Bake the Wellingtons until golden brown, 20 to 25 minutes. Mini Beef Wellington is a sponsored post on behalf of Certified Angus Beef ® brand, however opinions expressed are 100% my own. Pat the beef dry with a paper towel and season all sides with salt and pepper. Spread a layer of the mushrooms evenly over the prosciutto. And watch videos demonstrating recipe prep and cooking techniques. Roll the pastry to 0.5cm thick, then cut into 2 x 40cm x 25cm rectangles. Add mushrooms and rosemary; sauté 3 minutes or until browned. Trim edges; cut into four 8-by-6 … They are baked in a hot oven until golden-brown outside and a medium-rare inside. Put teaspoon-sized mounds of mushroom mixture on the pastry, evenly spacing them in 4 rows of 3. Mini Beef Wellingtons with Mushrooms & Gorgonzola. Remove from heat and cool. Original recipe yields 12 servings. Add the mushrooms and cook until beginning to brown and release liquid, about 5 minutes. On flat surface, layer phyllo dough, spraying each layer with vegetable cooking spray. Preheat a regular oven to 375°F. Brush the mustard on all sides of the meat while it’s still warm. I served this with a delicious sauce made from 1 c heavy cream, 1/2 c dry sherry, 1/4c flour, 3 T butter, 4 cloves garlic, 2c beef broth which I found in a magazine. The ingredient list now reflects the servings specified. Place 1 tablespoon butter and 1 tablespoon extra- virgin olive oil in a skillet on medium high heat. Roll out 1 sheet of puff pastry to a little larger than 16 by 12 inches. Check your email to confirm your subscription. This one definitely is a bit labor intensive, but time it right and you can make it ahead and freeze up to 5 days. Your favorite shows, personalities, and exclusive originals. Cut off any extra puff pastry, making sure there is no overlap. Place the beef Wellington on a greased, parchment paper-lined baking sheet. Remove from the oven to a serving platter and let cool at least 10 minutes before serving. In a heavy skillet over medium-high heat, heat the oil. Add the shallots and continue cooking until mushroom mixture dries out, is golden brown and shallots are soft, about 10 minutes. Tightly and evenly wrap the tenderloin with the prosciutto, using the plastic wrap to wrap it even tighter and seal ends. 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. Have a recipe of your own to share?Submit your recipe here. https://www.masterclass.com/articles/gordon-ramsays-beef-wellington-recipe Once the pan is very hot, sear the two filets very briefly on each side. Get Mini Beef Wellingtons Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Wrap the puff pastry in plastic wrap, tying the ends together to form a log shape. Sprinkle kosher salt and fresh ground pepper over both sides of the filet mignon steaks. With a sharp knife, cut the pastry into even squares around the meat and mushrooms. Season with salt and pepper to taste. © 2021 Discovery or its subsidiaries and affiliates. These Mini Beef Wellington Bites are flaky and buttery on the outside, meaty and succulent on the inside. Place steaks on mushroom mixture. Ingredient Checklist. salt and ground black pepper to taste. Easy recipes and cooking hacks right to your inbox. We're about to get personal... with these mini beef wellingtons. When you are ready to cook the beef wellingtons, score the pastry lightly and brush with the egg wash again, then bake at 200°C/Gas 6 for 15-20 minutes until the pastry is golden brown and cooked. Lay out a few sheets of paper towels and pat dry the filet cubes. Transfer to a plate to cool. Unwrap the prosciutto-wrapped beef tenderloin onto the puff pastry, wrapping until the ends meet. Let the beef tenderloin come to room temperature. Disregard the other review though, these are not "minis", they are more than enough for a main dish. 2 tablespoons … https://www.delish.com/cooking/recipes/a50572/beef-wellington-bites-recipe I'm not sure that extra effort was appreciated but the meal itself was. Great recipe, delicious combinations, and with the pre-made pastry, it's easy! You don’t want … Top the mushroom mound with a piece of beef, seared side up. Place a large layer of overlapping sheets of plastic wrap on your work surface that is twice the length and width of the tenderloin. Salt & pepper to taste; 1 egg yolk, 2 tablespoons milk (egg wash) STEP ONE. Place in the refrigerator for 15 minutes. Cooking down the mushrooms in Madeira wine gives them great flavor. Baked Puff Pastry is filled with a creamy mushroom and parmesan filling and … of mushroom mixture in center of each portion; spread mixture to diameter of each steak. Place about 2 Tbls. Then take it out when ready to bake and in an hour this … Here’s everything you need for a more delicious 2021. Place a new layer of plastic wrap on the work surface and lay a sheet of puff pastry over it. Decorate with additional pastry (optional). Turn the In a large skillet over medium heat, combine the mushrooms, onion, sherry, butter or margarine and … Without moving the tenderloin, cook until a dark brown crust forms, about 3 minutes per side. For each parcel, arrange … To the same pan, add the butter, mushrooms, minced shallot, and minced garlic over medium-high heat. 21 photos of Mini Beef Wellington Hors D'ouerves. Invert and arrange the packets seam side down on the baking sheet and press them lightly to seal the pastry. Tie the ends of the plastic wrap together to hold the Wellington’s shape. I used leftover pastry and put a Christmas shape on each guest's wellington. Quickly sear the beef on 2 sides only until deep golden brown, about 4 minutes total; do not overcook. Mini Beef Wellington Hors D'ouerves. Mini pieces of beef … Season with kosher salt and pepper on all sides. Let the meat rest for while making the duxelle (mushrooms cooked and reduced until dry). Remove the tenderloin from the pan and transfer to a cutting board or wire rack and remove ties. After cooking the seasoned beef, brush it with mustard and store in the fridge. 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, 2 sheets frozen puff pastry, thawed (recommended: Dufour). Brush the mustard on all sides of the meat while it’s still warm. Let the meat rest for while making … Sprinkle with kosher salt. Preheat to the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. https://www.olivemagazine.com/recipes/meat-and-poultry/beef-wellingtons / Recipes / Appetizers / Meat Appetizers. Actual times may vary depending on individual appliances. Lay overlapping strips of prosciutto on the plastic into an even square layer. It’s hard to cut into this masterpiece, but the taste is worth it! Mini Beef Wellingtons Ingredients: 1 pound ground beef 1 packet onion soup mix 1 teaspoon Worcestershire sauce 1 tablespoon Dijon mustard 1 egg 1 packet puff pastry sheets 1 egg + 1 tablespoon water Directions: Mix together ground beef, onion soup mix, Worcestershire sauce, Dijon mustard, and egg in a large bowl. Rest for 10 minutes before carving. Estimated values based on one serving size. Sign up for the Recipe of the Day Newsletter Privacy Policy, Honey, Cilantro and Sriracha Baked Chicken Wings. Meanwhile, reheat the sauce. On a work surface, roll 1 sheet of puff pastry to a 10 by 14-inch rectangle. https://www.rachaelraymag.com/recipe/individual-beef-wellingtons All rights reserved. Tender beef tenderloins, mushrooms, herbs and blue cheese are enclosed in puff pastry into individual packages. 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