WELL DESERVED, WELL DRESSED INDIVIDUAL BEEF WELLINGTONS WITH STEAMED BROCCOLI SPEARS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 32m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F.
- Heat a small skillet over medium heat. Add oil, butter, shallot and chopped mushrooms. Season mushrooms with salt and pepper and saute 5 minutes. Add sherry to the mushrooms and let the liquid evaporate. Remove mushrooms from the heat.
- In a nonstick skillet over high heat, sear meat 2 minutes on each side in a drizzle of oil. Remove skillet from the heat and season meat with salt and pepper.
- Cut mousse into 4 pieces, 2 ounces each sliced in 1/2 horizontally. Spread the puff pastry sheet out on to a cookie sheet covered with parchment paper. Quarter the dough with a sharp knife. Roll each piece of dough into a 10 by 6-inch rectangle. On each rectangle of dough, place 1/4 of the cooked mushrooms. Top mushrooms with 2 ounces pate and 1 tournedo of beef. Wrap dough up and over the meat. Seal the dough with egg wash and trim excess. Use leftover dough bits to make decorative garnishes for the tops of your Wellingtons. Turn the wrapped Wellingtons over and cover with egg wash using a pastry brush. Affix dough garnishes with egg wash. For a simple decoration, roll dough bits into a long, thin spaghetti like string and make swirls on each Wellington. Bake beef Wellingtons 10 minutes or until golden. Let stand 5 minutes, then serve.
- Steam broccoli spears in 1-inch simmering salted water, covered, for 8 to 10 minutes, or until just tender. Transfer spears to a serving plate or individual dinner plates along side Wellingtons.
INDIVIDUAL BEEF OR SCALLOP WELLINGTONS - RACHAEL RAY
This is based on Rachael Ray's recipe for Wellingtons ("Well Deserved, Well Dressed Individual Beef Wellingtons"), but I've also made them with sea scallops in addition to beef and they were astoundingly delicious. :) This is a *very* romantic dinner item. *grin* My husband was a big fan of this dish!!
Provided by Julesong
Categories Poultry
Time 40m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F
- Melt together the butter and oil over medium heat in a small skillet.
- Add the shallot and mushrooms, season to taste with salt and pepper, and sauté until mushrooms are browned, about 5 to 7 minutes, then add the garlic and sauté for an additional 2 minutes.
- Add the sherry, stir well, and sauté until sherry evaporates; remove from heat.
- Heat a nonstick skillet over high heat, drizzle with a little olive oil, and sear both sides of the pieces of beef (leaving the middles rare) and/or the scallops; set aside and keep warm.
- Mix together the beaten egg and water to make an egg wash.
- On a lightly floured board, roll out each piece of the puff pastry until they're about 10"x6" big; cut a thin strip, about 1/8th inch thick, from the 6-inch ends of the pastries and set aside for decorative purposes.
- On each piece of pastry, place half of the mushroom mixture, top with half of the pate, and then either 1 piece of seared beef or 2 seared scallops.
- Brush the perimeter of the pastry with the egg wash.
- Gather two opposite corners of the dough together, then the other two, and twist the 4 corners to seal.
- Loosely tie the reserved strips around the top of each Wellington.
- Transfer Wellingtons to a parchment or silpat lined baking sheet (a non-stick baking pan should be okay, too), then brush each Wellington well with the egg wash and sprinkle with minced basil.
- Bake at 400°F for 15-20 minutes or until they've turned a golden brown to your preference; remove from oven and let sit on baking sheet for 5 minutes.
- Serve and enjoy!
Nutrition Facts : Calories 820.9, Fat 58.3, SaturatedFat 21.9, Cholesterol 195.8, Sodium 320.3, Carbohydrate 36, Fiber 1.4, Sugar 1.8, Protein 25.1
INDIVIDUAL BEEF WELLINGTONS ALA RACHAEL RAY
I adopted this recipe after Mean Chef (IHHDRO) left the site. I haven't tried it yet, but will do so as soon as I can. Mean Chef comments: "Recipe by the all too perky Rachael Ray. You can omit the pate and simply use more mushroom filling."
