Mushroom Pate For Tarts Or Beef Welington Recipes

MUSHROOM PATE FOR TARTS OR BEEF WELINGTON

Steps:

• 1. For the tart dough: In food processor, combine butter, flour and salt. Process just until butter breaks into small pieces. Do not over mix. Add sour cream and egg. Mix well. Wrap in wax paper and chill. Press into 48 miniature muffin cups, the tiny ones. Bake in preheated 400 degree oven for 12-15 minutes or until golden. SHORT CUT TARTS: You can cut 3 inch rounds of white bread (no crust) butter them generously on both sides, carefully fit them into the muffin cups, add filling and bake in preheated 350 degree oven for 10 minutes. Broil for 1 minute to crisp.
• 2. Mushroom filling: In heavy skillet melt butter. Add shallots cook for 4 minutes,stirring constantly. Shallots should not brown. Blend in mushrooms. Cook until all moisture evaporates,about 10-15 minutes. Sprinkle flour over mixture. Mix well. Stirring constantly, add cream and bring to a boil. When mixture thickens, reduce heat and simmer for a minute or 2. Remove from heat. Stir in remaining ingredients; cool.
• 3. Fill each tart with mixture. Bake in preheated 350 degree oven for 10 minutes. Garnish with small sprigs of parsley, if desired. Serve immediately. Tarts can be frozen, and baked frozen in prepared 400 degree oven for 12 minutes.

BEEF WELLINGTON TARTS

Steps:

• In a small saucepan, bring beef broth and Madeira wine to a boil over medium-high heat. Continue to simmer mixture until reduced to 1 cup, 15-20 minutes. Season to taste with salt and pepper. Set aside.
• Heat butter in a small skillet over medium-low heat; add shallots and cook, stirring frequently, until softened, 3-5 minutes. Stir in mushrooms, increase heat to medium-high, and cook, stirring frequently, until most of liquid given off by mushrooms has evaporated, 7-10 minutes. Add cream, Madeira wine, salt, and pepper; cook until mixture is mostly dry, 2-3 minutes longer. Remove from heat and stir in thyme. Set aside.
• Preheat oven to 350 degrees.
• Unfold one sheet of puff pastry and cut it in half. Cut one of the halves in half again to make two small squares of puff pastry. Save remaining puff pastry (uncut half) for another use. Place puff pastry squares on a baking sheet lined with parchment paper. With the tip of a sharp paring knife, lightly score a border on each puff pastry square 1/2 inch from edges (being careful not to cut all the way through the puff pastry). Spread half of pâté mousse on each puff pastry square up to the scored border line. Spread mushroom mixture on top of the pâté mousse equally dividing mushrooms between the two squares. Brush the borders with the egg wash, if desired. Bake for 15-20, until the pastry is lightly browned and the sides has puffed up. Let cool while the beef cooks.
• Preheat oven to 450 degrees.
• Rub each steak all over with 1/2 teaspoon oil and season generously with salt and pepper. Heat a 10-inch heavy-bottomed oven proof skillet (preferably cast iron) over high heat on stovetop until very hot, about 3 minutes. Place steaks in skillet and cook, without moving steaks, until well-browned and a nice crust has formed on the underside, about 3 minutes. Turn steaks with tongs and cook until well-browned and a nice crust has formed on second side, about 3 minutes longer. Sear edges until well-browned.
• Transfer skillet to oven and roast until internal temperature reaches 120 degrees for rare (4 to 6 minutes), 125 degrees for medium-rare (6 to 8 minutes), or 135 to 140 degrees for medium (8 to 10 minutes). Transfer steaks to cutting board; loosely tent with foil, and let rest about 5 minutes before slicing.
• While beef rests, re-warm sauce over low heat. Then whisk in butter until incorporated.
• Slice beef across the grain and place slices on top of each tart. Drizzle a little sauce on top of each tart. Serve remaining sauce at the table.

BEEF WELLINGTON BITES

Steps:

• Rinse beef and pat dry with paper towel. Cut into 24 cubes. Place in a bowl and season with salt and pepper.
• Heat olive oil in a skillet over medium-high heat. Add beef and quickly sear on 2 sides only until deep golden brown, about 4 minutes; do not overcook. Transfer to a plate.
• Add mushrooms to the skillet and cook until they start to brown and release liquid, about 5 minutes. Add shallots and garlic; continue cooking until liquid has evaporated from the pan and shallots have softened, about 10 minutes. Remove from heat and allow to cool.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
• Roll 1 sheet of pastry into a 10x14-inch rectangle. Put 12 teaspoon-sized mounds of mushroom mixture onto the pastry, evenly spaced in 4 rows of 3. Top each mound with 1 piece of beef, seared-side up. Cut pastry into 12 even squares around the meat and mushrooms. Working on 1 square at a time, pull 2 opposite sides of pastry up and over the filling, then fold the ends over the top to make a packet. Place seams-side down on the prepared baking sheet and press lightly to seal pastry. Repeat with remaining pastry sheet, beef, and mushroom mixture.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove to a serving tray and allow to cool for 10 minutes before serving.

