Individual Beef Wellingtons Recipes

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MINI BEEF WELLINGTONS



Mini Beef Wellingtons image

If you're not freezing the Wellingtons, chill them at least 1 hour (or overnight), then bake about 25 minutes for medium-rare.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 2h5m

Yield Makes 8

Number Of Ingredients 7

1 beef tenderloin (5 pounds), trimmed and halved crosswise
Coarse salt and freshly ground pepper
2 tablespoons safflower oil
2 packages (12 ounces each) all-butter puff pastry, such as Dufours
8 ounces mousse pate, such as D'Artagnan mousse de foie de canard
2 large eggs
Sauteed Mushrooms with Cognac, for serving

Steps:

  • Season beef with salt and pepper. Heat 1 tablespoon oil in a heavy skillet over high heat. Add half of beef; cook, turning, until browned all over, 2 to 3 minutes side. Transfer to a cutting board; repeat with second half. Let cool, 40 minutes. Cut each half into 4 equal pieces.
  • Roll out 1 sheet of puff pastry to a little larger than 16 by 12 inches. Trim edges; cut into four 8-by-6-inch squares. Place one piece of beef, cut-side down, on a pastry square; top with 2 tablespoons mousse, spreading evenly. Lightly beat 1 egg, then brush over edges of pastry, fold up corners to enclose filling, and gently press to seal. Repeat with remaining pastry, beef, and mousse. Arrange Wellingtons, seam-side up, on parchment-lined baking sheet; wrap well in plastic and then foil. Freeze up to 2 weeks.
  • Preheat oven to 425 degrees. Lightly beat remaining egg, then brush over frozen Wellingtons. Divide between 2 parchment-lined baking sheets. Bake about 35 minutes for medium-rare. Remove Wellingtons from baking sheet and let rest 10 minutes before serving with mushrooms.

INDIVIDUAL BEEF WELLINGTON



Individual Beef Wellington image

My most favorite meal for special ocassions which I have made numerous times with good results. Impressive and really very easy. I usually serve with Pommes Anna, a good green salad and some decadent chocolate dessert. Pastry covered filets may be prepared up to two days in advance and stored covered in the refrigerator, or frozen before baking for up to one month. I have also made and subbed mushroom pate for the liver pate with good results. From Flavors, the San Antonio Junior League cookbook, credited to Mrs. Earl Hobbs Chumney, Jr. (Barbara Sue Christian). Time to make does not include chill time.

Provided by LonghornMama

Categories     Meat

Time P1DT1h45m

Yield 4 serving(s)

Number Of Ingredients 18

4 (4 ounce) filet of beef
1 garlic clove, halved
salt and pepper
1/4 cup butter
4 tablespoons brandy
1/2 cup fresh mushrooms, finely minced
1 (4 ounce) can liver pate
1/4 cup onion, minced
6 large mushrooms, sliced
3 tablespoons flour
1/2 cup red wine
1 (10 1/2 ounce) can beef broth, undiluted
1 bay leaf
salt and pepper
1 teaspoon Worcestershire sauce
6 pepperidge farm pastry shells, 1 pkg, defrosted (or pastry dough, enough for a 2 crust pie)
1 egg, beaten
butter

Steps:

  • BEEF: Rub each filet with garlic and sprinkle with salt and pepper. Saute filets in butter 3-4 minutes on each side. Flame brandy, pour over filets (if this freaks you out, don't flame the brandy). Remove filets and chill.
  • In the same skillet, saute chopped mushrooms and chill. Mix pate with chilled mushrooms, spread over filets, and refrigerate.
  • MUSHROOM SAUCE: Using the same skillet over medium heat, combine onion and sliced mushrooms, stir in flour and gradually add wine, broth and bay leaf. Stir until sauce bubbles and is thickened. Season with salt, pepper and Worcestershire.
  • PASTRY: Roll out patty shells or dough and trim into 4 6-inch squares. Brush with egg. Place each filet, pate side down, on pastry. Fold dough completely over filets and seal edges with butter. Place seam side down on a greased baking sheet (with a rim) and brush again with egg.
  • Pastry may now be garnished with small flowers or leaves made from extra dough and attached using butter or beaten egg. Don't skip this step, it is very impressive looking; even I will get out the small cocktail cookie cutters and stick on a few pastry leaves, holly and berry, or even hearts for Valentine's Day.
  • Bake at 425 degrees for 20-25 minutes or until crust is richly browned. Serve with heated mushroom sauce.

