RECIPE FOR MINI BEEF WELLINGTONS RECIPES

Name: Mini Beef Wellingtons
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 24 pieces
Ingredients: 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)

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

Ingredients

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 WELLINGTONS RECIPE - OLIVEMAGAZINE

Mini Beef Wellingtons Recipe - olivemagazine image

Perfectly cooked beef, mushrooms and flaky pastry make the best beef wellington. Make these individual versions for a special occasion or just for special family and friends

Provided by OLIVEMAGAZINE.COM

Categories Meat and poultry

Total Time 45 minutes

Number Of Ingredients 9

Ingredients

beef fillet steaks 4 small, trimmed
olive oil
shallot 1, finely chopped
butter
chestnut mushrooms 200g, finely chopped
thyme a couple of sprigs, leaves stripped and chopped
puff pastry 300g
parma ham 8 slices
egg 1, beaten to glaze

Steps:

Heat a frying pan until very hot. Rub the steaks all over with olive oil and season well. Sear for a minute on each side, then remove from the pan and leave to cool completely.
Cook the shallot in a knob of butter until soft, add the mushrooms and thyme, then season and cook, stirring occasionally. The mushrooms will give out a bit of water, so keep cooking them until there is no moisture left in the pan. Leave to cool.
Roll out the pastry to 20p-thickness. Cut out 4 circles that are 2½cm larger than the fillets, and 4 more circles that are 3½cm larger. Sit the smaller circles on a baking sheet.
Sit the fillets on 2 overlapping pieces of ham and top each fillet with some of the mushroom mix.
Wrap each of the fillets up in the slices of ham.
Sit each fillet on the smaller pastry circles, then brush the edges with egg.
Drape over the larger circles and press to seal, making sure there are no air pockets.
Mark the edges with the back of a fork and glaze the outside with egg.
Score the top of the wellingtons. Chill for 15 minutes. Heat the oven to 220C/fan 200C/gas 7. Bake the wellingtons for 12 minutes for medium rare, 15 minutes for medium.

Nutrition Facts : Calories 627 calories, FatContent 36 grams fat, SaturatedFatContent 0 gram saturated fat, CarbohydrateContent 26 grams carbohydrates, SugarContent 0 gram sugar, FiberContent 0 gram fibre, ProteinContent 48 grams protein, SodiumContent 2000 milligrams of sodium

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