Beef Wellington Fried Wontons Recipes

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AIR-FRYER BEEF WELLINGTON WONTONS



Air-Fryer Beef Wellington Wontons image

These tasty appetizers scale down classic beef Wellington to an ideal party size. They feel fancy and fun! —Dianne Phillips, Tallapoosa, Georgia

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 3-1/2 dozen.

Number Of Ingredients 14

1/2 pound lean ground beef (90% lean)
1 tablespoon butter
1 tablespoon olive oil
2 garlic cloves, minced
1-1/2 teaspoons chopped shallot
1 cup each chopped fresh shiitake, baby portobello and white mushrooms
1/4 cup dry red wine
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (12 ounces) wonton wrappers
1 large egg
1 tablespoon water
Cooking spray

Steps:

  • Preheat air fryer to 325°. In a small skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 4-5 minutes; transfer to a large bowl. In the same skillet, heat butter and olive oil over medium-high heat. Add garlic and shallot; cook 1 minute. Stir in mushrooms and wine. Cook until mushrooms are tender, 8-10 minutes; add to beef. Stir in parsley, salt and pepper., Place about 2 teaspoons filling in the center of each wonton wrapper. Combine egg and water. Moisten wonton edges with egg mixture; fold opposite corners over filling and press to seal. , In batches, arrange wontons in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until lightly browned, 4-5 minutes. Turn; spritz with cooking spray. Cook until golden brown and crisp, 4-5 minutes longer. Serve warm. , Freeze option: Cover and freeze unbaked wontons on parchment-lined baking sheets until firm. Transfer to freezer containers; return to freezer. To use, cook pastries as directed.

Nutrition Facts : Calories 42 calories, Fat 1g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 82mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

BEEF WELLINGTON FRIED WONTONS



Beef Wellington Fried Wontons image

These tasty appetizers scale down classic beef Wellington to an ideal party size. They feel fancy and fun! -Dianne Phillips, Tallapoosa, Georgia

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 3-1/2 dozen.

Number Of Ingredients 14

1/2 pound lean ground beef (90% lean)
1 tablespoon butter
1 tablespoon olive oil
2 garlic cloves, minced
1-1/2 teaspoons chopped shallot
1 cup each chopped fresh shiitake, baby portobello and white mushrooms
1/4 cup dry red wine
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (12 ounces) wonton wrappers
1 large egg
1 tablespoon water
Oil for deep-fat frying

Steps:

  • In a small skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 4-5 minutes; transfer to a large bowl. In the same skillet, heat butter and olive oil over medium-high heat. Add garlic and shallot; cook 1 minute longer. Stir in mushrooms and wine. Cook until mushrooms are tender, 8-10 minutes; add to beef. Stir in parsley, salt and pepper., Place about 2 teaspoons filling in the center of each wonton wrapper. Combine egg and water. Moisten wonton edges with egg mixture; fold opposite corners over filling and press to seal. , In an electric skillet, heat oil to 375°. Fry wontons, a few at a time, until golden brown, 60-90 seconds on each side. Drain on paper towels. Serve warm., Freeze option: Place filled wontons on a baking sheet and place in the freezer until they're firm, then transfer to an airtight container and freeze. Thaw overnight in the fridge and cook as directed.

Nutrition Facts : Calories 47 calories, Fat 2g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 82mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

BEEF WELLINGTON



Beef Wellington image

Provided by Nancy Fuller

Categories     main-dish

Time 4h10m

Yield 6 servings

Number Of Ingredients 16

One 2-pound center-cut beef tenderloin, tied by your butcher
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 pound button mushrooms
4 tablespoons butter
1 shallot, minced
2 tablespoons heavy cream
2 tablespoons dried breadcrumbs
2 tablespoons finely chopped fresh parsley
2 tablespoons Dijon mustard
1 1/2 tablespoons prepared horseradish
1 large egg
Flour, for dusting
1 sheet frozen puff pastry (from a 17.3-ounce package), thawed
Flaky sea salt, for sprinkling

Steps:

