MINI BEEF WELLINGTONS RECIPE | CLAIRE ROBINSON | FOOD NETWORK
Provided by Claire Robinson
Categories appetizer
Total Time 1 hours 10 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 24 pieces
Number Of Ingredients 6
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.
BEST BEEF WELLINGTON RECIPE - HOW TO MAKE BEEF WELLINGTON
If you're looking for an impressive main dish for your Christmas menu, look no further than Beef Wellington. Featuring puff pastry and beef, it's a classic!
Provided by Lauren Miyashiro; Recipe by Sloane Layton
Categories birthday Christmas dinner party Father's Day Thanksgiving comfort food dinner main dish meat
Total Time 4 hours 20 minutes
Prep Time 1 hours
Cook Time 0S
Yield 6-8 servings
Number Of Ingredients 17
Steps:
- For the mushroom mixture: In the bowl of a food processor, in two batches, pulse the mushrooms and shallots, until finely chopped, 12 to 15 times, stopping occasionally to scrape the sides of the bowl.
- Heat the olive oil in a large skillet over medium heat. Add the mushroom mixture. Cook, stirring often, until tender, beginning to brown and any moisture in the skillet has evaporated, 25 to 30 minutes. Add the garlic, thyme, salt and pepper. Cook, stirring often, for 1 minute. Stir in the parsley and remove from the heat. Let cool to room temperature, at least 30 minutes.
- For the Beef Wellington: Sprinkle the beef tenderloin all over with salt and pepper. In a large skillet over medium-high, heat the oil. Cook the beef tenderloin, turning occasionally, until browned on all sides, 10 to 12 minutes total. Remove the tenderloin from the skillet and set aside to cool for 30 minutes. Remove and discard the twine.
- On a clean work surface, overlap 2-3 pieces of plastic wrap to form a 22 x 18-inch rectangle. Lay the prosciutto slices on the plastic wrap, slightly overlapping each slice to form a 13 x 10 -inch rectangle in the center of the plastic wrap. Spread the cooled mushroom mixture evenly over the prosciutto. Rub the beef tenderloin all over with mustard and arrange lengthwise along the bottom third of the prosciutto rectangle. Using the plastic wrap as a guide, roll the beef tenderloin in the mushroom covered prosciutto to form a log. Wrap tightly in plastic wrap and chill at least 1 hour or up to 4 hours.
- Preheat the oven to 425°F. On a lightly floured surface, slightly overlap the 2 sheets of puff pastry and roll into a 15x12 -inch rectangle. Lightly brush the top third of a long side of the pastry with egg. Remove the plastic wrap from the beef tenderloin log and place the log lengthwise in the center of the puff pastry. Fold to completely seal the log in pastry, brushing any folds with egg to help them stick together and seal.
- Place the pastry wrapped tenderloin, seam side down, on a parchment-lined rimmed baking sheet. Brush the log lightly with the remaining egg. Using a small knife, cut 3 (1-inch) slits in the puff pastry to allow steam to escape.
- Bake the Beef Wellington until the puff pastry is golden brown and a meat thermometer inserted in the center registers 120°F for medium-rare, 40 to 50 minutes, tenting with foil to prevent excess browning if needed. Remove from the oven and let rest at room temperature for about 15 minutes before serving.
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