MINIATURE BEEF WELLINGTON RECIPES

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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.

MINI BEEF WELLINGTON TARTLETS RECIPE - BBC FOOD



Mini beef Wellington tartlets recipe - BBC Food image

Mary Berry's miniature beef-and-horseradish tartlets are perfect as Christmas party canapés. Equipment and preparation: for this recipe you will need a 24-hole mini muffin tin or two 12-hole ones. Each serving provides 35kcal, 1.5g protein, 3g carbohydrate (of which 0.7g sugars), 2g fat (of which 0.8g saturates), 0.1g fibre and 0.1g salt.

Provided by Mary Berry

Prep Time 30 minutes

Cook Time 10 minutes

Yield Makes 24

Number Of Ingredients 8

2 x 25cm/10in square sheets ready-made filo pastry
butter, melted, for brushing
125g/4½oz fillet tail steak, cut into 25 equally-sized cubes (about 1.5cm/½in)
salt and freshly ground black pepper
1 tsp clear honey
1 tbsp vegetable oil
4 tbsp hot creamed horseradish sauce
1 tbsp chopped parsley, to garnish

Steps:

  • Preheat the oven to 200C/180C Fan/Gas 6.
  • Brush both sheets of the filo pastry all over with the melted butter, then place them side by side. Using a 5cm/2in square pastry cutter, or a sharp knife, cut 25 squares from each sheet of pastry (there should be exactly the right amount of pastry to yield 50 squares with no trimmings).
  • Take one pastry square and place another on top of it, turning the top layer at an angle to create a star shape. Repeat this process with all of the pastry squares to create 25 stars.
  • Press one pastry star, buttered-side down, into each of the moulds of the muffin tin to create 24 mini tartlet cases. (The remaining pastry star can be cooked separately in an individual muffin mould, or discarded.)
  • Bake the tartlet cases in the oven for 5-10 minutes, or until golden-brown and crisp. Remove from the oven and carefully transfer to a wire rack to cool completely.
  • In a bowl, season the fillet steak cubes with salt and freshly ground black pepper, then drizzle over the honey and mix well to cover the meat.
  • Heat the oil in a frying pan over a very high heat, then fry the steak for 1-2 minutes on all sides, or until browned all over but still pink in the middle. Transfer to a plate and set aside to rest for a minute or two.
  • Spoon small, equally-sized dollops of the horseradish into the cooled pastry cases, then sit one warm cube of fillet steak on top of each. Sprinkle each tartlet with a pinch of chopped parsley just before serving.

Nutrition Facts : Calories 35kcal, CarbohydrateContent 3g, FatContent 2g, FiberContent 0.1g, ProteinContent 1.5g, SaturatedFatContent 0.8g, SugarContent 0.7g

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