Mini Beef Wellingtons Recipe 45 Food

MINI BEEF WELLINGTONS

Steps:

• 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 salt and pepper. Quickly sear the beef on 2 sides only until deep golden brown, about 4 minutes total; do not overcook. Transfer to a plate to cool.
• Add the mushrooms and cook until beginning to brown and release liquid, about 5 minutes. Add the shallots and continue cooking until mushroom mixture dries out, is golden brown and shallots are soft, about 10 minutes. Remove from heat and cool.
• Preheat to the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
• On a work surface, roll 1 sheet of puff pastry to a 10 by 14-inch rectangle. Put teaspoon-sized mounds of mushroom mixture on the pastry, evenly spacing them in 4 rows of 3. Top the mushroom mound with a piece of beef, seared side up. With a sharp knife, cut the pastry into even squares around the meat and mushrooms. Working 1 at a time, pull 2 opposite sides of pastry up over each beef piece, then fold the ends over the top to make a packet. Invert and arrange the packets seam side down on the baking sheet and press them lightly to seal the pastry. Repeat with the remaining beef, mushrooms, and pastry.
• Bake the Wellingtons until golden brown, 20 to 25 minutes. Remove from the oven to a serving platter and let cool at least 10 minutes before serving.

MINI BEEF WELLINGTONS

Steps:

• Heat the butter in a medium skillet over medium heat. Add the mushrooms and thyme and cook, stirring occasionally, until all the moisture has evaporated from the mushrooms, 12 to 15 minutes (make sure to cook out all the moisture or your pastry will not become crisp). Add the sherry vinegar and cook 1 more minute. Season with the kosher salt and pepper and let cool completely.
• Lay out a few sheets of paper towels and pat dry the filet cubes. Heat the olive oil in a large cast-iron pan over high heat. In batches if necessary, sear all sides of the meat cubes, about 45 seconds per side. Remove from the pan and let rest until cool, then brush on all sides with the Dijon mustard.
• On a baking sheet, lay out a half slice of prosciutto and spread with a thin layer of the mushroom mixture. Place a filet cube in the center and wrap the prosciutto around it. Repeat with the remaining prosciutto, mushroom mixture and filet cubes. Wrap the baking sheet with plastic wrap and pop it in the freezer for 15 minutes.
• Preheat the oven to 400 degrees F. Line a second baking sheet with parchment paper.
• Cut sixteen 2-inch squares from the pastry. Put a prosciutto-wrapped filet cube in the middle of each puff pastry square. Bring the corners together and seal, using water if necessary to get the pastry to stick together.
• Place the Wellingtons seam-side down on the lined baking sheet. Beat the egg with 1 teaspoon water, then brush the pastry with the egg wash. Sprinkle with some sea salt. Bake until golden, about 5 minutes.

MINI BEEF WELLINGTONS

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.

MINI BEEF WELLINGTONS

Steps:

• Gather the ingredients.
• Sprinkle both sides of the filet mignon steaks with kosher salt and fresh ground pepper.
• In a heavy skillet over medium-high heat, heat the oil. Add the filets and sear for 1 minute on each side.
• Transfer to a plate, cool, then refrigerate for 30 minutes.
• Clean, stem, and finely chop the cremini mushrooms.
• Heat the butter in a skillet over medium-high heat. Add the shallot and garlic, and sauté for 1 minute.
• Add the mushrooms, salt, and pepper. Cook, stirring often, until the mushroom liquid has evaporated and the mushrooms begin to brown around the edges.
• Take the skillet off the heat and stir in the sherry.
• Return the skillet to the heat, and cook until the liquid has again evaporated. Transfer to a plate and cool completely.
• Preheat the oven to 425 F. Cut a piece of parchment paper to fit inside a baking tray.
• Prepare the red wine sauce, and keep warm.
• Roll out the puff pastry on a lightly floured board to a 14-inch square. Cut into four 7-inch squares.
• Remove the seared filets from the refrigerator. Using a paper towel, gently dab them dry to remove any accumulated juices.
• Compactly press an equal amount of the mushroom duxelles on top of each filet.
• Lay a filet, mushroom-side down, on a puff pastry square. Using a pastry brush, brush the egg wash along the edges of the pastry square.
• Fold one side of the pastry, press down, then fold the adjacent side (like wrapping a package) and press down. Press together the other two sides to seal the pastry. Put the Wellington, with the seal-side down onto the tray. Do the same for the other three Wellingtons.
• Brush more of the egg wash over the top and sides of each Wellington.
• Bake for 20 minutes, or until the pastry is golden brown. Remove the tray from the oven, and let the Wellingtons rest for 5 minutes.
• Re-heat the red wine sauce. If using the Gorgonzola, stir it into the sauce, then whisk until melted and smooth.
• Spoon a little of the sauce onto each plate. Transfer a Wellington on top of the sauce. Cut the Wellington in half on the diagonal, slightly opening the two halves, and spoon a little sauce between the two halves. Serve and enjoy.

