Beef Wellington is a classic dish that is sure to impress your guests. It's a tenderloin wrapped in pâté and puff pastry, then baked to perfection. The combination of flavors and textures is simply divine. While it may seem like a daunting dish to make, it's actually quite simple if you follow the right recipe. In this article, we'll provide you with a step-by-step guide to making the perfect Beef Wellington, as well as a few tips and tricks to ensure that your dish turns out perfectly.
Check out the recipes below so you can choose the best recipe for yourself!
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.
INDIVIDUAL BEEF WELLINGTONS
This elegant staple of 1960s dinner parties derives its name from The Duke of Wellington, the nineteenth century English statesman and military officer. The name is not due to his gourmet tastes, however, but because the final dish is said to resemble the shiny dark military boots he wore. Beef Wellington traditionally is a 2 to 4 pound beef tenderloin topped with mushroom duxelles and foie gras pate, and then encased in puff pastry. We've simplified the preparation by instead wrapping individual beef filets. This recipe makes 4 servings, but it easily can be doubled or halved. The filets need to be cut about 1 1/2-inches thick to ensure that the meat doesn't dry out or become overcooked while roasting in the oven. If the meat is cut thinner, reduce the oven cooking time appropriately. And if your filets are greater than six ounces, the puff pastry will need to be cut into a larger square in order to envelop the meat completely. If this is the case, you may need two sheets of puff pastry instead of the one called for here. Also, this cooking time plus resting time is for meat that's served medium-rare. If you like your meat more done, increase the initial cooking time in the skillet by another minute or two, and monitor the doneness of the meat from the oven with an instant-read thermometer. Classic sauces, such as Marchand de Vin and Bearnaise, would be delicious accompaniments to these little Beef Wellingtons, as would creamed spinach or steamed asparagus or haricots verts.
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 15
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.
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
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.
MINI BEEF WELLINGTONS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h5m
Yield 12 servings
Number Of Ingredients 14
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 WITH RED WINE SAUCE
This recipe was given to me by a dear friend. It's perfect for a special occasion, and is as good as you'll get from any restaurant. The filets are topped with a mixture of liver pate (pate de foie gras) and mushrooms and wrapped with puff pastry and served with a red wine sauce!
Provided by MSVIC04
Categories World Cuisine Recipes European UK and Ireland English
Time 1h15m
Yield 6
Number Of Ingredients 16
Steps:
- Heat the oil in a large skillet over medium-high heat. Season the filets with salt and pepper, then fry on each side until browned to lock in the juices. Remove from the skillet and set aside to cool slightly.
- Add the mushrooms, wine and beef consomme to the skillet; cook and stir over medium heat until mushrooms are tender. Use a slotted spoon to transfer the mushrooms to a small bowl, reserving the consomme. Mix the pate with the mushrooms, adding a little consomme if needed to achieve a spreadable texture. Divide the mushrooms among the filets and spread on the top. Refrigerate about 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Lay the puff pastry out on a clean surface and cut out two 5 to 6 inch rounds for each steak. You can roll it out a little thinner if you need more area. Place a steak onto a round, and bring the edges up around the sides. Cover the top with a second piece of dough, overlapping the edges and pressing to seal into a package. Repeat with remaining steaks. Place the Wellingtons onto a baking sheet, and brush the tops with beaten egg.
- Bake for about 12 minutes, for rare, 16 minutes for medium, or 20 minutes for well done. For best results use a meat thermometer to determine the temperature of the steaks, with 140 degrees F (60 degrees C) being medium doneness. Remove from the oven and allow to rest for about 5 minutes.
- While the steaks are cooking, make the sauce. Melt the butter in a saucepan over medium heat. Stir in the flour and cook, stirring constantly, until browned. Stir in the green onions, and cook until tender, about 1 minute. Gradually stir in the reserved consomme and the remaining 1 cup of consomme; continue to cook and stir until the sauce thickens. Reduce heat to low and stir in the wine. Continue to simmer until thickened, about 15 minutes. Remove from the heat and stir in butter and parsley. Season with salt and pepper to taste.
