Modern Mini Wellingtons 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:

• 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 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 WELLINGTON HORS D'OUERVES

Steps:

• 1. Ok, first off I made this dish in two days. I got the mushroom mixture ready and seared off the filet mignon. Then put it in the fridge for the night. For the Duxelles: In a saute pan, add the olive oil and 2 Tbsp of butter; let it melt. Add the shallots and garlic. Cook till just translucent.
• 2. Add the mushrooms, the thyme and, if needed, a bit more butter and olive oil. Cook it down.
• 3. Add the Madiera wine. Taste and add more wine if needed. Season with salt and pepper.
• 4. Again taste. If it's amazing, take off the heat and let cool completely.
• 5. Season filet mignon with salt pepper and a bit of Herb de Provence on both sides.
• 6. In a cast iron skillet or good heavy bottom pan, add some olive oil and remaining 2 TBSP butter. When the pan is hot, hot, hot add the filet and sear on all sides. Do not cook all the way through. You just want to sear the outside; the inside should still be rare.
• 7. At this point, you can allow the meat to cool and put both the duxelles and the steaks in the fridge. If you want to make it all now, you can as well.
• 8. Preheat oven to 425. Slice the filet into 2 bite slices.
• 9. Take a slice and wrap it in either prosciutto or the salami. (I made several of each and just decorated the puff pastry differently to be able to ID them later.)
• 10. Smear with Dijon mustard.
• 11. Roll out the puff pastry and cut them so they are large enough to just fit and wrap the slice of filet mignon. Spread each square with the duxelles.
• 12. Place the filet slice wrapped in prosciutto and Dijon onto the center of the puff pastry.
• 13. Seal by overlapping the sides and pressing the ends closed.
• 14. On a cookie sheet covered with aluminum foil or parchment paper and butter, place the individual Wellingtons sealed side down.
• 15. Brush lightly with the egg wash.
• 16. Place in oven and cook about 30 minutes. Keep an eye on them they are small.

MINI VEGAN WELLINGTONS

Steps:

• Line two baking sheets with parchment paper, spray with non-stick spray and set aside.
• Have a small bowl of water and a clean, floured pastry board ready.
• Chop walnut (food processor makes it easy) into very small bits. Scrape into large bowl.
• Chop brown rice and chickpeas in food processor until mixture forms a coarse mash. Add this to the mixing bowl along with oat bran, spices, soy sauce, mustard and peanut butter. Knead together until it holds its shape.
• Unfold the first sheet of puff pastry and roll into a 12x12 square. Cut into six rectangles about 6x4.
• Scoop up a handful of the nut loaf mixture and form it into a small rectangular loaf (about 3x1x3/4 inches). Place in the center of a puff pastry. Dip your fingers in the water and lightly wet the top of the loaf.
• Fold the short ends of the pastry over the loaf, then fold up the long edges using some water to seal it shut.
• Place the mini Wellington seam side down on the prepared baking sheet. Repeat with the other 5.
• Bake at 400F for 25 minutes. The crust should be puffed and golden and the inside heated through.
• The Wellingtons can be made ahead and refrigerated until it's time to bake.