  • Sprinkle the tenderloin generously on all sides with salt and pepper. Heat 2 tablespoons oil in a large skillet over high heat. Sear the beef on all sides, 8 to 10 minutes. Remove to a baking sheet and cool completely, about 20 minutes.
  • Add half of the mushrooms to a food processor and pulse until they are very finely chopped. Remove the finely chopped mushrooms to a bowl and continue with the other half of the mushrooms. Reserve.
  • Heat the butter and remaining tablespoon of oil in a large pan over medium-high heat. Once melted and foaming, add the shallots and sweat until fully softened, about 4 minutes. Add the mushrooms to the pan and saute until they release all their moisture and then dry, about 10 minutes. Add the heavy cream and simmer until thick, about 2 minutes. Turn off the heat and stir in the breadcrumbs and parsley. Remove the mushrooms to a small bowl, cool completely and chill in the refrigerator for at least 1 hour. The mushrooms should now look like a paste.
  • Combine the Dijon and horseradish in a small bowl. Once the meat is cool to the touch, snip off the butcher's twine and discard, and then spread the mustard and horseradish mixture all over the beef. Place in the refrigerator to chill for 1 hour.
  • Adjust a rack to the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
  • Crack the egg into a small bowl and beat until smooth. Dust the work area lightly with flour. Roll out the puff pastry with a rolling pin so it's 4 inches longer than the tenderloin and 6 to 7 inches wider. Brush a 3-inch edge of the pastry with the beaten egg. Spread and pat the mushroom mixture all over the top and sides of the beef. Lay the beef mushroom-side down in the center of the pastry and pat the remaining mushrooms onto the exposed side. Tuck the 2 ends of the pastry into the beef and then fold up the other sides. Place the beef seam-side down on the baking sheet. Brush all over with the egg wash. Cut 3 slits on the top of the roast and sprinkle lightly with flaky sea salt.
  • Roast until a thermometer inserted into the beef reads 120 degrees F, about 40 minutes. Remove from the oven and rest for 20 minutes before slicing into 1-inch-thick pieces. The temperature will rise to 125 degrees F, leaving you with a nice ruby red medium rare.

BEEF WELLINGTON



Beef wellington image

Gordon Ramsay's version of the classic steak dish - a showstopping centrepiece on a special occasion

Provided by Gordon Ramsay

Categories     Dinner

Time 2h30m

Number Of Ingredients 10

a good beef fillet (preferably Aberdeen Angus) of around 1kg/2lb 4oz
3 tbsp olive oil
250g/9oz chestnut mushroom, include some wild ones if you like
50g/2oz butter
1 large sprig fresh thyme
100ml/3.5 fl oz dry white wine
12 slices prosciutto
500g/1lb 2oz pack puff pastry, thawed if frozen
a little flour, for dusting
2 egg yolks beaten with 1 tsp water

Steps:

  • Heat oven to 220C/fan 200C/gas 7.
  • Sit the 1kg beef fillet on a roasting tray, brush with 1 tbsp olive oil and season with pepper, then roast for 15 mins for medium-rare or 20 mins for medium. When the beef is cooked to your liking, remove from the oven to cool, then chill in the fridge for about 20 mins.
  • While the beef is cooling, chop 250g chestnut (and wild, if you like) mushrooms as finely as possible so they have the texture of coarse breadcrumbs. You can use a food processor to do this, but make sure you pulse-chop the mushrooms so they don't become a slurry.
  • Heat 2 tbsp of the olive oil and 50g butter in a large pan and fry the mushrooms on a medium heat, with 1 large sprig fresh thyme, for about 10 mins stirring often, until you have a softened mixture.
  • Season the mushroom mixture, pour over 100ml dry white wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred.
  • Remove the mushroom duxelle from the pan to cool and discard the thyme.
  • Overlap two pieces of cling film over a large chopping board. Lay 12 slices prosciutto on the cling film, slightly overlapping, in a double row.
  • Spread half the duxelles over the prosciutto, then sit the fillet on it and spread the remaining duxelles over.
  • Use the cling film's edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go.
  • Chill the fillet while you roll out the pastry.
  • Dust your work surface with a little flour. Roll out a third of the 500g pack of puff pastry to a 18 x 30cm strip and place on a non-stick baking sheet.
  • Roll out the remainder of the 500g pack of puff pastry to about 28 x 36cm.
  • Unravel the fillet from the cling film and sit it in the centre of the smaller strip of pastry.
  • Beat the 2 egg yolks with 1 tsp water and brush the pastry's edges, and the top and sides of the wrapped fillet.
  • Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides.
  • Trim the joins to about a 4cm rim. Seal the rim with the edge of a fork or spoon handle.
  • Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry.
  • Chill for at least 30 mins and up to 24 hrs. Heat oven to 200C/fan 180C/gas 6.
  • Brush the Wellington with a little more egg yolk and cook until golden and crisp - 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.