- To serve, cut each Wellington in half and spoon some sauce onto the plate.
Nutrition Facts : Calories 1026.6 calories, Carbohydrate 42.1 g, Cholesterol 211.7 mg, Fat 65.2 g, Fiber 1.6 g, Protein 59.9 g, SaturatedFat 21.9 g, Sodium 693.3 mg, Sugar 1.2 g
BEEF WELLINGTONS WITH GORGONZOLA
Categories Herb Valentine's Day Blue Cheese Beef Tenderloin Winter Phyllo/Puff Pastry Dough Gourmet
Yield Serves 4
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F.
- Pat filets mignons dry and season with salt and pepper. In a shallow roasting pan roast filets in middle of oven 12 minutes, or until a meat thermometer registers 110°F for rare, and cool (filets will be baked again after being wrapped in pastry). Chill filets, covered, 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 moderate heat, stirring, until mushrooms are lightly browned. Transfer mushroom mixture to a bowl to cool completely. In a small bowl lightly beat egg to make an egg wash.
- On a lightly floured surface roll out puff pastry sheet into a 14-inch square. Trim edges to form a 13-inch square and cut square into four 61/2-inch squares.
- Put 1 tablespoon Gorgonzola in center of 1 square and top with one fourth mushroom mixture. Top mushroom mixture with a 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, in a non-stick baking pan. Make 3 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°F.
- Brush top and sides of each beef Wellington with some remaining egg wash and bake 20 minutes, or until pastry is golden.
- Make sauce while beef Wellingtons are baking:
- In a saucepan boil demiglace and Madeira 1 minute and keep sauce warm.
- Serve beef Wellingtons with sauce.
GORGONZOLA BEEF WELLINGTONS
Your guests will certainly be impressed when you serve Wellingtons. Besides being a wonderful, special entree, it is so easy on the cook. Most of it can be prepared a day ahead and it bakes in 20 minutes.-Joyce Moynihan, Lakeville, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Sprinkle steaks with 1/2 teaspoon each salt and pepper. In a large skillet, brown steaks in 2 tablespoons butter in batches. Remove from the skillet; cool slightly and refrigerate until chilled., In the same skillet, saute mushrooms and shallots in remaining butter until tender. Add the garlic and remaining salt and pepper; cook 1 minute longer., On a lightly floured surface, roll each puff pastry sheet into a 14-in square. Cut into four 6-1/2-in. squares (use scraps to make decorative cutouts if desired)., Place 2 tablespoons cheese in the center of each square; top with 3 tablespoons mushroom mixture and a steak. Lightly brush pastry edges with egg. Bring opposite corners of pastry over steak; pinch seams to seal tightly., Place seam side down in a greased 15x10x1-in. baking pan. Cut four small slits in top of pastry. Arrange cutouts over tops if desired. Brush with egg. Bake at 425° 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 a large saucepan, combine broth and wine. Bring to a boil; cook until liquid is reduced by half, about 30 minutes. Stir in tomato paste and thyme. Serve with beef Wellingtons.
Nutrition Facts : Calories 707 calories, Fat 38g fat (15g saturated fat), Cholesterol 158mg cholesterol, Sodium 863mg sodium, Carbohydrate 42g carbohydrate (2g sugars, Fiber 6g fiber), Protein 49g protein.
MINI BEEF WELLINGTONS
I discovered this lovely starter at a wedding I attended. After sampling one, I decided I had to try duplicating the recipe at home. I think my version is a bit easier and faster to prepare, but just as elegant in appearance and just as crowd-pleasing.-Annie De La Hoz, Delta, Colorado
Provided by Taste of Home
Categories Appetizers
Time 2h15m
Yield 40 appetizers.