Provided by Ms B.
Categories Meat
Time 27m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F.
- Heat a small skillet over medium heat.
- Add oil, butter, shallot and chopped mushrooms.
- Season mushrooms with salt and pepper and saute 5 minutes.
- Add sherry to the mushrooms and let the liquid evaporate.
- Remove mushrooms from the heat.
- In a nonstick skillet over high heat, sear meat 2 minutes on each side in a drizzle of oil.
- Remove skillet from the heat and season meat with salt and pepper.
- Cut mousse into 4 pieces, 2 ounces each sliced in 1/2 horizontally.
- Spread the puff pastry sheet out on to a cookie sheet covered with parchment paper.
- Quarter the dough with a sharp knife.
- Roll each piece of dough into a 10 by 6-inch rectangle.
- On each rectangle of dough, place 1/4 of the cooked mushrooms.
- Top mushrooms with 2 ounces pate and 1 tournedo of beef.
- Wrap dough up and over the meat.
- Seal the dough with egg wash and trim excess.
- Use leftover dough bits to make decorative garnishes for the tops of your Wellingtons.
- Turn the wrapped Wellingtons over and cover with egg wash using a pastry brush.
- Affix dough garnishes with egg wash.
- For a simple decoration, roll dough bits into a long, thin spaghetti like string and make swirls on each Wellington.
- Bake beef Wellingtons 10 minutes or until golden.
- Let stand 5 minutes, then serve.
Nutrition Facts : Calories 458.7, Fat 31.1, SaturatedFat 8.6, Cholesterol 60.5, Sodium 234.7, Carbohydrate 31.5, Fiber 1.5, Sugar 1.8, Protein 8
INDIVIDUAL BEEF WELLINGTONS
Steps:
- Bring the steaks to room temperature. Preheat the oven to 425°F. Heat the oil and butter in a small skillet over medium heat. When the butter melts into the oil, add the mushrooms and cook to darken for 3 to 4 minutes, then add the shallots, thyme, and salt and pepper and cook for a few minutes more. Add the sherry and stir, then remove the mushrooms from the heat and let cool. Drizzle the steaks with EVOO to coat and season with salt and pepper. Heat a skillet over high heat. Add the steaks to the very hot pan and caramelize it for 2 minutes on each side. Cut the pâté into 4 pieces, 2 ounces each. Roll out the puff pastry sheet a bit on a lightly floured surface. If using one large sheet of dough, quarter it, or halve two smaller sheets of dough. Cover a baking sheet with parchment paper and lay out the 4 rectangles of dough. On each rectangle of dough, place one quarter of the cooked mushrooms. Top the mushrooms with a portion of pâté and 1 steak. Wrap the dough up and over the meat, trim the excess dough, and seal with egg wash, using a pastry brush. Leftover dough bits may be used to decorate the tops of your Wellingtons. Turn the wrapped Wellingtons over on the lined baking sheet. Cut small vents into the tops with a knife, and brush evenly with egg wash. Bake for 10 to 15 minutes, or until fluffed and golden. Let stand for 5 minutes, then serve. While the Wellingtons are baking, preheat the broiler to high. Place the plum tomatoes on a rimmed baking sheet. Drizzle with olive oil and salt and pepper. Broil for 5 minutes. Cook the broccolini in 1 inch of simmering salted water, covered, for about 5 minutes or until just tender. Serve the Wellingtons with the tomatoes and broccolini alongside.
INDIVIDUAL BEEF WELLINGTONS
Serve these with a Bearnaise sauce. Mmm!
Provided by MARBALET
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- In a large skillet over medium heat, combine the mushrooms, onion, sherry, butter or margarine and parsley and saute until all the liquid is absorbed and the mixture resembles a paste. Cover the top of each steak with the mixture.