Nutrition Facts : Calories 763 calories, Fat 48 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 32 grams carbohydrates, Protein 50 grams protein, Sodium 2.46 milligram of sodium

BEEF WELLINGTON



Beef Wellington image

In this British classic, tender beef fillet is blanketed with browned mushrooms and shallots, then wrapped in layers of prosciutto and buttery puff pastry before being baked until golden and flaky on the outside, juicy and rare within. Worthy of the most elegant, blow-out meal, save this one for Christmas, New Year's Eve or your next big birthday. One thing to note: You really do need a full pound of puff pastry here to cover all the meat, so if your package weighs less (some brands weigh 12 ounces), you'll need to supplement with another package.

Provided by Melissa Clark

Categories     roasts, main course

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 14

3 pounds center-cut beef tenderloin
2 ounces pancetta or bacon, finely chopped (1/4 cup)
2 tablespoons unsalted butter
12 ounces mushrooms, preferably a mix of different kinds, such as cremini, white, shiitake, chanterelles or oyster, very finely chopped (4 cups)
1 shallot, diced
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 garlic cloves, minced
2 teaspoons fresh thyme leaves
1 tablespoon dry sherry or dry vermouth
Kosher salt and black pepper
2 tablespoons Dijon mustard
10 to 12 thin slices prosciutto
1 large egg
16 ounces puff pastry, thawed (see Tip)

Steps:

  • Using kitchen twine, tie the tenderloin into a 12-inch log, folding the thinner end onto itself. (Use your hands to squeeze the meat into a log. You can be aggressive here.)
  • Place pancetta in a cold 12-inch skillet. Cook over medium heat, stirring occasionally, until pancetta starts to brown, 6 to 8 minutes.
  • Add butter, raise heat to high, and stir in mushrooms and shallot. Cook until the liquid released by the mushrooms has cooked off, 4 to 7 minutes. Reduce heat to medium and continue to cook until mushrooms are browned, stirring frequently, another 18 to 23 minutes. (Take your time here, you want a deep golden color for the best flavor.) Scrape bottom of the skillet as necessary to prevent burning.
  • If the pan looks dry, drizzle in a little olive oil, then stir in garlic and thyme leaves. Cook until fragrant, another 1 to 2 minutes. Stir in sherry, scraping up the browned bits on the bottom of the pan. Scrape mixture into a medium bowl to cool. (Do not add salt at this point.)
  • In the same skillet, heat 2 tablespoons olive oil over medium-high. Season beef generously with salt and pepper, then sear on all sides until browned, 1 to 2 minutes per side. Transfer to a plate, and cool slightly. Remove any twine. Brush meat all over with mustard.
  • On a clean work surface, overlap long sheets of plastic wrap (about 15-by-15 inches). Place prosciutto slices on top to make about a 14-by-7-inch rectangle, arranging them in an even layer and overlapping the pieces slightly. Spread cooled mushroom mixture on top.
  • Place beef along one long end of the prosciutto slices, and roll prosciutto tightly around beef. Wrap tightly with plastic wrap, twisting both ends like a candy wrapper. Chill in the refrigerator for at least 30 minutes and up to overnight.
  • Meanwhile, heat oven to 400 degrees, and line a rimmed baking sheet with parchment paper. In a small bowl, whisk together egg and 1 teaspoon water. Lay puff pastry out on the prepared baking sheet, lightly draping over edges. (The pastry needs to be at least 14-inches long and 13-inches wide to cover the beef; if not, roll it out as needed.)
  • Carefully unwrap and place chilled log along the edge of one long side of puff pastry. Roll beef up tightly, then place it seam-side down on the baking sheet. Tuck puff pastry over the ends of the beef to cover them, pinching to seal and folding underneath. Brush top and sides of pastry with egg wash, and use a small sharp knife to cut a few slits into the top of the pastry.
  • Bake until a thermometer inserted in the center reads 115 degrees for rare, 25 to 35 minutes. (This timing will yield rare pieces at the thicker end and medium done pieces at the thinner end of the loin.) Remove from oven and let rest for 10 minutes, then slice and serve while warm.

AIR FRYER BEEF WONTONS



Air Fryer Beef Wontons image

This air-fried version of one of our family's favorite recipes is low on guilt while still crispy and satisfying. We serve ours with soy sauce for dipping.