Number Of Ingredients 11
Steps:
- In a Dutch oven, brown roast on all sides in 4 tablespoons butter. Pour 1/2 cup broth and 1/2 cup wine over roast. Cover and bake at 325° for 1-1/4 to 1-1/2 hours or until tender. Remove roast and cool slightly; shred meat with two forks., In a small skillet, saute mushrooms in 2 tablespoons butter until tender. Add garlic; cook 1 minute longer. Stir in parsley; set aside. , In a large saucepan, bring remaining broth and 1 tablespoon butter to a boil. Combine cornstarch and remaining wine until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the meat, mushroom mixture, salt and pepper., Press each biscuit into a 4-in. circle. Place 2 tablespoons meat mixture on half of each circle. Bring edges of biscuit over mixture and pinch seam to seal. Place on greased baking sheets. Bake at 400° for 15-20 minutes or until golden brown. Melt remaining butter; brush over appetizers.
Nutrition Facts : Calories 296 calories, Fat 16g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 678mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 1g fiber), Protein 11g protein.
BITE-SIZE BEEF WELLINGTONS
Here's the classic beef Wellington transformed into an adorable (and delectable) hors d'oeuvre. Served with horseradish cream sauce, they are a nostalgic treat.
Provided by Food Network Kitchen
Categories appetizer
Time 1h35m
Yield 24 pieces plus 1 1/2 cups sauce
Number Of Ingredients 14
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.
BEEF WELLINGTONS WITH GORGONZOLA
This is a modified Gourmet recipe. I changed the filling amounts and switched up the sauce. This is wonderful for a dinner party as it's all prep work...you're not stuck in the kitchen while the party is heating up!
Provided by greysangel
Categories Roast Beef
Time P1DT20m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- For Wellingtons:.
- Pat filets mignons dry and season with salt and pepper. In a shallow roasting pan roast filets in middle of oven 12 minutes, or until a meat thermometer registers 110°F for rare, and cool (filets will be baked again after being wrapped in pastry). Chill filets, covered, 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 moderate heat, stirring, until mushrooms are lightly browned. Transfer mushroom mixture to a bowl to cool completely. In a small bowl lightly beat egg to make an egg wash.
- On a lightly floured surface roll out puff pastry sheet into a 14-inch square. Trim edges to form a 13-inch square and cut square into four 61/2-inch squares.
- Put 1 tablespoon Gorgonzola in center of 1 square and top with one fourth mushroom mixture. Top mushroom mixture with a 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, in a non-stick baking pan. Make 3 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°F.
- Brush top and sides of each beef Wellington with some remaining egg wash and bake 20 minutes, or until pastry is golden.
- For Sauce:.
- Melt 1-1/2 teaspoons butter in a nonstick skillet over medium heat. Add.
- shallots and mushrooms; saute for 4 minutes. Add 1 cup wine and 3/4 cup.
- consomme; cook for 5 minutes, stirring frequently. Remove the mushrooms.
- with a slotted spoon; place in a bowl. Increase heat to high; cook wine.
- mixture until reduced to 1/2 cup (about 5 minutes). Add to mushrooms in.
- bowl; set aside. Wipe pan with a paper towel.
- Combine soy sauce and cornstarch. Add 1/2 cup wine and remaining.
- consomme to skillet; scrape skillet to loosen browned bits. Bring to a.
- boil; cook 1 minute. Add mushroom mixture, cornstarch mixture, and dried.
- thyme; bring to a boil, and cook 1 minute, stirring constantly. Serve.
- sauce with steaks. Garnish with thyme sprigs, if desired.
MINI BEEF WELLINGTONS WITH MUSHROOMS AND GORGONZOLA
Steps:
- Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Line a baking sheet with parchment paper. Season the beef with the black pepper.
- Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook for 10 minutes, turning the beef over once during cooking. Remove the beef to a plate. Cover the plate and refrigerate for 1 hour or until the beef is cold.
- Heat the butter in a 10-inch skillet over medium heat. Add the mushrooms, shallots and garlic. Season with the black pepper. Cook until the mushrooms are tender, stirring often. Remove the mushroom mixture from the skillet and let cool.