MINI BEEF WELLINGTONS



Mini Beef Wellingtons image

Provided by Claire Robinson

Categories     appetizer

Time 1h10m

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.

CLASSIC BEEF WELLINGTONS



Classic Beef Wellingtons image

Perfect for holidays, this beef Wellington recipe is also impressively easy. Find ready-made puff pastry sheets in the frozen food section. -Kerry Dingwall, Ponte Vedra, Florida

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 8

4 beef tenderloin steaks (6 ounces each)
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 tablespoons olive oil, divided
1-3/4 cups sliced fresh mushrooms
1 medium onion, chopped
1 package (17.3 ounces) frozen puff pastry, thawed
1 large egg, lightly beaten

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°).

Nutrition Facts : Calories 945 calories, Fat 51g fat (13g saturated fat), Cholesterol 127mg cholesterol, Sodium 866mg sodium, Carbohydrate 74g carbohydrate (3g sugars, Fiber 10g fiber), Protein 48g protein.

INDIVIDUAL BEEF WELLINGTONS



Individual Beef Wellingtons image

A savory mushroom-wine sauce is draped over golden pastry. This elegant entree is perfect to present to guests on Christmas. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 10

6 beef tenderloin steaks (1-1/2 to 2 inches thick and 8 ounces each)
4 tablespoons butter, divided
3 sheets frozen puff pastry, thawed
1 large egg, lightly beaten
1/2 pound sliced fresh mushrooms
1/4 cup chopped shallots
2 tablespoons all-purpose flour
1 can (10-1/2 ounces) condensed beef consomme, undiluted
3 tablespoons port wine
2 teaspoons minced fresh thyme

Steps:

  • Preheat oven to 400°. In a large skillet, brown steaks in 2 tablespoons butter for 2-3 minutes on each side. Remove and keep warm. , On a lightly floured surface, roll each puff pastry sheet into a 14x9-1/2-in. rectangle. Cut each into two 7-in. squares (discard scraps). Place a steak in the center of each square. Lightly brush pastry edges with water. Bring opposite corners of pastry over steak; pinch seams to seal tightly. Cut four small slits in top of pastry. , Place in a greased 15x10x1-in. baking pan. Brush with egg. Bake at 400° for 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°). , Meanwhile, in the same skillet, saute mushrooms and shallots in remaining butter for 3-5 minutes or until tender. Combine flour and consomme until smooth; stir into mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in wine and thyme. Cook and stir 2 minutes longer. Serve with beef.

Nutrition Facts : Fat 64 g fat (21 g saturated fat), Cholesterol 201 mg cholesterol, Sodium 928 mg sodium, Carbohydrate 75 g carbohydrate, Fiber 10 g fiber, Protein 59 g protein.

CHEF JOHN'S INDIVIDUAL BEEF WELLINGTONS



Chef John's Individual Beef Wellingtons image

Enjoy these individual beef Wellingtons with no regrets and no second thoughts! Perfectly cooked filet mignon topped with a rich, savory mushroom pate is wrapped in a crispy pastry crust and served on top of a buttery pastry base for a 1-2 punch that's hard to beat. Serve as-is or with a simple, brown pan sauce.

Provided by Chef John

Time 2h20m

Yield 4

Number Of Ingredients 15

3 tablespoons unsalted butter
10 large brown mushrooms, finely chopped
¼ teaspoon salt
2 tablespoons minced shallots
freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
3 tablespoons white wine
2 ounces pate
4 (8 ounce) filet mignon steaks
salt and freshly ground black pepper to taste
2 tablespoons salted butter
1 (17.25 ounce) package frozen puff pastry
2 tablespoons Dijon mustard
1 large egg, beaten
1 teaspoon water

Steps:

  • Melt butter over medium-high heat. Add mushrooms and salt; cook and stir until well browned and caramelized, about 5 minutes. They will be wet and soggy at first but will dry out.
  • Add shallots and cook until they soften up and turn translucent, about 3 minutes. Add black pepper, cayenne, and white wine. Stir until wine evaporates, about 1 minute. Turn off the heat and transfer to a bowl to cool to room temperature.
  • Add pate to cooled mushroom mixture; toss and mash with a spoon until thoroughly combined. Set aside.
  • Generously season filets with salt and pepper. Melt butter for Wellingtons in the same pan over high heat. Sear, one at a time, in the hot pan until the sides and edges are nicely browned, about 5 minutes per filet. Transfer to a plate and place in the refrigerator until needed.
  • Cut each sheet of pastry into 4 squares. Place one square frozen puff pastry onto a lightly floured surface. Spoon about 3 tablespoons pate mixture into the center and press out to roughly the same size as a filet. Spread 1/2 tablespoon mustard on top of one filet and place mustard-side down on the pate.
  • Gently stretch and fold the shorter sides of the pastry around the filet, then bring the longer sides up and over to seal. You can stretch the dough that will be on the bottom of the filet, but try not to stretch it on the sides and top. It's okay to have a couple of small holes at the bottom. Flip Wellington over and place seam-side down on a plate. Repeat to form remaining 3 Wellingtons, then transfer all to the refrigerator.
  • Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with parchment paper.
  • Cut remaining 4 squares of puff pastry into circles that are roughly the size of the Wellingtons. Place on the prepared sheet pan and poke all over each circle with a fork.
  • Bake in the center of the preheated oven for 15 minutes. Remove from the oven, flip, and press circles down with a spatula to flatten. Return to the oven and bake until cooked through and crispy, 5 to 10 minutes longer. Remove from the oven and lift off the sheet pan to cool. Increase the oven temperature to 450 degrees F (230 degrees C).
  • Transfer Wellingtons to the freezer for exactly 15 minutes. Line the same sheet pan with aluminum foil, then top with parchment paper. Beat egg with water in a small bowl.
  • When Wellingtons have been in the freezer for 15 minutes, transfer to the prepared pan and generously brush with egg wash.
  • Bake pastry in the center of the preheated oven until pastry is golden brown and puffed and filets are cooked through, 23 to 25 minutes. An instant-read thermometer inserted into the center should read 122 degrees F (50 degrees C).
  • Immediately remove from the hot pan and transfer onto a plate or cutting board for at least 5 minutes. Cut Wellingtons in half, then trim each end to create a flat surface.
  • Place each rounded pastry base on a plate and stand 2 filet halves on top with center cut facing up.

Nutrition Facts : Calories 1330.3 calories, Carbohydrate 59.4 g, Cholesterol 235 mg, Fat 99.8 g, Fiber 2.4 g, Protein 45.8 g, SaturatedFat 36 g, Sodium 870.3 mg, Sugar 2.2 g

INDIVIDUAL BEEF WELLINGTONS



Individual Beef Wellingtons image

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

1 pound fresh mushrooms, sliced
½ cup chopped onion
½ cup dry sherry
¼ cup butter
¼ cup chopped parsley
6 (8 ounce) fillets beef tenderloin
1 (17.5 ounce) package frozen puff pastry, thawed

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 WELLINGTONS



INDIVIDUAL BEEF WELLINGTONS image

Categories     Beef     Leafy Green     Mushroom

Number Of Ingredients 7

1 pound fresh mushrooms, sliced
1/2 cup onion, chopped
1/2 cup dry sherry
1/4 cup butter
1/4 cup parsley, chopped
48 ounces (6 fillets) beef tenderloin
1 package (17,5 ounce) frozen puff pastry, thawed

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).

INDIVIDUAL BEEF WELLINGTONS



Individual Beef Wellingtons image

This elegant staple of 1960s dinner parties derives its name from The Duke of Wellington, the nineteenth century English statesman and military officer. The name is not due to his gourmet tastes, however, but because the final dish is said to resemble the shiny dark military boots he wore. Beef Wellington traditionally is a 2 to 4 pound beef tenderloin topped with mushroom duxelles and foie gras pate, and then encased in puff pastry. We've simplified the preparation by instead wrapping individual beef filets. This recipe makes 4 servings, but it easily can be doubled or halved. The filets need to be cut about 1 1/2-inches thick to ensure that the meat doesn't dry out or become overcooked while roasting in the oven. If the meat is cut thinner, reduce the oven cooking time appropriately. And if your filets are greater than six ounces, the puff pastry will need to be cut into a larger square in order to envelop the meat completely. If this is the case, you may need two sheets of puff pastry instead of the one called for here. Also, this cooking time plus resting time is for meat that's served medium-rare. If you like your meat more done, increase the initial cooking time in the skillet by another minute or two, and monitor the doneness of the meat from the oven with an instant-read thermometer. Classic sauces, such as Marchand de Vin and Bearnaise, would be delicious accompaniments to these little Beef Wellingtons, as would creamed spinach or steamed asparagus or haricots verts.