Provided by fabeveryday

Categories     Appetizers and Snacks     Wraps and Rolls

Time 30m

Yield 24

Number Of Ingredients 8

1 pound lean ground beef
2 tablespoons finely chopped green onions
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon ground ginger
½ (16 ounce) package 4 1/2-inch wonton wrappers
2 tablespoons sesame oil

Steps:

  • Combine ground beef, green onions, salt, garlic powder, pepper, and ginger in a bowl; mix well.
  • Preheat the air fryer to 350 degrees F (175 degrees C).
  • Place several of the wonton wrappers on a plate or a cutting board without overlapping. Pour some water into a small bowl next to the plate.
  • Form about 1 tablespoon of beef mixture into a ball and place on one side of each wrapper. Dip your fingertips in the bowl of water and swipe some water around the edges of the wonton wrappers. Fold the wontons in half so that they form a triangle around the beef mixture. Wet your fingers with additional water and pinch the edges of the wrapper together. Place folded wontons onto plates, making sure they don't overlap, while you assemble the remaining wontons.
  • Brush one side of the wontons lightly with sesame oil. Place a single layer of wontons into the air fryer basket, oiled side down. Brush the tops lightly with additional sesame oil.
  • Air fry for 4 minutes, then carefully flip the wontons with tongs. Cook on the second side until the wontons are crispy and the edges are golden brown, 3 to 4 more minutes. Transfer wontons to a paper towel-lined plate and let cool while you cook the rest of the wontons in batches.

Nutrition Facts : Calories 74.2 calories, Carbohydrate 5.5 g, Cholesterol 14 mg, Fat 3.6 g, Fiber 0.2 g, Protein 4.6 g, SaturatedFat 1.1 g, Sodium 113.6 mg

BEEF WELLINGTON



Beef Wellington image

This is a very easy recipe that I learned when I was living in England. Note that Beef Wellington should always be served with the center slightly pink. Enjoy!

Provided by Normala

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 1h

Yield 8

Number Of Ingredients 12

2 ½ pounds beef tenderloin
2 tablespoons butter, softened
2 tablespoons butter
1 onion, chopped
½ cup sliced fresh mushrooms
2 ounces liver pate
2 tablespoons butter, softened
salt and pepper to taste
1 (17.5 ounce) package frozen puff pastry, thawed
1 egg yolk, beaten
1 (10.5 ounce) can beef broth
2 tablespoons red wine

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Place beef in a small baking dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices.
  • Melt 2 tablespoons butter in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat, and let cool.
  • Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture.
  • Roll out the puff pastry dough, and place beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk.
  • Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce heat to 425 degrees F (220 degrees C) for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside, and keep warm.
  • Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Strain, and serve with beef.

Nutrition Facts : Calories 744.3 calories, Carbohydrate 29.6 g, Cholesterol 131.4 mg, Fat 57.2 g, Fiber 1.2 g, Protein 26.2 g, SaturatedFat 21.2 g, Sodium 433.7 mg, Sugar 1.1 g

SHOW-STOPPING BEEF WELLINGTON RECIPE BY TASTY



Show-Stopping Beef Wellington Recipe by Tasty image

The ultimate beef Wellington can seem difficult to make, but each step is actually pretty simple. After cooking the seasoned beef, brush it with mustard and store in the fridge. Then fry up some chopped mushrooms and shallots in butter before wrapping the beef in prosciutto and the mushroom mixture. All that's left is unraveling some store-bought puff pastry and making a beautiful, woven, floral design before baking. It's hard to cut into this masterpiece, but the taste is worth it!

Provided by Matthew Johnson

Categories     Dinner

Yield 12 servings

Number Of Ingredients 12

3 lb center-cut beef tenderloin
kosher salt, to taste
black pepper, to taste
2 tablespoons canola oil
¼ cup english mustard
1 tablespoon butter
2 shallots, minced
2 lb cremini mushroom, minced
5 cloves garlic, minced
½ lb prosciutto, thinly sliced, or ham
1 sheet puff pastry
2 eggs, beaten

Steps:

  • Let the beef tenderloin come to room temperature. Season with kosher salt and pepper on all sides.
  • Add canola oil to a large pan on high heat. Once the oil is hot, add the tenderloin. Without moving the tenderloin, cook until a dark brown crust forms, about 3 minutes per side. Repeat searing on all sides, including the tenderloin ends.
  • Remove the tenderloin from the pan and transfer to a cutting board or wire rack and remove ties.
  • Brush the mustard on all sides of the meat while it's still warm. Let the meat rest for while making the duxelle (mushrooms cooked and reduced until dry).
  • To the same pan, add the butter, mushrooms, minced shallot, and minced garlic over medium-high heat. Cook, stirring occasionally, until all the liquid evaporates and the mushroom mixture becomes a thick 25-30 minutes, dry-like paste. Season with salt and pepper to taste.
  • Remove the mushrooms from the pan and let cool completely.
  • Place a large layer of overlapping sheets of plastic wrap on your work surface that is twice the length and width of the tenderloin.
  • Lay overlapping strips of prosciutto on the plastic into an even square layer.
  • Spread a layer of the mushrooms evenly over the prosciutto.
  • Tightly and evenly wrap the tenderloin with the prosciutto, using the plastic wrap to wrap it even tighter and seal ends. Tie the ends of the plastic wrap together to hold the Wellington's shape. Place in the refrigerator for 15 minutes.
  • Preheat oven to 400°F (200°C).
  • Place a new layer of plastic wrap on the work surface and lay a sheet of puff pastry over it. Unwrap the prosciutto-wrapped beef tenderloin onto the puff pastry, wrapping until the ends meet. Cut off any extra puff pastry, making sure there is no overlap.
  • Wrap the puff pastry in plastic wrap, tying the ends together to form a log shape. Place in the refrigerator for 15 minutes.
  • Place the beef Wellington on a greased, parchment paper-lined baking sheet. Brush the surface with the beaten eggs. With a fork, score a decorative design onto the surface of the puff pastry.
  • Decorate with additional pastry (optional). Sprinkle with kosher salt.
  • Bake for 40 minutes or until the puff pastry is a dark golden brown and the internal temperature of the beef is 135°F (57°C) for medium-rare.
  • Enjoy!

Nutrition Facts : Calories 387 calories, Carbohydrate 13 grams, Fat 21 grams, Fiber 1 gram, Protein 35 grams, Sugar 1 gram

BEEF WELLINGTON FRIED WONTONS RECIPE



beef wellington fried wontons Recipe image

Provided by á-7976

Number Of Ingredients 14

1/2 lb lean ground beef
1 tbsp. butter
1 tbsp. olive oil
2 garlic cloves, minced
1 1/2 tsp chopped shallot
1 cup each chopped fresh shitake, baby Portobello and white mushrooms
1/4 cup dry red wine
1 tbsp. minced fresh parsley
1/2 tsp salt
1/4 tsp pepper
1 - 12 oz pkg wonton wrappers
1 egg
1 tbsp. water
oil for deep fat frying

Steps:

  • 1. in a lg skillet, cook beef over med heat until no longer pink, breaking into crumbles, 4-5 minutes, transfer to a lg bowl. in same skillet, heat butter and olive oil over med-high heat. add the garlic and shallot; cook 1 minute longer, stir in the mushrooms and wine, cook until mushtrooms are tender, 8-10 minutes. add to beef. stir in the parsley, salt and pepper. 2. place about 2 tsp filling in center of each wonton wrapper. combine egg and water. moisten wonton edges with egg mixture; fold opposite corners over filling and press to seal. 3. In an electric skillet, heat oil to 375. fry wontons, a few at a time, until golden brown, 60-90 seconds on each side. drain on paper towels, Freeze option: freeze uncooked wontons in airtight containers for up to 3 months. thaw overnight in refrigerator; cook as directed above.

TASTY 101: BEEF WELLINGTON RECIPE BY TASTY



Tasty 101: Beef Wellington Recipe by Tasty image

Here's what you need: mixed mushroom, beef tenderloin, kosher salt, freshly ground black pepper, vegetable oil, mustard, unsalted butter, shallots, garlic, cognac, prosciutto, all purpose flour, puff pastry, large egg

Provided by Katie Aubin

Categories     Dinner

Time 5h

Yield 6 servings

Number Of Ingredients 14

1 lb mixed mushroom, such as baby bella, shiitake, and trumpet, cleaned
1 beef tenderloin
kosher salt, to taste
freshly ground black pepper, to taste
2 tablespoons vegetable oil
¼ cup mustard
2 tablespoons unsalted butter
2 shallots, finely diced
4 cloves garlic, minced
¼ cup cognac
12 slices prosciutto, or jamon
all purpose flour, for dusting
1 sheet puff pastry, thawed, plus 1, for decorating (optional)
1 large egg, beaten

Steps:

