Individual Beef Croustades With Boursin Mushrooms Recipes

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BEEF WELLINGTON WITH MUSHROOM AND BOURSIN CHEESE



Beef Wellington With Mushroom and Boursin Cheese image

This is different from traditional Beef Wellington in that I did not use a pate to cover the beef, instead I used a delicious mixture of mushrooms and boursin cheese! I paired this with some fancy potatoes au gratin and asparagus. A great recipe for special occasions!

Provided by Princess Peggy

Categories     Meat

Time 3h15m

Yield 8-10 serving(s)

Number Of Ingredients 13

3 1/2 lbs beef tenderloin fillets
salt
pepper
garlic powder
basil
1 package garlic and harbs boursin cheese
8 ounces mushrooms, chopped
1 lb puff pastry sheet (thawed)
flour
1 large egg white (beaten)
1 large egg yolk (beaten with 1 teaspoon water)
extra virgin olive oil
2 garlic cloves

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.

Nutrition Facts : Calories 890.4, Fat 68, SaturatedFat 24.2, Cholesterol 167.1, Sodium 245.8, Carbohydrate 26.9, Fiber 1.1, Sugar 0.9, Protein 41.1

CHEF JOHN'S INDIVIDUAL BEEF WELLINGTONS



Chef John's Individual Beef Wellingtons image

Enjoy these individual beef Wellingtons with no regrets and no second thoughts! Perfectly cooked filet mignon topped with a rich, savory mushroom pate is wrapped in a crispy pastry crust and served on top of a buttery pastry base for a 1-2 punch that's hard to beat. Serve as-is or with a simple, brown pan sauce.

Provided by Chef John

Time 2h20m

Yield 4

Number Of Ingredients 15

3 tablespoons unsalted butter
10 large brown mushrooms, finely chopped
¼ teaspoon salt
2 tablespoons minced shallots
freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
3 tablespoons white wine
2 ounces pate
4 (8 ounce) filet mignon steaks
salt and freshly ground black pepper to taste
2 tablespoons salted butter
1 (17.25 ounce) package frozen puff pastry
2 tablespoons Dijon mustard
1 large egg, beaten
1 teaspoon water

Steps:

  • Melt butter over medium-high heat. Add mushrooms and salt; cook and stir until well browned and caramelized, about 5 minutes. They will be wet and soggy at first but will dry out.
  • Add shallots and cook until they soften up and turn translucent, about 3 minutes. Add black pepper, cayenne, and white wine. Stir until wine evaporates, about 1 minute. Turn off the heat and transfer to a bowl to cool to room temperature.
  • Add pate to cooled mushroom mixture; toss and mash with a spoon until thoroughly combined. Set aside.
  • Generously season filets with salt and pepper. Melt butter for Wellingtons in the same pan over high heat. Sear, one at a time, in the hot pan until the sides and edges are nicely browned, about 5 minutes per filet. Transfer to a plate and place in the refrigerator until needed.
  • Cut each sheet of pastry into 4 squares. Place one square frozen puff pastry onto a lightly floured surface. Spoon about 3 tablespoons pate mixture into the center and press out to roughly the same size as a filet. Spread 1/2 tablespoon mustard on top of one filet and place mustard-side down on the pate.
  • Gently stretch and fold the shorter sides of the pastry around the filet, then bring the longer sides up and over to seal. You can stretch the dough that will be on the bottom of the filet, but try not to stretch it on the sides and top. It's okay to have a couple of small holes at the bottom. Flip Wellington over and place seam-side down on a plate. Repeat to form remaining 3 Wellingtons, then transfer all to the refrigerator.
  • Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with parchment paper.
  • Cut remaining 4 squares of puff pastry into circles that are roughly the size of the Wellingtons. Place on the prepared sheet pan and poke all over each circle with a fork.
  • Bake in the center of the preheated oven for 15 minutes. Remove from the oven, flip, and press circles down with a spatula to flatten. Return to the oven and bake until cooked through and crispy, 5 to 10 minutes longer. Remove from the oven and lift off the sheet pan to cool. Increase the oven temperature to 450 degrees F (230 degrees C).
  • Transfer Wellingtons to the freezer for exactly 15 minutes. Line the same sheet pan with aluminum foil, then top with parchment paper. Beat egg with water in a small bowl.
  • When Wellingtons have been in the freezer for 15 minutes, transfer to the prepared pan and generously brush with egg wash.
  • Bake pastry in the center of the preheated oven until pastry is golden brown and puffed and filets are cooked through, 23 to 25 minutes. An instant-read thermometer inserted into the center should read 122 degrees F (50 degrees C).
  • Immediately remove from the hot pan and transfer onto a plate or cutting board for at least 5 minutes. Cut Wellingtons in half, then trim each end to create a flat surface.
  • Place each rounded pastry base on a plate and stand 2 filet halves on top with center cut facing up.

Nutrition Facts : Calories 1330.3 calories, Carbohydrate 59.4 g, Cholesterol 235 mg, Fat 99.8 g, Fiber 2.4 g, Protein 45.8 g, SaturatedFat 36 g, Sodium 870.3 mg, Sugar 2.2 g

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