- Unfold the pastry sheets on a lightly floured surface. Roll the pastry sheets into 2 (14-inch) squares. Trim the edges to form 2 (13-inch) squares. Cut each square into 4 squares, making 8 squares in all.
- Place 1 tablespoon Gorgonzola in the center of each pastry square. Divide the mushroom mixture among the pastry squares. Top each with 1 filet mignon. Fold 2 opposite pastry corners over the beef, overlapping slightly, and press to seal. Brush with the egg. Repeat with the remaining pastry corners.
- Place the Wellingtons seam-side down on the prepared baking sheet. Cover and refrigerate the Wellingtons and the remaining egg for 1 hour or overnight.
- Heat the oven to 425 degrees F. Brush the Wellingtons with the remaining egg. Bake for 20 minutes or until the pastry is golden and the temperature of the beef is 117 degrees F. Serve immediately.
MINI BEEF WELLINGTONS
I am posting this recipe in honor of one of my favorite Uncles, Edward. I snuck some leftovers from out of the fridge while on a family vacation. I must have almost wore out the hinges on the refrigerator with the amount of times I opened and shut the fridge door taking spoonfuls of the flaky crust and tender beef. I went years and years without ever having another bite of anything quite like it. My Uncle Ed is still one of my favorites and so is his beef wellington. I'm hoping this one will do in a pinch. From Claire Robinson
Provided by cookiedog
Categories High Protein
Time 45m
Yield 24 pieces
Number Of Ingredients 6
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.
BEEF WELLINGTONS (COOKING FOR 2)
Make an impressive dinner worthy of a fine dining restaurant, right at home and sized perfectly for two! Flaky pastry is wrapped around tender filet mignon and flavorful sautéed mushrooms. Making two individual portions not only simplifies the process of making this legendary recipe, it also avoids wasting the ingredients. Bring this beautiful dish to the table with a finishing brandy cream sauce that's the definition of luxurious. It'll be a meal to remember (and even repeat)!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 2
Number Of Ingredients 22
Steps:
- Season steaks with salt and pepper. In 10-inch skillet, heat oil over high heat. Add steaks; cook 2 minutes on each side to brown. Remove steaks; refrigerate 30 minutes.
- Meanwhile, melt 2 tablespoons butter in same skillet over medium-high heat. Add 2 tablespoons shallot and 1 clove garlic; cook and stir about 2 minutes or until softened. Add mushrooms, prosciutto and thyme; cook and stir 3 to 4 minutes or until mushrooms have softened and any liquid has evaporated. Transfer mushroom mixture to bowl; refrigerate 10 to 15 minutes or until completely cooled.
- Line large rimmed cookie sheet with cooking parchment paper. Roll puff pastry sheet to 20x9 inches; using sharp knife, cut out two 9-inch rounds. From scraps, cut out leaves or other shapes to use as decoration. Place pastry rounds and decorative cutouts on cookie sheet. Place in freezer 5 minutes.
- Heat oven to 400°F. In small bowl, beat egg and water.
- Remove pastry from freezer; brush each round with 1 teaspoon mustard. Place generous tablespoon of the mushroom mixture in center of each pastry. Place a steak on top of mushroom mixture on each pastry round; top each steak with another generous tablespoon mushroom mixture. Brush edges of each pastry round with egg wash; fold pastry over steak so dough edges slightly overlap and steaks are completely enclosed. Place on cookie sheet, seam side down; brush top and sides with egg wash. Place decorative cutouts on top of each; brush cutouts with more egg wash. Place in freezer 5 minutes.
- Remove from freezer; bake 20 to 25 minutes or until pastry is golden brown and meat thermometer inserted in thickest part of beef reads 135°F for medium-rare (temperature will continue to rise to 145°F while it stands). Place on rack; let stand 10 minutes.