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 15

4 (6-ounce) thickly cut filet mignons
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
4 (1-ounce) slices goose or duck liver, or pork country-style pate
One-half (17 1/4-ounce package) frozen puff pastry (1 sheet), thawed
Mushroom Duxelles, recipe follows
1 large egg beaten with 2 teaspoons water to make an egg wash
1 tablespoon unsalted butter
2 tablespoons minced shallots
1/2 teaspoon minced garlic
10 ounces button mushrooms, wiped clean, stemmed, and finely chopped
1/4 teaspoon salt
1/8 teaspoon freshly ground white pepper
2 1/2 tablespoons dry white wine

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
  • Season both sides of each filet with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.
  • Heat the oil in a large heavy skillet over medium-high heat. Add the filets and sear for 1 minute on each side for medium-rare. Transfer to a plate to cool completely.
  • Roll out the puff pastry on a lightly floured surface to a 14-inch square, and cut into 4 (7-inch) squares.
  • Spread one-quarter of the mushroom duxelles on top of each filet and top each with 1 slice of the pate, pressing to flatten. Place one filet, mushroom side down, in the center of a puff pastry square. Using a pastry brush or your finger, paint the inside edges of the pastry with egg wash. Fold the pastry over the filet as though wrapping a package and press the edges to seal. Place the packages seam-side down on the prepared baking sheet. Brush the egg wash over the tops and sides of each package and bake until the pastry is golden brown and an instant-read thermometer registers 140 degrees F for medium-rare, about 20 minutes.
  • Remove from the oven and let rest for 10 minutes before serving.
  • Place the Beef Wellingtons in the center of 4 large plates, and accompany with the sauce and vegetables of choice.
  • Heat the butter in a medium skillet over medium-high heat. Add the shallots and garlic and cook, stirring, for 30 seconds. Add the mushrooms, salt, and white pepper, reduce the heat to medium, and cook, stirring, until all the liquid has evaporated and the mushrooms begin to caramelize, about 12 minutes. Add the wine and cook, stirring to deglaze the pan, until all the liquid has evaporated. Remove from the heat and let cool before using.

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2010-08-31  · Preheat the oven to 220°C/fan200°C/gas 7. In a pan, cook the mushrooms and thyme in the olive oil over a medium heat for 5-10 minutes until …
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5/5 (5)
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  • Preheat the oven to 220°C/fan200°C/gas 7. In a pan, cook the mushrooms and thyme in the olive oil over a medium heat for 5-10 minutes until golden and dry-ish. Season and leave to cool slightly.
  • Roll the pastry to 0.5cm thick, then cut into 2 x 40cm x 25cm rectangles. For each parcel, arrange half the mushrooms in a steak-size rectangle across the centre of the pastry. Smooth half the pâté over one side of a steak and place, pâté-side down, on the mushrooms. Season. Brush the exposed pastry with some beaten egg, then take the short sides and fold tightly over the steak and over one another. Trim and discard any pastry that extends beyond the parcel and crimp the open sides to seal. Turn over, brush all over with the remaining egg, then chill for 10 minutes.
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INDIVIDUAL BEEF WELLINGTONS | RACHAEL RAY IN SEASON
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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 …
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  • Heat a small skillet over medium heat. Add 1 tablespoon of EVOO (1 turn of the pan) and the butter. When the butter melts into the EVOO, add the shallot, mushrooms and thyme. Cook for 4 to 5 minutes, then season with salt and pepper; add the sherry. Cook off the liquid until dry, about 1 minute. Remove from the heat, reserve and let cool.
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MINI BEEF WELLINGTONS RECIPE - THE SPRUCE EATS
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2014-12-19  · Method. Step 1. 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 …
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Total Time 45 mins
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INDIVIDUAL BEEF WELLINGTONS RECIPE FROM RACHAEL RAY ...
Clean mushrooms with damp cloth, stem and chop about ¼ inch. For the duxelles, heat a large skillet over medium-high heat, melt butter to foam, add mushrooms and brown until fragrant …
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MINI BEEF WELLINGTONS RECIPE - BBC FOOD