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

Steps:

• 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 salt and pepper. Quickly sear the beef on 2 sides only until deep golden brown, about 4 minutes total; do not overcook. Transfer to a plate to cool.
• Add the mushrooms and cook until beginning to brown and release liquid, about 5 minutes. Add the shallots and continue cooking until mushroom mixture dries out, is golden brown and shallots are soft, about 10 minutes. Remove from heat and cool.
• Preheat to the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
• On a work surface, roll 1 sheet of puff pastry to a 10 by 14-inch rectangle. Put teaspoon-sized mounds of mushroom mixture on the pastry, evenly spacing them in 4 rows of 3. Top the mushroom mound with a piece of beef, seared side up. With a sharp knife, cut the pastry into even squares around the meat and mushrooms. Working 1 at a time, pull 2 opposite sides of pastry up over each beef piece, then fold the ends over the top to make a packet. Invert and arrange the packets seam side down on the baking sheet and press them lightly to seal the pastry. Repeat with the remaining beef, mushrooms, and pastry.
• Bake the Wellingtons until golden brown, 20 to 25 minutes. Remove from the oven to a serving platter and let cool at least 10 minutes before serving.

MINI BEEF WELLINGTONS

Steps:

• Preheat the oven to 400 degrees F.
• On a lightly floured sheet of parchment paper, roll out the puff pastry to a 7-1/2 by 15-inch rectangle, about 1/8 inch thick. Cut the pastry into 1-1/2 -inch squares.
• Spoon a scant 1/4 teaspoon of the Boursin in the center of each pastry square. Season the beef with salt and pepper and set a cube on each pastry square. Fold the pastry over the beef, neatly tucking in the corners. Arrange the pastries seam side down on a large baking sheet lined with parchment paper. The recipe can be prepared to this point and frozen for up to 1 week.
• Lightly brush each pastry with the beaten egg. Bake for 10 to 12 minutes, or until puffed and golden brown. Let cool slightly, then transfer to a platter and serve.

MINI-BEEF WELLINGTONS

Steps:

• Preheat oven to 425 degrees.
• In large skillet, heat olive oil over medium high heat until hot.
• Add mushrooms; cook and stir until tender.
• Add wine; cook 2-3 minutes or until liquid is evaporated.
• Stir in green onions, thyme, 1/4 tsp.
• salt, and 1/8 tsp.
• pepper.
• Remove from skillet; cool throughly.
• Heat same skillet over medium high heat until hot.
• Place steaks in skillet; cook 3 minutes; turning once.
• Steaks should be partially cooked; do not overcook.
• Season with salt and pepper to taste.
• On flat surface, layer phyllo dough, spraying each layer with vegetable cooking spray.
• Cut stacked layers lengthwise in half and crosswise to make 4 equal portions.
• Place about 2 Tbls.
• of mushroom mixture in center of each portion; spread mixture to diameter of each steak.
• Place steaks on mushroom mixture.
• Bring together all 4 corners of phyllo dough; twist tightly to close.
• Lightly spray each with cooking spray; place on greased baking sheet.
• Immediately bake 9-10 minutes or until golden brown.
• Let stand 5 minutes.
• Serve immediately.

