Mini Beef Wellingtons Recipe 45

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MINI BEEF WELLINGTONS



Mini Beef Wellingtons image

If you're not freezing the Wellingtons, chill them at least 1 hour (or overnight), then bake about 25 minutes for medium-rare.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 2h5m

Yield Makes 8

Number Of Ingredients 7

1 beef tenderloin (5 pounds), trimmed and halved crosswise
Coarse salt and freshly ground pepper
2 tablespoons safflower oil
2 packages (12 ounces each) all-butter puff pastry, such as Dufours
8 ounces mousse pate, such as D'Artagnan mousse de foie de canard
2 large eggs
Sauteed Mushrooms with Cognac, for serving

Steps:

  • Season beef with salt and pepper. Heat 1 tablespoon oil in a heavy skillet over high heat. Add half of beef; cook, turning, until browned all over, 2 to 3 minutes side. Transfer to a cutting board; repeat with second half. Let cool, 40 minutes. Cut each half into 4 equal pieces.
  • Roll out 1 sheet of puff pastry to a little larger than 16 by 12 inches. Trim edges; cut into four 8-by-6-inch squares. Place one piece of beef, cut-side down, on a pastry square; top with 2 tablespoons mousse, spreading evenly. Lightly beat 1 egg, then brush over edges of pastry, fold up corners to enclose filling, and gently press to seal. Repeat with remaining pastry, beef, and mousse. Arrange Wellingtons, seam-side up, on parchment-lined baking sheet; wrap well in plastic and then foil. Freeze up to 2 weeks.
  • Preheat oven to 425 degrees. Lightly beat remaining egg, then brush over frozen Wellingtons. Divide between 2 parchment-lined baking sheets. Bake about 35 minutes for medium-rare. Remove Wellingtons from baking sheet and let rest 10 minutes before serving with mushrooms.

MINI BEEF WELLINGTONS WITH RED WINE SAUCE



Mini Beef Wellingtons with Red Wine Sauce image

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

2 tablespoons vegetable oil
salt and pepper to taste
6 (6 ounce) beef tenderloin filets
1 cup chopped fresh mushrooms
¼ cup red wine
1 cup beef consomme
1 (3 ounce) jar foie gras pate
1 (17.25 ounce) package frozen puff pastry, thawed
1 egg, beaten
3 tablespoons butter
3 tablespoons all-purpose flour
2 tablespoons chopped green onion
1 cup beef consomme
½ cup red wine
2 tablespoons butter
2 tablespoons chopped fresh parsley

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

MINI BEEF WELLINGTONS



Mini Beef Wellingtons image

Whip up these easy-to-prepare and elegant individual beef Wellingtons drizzled with a rich red wine and Gorgonzola sauce.

Provided by Gene Gerrard

Categories     Dinner     Entree

Time 1h30m

Number Of Ingredients 18

For the Filet Mignon:
4 (6-ounce) filet mignon steaks (cut 1 1/2 inches thick)
1/8 teaspoon kosher salt
1/8 teaspoon black pepper (freshly ground)
1 tablespoon olive oil
For the Mushroom Duxelles:
10 ounces cremini mushrooms
1 tablespoon butter (unsalted)
1 small shallot (minced)
1 clove garlic (minced)
1/4 teaspoon salt (sea)
1/8 teaspoon black pepper (freshly ground)
2 1/2 tablespoons dry sherry (or dry vermouth)
For the Beef Wellington:
1 sheet puff pastry (frozen; thawed)
1 large egg (beaten with 2 teaspoons water for egg wash)
1 1/4 cups red wine sauce
Optional: 4 ounces Gorgonzola

Steps:

  • Gather the ingredients.
  • Sprinkle both sides of the filet mignon steaks with kosher salt and fresh ground pepper.
  • In a heavy skillet over medium-high heat, heat the oil. Add the filets and sear for 1 minute on each side.
  • Transfer to a plate, cool, then refrigerate for 30 minutes.
  • Clean, stem, and finely chop the cremini mushrooms.
  • Heat the butter in a skillet over medium-high heat. Add the shallot and garlic, and sauté for 1 minute.
  • Add the mushrooms, salt, and pepper. Cook, stirring often, until the mushroom liquid has evaporated and the mushrooms begin to brown around the edges.
  • Take the skillet off the heat and stir in the sherry.
  • Return the skillet to the heat, and cook until the liquid has again evaporated. Transfer to a plate and cool completely.
  • Preheat the oven to 425 F. Cut a piece of parchment paper to fit inside a baking tray.
  • Prepare the red wine sauce, and keep warm.
  • Roll out the puff pastry on a lightly floured board to a 14-inch square. Cut into four 7-inch squares.
  • Remove the seared filets from the refrigerator. Using a paper towel, gently dab them dry to remove any accumulated juices.
  • Compactly press an equal amount of the mushroom duxelles on top of each filet.
  • Lay a filet, mushroom-side down, on a puff pastry square. Using a pastry brush, brush the egg wash along the edges of the pastry square.
  • Fold one side of the pastry, press down, then fold the adjacent side (like wrapping a package) and press down. Press together the other two sides to seal the pastry. Put the Wellington, with the seal-side down onto the tray. Do the same for the other three Wellingtons.
  • Brush more of the egg wash over the top and sides of each Wellington.
  • Bake for 20 minutes, or until the pastry is golden brown. Remove the tray from the oven, and let the Wellingtons rest for 5 minutes.
  • Re-heat the red wine sauce. If using the Gorgonzola, stir it into the sauce, then whisk until melted and smooth.
  • Spoon a little of the sauce onto each plate. Transfer a Wellington on top of the sauce. Cut the Wellington in half on the diagonal, slightly opening the two halves, and spoon a little sauce between the two halves. Serve and enjoy.

