Beef Wellington Parcels Recipes

BEEF WELLINGTON PARCELS WITH RED WINE JUS

Steps:

• Preheat the oven to 425°F
• To make the filling, melt half the butter with half the oil in a frying-pan.
• Add the onion, garlic, and all the mushrooms and sauté for 10 minutes until tender and all the liquid has evaporated. Stir in the parsley, tip into a bowl, season and cool.
• Season the steaks. Wipe out the same frying-pan and heat until hot. Add the remaining oil and sear the seasoned steaks for 20-30 seconds on all sides.
• Cool, then spread over the pate. Cut the pastry into 4 pieces, roll out on a lightly floured surface to 8-10in squares and brush with beaten egg. Divide the mushroom mixture between the squares and place a steak on top, pate-side down. Bring up two opposite corners of the pastry square to overlap the steak in the centre, seal and gently tuck in the sides, brush with a little beaten egg, and bring the remaining two corners up and seal.
• Place the parcels on a heated non-stick baking sheet, brush with beaten egg and bake in the oven for 25 minutes for medium-rare, or 5 minutes more for well done.
• Place the frying-pan that you used to cook the steaks back on the heat. Pour in the wine and allow to bubble down, then simmer until reduced by two-thirds.
• Just before serving, whisk in the remaining butter and season. Serve the beef wellingtons on warmed plates with the broccoli, and a little of the red-wine jus spooned over.

BEEF WELLINGTON PARCELS

Steps:

• For the filling, first soak the porcini in boiling water for 10-15 minutes until they are plump and tender. Drain, reserving the soaking liquid, and chop finely.
• Melt the butter in a large non-stick frying pan over a medium heat until foaming. Add the shallots and fry for 6 minutes until softened. Stir in the porcini and the chestnut mushrooms together with the thyme and cook for 6 minutes until tender. Pour in the mushroom soaking liquid, brandy and cream and simmer until the liquid has reduced and the mixture thickened. Put the filling into a clean bowl and leave to cool completely.
• For the beef Wellington, season the steaks with sea salt and freshly ground black pepper. Wipe the pan used to cook the filling with kitchen paper and then place it back over a high heat with a little oil and brown the steaks, in batches if necessary, for about 1 minute on each side. Remove from the heat and rest for at least 30 minutes. When completely cooled, brush each one with mustard.
• Preheat the oven to 220C/200C Fan/Gas 7. Dust a work surface with flour and roll out the puff pastry into a large rectangle measuring about 45x30cm/18x12in and about 3mm thick. Divide the rectangle into six squares, each one big enough to wrap all the way around each fillet.
• Divide the mushroom mixture among the six squares and spread over the pastry, leaving 1cm uncovered all the way around the edge. Place the beef fillet on top. Brush the pastry edges with the egg, then lift the pastry edges over the beef and turn over tucking in the edges neatly. Put the parcels on a baking tray, seam-side down.
• Cook in the oven for 15-20 minutes for medium rare, or to your liking.
• Remove from the oven to rest for 5 minutes before serving on warmed plates with steamed greens.

CLASSIC BEEF WELLINGTONS

Steps:

• Sprinkle steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, brown steaks in 1 tablespoon oil for 2-3 minutes on each side. Remove from skillet and refrigerate until chilled., In the same skillet, saute mushrooms and onion in remaining oil until tender. Stir in remaining salt and pepper; cool to room temperature., Preheat oven to 425°. On a lightly floured surface, roll each puff pastry sheet into a 14x9-1/2-in. rectangle. Cut into two 7-in. squares (use scraps to make decorative cutouts if desired). Place a steak in the center of each square; top with mushroom mixture. Lightly brush pastry edges with water. Bring opposite corners of pastry over steak; pinch seams to seal tightly., Place in a greased 15x10x1-in. baking pan. Cut four small slits in top of pastry. Arrange cutouts over top if desired. Brush with egg., Bake 25-30 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).