  • Preheat the oven to 300°F (150°C).
  • Add the mushrooms to the bowl of a food processor and pulse until finely diced, but not blended into a paste. Spread the mushrooms on a baking sheet in an even layer and transfer to the oven. Cook, stirring every 15 minutes, until the mushrooms have released their moisture and are dried out, about 45 minutes total.
  • Meanwhile, truss the tenderloin: Measure a piece of butcher's twine 6 times the length of the tenderloin. Wrap the twine around one end of the loin and tie a knot to secure the string. Make a loop around your hand with the string and place over the loin about 1 inch down from the first knot. Continue looping the twine in 1-inch intervals until you reach the end, then tie the twine in a knot to secure (this helps the tenderloin hold its shape). Generously season the beef tenderloin with salt and black pepper.
  • Heat the vegetable oil in a large cast iron skillet over medium-high heat until shimmering. Place the seasoned tenderloin in the pan and sear quickly on all sides to lock in moisture, about 1 minute per side. Do not overcook; it's fine if the meat does not have a golden brown crust.
  • Remove the pan from the heat and transfer the seared tenderloin to a small plate or baking sheet. Cut off the twine, then brush the tenderloin with the mustard to cover completely. Transfer to the refrigerator to cool, about 1 hour.
  • Return the pan to medium-low heat. Add the butter, shallots, and garlic and cook until the shallots have caramelized, about 5 minutes, stirring with a wooden spoon or heat-safe spatula to prevent from burning.
  • Deglaze the pan with the cognac, stirring to scrape up any browned bits from the bottom. Continue cooking until the alcohol has evaporated and the pan is mostly dry, about 1 minute. Add the dehydrated mushrooms and stir to incorporate. Season with salt to taste. Transfer the duxelles to a bowl and cover with plastic wrap, pressing directly against the surface. Transfer to the refrigerator to cool completely, about 45 minutes.
  • On a large sheet of plastic wrap, arrange the prosciutto in a large rectangle wide enough to cover the tenderloin, layering evenly. Spread the mushroom mixture evenly across the prosciutto, leaving a 1-inch border around the edges, and press down in a flat layer.
  • Place the tenderloin at the bottom of the mushroom mixture and use the plastic wrap to help roll the prosciutto and mushrooms around the tenderloin. The prosciutto should tightly and completely cover the tenderloin. Hold the ends of the plastic wrap and roll the log to help create a tight seal. Refrigerate the roll until chilled all the way through, about 1 hour.
  • Place a sheet of puff pastry on a lightly floured surface and roll out with a lightly floured rolling pin until the pastry sheet is large enough to cover the log.
  • Brush the top third of the puff pastry with beaten egg. Unwrap the log and place on the bottom third of the pastry, then roll up into a tight log, turning so the seal is at the bottom. Fold in the sides of the pastry and press under the log. Set the log on a large sheet of plastic wrap and roll to wrap tightly. Refrigerate again while the oven preheats.
  • Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  • Unwrap the log and set on the prepared baking sheet. Brush the log all over with beaten egg, then use a paring knife to create a decorative pattern on the puff pastry. Alternatively, cut the second sheet of puff pastry into long strips and create a lattice over the Wellington, and/or cut out autumnal shapes and press them onto the log. Brush the log with more beaten egg.
  • Bake the Wellington until the puff pastry is a deep golden brown, 30-40 minutes. If the pastry is getting too dark before the beef is finished cooking, cover loosely with foil and continue cooking. The internal temperature of the beef should reach 125°F (52°C) for a medium-rare finish.
  • Remove the Wellington from the oven and let rest for 1 hour. The internal temperature will continue to rise to 135°F (57°C).
  • Slice the beef Wellington into 1-inch pieces and serve.
  • Enjoy!

Nutrition Facts : Calories 410 calories, Carbohydrate 24 grams, Fat 27 grams, Fiber 1 gram, Protein 13 grams, Sugar 2 grams

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From thespruceeats.com


EPIC BEEF WELLINGTON RECIPE | JAMIE OLIVER RECIPES
epic-beef-wellington-recipe-jamie-oliver image
Method. Preheat a large frying pan on a high heat. Rub the beef all over with sea salt and black pepper. Pour a good lug of oil into the pan, then add the beef, 1 knob of butter and 1 sprig of rosemary. Sear the beef for 4 minutes in total, …
From jamieoliver.com


BEEF WELLINGTON FRIED WONTONS RECIPE: HOW TO MAKE IT
Place about 2 teaspoons filling in the center of each wonton wrapper. Combine egg and water. Moisten wonton edges with egg mixture; fold opposite corners over filling and press to seal. In an electric skillet, heat oil to 375°. Fry wontons, a few at a time, until golden brown, 60-90 seconds on each side. Drain on paper towels.
From preprod.tasteofhome.com
Category Appetizers
Calories 47 per serving
Total Time 1 hr


BEEF WELLINGTON - JO COOKS
2022-04-02 Wrap the roll tightly in plastic wrap and place in the refrigerator to chill for 30 minutes to overnight. Preheat the oven: Preheat your oven to 425°F and line a baking sheet with parchment paper. Roll beef in pastry: Roll a sheet of puff pastry over your floured work surface. Brush the puff pastry with beaten egg.
From jocooks.com


