Mini Beef Wellingtons With Mushrooms And Gorgonzola Recipes

MINI BEEF WELLINGTONS

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.

MINI BEEF WELLINGTONS WITH MUSHROOMS & GORGONZOLA

Steps:

• Line a baking sheet with parchment paper. Season the beef with 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 and season with black pepper. Cook until the mushrooms are tender, stirring often. Remove the mushroom mixture from the skillet and let cool.
• Sprinkle the work surface with the flour. Unfold the pastry sheets on the 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 evenly 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 pastry-wrapped beef seam-side down on the prepared baking sheet. Cover and refrigerate the pastry-wrapped beef and the remaining egg for 1 hour or overnight.
• Heat the oven to 425°F. Brush the pastry-wrapped beef with the remaining egg. Bake for 20 minutes or until the pastry is golden brown and the temperature of the beef is 117°F. Serve immediately.
• Recipe Note: Parchment paper keeps the pastry from sticking to the baking sheet and also makes for easier cleanup. If you don't have parchment paper, you can spray the baking sheet with cooking spray instead. However, cooking spray may cause the bottoms of the pastries to brown more quickly, so begin checking for doneness 5 minutes early.

MINI BEEF WELLINGTONS WITH MUSHROOMS AND GORGONZOLA

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.