Low Fat Ground Beef Wellingtons Food

GROUND BEEF WELLINGTON

Steps:

• In a saucepan, saute mushrooms in butter until softened. Stir in flour and 1/8 teaspoon pepper until blended. Gradually add the cream. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat and set aside., In a bowl, combine the egg yolk, onion, 2 tablespoons mushroom sauce, salt and remaining 1/8 teaspoon pepper. Crumble beef over mixture and mix well. Shape into 2 loaves. Separate crescent dough into 2 rectangles on a baking sheet. Seal perforations. Place a meat loaf on each rectangle. Bring dough edges together and pinch to seal. If desired, brush with egg wash. Bake at 350° until golden brown and a thermometer inserted into meat loaf reads 160°, 24-28 minutes., Meanwhile, warm remaining sauce over low heat; stir in parsley. Serve sauce with Wellingtons.

LOW FAT GROUND BEEF WELLINGTONS

Steps:

• Heat stock in frypan; saute finely diced onion 5 minutes.
• ADD garlic (I used jar), finely diced mushrooms (I used button) and celery; cook until celery is soft.
• PLACE mixture in bowl and place in fridge 20 minutes until cool; add pepper.
• COMBINE in bowl ground beef, parsley, egg and breadcrumbs.
• ROLL into 8 patties.
• NOTE: If patties look or feel dry at this point they will come out that way; should have a combined texture.
• NOTE: Can use less garlic.
• NOTE: Pampas has just come out with low fat pastry 33 percent less fat which is what I used.
• NOTE: DO NOT COOK ground beef and TRUST that it will cook properly in the pastry :).
• CUT 2 sheets of puff pastry into 4 pieces.
• PLACE pattie in middle of pastry, add the mushroom mixture on to of the beef and fold like and envelope; making sure you pinch close all seams;.
• HELPFUL HINT --- Do not feel you have to be gentle with the pastry and you do not want to touch it for too long so that the heat of your hands melts it.
• Spray each wellington with oil and.
• place wellingtons on tray with baking paper.
• BAKE in oven for 35-40 minutes 200C/400°F.
• NOTE: Pastry will be lightly golden brown and ground beef will be cooked.
• ENJOY!
• NOTE: I also put decorative puff pastry hearts at the top of the wellington but when asked hubby if he noticed -- well -- mmmmm -- but I knew it was romantic :).
• He did say they were TERRIFIC! :).
• SERVED with rocket, feta and tomato.

TRADITIONAL BEEF WELLINGTON

Steps:

• Place mushrooms in the bowl of a food processor. Blend to a very fine consistency.
• Heat a frying pan over medium heat. Add mushrooms and 1 pinch salt and pepper. Cook until moisture evaporates and mixture thickens, about 5 minutes. Transfer to a plate.
• Lightly season strip steak with salt and pepper. Heat a frying pan over high heat and add olive oil. Sear strip lightly on all sides to seal in juices, 5 to 7 minutes total, making sure not to overcook. Remove and baste with English mustard.
• Lay out a large piece of plastic wrap and place prosciutto on top in 2 rows of 4, overlapping them. Spread mushrooms evenly on top. Place steak in the center and roll prosciutto tightly around it. Wrap tightly in plastic wrap, twisting the ends. Chill in the refrigerator for 20 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Roll out pastry sheet; unwrap steak and place in the center. Mix egg and water in a bowl to make egg wash. Apply egg wash to the edges of the pastry using a pastry brush. Fold pastry tightly around steak. Chill for 5 minutes.
• Brush egg wash over the pastry and sprinkle sea salt on top. Place on the prepared baking sheet.
• Bake in the preheated oven until pastry turns golden, 25 to 30 minutes. Remove and let stand for 5 minutes before slicing into 1-inch pieces.

BEEF WELLINGTON

Steps:

• Make egg wash by mixing ingredients well.
• Sear filets and season as you like (do not cook well just sear them).
• Place 1 oz pate' on each side of filet and roll up in puff pastry, take care to seal dough well with egg wash.
• Use the left over dough to garnish your Wellingtons and brush with egg wash to seal the dough together.
• Bake at 325 for 15 to 30 mins depending on how you prefer your steak.
• Serve with bordelaise or any other red wine sauce of your liking.

HEALTHIER BEEF WELLINGTON

Steps:

• Heat oven to 220C/200C fan/gas 7. Unless the butcher has already done so, tie the meat around with string at even intervals to hold it together. Heat 2 tsp of the oil in a large non-stick frying pan. Lay the beef in the pan and fry over a high heat for 5 mins to seal, turning often. Transfer it to a roasting tin, season with pepper and a pinch of salt, then roast for 17-18 mins (this roasts to medium-rare).
• Meanwhile, put the porcini in a small heatproof bowl, cover with boiling water and leave for 20-30 mins to soak. Pour 1 tbsp of the remaining oil into the same frying pan (don't wash it) that the meat was cooked in. Tip in the shallots, garlic and chestnut mushrooms and fry for 4-5 mins, stirring often, over a high-ish heat, so all the liquid is first released from the mushrooms then evaporated, and all are softened. Remove from the heat, stir in the parsley and tarragon, season with pepper and a pinch of salt, and leave to cool.
• Put the mix of leaves in a large heatproof bowl, pour over boiling water, leave for 30 secs, then tip into a colander, rinse under the cold tap and drain. Squeeze out all the moisture with your hands and pat dry with kitchen paper. Chop and set aside. Drain the porcini, reserving 5 tbsp of the soaking liquid. Chop the porcini finely and stir into the mushroom mix. Line a baking sheet with baking parchment.
• When the beef is done, remove from the oven and let it sit in the tin for 10 mins for any juices to be released. Lower the oven to 200C/180C fan/gas 6. Lift the beef from the tin (keep all the juices in the tin for the gravy) and lay it on kitchen paper. Leave until dry and cool enough to wrap in the filo.
• Lay 1 of the filo sheets on the work surface with the short end facing you. Brush all over with a little of the remaining oil (you will have 1 tbsp and 1 tsp left). Layer up and oil 4 more filo sheets in the same way. Remove the string from the cooled beef. Spread the chopped leaves down the middle of the pastry, so it is the same length and width as the fillet. Top with the mushroom mix and lightly press down. Lay the beef over this, with the top of the beef facing down. Bring the long sides of the filo over the beef to enclose it, then turn it over so the join is underneath. Tuck both ends of the pastry under (trim first if necessary to reduce any excess) and place on the lined baking sheet so all the joins are on the bottom. Brush with more oil.
• Lay the last sheet of filo on the work surface in front of you, with one of the longest sides towards you, then cut across its width into 5 strips. Lay these one by one, slightly overlapping, over the wrapped beef, scrunching up an edge of each strip slightly as you go to give a bit of height. Carefully brush with the last of the oil, then bake for 30 mins until golden. If the pastry starts to brown too quickly, loosely lay a piece of foil over the top. Remove the meat and let sit for 5-10 mins before slicing.
• Meanwhile, make the gravy. Heat the saved roasting juices in the roasting tin, stirring to deglaze. Stir in the flour. Gradually pour in the wine, stirring all the time to blend in the flour. Stir in the stock and reserved porcini liquid and bubble for about 8-10 mins to reduce a little. It should have body, but be thinner like a 'jus'. Stir in the mustard and season with pepper. Transfer the beef to a platter, then slice thickly with a sharp knife and serve with a spoonful or two of the gravy.

TASTY 101: BEEF WELLINGTON RECIPE BY TASTY

Steps:

• Preheat the oven to 300°F (150°C).
• Add the mushrooms to the bowl of a food processor and pulse until finely diced, but not blended into a paste. Spread the mushrooms on a baking sheet in an even layer and transfer to the oven. Cook, stirring every 15 minutes, until the mushrooms have released their moisture and are dried out, about 45 minutes total.
• Meanwhile, truss the tenderloin: Measure a piece of butcher's twine 6 times the length of the tenderloin. Wrap the twine around one end of the loin and tie a knot to secure the string. Make a loop around your hand with the string and place over the loin about 1 inch down from the first knot. Continue looping the twine in 1-inch intervals until you reach the end, then tie the twine in a knot to secure (this helps the tenderloin hold its shape). Generously season the beef tenderloin with salt and black pepper.
• Heat the vegetable oil in a large cast iron skillet over medium-high heat until shimmering. Place the seasoned tenderloin in the pan and sear quickly on all sides to lock in moisture, about 1 minute per side. Do not overcook; it's fine if the meat does not have a golden brown crust.
• Remove the pan from the heat and transfer the seared tenderloin to a small plate or baking sheet. Cut off the twine, then brush the tenderloin with the mustard to cover completely. Transfer to the refrigerator to cool, about 1 hour.
• Return the pan to medium-low heat. Add the butter, shallots, and garlic and cook until the shallots have caramelized, about 5 minutes, stirring with a wooden spoon or heat-safe spatula to prevent from burning.
• Deglaze the pan with the cognac, stirring to scrape up any browned bits from the bottom. Continue cooking until the alcohol has evaporated and the pan is mostly dry, about 1 minute. Add the dehydrated mushrooms and stir to incorporate. Season with salt to taste. Transfer the duxelles to a bowl and cover with plastic wrap, pressing directly against the surface. Transfer to the refrigerator to cool completely, about 45 minutes.
• On a large sheet of plastic wrap, arrange the prosciutto in a large rectangle wide enough to cover the tenderloin, layering evenly. Spread the mushroom mixture evenly across the prosciutto, leaving a 1-inch border around the edges, and press down in a flat layer.
• Place the tenderloin at the bottom of the mushroom mixture and use the plastic wrap to help roll the prosciutto and mushrooms around the tenderloin. The prosciutto should tightly and completely cover the tenderloin. Hold the ends of the plastic wrap and roll the log to help create a tight seal. Refrigerate the roll until chilled all the way through, about 1 hour.
• Place a sheet of puff pastry on a lightly floured surface and roll out with a lightly floured rolling pin until the pastry sheet is large enough to cover the log.
• Brush the top third of the puff pastry with beaten egg. Unwrap the log and place on the bottom third of the pastry, then roll up into a tight log, turning so the seal is at the bottom. Fold in the sides of the pastry and press under the log. Set the log on a large sheet of plastic wrap and roll to wrap tightly. Refrigerate again while the oven preheats.
• Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
• Unwrap the log and set on the prepared baking sheet. Brush the log all over with beaten egg, then use a paring knife to create a decorative pattern on the puff pastry. Alternatively, cut the second sheet of puff pastry into long strips and create a lattice over the Wellington, and/or cut out autumnal shapes and press them onto the log. Brush the log with more beaten egg.
• Bake the Wellington until the puff pastry is a deep golden brown, 30-40 minutes. If the pastry is getting too dark before the beef is finished cooking, cover loosely with foil and continue cooking. The internal temperature of the beef should reach 125°F (52°C) for a medium-rare finish.
• Remove the Wellington from the oven and let rest for 1 hour. The internal temperature will continue to rise to 135°F (57°C).
• Slice the beef Wellington into 1-inch pieces and serve.
• Enjoy!