- Meanwhile, in 10-inch skillet, heat 1 tablespoon butter over medium heat. Add 2 tablespoons shallot and 1 clove garlic; cook and stir 1 to 3 minutes or until softened. Stir in 1 teaspoon mustard. Remove from heat; add broth, whipping cream and brandy. Heat to boiling over medium-high heat. Reduce heat; cook 6 to 8 minutes, stirring occasionally, until slightly thickened. Stir in parsley. Serve sauce with Wellingtons.
Nutrition Facts : Calories 1450, Carbohydrate 65 g, Cholesterol 320 mg, Fat 15, Fiber 3 g, Protein 54 g, SaturatedFat 42 g, ServingSize 1 Serving, Sodium 1770 mg, Sugar 5 g, TransFat 14 g
MINI BEEF WELLINGTONS WITH MUSHROOMS AND GORGONZOLA
Make and share this Mini Beef Wellingtons With Mushrooms and Gorgonzola recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 11
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 WELLINGTONS RECIPE - (4/5)
Provided by KrissyW330
Number Of Ingredients 7
Steps:
- Heat olive oil in a large skillet over medium-high heat. Pat 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; careful 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°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.
BLUE CHEESE AND CRESS BEEF WELLINGTONS WITH BROILED TOMATOES, PARSLEY-DILL POTATOES AND BROCCOLINI SPEARS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F. Preheat a cast iron skillet over medium-high heat.
- Put the potatoes in a sauce pot and cover with water. Bring to a boil over medium heat, salt the water and cook the potatoes until tender.
- Meanwhile, pat the meat dry and season with salt and pepper, to taste. Drizzle a little oil into medium skillet and wipe it around with a folded paper towel. Add the beef and brown over medium heat, until it becomes a deep reddish brown, about 3 minutes. Turn the beef and brown for about 2 minutes more. Turn off the heat, then remove the meat to a plate and reserve.
- Sprinkle flour on work surface and roll out dough a little, then cut into 4 pieces. Pile a little watercress on each piece of dough, top with crumbles of cheese and some meat. Wrap the dough around the filling and cut a small vent in the top of each parcel. Cover a baking sheet with parchment, arrange the parcels on the baking sheet and brush them with the egg wash, using a pastry brush. Bake until deep golden, about 12 minutes. Remove the baking sheet from the oven and let the parcels rest.
- While the parcels bake, bring a couple of inches of water, in a deep-sided skillet, to a boil over medium heat for the broccolini.
- Put the broiler on high.
- Arrange the tomatoes on small baking sheet and season them with salt and pepper, to taste. Toss the crouton crumbs with half of the parsley in a small bowl. Sprinkle the crumbs on the tomatoes and drizzle with a tablespoon of extra-virgin olive oil. When the broiler is hot, put the tomatoes in the center of oven and broil until bubbly and the crumbs are brown, about 3 to 4 minutes.
- Salt the boiling water and add the broccolini spears. Cook for 3 to 4 minutes, then drain.
- Drain potatoes and put them back into the hot pot with the butter, the dill and the remaining parsley. Season with salt and pepper, to taste, and toss to combine.
- Serve each beef parcel on plates with a broiled tomato half, a few potatoes and a couple of spears of broccolini.
MINI BEEF WELLINGTONS WITH GORGONZOLA
Steps:
- Preheat oven to 425 degrees Pat filets dry and season with salt and pepper. Sear on both sides in saute pan with heated oil. chill filets, covered, until cold about 1 hour. Thinly slice mushrooms and in a heavy skillet cook in butter with shallot, garlic, salt and pepper, to taste, over moderate heat, stirring, until mushrooms are lightly browned. Transfer mushroom mixture to a bowl to cool completely. In a small bowl lightly beat eggs to make an egg wash. On a lightly floured surface roll out puff pastry sheets into 2 (14 inch) squares. Trim edges to fory 2 (13 inch) squares and cut each square into 4 (6 1/2 inch) squares. Put 1 T Gorgonzola in center of 1 square and top with 1/8 of the mushroom mixture. Top mushroom mixtue iwth a 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 filets to enclose completely. Arrange beef Wellington, seam side down, in a non stick baking pan. 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. Brush top and sides of each beef Wellington with some remaining egg wash and bake 20 to 30 minutes, or until pastry is golden and the meat temp is 117 degrees Sauce: 2 cup veal or beef demi glace 4 T Madeira Boil demi glace and Madeira 1 minute and keep warm. Serve over Wellingtons
UNDERWOOD INDIVIDUAL BEEF WELLINGTONS WITH RED WINE SAUCE
I love liver pate. Here is a recipe using it from the Underwood web site. I used cubbed steaks though, because it was what I had, and it turned out delicious.