From bbc.co.uk
Cuisine British
Category Starters & Nibbles
Servings 6
  • For the pastry, mix together the butter, lard, flour and salt in a food processor until it resembles breadcrumbs. Add the lemon juice and enough cold water to bring the mixture together into a dough.
  • On a lightly floured work surface, roll out the dough into a large rectangle. With a short edge facing you, fold the bottom third up and the top third down.
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INDIVIDUAL BEEF WELLINGTON RECIPE - THE ART OF FOOD AND WINE
2020-12-27  · Individual Beef Wellington Recipe. Individual Beef Wellingtons are the perfect gourmet dinner. Tender filet mignon steaks are wrapped and baked in puff pastry. Our step by …
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2020-12-07  · Make-Ahead Beef Wellington (prepping up to 2 days in advance): To make ahead of time, prep the individual Beef Wellington through assembly, Steps 1 – 3.6 of Recipe …
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  • 20-30 minutes before you’d like to begin cooking, pull the beef tenderloin out of the refrigerator to come to room temperature before searing.
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MINI BEEF WELLINGTONS RECIPE | MYRECIPES
2013-11-07  · Arrange 1 beef cube in the center of each pastry square, and sprinkle with a pinch of sea salt. Top each beef cube with about 1/2 teaspoon Boursin cheese and 1 mushroom …
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  • Preheat oven to 450°. Heat oil in a medium nonstick skillet over medium heat. Add mushrooms and rosemary; sauté 3 minutes or until browned. Stir in pepper and 1/8 teaspoon sea salt. Set aside.
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INDIVIDUAL BEEF WELLINGTONS | KEVIN IS COOKING
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Category Dinner, Main
  • Trim the fat off the filet and use kitchen twine to tie in a circle to hold it’s shape if needed. Season with kosher salt and fresh cracked pepper. Sear both sides to seal in juices quickly in a hot pan with bacon fat, olive oil or butter (about 2 minutes a side). You want the outside caramelized and browned (not grey, that means your pan is not hot enough) and the inside pink. Allow meat to rest and cool.
  • Assemble with puff pastry sheets rolled in a rectangle. Slice in half to make 2 squares. In the center of each sheet top with 2 slices of the bleu cheese rosemary compound butter, a quarter of the caramelized onions, then the seared filet. BE SURE TO CUT AND REMOVE THE KITCHEN TWINE if you've tied your filet.
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INDIVIDUAL BEEF WELLINGTONS RECIPE | NEW IDEA FOOD