MINI BEEF WELLINGTONS WITH MUSHROOMS AND GORGONZOLA

Steps:

• Pat filets mignons dry and season with salt and pepper.
• Heat oil in a big skillet over med-high heat.
• Sear filets mignons on both sides; remove filets to a plate and loosely cover with plastic wrap; chill until cold, about 1 hour.
• Thinly slice mushrooms, and in a heavy skillet cook in butter with shallot, garlic, and salt and pepper to taste over medium heat, stirring until mushrooms are lightly browned.
• Transfer mushroom mixture to a bowl to cool completely.
• In a small bowl lightly beat eggs with a fork to make an egg wash.
• On a lightly floured surface roll out pastry sheets into two 14-inch squares; trim edges to form two 13-inch squares; cut each square into 4 squares.
• Put 1 tablespoon Gorgonzola in center of 1 square and top with 1/8 of the mushroom mixture.
• Top mushroom mixture with filet mignon, pressing it down gently, and wrap 2 opposite corners of puff pastry over filet, overlapping them; seal seam with egg wash.
• Wrap remaining 2 corners of pastry over filet and seal in same manner; seal any gaps with egg wash and press pastry around filet to enclose completely.
• Arrange beef Wellington seam-side down on a baking pan lined with parchment paper; make 7 more beef Wellingtons in same manner.
• Chill remaining egg wash for brushing on pastry just before baking.
• Chill beef Wellingtons, loosely covered, at least 1 hour and up to 1 day.
• Preheat oven to 425°; brush top and sides of beef Wellington with some remaining egg wash and bake 20-30 minutes, or until pastry is golden and the meat temperature is 117°; serve immediately.

MINI BEEF WELLINGTON

Steps:

• Heat a stainless steel pan or cast iron skillet over medium-high heat. Add the vegetable oil and heat until just starting to smoke.
• Rub the meat generously with salt and pepper.
• Once the pan is very hot, sear the two filets very briefly on each side. You don't want to cook the interior of the meat at this point, so it shouldn't be more than a minute or two per side. Remove the filets from the pan and place on a plate in the freezer while you make the filling.
• Let the pan cool slightly and turn the heat down to medium. Add the mushrooms, onion and garlic to the pan, and sprinkle on salt and pepper. Cook until the mushrooms release all their water and the onion is translucent.
• Add the sherry and thyme. Cook until the sherry evaporates. Taste for salt and pepper, and season as necessary.
• Remove from the heat and refrigerate until cold, then stir in the chopped parsley.
• Roll out one puff pastry piece and cut in half, so you have two rectangular strips of dough.
• Remove the steaks from the freezer and brush with the Dijon mustard on both sides.
• Put a quarter of the mushroom mixture in the middle of one piece of the puff pastry. Top with one steak, then add a quarter more of the mushrooms. Repeat with the other steak, puff pastry piece and mushrooms.
• Fold the long sides of the pastry over the steak, tucking in and tightly sealing all the edges so the juice doesn't escape. Wrapping it all in plastic wrap can help!
• Preheat the oven to 425 degrees Fahrenheit and line a sheet pan. While the oven preheats, put the wrapped beef in the freezer.
• Once the oven is hot, remove the beef from the freezer and put on the lined sheet pan. Coat with the egg wash.
• Bake for 25 minutes, until a thermometer inserted into the middle of the steak reads 135 to 140 degrees Fahrenheit (medium-rare) and the pastry is a deep golden brown.
• Cut in half so you can see the intersection of steak, pastry and mushrooms, and serve.
• Expert Tips.
• Make the puff pastry easier to work with by keeping it cold. That's why this recipe calls for chilling the meat and filling in between steps!
• The pan needs to be very hot in step 3 because it's the key to searing the meat and subsequently adding flavor. If the pan isn't hot, the meat either won't brown, or it will take too long to brown and the middle will start to cook.
• You can make this recipe ahead of time by following it up to step 9, then freezing until ready to bake. When you're ready to cook, just put it in the oven directly from the freezer without thawing, and cook until the interior temperature of the meat is 135 to 140 degrees Fahrenheit (for medium rare), which may take longer than the 25 minutes.