Provided by EURrosa1
Categories Meat
Time 15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat 1 tbsp of butter in 10-inch skillet over medium-high heat; cook mushrooms and onion until tender and liquid is evaporated; season with salt and pepper and cool slightly.
- Cut thawed pastry into four portions. Place one-fourth of mushroom mixture in center of each portion of pastry. Spread one-fourth of Liverwurst Spread over one side of each steak. Place steaks, liverwurst side down, over mushrooms; wrap pastry around meat. Trim excess pastry and seal ends. Place pastry-wrapped meat, seam sides down, in greased, shallow baking pan.
- Beat egg and water and brush pastry. (You can reroll trimmings to make cutouts. Place cutouts on pastry-wrapped meat. Brush again with egg.) Bake, uncovered in 400 F oven for 15 minutes, until pastry is golden and meat is medium-rare. (To test doneness of meat insert thermometer into pastry; it should register 145°F for medium-rare.)
- SAUCE: In medium saucepan, combine broth, wine, shallot and thyme; heat to boiling. Reduce heat; simmer, uncovered, 5-7 minutes (until reduced to 1 1/2 cups). In small bowl, mix 4 tbsp butter and flour until smooth. Add to wine mixture; cook until thickened and bubbly. Simmer 1 minute, stirring constantly. Add parsley. Serve with beef.
LOW FAT GROUND BEEF WELLINGTONS
Inspired once again by the net, Are these REALLY low fat? YOU BET! Tasty little morsels, EASY to do! HOPE you will look forward to review!
Provided by mickeydownunder
Categories Brunch
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Tips:
- Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling later on.
- Choose the Right Cut of Beef: The best cut of beef for Wellington is a tenderloin, also known as a filet mignon. It's a lean, flavorful cut that cooks quickly and evenly.
- Season the Beef Generously: Don't be afraid to season the beef liberally with salt and pepper. This will help to enhance the flavor of the meat.
- Sear the Beef Perfectly: Searing the beef in a hot skillet will help to create a flavorful crust and lock in the juices. Be sure to sear the meat on all sides until it is browned.
- Wrap the Beef in Prosciutto: Once the beef is seared, wrap it in prosciutto. This will help to keep the meat moist and add a delicious salty flavor.
- Chill the Beef: After the beef is wrapped in prosciutto, chill it in the refrigerator for at least 30 minutes. This will help the meat to firm up and make it easier to handle.
- Roll the Beef in Puff Pastry: Roll out the puff pastry and cut it into a large rectangle. Place the beef in the center of the pastry and roll it up tightly. Trim the excess pastry and seal the edges.
- Chill the Wellington: After the Wellington is rolled, chill it in the refrigerator for at least 30 minutes. This will help the pastry to set and make it easier to bake.
- Bake the Wellington: Preheat the oven to 400 degrees Fahrenheit. Place the Wellington on a baking sheet and bake for 25-30 minutes, or until the pastry is golden brown and the beef is cooked through.
- Let the Wellington Rest: After the Wellington is baked, let it rest for 10 minutes before slicing and serving. This will help the juices to redistribute throughout the meat.
Conclusion:
Beef Wellington is a classic dish that is sure to impress your guests. It's a delicious and elegant dish that is perfect for a special occasion. With a little planning and preparation, you can easily make this dish at home. So next time you're looking for a special dish to serve, give Beef Wellington a try.
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