BEEF WELLINGTON TARTS

Steps:

• Preheat oven to 400 degrees. Season beef with salt and pepper. Heat 2 teaspoons oil in an ovenproof skillet over medium-high heat. Add beef, and cook until completely browned, about 1 minute per side. Transfer skillet to oven, and cook to desired doneness (130 degrees for medium-rare, 8 to 9 minutes). Transfer beef to a plate, and let rest, uncovered, for 10 minutes.
• Meanwhile, on a lightly floured surface, cut two 5 1/2-inch squares from puff pastry; reserve remaining dough for another use. Using a paring knife, score a 1/2-inch border around each square. Place on a parchment-lined baking sheet, and refrigerate for 15 minutes.
• Bake for 10 minutes. Reduce oven temperature to 375 degrees, and continue to bake until puffed and golden brown, about 10 minutes more.
• Meanwhile, melt butter with remaining 2 teaspoons oil in a clean skillet over medium-high heat. Add mushrooms, thyme, and garlic, and cook until mushrooms are tender and garlic has softened, about 8 minutes. Add wine, and cook until reduced by half, about 1 minute. Using a slotted spoon, transfer mixture to a small bowl.
• Add foie gras mousse to skillet, and reduce heat to low. Stir until just melted. Remove from heat.
• Using the back of a spoon, flatten inside portion of each pastry square. Thinly slice beef, and arrange slices on top of pastry. Top with mushroom mixture, and drizzle with sauce. Serve immediately.

BEEF WELLINGTON (((WONDERFUL)))

Steps:

• FOR THE CHICKEN LIVER PATE: In a skillet, place 2 tablespoons butter and 1 small thinly sliced onion and saute until golden brown.
• Add the 6 tablespoons of schmaltz (chicken fat) and mix real well as you crumble the onion slices.
• This is called schmaltz with grieven.
• You can use this right away; however, it is better to make this a couple of months ahead of time and place it in the freezer to cure.
• When ready to make the pate, in a skillet saute the onions in the vegetable oil over a medium flame until golden brown and add the schmaltz with grieven.
• Boil the 4 eggs until hard boiled.
• Add the chicken or goose livers to the pan with the onions, grieven and garlic and cook 2 or 3 minutes until done.
• Add the cream sherry and cook an additional minute.
• Remove from pan and allow to cool.
• In a food processor, gently PULSE the livers and hard boiled eggs into a rough chop.
• DO NOT OVERMIX!
• Add salt, pepper, garlic powder and sugar and adjust as necessary.
• FOR THE BEEF WELLINGTON: 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, with suet on top, 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.
• Skim the fat from the pan juices and save the juices. In a heavy skillet, saute the finely chopped mushrooms in the butter over medium-low heat, stirring until all the liquid is evaporated and the mixture is dry.
• Season with salt and pepper and allow to cool completely.
• Spread the pate evenly over the top and sides of the filet, and then spread the mushrooms evenly over the pate.
• 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.
• 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.
• In a saucepan, boil the reserved pan juices and Madeira Wine until the mixture is reduced by one quarter.
• Add the arrowroot, beef broth, salt and pepper.
• Cook over medium heat, stirring (being careful not to boil) for 5 minutes or until thickened.
• Loosen the filet from the jelly roll pan and transfer with 2 spatulas to a heated serving platter.
• To serve, cut the filet into 3/4 inch thick slices and dress with the sauce.

INDIVIDUAL BEEF WELLINGTON W/ MUSHROOM PATE

Steps:

• Mushroom Filling.
• Place butter and shallots in a large saute pan and cook over high heat until shallots soften. Add mushrooms and continue to cook until mushrooms begin to soften and reduce. Add marsala wine and allow liquid to reduce until almost dry. Add cream and reduce again till almost dry. Transfer mushroom mixture to food processor and pule until mixture is smooth. Taste, adjust seasoning with salt and pepper, and transfer to shallow container to refrigerate till completely chilled.
• Beef Wellington.
• Season beef to desired tastes with salt and pepper. Place beef in a large saute pan with a good amount of cooking spray on high heat. Brown each side until slightly crusty on all sides (do no overcook). Remove beef from pan and put on baking tray and in pre-heated oven of 425 degrees and roast until internal temperture reaches 100 degrees. Remove Beef from oven and place in refrigerator to cool completely.
• In saute pan the beed was seared place shallots and cook over medium heat till brown. Add red wine and scrape brown from bottom of the pan as the wine boils and reduces. After wine has reduced about 1/4 add chicken brother and reduce and simmer to taste. Add more broth or wine as needed.
• Cut pastry sheets into large amounts so that it would wrap around each individual meat pieces. Spread mushroom mixture on top of beef which is placed on pastry and then wrap pastry completely around beef and mushroom. You can add any pastry decorations as needed. Brush with beaten egg.
• Place beef pastries on a cooking sheet and place in pre-heated oven of 400 degrees for 20-30 minutes, or until pastry is brown. Meat thermometer should reach 110 for rare, 120 for medium-rare, 130 for medium, 140 for medium-well, and 150 for well done. Allow to sit at room temperature for 5-10 minutes before serving.
• While meat is resting add cornstarch to a small amount of water. Add to sauce and simmer for 5 minutes or until desired thickness is achieved. Spoon onto beef wellingtons on serving.

INDIVIDUAL BEEF WELLINGTON WITH MUSHROOM PATE

Steps:

• 1. Thaw puff pastry. Season filets with salt and pepper. On a board, roll out 2 puff pastry shells (or if using sheets, roll out the sheet) cutting a round big enough to encase the filets.
• 2. Spread the pate on top of each filet. Wrap the filets in puff pastry, pate side down so the seams are on the bottom of each wrapped filet. Seal the edges with the egg mixture.
• 3. Brush egg mixture all over pastry to give a glossy sheen. Roll out another sheet of pastry. Cut out shapes you desire and and decorate each wrapped filet. Brush again with egg mixture.
• 4. Bake the wrapped filets on cookie sheet in a preheated 375 degree oven for about 20 minutes. The pastry will be golden brown. The filets will come out medium rare. If you are a well done lover, this will not work. Tenderloin is best under-cooked. It might get tough if you cook them till they are well done. NOTE: This is wonderful with my mushroom pate recipe. I will post that as well.