH SHERRY CREAM SAUCE RECIPE - (4.6/5)

Steps:

• Sprinkle fillets evenly with 1 tsp. salt and pepper. In a large skillet, melt butter over medium high heat. Add fillets, in batches, and sear, 1 to 1 1/2 minutes on each side. Remove fillets from skillet, reserving pan drippings, and place on a baking sheet. Cover and chill 1 hour. Add mushrooms and shallot to pan drippings: cook over medium high heat 3 minutes. Add sherry, cream, parsley and remaining salt: cook, stirring frequently, until all liquid is absorbed (about 12 to 14 minutes). Remove from heat and let cool. Cover and chill until ready to assemble Wellingtons. Preheat oven to 425º. Line 2 rimmed baking sheets with parchment paper. On a lightly floured surface, roll 1 puff pastry sheet to a 12x10 inch rectangle. Cut in half lengthwise. Spoon 1 heaping tablespoon mushroom filling in center of each pastry. Top each with a chilled fillet. Brush edges of pastry with beaten egg. Wrap 2 opposite sides of pastry over each fillet, overlapping them: seal seam with beaten egg. Wrap remaining 2 sides of pastry over fillet, and seal with beaten egg. Seal any gaps with beaten egg and press pastry around fillet to enclose completely. Repeat procedure with remaining puff pastry, mushroom filling, and fillets. Decorate fillets as desired with remaining puff pastry dough. Place fillets, seam side down, on prepared pan. Brush entire surface of pastry with beaten egg. Bake 20 to 22 minutes or until pastry is golden brown. Serve immediately with Sherry Cream Sauce. In a medium skillet, melt butter over medium heat. Add garlic and cook 3 minutes. Add flour and cook, stirring constantly, for 2 minutes. Stir in broth and sherry; bring to a boil, reduce heat, and simmer 10 minutes. Stir in cream, and simmer 20 minutes, or until thickened.

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.

MINI BEEF WELLINGTONS

Steps:

• Preheat the oven to 400 degrees F and line a sheet pan with parchment paper.
• Heat the butter and olive oil in a large skillet over a medium-high heat. Sprinkle the steak chunks with salt and pepper. When the butter has melted and the oil is hot, add the steak chunks and sear them for about 45 seconds per side. (The steaks will only be partially cooked at this stage.) Remove and set aside to partially cool.
• Add the onion and thyme to the same skillet and stir. Allow to continue cooking while you place the mushrooms in a food processor and pulse until they are finely chopped. Add the mushrooms to the skillet and stir to combine. Cook, stirring, until the mushrooms are golden and the liquid has evaporated from the skillet, 8 to 10 minutes. Remove the skillet from the heat, then add the Dijon mustard and stir to combine.
• While the mushrooms are cooking, lay out the puff pastry on a lightly floured surface. Using a rolling pin, roll the pastry to a 12-by-16-inch rectangle. Cut into 12 equal squares by cutting 4 long strips, then cutting each strip crosswise 3 times.
• Place a small amount of the mushroom mixture (known as duxelles) into the center of each square. Top each square with a piece of the steak. Fold the puff pastry up and over the steak, totally encasing the steak and mushroom mixture inside. Place on the prepared baking sheet with the smooth side facing upwards. Repeat with the remaining pastry, duxelles and steak.
• Brush each bundle with the egg yolk and sprinkle with the sea salt. Bake until golden, 16 to 18 minutes. Allow to cool slightly. Garnish with the chopped parsley and serve with the horseradish sauce. Enjoy.

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.

MINI BEEF WELLINGTONS WITH MOREL MUSHROOMS, SHERRY AND THYME

Steps:

• Roll out the puff pastry on a well-floured work surface until about 14-inches square and 1/8-inch thick. Trim the edges, if necessary, and cut the puff pastry into 4 squares. You may need to roll the puff pastry larger or smaller depending on the size of the meat. Put them in a single layer onto one or two baking sheets and into the refrigerator to firm up.
• Rinse the dried mushrooms in cold water, put them into a small bowl and cover them with hot water. Let soak for 20 minutes.
• Heat 2 tablespoons oil in a medium skillet over medium-high heat. When the pan is very hot, season the meat with salt and pepper and sear on each side for 1 minute per side. Set aside.
• Turn the heat down to medium, add the shallots to the pan and cook until they are soft, 4 to 5 minutes. Add the butter and fresh mushrooms and cook for another 2 to 3 minutes. Drain the dried mushrooms and chop them finely. Add them to the pan along with the sherry, if using. Turn the heat up a bit and cook until the mushrooms are almost dry, 3 to 4 minutes. Add the thyme and season with salt and pepper. Cook for 1 more minute, take the pan off the heat and set aside.
• Preheat the oven to 400 degrees F.
• Remove the pastry from the refrigerator. Put a large tablespoon of the mushroom mixture in the center of a pastry square and spread it out to the same size as the meat. Place a piece of tenderloin on top and brush some egg wash around the edges of the pastry. Fold up the corners and sides of the pastry so they meet and overlap slightly in the middle. Turn it over so the seams are down and shape it into a neat package with your hands. Repeat with the other three squares. If the pastry has gotten soft, put the packages back in the refrigerator for 5 to 10 minutes to firm up. This will make sure the pastry does not just melt into a gooey mess in the oven before it has a chance to puff up. Save the remaining mushroom mixture for the sauce.
• When you are ready to bake, cut a design into the top of each package with a paring knife. Brush them all over with egg wash. Bake for 14 minutes for medium rare or adjust the time shorter or longer according to how you like your meat cooked.
• While the Wellingtons are baking, reheat the mushroom mixture. Add the cream and cook on high for 2 minutes. Taste and adjust the seasoning. Remove from the heat, cover and keep warm.
• When the Wellingtons are ready, remove them from the oven and serve with the sauce and a big glass of hearty red wine.

BITE-SIZE BEEF WELLINGTONS

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.

INDIVIDUAL BEEF WELLINGTON

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 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 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.

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.