HOW TO MAKE BEEF WELLINGTON (STEP-BY-STEP RECIPE) | KITCHN
2022-04-15 Slide a large, stiff spatula under the Wellington and transfer it to a clean cutting board. Cut crosswise with a serrated knife into 1-inch wide slices. Sprinkle the meat of each slice with flaky salt if desired. Transfer the slices to plates or a serving platter with a bench scraper.
From thekitchn.com


BEEF WELLINGTON FRIED WONTONS | PUNCHFORK
Ingredients. Makes 3-1/2 dozen. 1/2 pound lean ground beef (90% lean) 1 tablespoon butter. 1 tablespoon olive oil. 2 garlic cloves, minced. 1 1/2 teaspoons chopped shallot. 1 cup each chopped fresh shiitake, baby portobello and white mushrooms. 1/4 cup dry red wine.
From punchfork.com


FRIED BEEF WONTON RECIPE RECIPES ALL YOU NEED IS FOOD
Steps: Combine ground beef, green onions, salt, garlic powder, pepper, and ginger in a bowl; mix well. Preheat the air fryer to 350 degrees F (175 degrees C).
From stevehacks.com


BEEF WONTONS FRIED - THERESCIPES.INFO - THERECIPES
Ground Beef Wonton Recipe - The Spruce Eats top www.thespruceeats.com. Wontons are basically fried dumplings that are filled with a mix of vegetables and meat, typically ground beef or pork. Wontons wrappers are typically thinner and made with wheat flour, whereas dumplings can be made from potato or wheat flour. Both can be boiled, steamed, or ...
From therecipes.info


JAPANESE FRIED BEEF WONTON RECIPE (HAWAIIAN GAU GEE)
2021-01-04 Instructions. Finely chop water chestnuts and green onions. In a large bowl, mix water chestnuts, green onions, pork, and beef. Add soy sauce and mix well. Take one wonton skin out of the pack. Using your finger, wet the edges of the wonton. Scoop about a teaspoon of filling into the middle of the wrap and fold like a triangle.
From mochimommy.com


10 BEST BEEF WELLINGTON RECIPES | YUMMLY
2022-07-07 thyme sprig, bay leaf, beef fillet, black peppercorns, beef, egg yolk and 16 more Vegan "Beef" Wellington The Edgy Veg onion, beef, rolled oats, soy, agave syrup, garlic powder, sea salt and 10 more
From yummly.com


BEEF WONTONS RECIPE (A #FABFAM FAMILY FAVORITE!) - FAB EVERYDAY
2020-07-15 Combine ground beef, green onions, sesame oil, salt, garlic powder, pepper, and ginger in a bowl; mix well. Heat oil to 350 degrees in a deep skillet or fryer. Place several of the wonton wrappers on a plate or a cutting board without overlapping. Pour some water into a small bowl next to the plate.
From fabeveryday.com


BEEF WELLINGTON FRIED WONTONS | RECIPE | BEEF WELLINGTON, BEEF, …
Nov 11, 2018 - These tasty appetizers scale down classic beef Wellington to an ideal party size. They feel fancy and fun! —Dianne Phillips, Tallapoosa, Georgia
From pinterest.com


BEEF WELLINGTON FRIED WONTONS RECIPE | EAT YOUR BOOKS
Save this Beef Wellington fried wontons recipe and more from Taste of Home Magazine, December 2018 to your own online collection at EatYourBooks.com Toggle navigation EYB
From eatyourbooks.com


BEEF WONTON RECIPE - SIMPLE CHINESE FOOD
1. Prepare the ingredients you need. 1 Clean the small chives and cut them into chopped green onions. Add salt, pepper, light soy sauce, oyster sauce, dark soy sauce, cooking wine, and chicken essence to the beef filling. It is springy and chewy, and it …
From simplechinesefood.com


BEEF WELLINGTON RECIPES - FOOD NETWORK
2022-07-20 Spinach Artichoke Beef Wellington. Recipe | Courtesy of Food Network Kitchen. Total Time: 3 hours 45 minutes. 6 Reviews.
From foodnetwork.com


BEEF WELLINGTON FRIED WONTONS | RECIPE | FRIED WONTONS, BEEF …
Sep 24, 2018 - These tasty appetizers scale down classic beef Wellington to an ideal party size. They feel fancy and fun! —Dianne Phillips, Tallapoosa, Georgia
From pinterest.ca