Nutrition Facts : Calories 663 kcal, Carbohydrate 13 g, Cholesterol 224 mg, Fiber 1 g, Protein 50 g, SaturatedFat 16 g, Sodium 373 mg, Sugar 3 g, Fat 41 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g

MINI BEEF WELLINGTONS



Mini Beef Wellingtons image

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

2 tablespoons olive oil
2 lbs beef tenderloin, cut into 24 (1-inch)
kosher salt & freshly ground black pepper
10 ounces cremini mushrooms, stemmed and finely chopped
1 large shallot, finely chopped
2 sheets frozen puff pastry, thawed (recommended -- Dufour)

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



Mini Beef Wellingtons image

Super easy, and you will have perfectly medium steak encased in yummy goodies, juicy and tasty meal in under an hour. What more it it looks impressive.

Provided by Edyta

Categories     Main Dish

Time 40m

Number Of Ingredients 10

1 frozen puff pastry
600 g beef fillet
1 egg
250 g button mushrooms (sliced)
250 g portabello mushrooms (sliced)
25 g butter
1 onion (finely chopped)
250 ml sherry
1 tsp fresh thyme (or dried 1/2 amount)
60 ml double cream

Steps:

  • Pre-heat oven to 210C. Defrost, and roll out pasty. Cut pastry into 4 squares, big enough to fit the beef and filling and fold up. Prepare some mash or rice at this stage too if you wish.
  • Cut beef into medallions of 150g each.
  • Meanwhile: fry onion in 1/2 the butter. Add the sliced mushrooms fry for another few minutes. Season with Salt and pepper. Remove from pan.
  • Fry the beef on high heat, till brown in remaining butter. (approx 2 minutes, each side - must be rare). Set aside.
  • Assemble Wellingtons: In the middle of each pasty sheet place a table spoon or two of mushroom mixture to the size of the beef fillet pieces. (Leaving about half the mushroom mixture for the sauce). Place the seared beef on top of mushroom mixture.
  • Lightly beat the egg. Egg wash a line on each side of the pastry, creating a egg wash border. Take each corner of the pasty toward the middle over the beef. The egg wash on the side of the pasty will make it easy for the pastry to stick in the middle.
  • Put the pasty up side down and form a sort of a round. Egg wash on top and place in the fridge for 15 minutes or so. cut 3 incisions on top of the pasty as in the image.
  • Place the individual wellingtons onto a baking sheet lightly dusted with flour. Bake in a per-heated oven for 15 -20 minutes.
  • While the wellingtons are baking, make a sauce. Heat remaining mushrooms. Add the sherry, bubble till the alcohol smell is gone. Add double cream and season with salt, pepper and some thyme.
  • Serving suggestion: Serve with mash and a salad of choice.

MINI BEEF WELLINGTONS



Mini Beef Wellingtons image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 1h5m

Yield 12 servings

Number Of Ingredients 14

1 tablespoon salted butter
1 tablespoon olive oil
1 1/2 pounds beef filet, cut into 12 equal chunks
Kosher salt and freshly ground black pepper
1 medium onion, diced finely
1 tablespoon fresh thyme, minced
6 ounces cremini mushrooms, stems removed
1 tablespoon Dijon mustard
One 10-by-15-inch sheet frozen puff pastry, such as Pepperidge Farm, thawed
All-purpose flour, for dusting
1 large egg yolk, beaten
2 tablespoons sea salt flakes
Chopped fresh parsley, for garnish
Bottled horseradish sauce, for serving

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



Mini Beef Wellingtons image

Provided by Claire Robinson

Categories     appetizer

Time 1h10m

Yield 24 pieces

Number Of Ingredients 6

2 tablespoons olive oil
2 pounds beef tenderloin, cut into 24 (1-inch) cubes
Kosher salt and freshly ground black pepper
10 ounces cremini mushrooms, stemmed and finely chopped
1 large shallot, finely chopped
2 sheets frozen puff pastry, thawed (recommended: Dufour)

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.

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