MINI BEEF WELLINGTON BITES RECIPES

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MINI BEEF WELLINGTON BITES RECIPE | JEFF MAURO | FOOD NETWORK



Mini Beef Wellington Bites Recipe | Jeff Mauro | Food Network image

Provided by Jeff Mauro, host of Sandwich King

Categories     appetizer

Total Time 1 hours 40 minutes

Cook Time 1 hours 5 minutes

Yield 20 pieces

Number Of Ingredients 22

8 ounces white button mushrooms, stem ends trimmed, long stems separated from caps
1 clove garlic, roughly chopped 
1 shallot, roughly chopped 
1 teaspoon fresh thyme leaves 
2 tablespoons unsalted butter 
1 tablespoon sherry 
Kosher salt and freshly ground black pepper 
All-purpose flour, for dusting 
1 sheet frozen puff pastry, thawed 
1 large egg, beaten 
4 ounces thinly sliced prosciutto, cut into 3-inch squares 
1 tablespoon vegetable oil 
12 to 16 ounces beef tenderloin, cut into twenty 1-inch cubes 
2 teaspoons Dijon mustard 
Creamy Horseradish Sauce, recipe follows
3 tablespoons finely chopped fresh chives 
1/2 cup mayonnaise
1/2 cup sour cream 
1/4 cup prepared horseradish 
2 teaspoons honey 
2 teaspoons Dijon mustard 
Kosher salt and freshly ground black pepper 

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
  • To the bowl of a food processor, add the mushrooms, garlic, shallots and thyme. Pulse until finely chopped.
  • To make the duxelles, in a large skillet over medium heat, melt the butter. Add the mushroom mixture and sherry and cook, stirring occasionally, until the liquid released from the mushrooms has mostly evaporated, 7 to 8 minutes. Season with salt and pepper, then transfer to a sheet pan or large bowl. Refrigerate until cool.
  • On a lightly floured surface, roll the pastry sheet into a 10- by-12-inch rectangle. Cut into twenty 2 1/2-inch squares. Place the squares on the prepared baking sheet about an inch apart. Prick each square all over with a fork (leaving about a half inch from each edge untouched).
  • In a small bowl, beat the egg and 1 tablespoon water together. Use a pastry brush to brush the top of each square of pastry with the egg wash. To each square, add one piece of prosciutto, then gently press 1 heaping teaspoon of the duxelles into the center. Bake until the puff pastry is golden brown, about 15 minutes.
  • Heat the oil in a medium skillet over high heat. Sprinkle the beef cubes with a large pinch of salt and a few grinds of black pepper and toss with the mustard. Add to the skillet and cook until browned all over, 4 to 5 minutes.
  • Transfer the pastries to a platter, then add one piece of beef to the center of each pastry, gently pressing down to nestle the beef into the pastry. Drizzle with the Horseradish Sauce, then garnish with the chives.
  • In a medium bowl, mix together the mayo, sour cream, horseradish, honey and mustard. Taste and season with salt and pepper.

MINI BEEF WELLINGTONS RECIPE | CLAIRE ROBINSON | FOOD NETWORK



Mini Beef Wellingtons Recipe | Claire Robinson | Food Network image

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

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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