BEEF WELLINGTON FRIED WONTONS - MOROCCAN FOOD
Ingredients: ¹/ ₂ lb. lean ground beef (90% lean) 1 Tbsp. butter 1 Tbsp. olive oil 2 garlic cloves, minced 1¹/₂ tsp. chopped shallot 1 cup each chopped fresh shiitake, baby portobello and white mushrooms 1 Tbsp. minced fresh parsley ¹/₂ tsp. salt ¹/ ₄ tsp. pepper 1 pkg. (12 oz.) wonton wrappers 1 large …
From moroccanfood.net


RECIPETHING - BEEF WELLINGTON FRIED WONTONS
Add to beef. Stir in parsley, salt and pepper. Place about 2 tsp filling in center of each wonton wrapper. Combine egg and water. Moisten wonton edges with egg mixture; fold opposite corners over filling and press to seal. In an electric skillet, heat oil to 375. Fry wontons, a few at a time, until golden brown, 60-90 seconds on each side ...
From recipething.com


BEST BEEF WELLINGTON RECIPE - HOW TO MAKE BEEF WELLINGTON
2021-09-17 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.
From thepioneerwoman.com


OUR BEST BEEF WELLINGTON RECIPES - KEYINGREDIENT
2 shallots, peeled and roughly chopped. 4 cloves garlic, peeled and roughly chopped. 2 sprigs fresh thyme, leaves only. 2 tablespoons unsalted butter. 2 tablespoons extra-virgin olive oil. Kosher salt and freshly ground black pepper. For the Beef: 1 (3-pound) center cut beef tenderloin (filet mignon), trimmed. Extra-virgin olive oil.
From keyingredient.com


BEEF WELLINGTON FRIED WONTONS | RECIPE | BEEF WELLINGTON, BEEF, …
Oct 22, 2019 - These tasty appetizers scale down classic beef Wellington to an ideal party size. They feel fancy and fun! —Dianne Phillips, Tallapoosa, Georgia
From pinterest.com.au


BEEF WELLINGTON FRIED WONTONS RECIPE | TASTE OF HOME
1/2 pound lean ground beef (90% lean) 1 tablespoon butter; 1 tablespoon olive oil; 2 garlic cloves, minced; 1-1/2 teaspoons chopped shallot; 1 cup each chopped fresh shiitake, baby portobello and white mushrooms
From mastercook.com


BEEF WELLINGTON FRIED WONTONS - PLAIN.RECIPES
Moisten wonton edges with egg mixture; fold opposite corners over filling and press to seal. In an electric skillet, heat oil to 375°. Fry wontons, a few at …
From plain.recipes


AIR-FRYER BEEF WELLINGTON WONTONS | RECIPE | BEEF WELLINGTON, FRIED ...
Apr 13, 2020 - These tasty appetizers scale down classic beef Wellington to an ideal party size. They feel fancy and fun! —Dianne Phillips, Tallapoosa, Georgia. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in . Sign up. Explore. Food And …
From pinterest.ca


QUICK BEEF WELLINGTON | RICARDO
Add the mushrooms and cook until they release their water and begin to brown, 12 to 15 minutes. Season with salt and pepper. Deglaze with the vin-egar and water. Adjust the seasoning. Keep warm. In a skillet over high heat, fry the steaks in the oil and butter to the desired degree of doneness. Season with salt and pepper.
From ricardocuisine.com


BEEF WELLINGTON FRIED WONTONS - COMPLETE RECIPES
2018-10-24 Place about 2 teaspoons filling in the center of each wonton wrapper. Combine egg and water. Moisten wonton edges with egg mixture; fold opposite corners over filling and press to seal. In an electric skillet, heat oil to 375°. Fry wontons, a few at a time, until golden brown, 60-90 seconds on each side. Drain on paper towels.
From completerecipes.com


WWW.SPECIALRECIPETODAY.COM
301 Moved Permanently . The document has been permanently moved to here.
From specialrecipetoday.com


THE BEST 25 AIR FRYER GROUND BEEF RECIPES! AMAZINGLY-DELICIOUS!
2022-04-12 14. Air Fryer Nacho Cheese MeatBalls. Just mix your taco seasoning, green chilies, and ground beef thoroughly. Put a piece of cheese in the center of your tiny ball-shaped mixture, dipped in egg white then chips before frying in the air fryer. Paired with taco sauce and served.
From cookingchew.com


FRIED WONTONS - THE WOKS OF LIFE
2015-09-05 Instructions. Start by making the filling. Simply combine the ground pork, chopped scallions, sesame oil, soy sauce, wine (or sherry), sugar, oil, water, and white pepper in a bowl. Whip everything together by hand for 5 minutes or in a food processor for 1 minute. You want the pork to look a bit like a paste.
From thewoksoflife.com


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