Best 2 Bite Size Beef Wellingtons Recipes

BITE-SIZE BEEF WELLINGTONS

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.

BITE SIZE BEEF WELLINGTONS

Steps:

• 1. Preheat a medium cast iron skillet or other heavy bottomed frying pan over high heat. Rub beef with olive oil and seson with salt and pepper. Place beef in hot pan and cook, turning once or twice until crusty brown outside but still quite rare inside, 4-5 minutes total. Remove to a plate and let cool. Cover and refrigerate until well chilled, about 4 hours or as long as 2 days.
• 2. On a lightly floured work surface, roll each pastry sheet to a thickness of about 1/8 inch. Using an oval biscuit cutter preferably with a crinkled edge make a total of 96 (2 1/4 inch) pastry ovals. Arrange half of them 1 inch apart on foil or parchment lined baking sheets and brush lightly with water. Using a small round biscuit cutter, remove a 3/4-1 inch circle from center of remaining pastry ovals. Gently place each hollow oval on top of moistened pastry. aligning edges to form a sandwich. cover and refrigerate until thoroughly chilled 30 minutes or as long as 2 days. Preheat oven to 400 degrees.
• 3. Bake chilled pastry until puffed and golden brown 15 to 20 minutes. transfer to a rack and let cool. If any of the center indentations have puffed up, press down with a wooden spoon handle (if made in advance. store airtight at room temperature up to 2 days. Freeze for longer storage)
• 4. Remove any visible fat from chilled beef and cut into 1/4 to 1/2 inch chunks to fit inside pastries. Top with about 1/2 teaspoon mushroom duxelles. Bake until pastry is crisp and mushroom topping bubbly hot, 5-8 minutes. Garnish with a watercress leaf. Serve warm.