From newideafood.com.au
  • Heat a large frying pan over a high heat. Add steaks. Cook for about 1 minute on each side, then cook for a further minute on side-edge of steaks, turning frequently to brown all over.
  • To make mushroom duxelle, place mushrooms, eschalot and thyme in a food processor. Process until finely chopped.
  • Melt butter and remaining oil in same pan over a high heat. Add mushroom mixture. Cook, stirring, for about 2 to 3 minutes, or until softened. Add sherry.
  • To assemble, cut pastry in half diagonally. Cut a 2cm strip from both sides of the cut. Discard strips of pastry. Place one triangle, slightly overlapping, over the other.
  • Spread pate evenly over tops and sides of steaks. Spoon a quarter of the mushroom duxelle into middle of each pastry sheet. Place steaks on top, pate-side facing down.
  • Cook in a hot oven (200C) for about 18 minutes, or until pastry is browned and steaks are cooked to medium.
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INDIVIDUAL BEEF WELLINGTON | TASTY KITCHEN: A HAPPY RECIPE ...
2012-12-20  · Preparation. Preheat a large skillet to medium heat. Add the mushrooms, onion, and garlic to a food processor and pulse several times until finely chopped. Add the mushroom mixture to the skillet with the olive oil, herbs de Provence, and a sprinkle of salt. Cook for 10 minutes, stirring occasionally, until the mushrooms are dark in color and ...
From tastykitchen.com
5/5
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INDIVIDUAL BEEF WELLINGTONS RECIPE | MYRECIPES
2009-08-21  · Step 1. Coat a small nonstick skillet with cooking spray. Place over medium-high heat until hot. Add mushrooms, green onions, and salt; saute 8 minutes. Remove mushroom mixture from skillet, and set aside. Advertisement. Step …
From myrecipes.com
Servings 2
Calories 306 per serving
Total Time 19 mins
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MAKE-AHEAD MINI BEEF WELLINGTONS - HOW-TO - FINECOOKING
2000-12-01  · Recipe Individual Beef Wellingtons with Mushroom, Spinach & Blue Cheese Filling. Last spring, when I set out to cook sixty individual beef Wellingtons for a wedding, I realized that this classic dish of beef in pastry is the ultimate example of how to meld a juicy filling with crisp, flaky pastry. If you think of how delicious classic pastry dishes like chicken pot pie, …
From finecooking.com
Author Ris Lacoste
Estimated Reading Time 6 mins
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BEEF WELLINGTON SAUCE RECIPE - SHARE-RECIPES.NET
Recipe Beef Wellington Individual sharerecipes.net. 4 hours ago Beef Wellington Sauce Recipe sharerecipes.net. 9 hours ago 3 hours ago 1 hours ago KETO BEEF WELLINGTON LOW CARB RECIPE - KETOVALE. 2019-02-23 · Preheat the oven to 425 degrees F and season the halved meat with pepper and salt. Sear in hot olive oil for about 2 to 3 minutes. Set aside to …
From share-recipes.net
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INA GARTEN BEEF WELLINGTON RECIPE - FOOD NEWS
Find the Individual Beef Wellington Recipe Ina Garten, including hundreds of ways to cook meals to eat. Go forth and conquer. Video about Individual Beef Wellington Recipe Ina Garten. Follow to get the latest 2021 recipes, articles and more! For the duxelles: 1) Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and …
From foodnewsnews.com
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MINI MALA BEEF WELLINGTON RECIPE – OMSOM
Fold bottom of pastry upwards over beef cube to join the first fold. Pinch sides and fold them toward the top. Close all seams using the pinch and press method and trim any excess. Decorate your wellingtons with any leftover pastry. Place wellingtons onto your preheated baking dish and bake for 11 minutes at 375°F. Enjoy!
From omsom.com
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INDIVIDUAL BEEF WELLINGTONS | RECIPES | KARAN BEEF
Individual Beef Wellingtons. Prepare the beef fillet by cutting away the silver skin. Carefully slide the tip of a sharp knife under the membrane and move the knife along it at an upward angle pulling the silver skin off of the meat. Alternatively, ask your butcher to clean and portion the beef for you. Recipe overview. Prep: 12hrs 46 min; Cooking: 12hrs 46 min; Ready in 12hrs 46 min; …
From karanbeef.com
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Top Asked Questions

How to make individual beef Wellingtons?
How to make Individual Beef Wellingtons 1 Sear the beef tenderloin.. 2 Prepare the mushroom duxelles.. 3 Assemble the individual Beef Wellington pastries.. 4 & bake!. Pretty simple! Heat up some oil in a large skillet & sear the beef tenderloin until its entire surface is... More ...
How do you cook a Wellington steak?
Make these individual versions for a special occasion or just for special family and friends Make these individual beef wellingtons, then try our classic beef wellington and vegetarian wellington. Heat a frying pan until very hot. Rub the steaks all over with olive oil and season well.
How to cook beef Wellingtons with Pate and duxelle?
These individual beef Wellingtons with pate and mushroom duxelle are simple yet elegant. It's the perfect dinner party recipe when you want to impress. Toss beef in half the oil. Season with salt and pepper. Heat a large frying pan over a high heat.
How do you cook Beef Wellington in the freezer?
Place the dish with the Wellingtons in the freezer and after 1 hour cover with plastic wrap and continue to freeze for 4 hours or up to five days. How long do you cook Beef Wellington? Heat the oven to 400° F. Make another egg wash. Remove the Wellingtons from the freezer (do not thaw) and brush each with a fresh coat of egg wash.

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