- Partially thaw the puff pastry sheets and roll out pieces thin enough to cover the top, sides and bottom of each steak. Place the steaks on a baking sheet, cover with plastic wrap and store in the refrigerator until serving time.
- Preheat oven to 425 degrees F (220 degrees C).
- Bake steaks uncovered in the preheated oven for 25 minutes. (Note: They will be rare but will continue cooking while dish is sitting.)
Nutrition Facts : Calories 945.7 calories, Carbohydrate 43.8 g, Cholesterol 134.4 mg, Fat 66 g, Fiber 2.3 g, Protein 42.1 g, SaturatedFat 23.3 g, Sodium 461.4 mg, Sugar 2.5 g
INDIVIDUAL BEEF OR SCALLOP WELLINGTONS - RACHAEL RAY
This is based on Rachael Ray's recipe for Wellingtons ("Well Deserved, Well Dressed Individual Beef Wellingtons"), but I've also made them with sea scallops in addition to beef and they were astoundingly delicious. :) This is a *very* romantic dinner item. *grin* My husband was a big fan of this dish!!
Provided by Julesong
Categories Poultry
Time 40m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F
- Melt together the butter and oil over medium heat in a small skillet.
- Add the shallot and mushrooms, season to taste with salt and pepper, and sauté until mushrooms are browned, about 5 to 7 minutes, then add the garlic and sauté for an additional 2 minutes.
- Add the sherry, stir well, and sauté until sherry evaporates; remove from heat.
- Heat a nonstick skillet over high heat, drizzle with a little olive oil, and sear both sides of the pieces of beef (leaving the middles rare) and/or the scallops; set aside and keep warm.
- Mix together the beaten egg and water to make an egg wash.
- On a lightly floured board, roll out each piece of the puff pastry until they're about 10"x6" big; cut a thin strip, about 1/8th inch thick, from the 6-inch ends of the pastries and set aside for decorative purposes.
- On each piece of pastry, place half of the mushroom mixture, top with half of the pate, and then either 1 piece of seared beef or 2 seared scallops.
- Brush the perimeter of the pastry with the egg wash.
- Gather two opposite corners of the dough together, then the other two, and twist the 4 corners to seal.
- Loosely tie the reserved strips around the top of each Wellington.
- Transfer Wellingtons to a parchment or silpat lined baking sheet (a non-stick baking pan should be okay, too), then brush each Wellington well with the egg wash and sprinkle with minced basil.
- Bake at 400°F for 15-20 minutes or until they've turned a golden brown to your preference; remove from oven and let sit on baking sheet for 5 minutes.
- Serve and enjoy!
Nutrition Facts : Calories 820.9, Fat 58.3, SaturatedFat 21.9, Cholesterol 195.8, Sodium 320.3, Carbohydrate 36, Fiber 1.4, Sugar 1.8, Protein 25.1
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- Heat a large nonstick skillet over high heat. Drizzle EVOO over the meat to lightly coat it on both sides. Place the meat in the hot skillet and sear to caramelize, 2 minutes on each side. (Don'tmove the meat while cooking it.) Remove the meat after 4 minutes and let it cool completely. Pat the steaks dry and season with salt and pepper just before wrapping in the dough.
- Cut the pate evenly into 4 flat 2-ounce portions. Cover a baking sheet with parchment paper. Open the puff pastry dough on the parchment paper. Quarter the dough with a sharp knife. On 1 rectangle, mound one-fourth of the cooked mushrooms. Top the mushrooms with a portion of pate and a beef tournedo. Brush the edges of the dough with egg wash. Wrap the dough up and over the meat, sealing it with egg wash and tucking in the ends as you would a wrapped present. Repeat and arrange the 4 Wellingtons on a baking sheet. Brush the completed Wellingtons with egg wash and bake until golden, 12 to 15 minutes. Remove the meat from the oven and let rest for 5 minutes. Plate the beef Wellingtons individually with a few broccoli spears and half of a broiled tomato alongside.
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