Best 8 Bite Siz Beef Wellingtons Recipes

BEEF WELLINGTON APPETIZERS

Steps:

• In a large skillet, brown beef in 1 tablespoon oil. Remove and keep warm., In same skillet, saute mushrooms and shallots in remaining oil until tender. Add garlic; cook 1 minute longer. Add sherry, stirring to loosen browned bits from pan. Stir in cream, salt and pepper. Bring to a boil; cook until liquid is almost evaporated, about 7 minutes. Stir in beef and parsley; set aside and keep warm., Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12-in. square. Cut each into 16 squares. , Place 2 tablespoonfuls of beef mixture in center of half of squares. Top with remaining squares; press edges with a fork to seal. Place on parchment-lined baking sheets. Cut slits in top; brush with egg. Bake until golden brown, 14-16 minutes. , In a small bowl, combine horseradish cream ingredients; serve with appetizers. Garnish with additional chives if desired.

SHOW-STOPPING BEEF WELLINGTON RECIPE BY TASTY

Steps:

• Let the beef tenderloin come to room temperature. Season with kosher salt and pepper on all sides.
• Add canola oil to a large pan on high heat. Once the oil is hot, add the tenderloin. Without moving the tenderloin, cook until a dark brown crust forms, about 3 minutes per side. Repeat searing on all sides, including the tenderloin ends.
• Remove the tenderloin from the pan and transfer to a cutting board or wire rack and remove ties.
• Brush the mustard on all sides of the meat while it's still warm. Let the meat rest for while making the duxelle (mushrooms cooked and reduced until dry).
• To the same pan, add the butter, mushrooms, minced shallot, and minced garlic over medium-high heat. Cook, stirring occasionally, until all the liquid evaporates and the mushroom mixture becomes a thick 25-30 minutes, dry-like paste. Season with salt and pepper to taste.
• Remove the mushrooms from the pan and let cool completely.
• Place a large layer of overlapping sheets of plastic wrap on your work surface that is twice the length and width of the tenderloin.
• Lay overlapping strips of prosciutto on the plastic into an even square layer.
• Spread a layer of the mushrooms evenly over the prosciutto.
• Tightly and evenly wrap the tenderloin with the prosciutto, using the plastic wrap to wrap it even tighter and seal ends. Tie the ends of the plastic wrap together to hold the Wellington's shape. Place in the refrigerator for 15 minutes.
• Preheat oven to 400°F (200°C).
• Place a new layer of plastic wrap on the work surface and lay a sheet of puff pastry over it. Unwrap the prosciutto-wrapped beef tenderloin onto the puff pastry, wrapping until the ends meet. Cut off any extra puff pastry, making sure there is no overlap.
• Wrap the puff pastry in plastic wrap, tying the ends together to form a log shape. Place in the refrigerator for 15 minutes.
• Place the beef Wellington on a greased, parchment paper-lined baking sheet. Brush the surface with the beaten eggs. With a fork, score a decorative design onto the surface of the puff pastry.
• Decorate with additional pastry (optional). Sprinkle with kosher salt.
• Bake for 40 minutes or until the puff pastry is a dark golden brown and the internal temperature of the beef is 135°F (57°C) for medium-rare.
• Enjoy!

BEEF WELLINGTON

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place beef in a small baking dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices.
• Melt 2 tablespoons butter in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat, and let cool.
• Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture.
• Roll out the puff pastry dough, and place beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk.
• Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce heat to 425 degrees F (220 degrees C) for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside, and keep warm.
• Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Strain, and serve with beef.

INDIVIDUAL BEEF WELLINGTONS

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.)

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.

BITE SIZ BEEF WELLINGTONS

Steps:

• Drop the shallot through the feed tube of a food processor with the metal blade and the motor running and chop finely, about 10 seconds. Add the mushrooms and chop finely about 10 pulses. Saute the shallot and mushrooms in 2 tablespoons butter over moderate heat until the mixture is dry, about 8 minutes. Season with salt and pepper and cool. Cut each phyllo sheet into four 17 by 3 inch strips and cover with plastic warp. Working with 1 phyllo strip at a time, brush with butter and put a piece of beef and 1 1/2 teaspoons mushroom mixture on 1 end 1/2 inch from the edge. Fold the 1/2 inch of phyllo over the filling and roll over several times. Fold in the sides and continue rolling and folding up to the opposite end. Place seam side down on a baking sheet and brush lightly with butter. Repeat with the remaining ingredients Pre heat oven to 375 degrees. Bake in the center of the oven for 10 to 12 minutes or until golden brown. Cool slightly.

BEEF WELLINGTON WITH MUSHROOM AND BOURSIN CHEESE

Steps:

• Preheat oven to 400 degrees.
• Season roast with salt, pepper, garlic powder and basil to taste.
• On a rack, in an uncovered roasting pan, roast filet in middle of oven for 30 to 45 minutes or longer, until a thermometer registers 120 degrees.
• Allow filet to cool completely and discard larding fat and strings if strings are there.
• Meanwhile, saute the garlic and mushrooms in the olive oil until carmelized.
• Drain mushrooms and garlic and mix with boursin cheese.
• Let mixture chill while waiting for beef to cool. Drink a glass of wine.
• Once beef is cooled completely, spread the chilled boursin-mushroom mixture all around it.
• On a floured surface, roll the 1 lb. of puff pastry into a rectangle large enough to enclose the filet completely, which should be about 20 x 12 inches.
• Invert the coated filet very carefully onto the middle of the dough and fold up the long sides of the dough to enclose the filet.
• With your finger you can make criss-cross grooves in the dough as a decoration.
• Brush the edges of the dough with egg white to seal.
• Repeat with the ends of the dough.
• Transfer the filet, seam down, to a jelly roll pan or a shallow roasting pan and brush with egg wash.
• Chill for 1 hour, but not more than 2 hours. Drink another glass of wine.
• Make sure that oven is preheated to 400 degrees and bake the filet in the middle of the oven for 30 minutes.
• Reduce the heat to 350 degrees and bake for 5 to 10 minutes longer, or until a meat thermometer registers 130 degrees for medium-rare.
• Remove from oven and allow to rest for 15 minutes.

BEEF WELLINGTON APPETIZERS

Steps:

• Early in the day, prepare the marinade: In a small bowl, whisk together the marinade ingredients. Pour over beef pieces and chill 4 hours.
• In a medium skillet, melt butter over medium heat. Add shallots and mushrooms, cooking 5 minutes. Season with salt and pepper. Remove from heat and cool to room temperature.
• Thaw phyllo pastry sheets.
• Bearnaise Sauce: In a blender, combine egg yolks, lemon juice, and salt. While bender is running, add 1/2 cup hot melted butter in a steady stream and continue blending until thickened. Pour into a small bowl and whisk in tarragon.
• Heat oven to 375°F.
• Drain marinated beef pieces.
• Melt remaining 6 T butter. Cut phyllo sheets lengthwise into four 3" strips. Cover with plastic wrap and a damp towel to prevent drying. Working with two stacked strips at a time, brush top strip with butter and place1 piece of beef and a heaping teaspoon of mushroom mixture 1/2 inch from one end. Fold diagonally to enclose filling and continue folding to form a triangle-shaped packet.
• May be wrapped tightly and frozen at this point for up to 2 weeks.
• Place seam-side down on baking sheet. Brush lightly with butter. Bake 10 minutes or until golden brown.
• Brush with Bearnaise sauce.