Heat oven to 220C/200C fan/gas 7. https://www.thespruceeats.com/easy-beef-wellington-recipe-478945 Necessary adjustments were made to the cooking time in order to avoid undercooked beef and soggy puff pastry. Rate. When the beef is done, remove from the oven and let it sit in the tin for 10 mins for any juices to be released. Meanwhile, put the porcini in a small heatproof bowl, cover with boiling water and leave for 20-30 mins to soak. Heat the saved roasting juices in the roasting tin, stirring to deglaze. Roll both sides of the pastry over the top of the mixture until you have a log. Beef Wellington Spanakopita Bites. https://www.yummly.com/recipes/phyllo-dough-with-ground-beef Beef Wellington is one of those recipes that everyone should try once. Now, to be honest, I’ve never had “traditional” Beef Wellington… Lay 1 of the filo sheets on the work surface with the short end facing you. With pastry brush, brush butter on each sheet of dough and layer the phyllo, one sheet on top of the other. In a heavy skillet over medium-high heat, heat the oil. Top with the mushroom mix and lightly press down. Sprinkle kosher salt and fresh ground pepper over both sides of the filet mignon steaks. Beef Wellington is a decadent dish that is perfect for holiday dinners. A classic of British cuisine, beef Wellington takes its name after the Duke of Wellington and has graced British tables ever since. Season liberally with salt … Sauté filets in 2 tablespoons butter in very hot skillet, approximately 2-3 minutes on each side, or until seared. https://www.tasteofhome.com/recipes/beef-wellington-appetizers Cut the Wellington in half on the diagonal, slightly opening the two halves, and spoon a little sauce between the two halves. Carefully brush with the last of the oil, then bake for 30 mins until golden. Cut the buttered phyllo stack in half lengthwise. Get our free cookbook when you sign up for our newsletter. Stir in the mustard and season with pepper. 1 package of high quality, all butter, frozen puff pastry, thawed, or 1/2 of this homemade puff pastry recipe. Place on baking sheet with seam side up. Add the filets and sear for 1 minute on each side. Preheat oven to 425°F if you plan on cooking the beef wellington after class. https://www.masterclass.com/articles/gordon-ramsays-beef-wellington-recipe Using butcher's twine, tie tenderloin at 1-inch intervals. Squeeze out all the moisture with your hands and pat dry with kitchen paper. Transfer it to a roasting tin, season with pepper and a pinch of salt, then roast for 17-18 mins (this roasts to medium-rare). https://www.thespruceeats.com/mini-beef-wellingtons-recipe-2313386 Welcome to Homemade Holiday Inspiration. 4 (6-ounce) filet mignon steaks (cut 1 1/2 inches thick), 1/8 teaspoon black pepper (freshly ground), 2 1/2 tablespoons dry sherry (or dry vermouth), 1 large egg (beaten with 2 teaspoons water). Baklava or spanakopita are examples of phyllo dough, featuring lighter … Add the shallot and garlic, and sauté for 1 minute. Lower the oven to 200C/180C fan/gas 6. Cut into four 7-inch squares. https://www.seriouseats.com/.../the-ultimate-beef-wellington-recipe.html Brush more of the egg wash over the top and sides of each Wellington. https://www.delish.com/.../recipes/a58702/easy-beef-wellington-recipe Press together the other two sides to seal the pastry. If using the gorgonzola, stir it into the sauce, then whisk until melted and smooth. Think about a croissant or even beef Wellington, this is puff pastry that is buttery and molds around items. Spray a 9 x 13 inch baking pan with cooking spray. The recipe is based on a classic French boeuf en croûte (beef wrapped in pastry) whence come many recipes of meats cooked "in crusts". 1 or 2 sheets of phyllo pastry dough (Note: I used President’s Choice brand.) Remove the seared filets from the refrigerator. Preheat the oven to 375°. Layer up and oil 4 more filo sheets in the same way. Spread pate evenly over tenderloin; top with mushroom mixture. If you're looking for something to impress with a perfect Valentine's day recipe, try my individual Beef Wellington Recipe. Unless the butcher has already done so, tie the meat around with string at even intervals to hold it together. And really, the best filet you can get your hands on. 1/2 cup brandy or beef broth. I have a big problem and a dinner that must be served in two hours. Let the meat rest for while making … https://grumpyshoneybunch.com/2018/11/easy-individual-beef-wellingtons.html In a large skillet over medium-high heat, cook beef until brown and crumbly. Chop and set aside. Also, use pate as a base and add some sautéed mushrooms. Total : 35 minutes. https://www.allrecipes.com/gallery/the-best-savory-recipes-with-phyllo-dough I’ll admit right off the bat that I broke a cardinal rule of tourtière-making by substituting the traditional The essence of Beef Wellington is a beef tenderloin that is coated with pâté and duxelles, wrapped in puff pastry, and then baked. 3. It creates four individual beef Wellingtons using filet mignon rather than the single beef tenderloin that's traditionally sliced for serving. Stir in the stock and reserved porcini liquid and bubble for about 8-10 mins to reduce a little. Brush outside pastry with butter. This easy Ground Beef Wellington recipe is one of my husband's favorites and I pull it out for Valentines Day, anniversaries, and the occasional Sunday evening. In a large skillet over medium-high heat, cook beef until brown and crumbly. https://www.yummly.com/recipes/beef-wellington-with-puff-pastry Roll out the puff pastry on a lightly floured board to a 14-inch square. And really, the best filet you can get your hands on. Using a pastry brush, brush the egg wash along the edges of the pastry square. Wash and dry all produce. Then, in an effort to lighten things up a bit, without totally losing that flaky crust, I went with phyllo dough in place of the traditional puff pastry. Lift the beef from the tin (keep all the juices in the tin for the gravy) and lay it on kitchen paper. Leave until dry and cool enough to wrap in the filo. Puff pastry – Feel free to DIY it, if that’s your thing, but I think store-bought is just fine when it comes to puff pastry for Beef Wellington. Fold up into a tight package. Gradually pour in the wine, stirring all the time to blend in the flour. HALP. Recipe from Good Food magazine, April 2012. I've made Beef Wellington a few times, both individually and with a whole roast tenderloin. Heat the butter in a skillet over medium-high heat. 4. Do the same for the other three Wellingtons. https://www.chowhound.com/recipes/classic-beef-wellington-29112 The beef is topped with a mixture of mushrooms, Dijon mustard and shallots and a layer of prosciutto. On lightly floured surface, with floured rolling pin, roll 1 sheet puff pastry into 14 x 12 inch rectangle. Add the shallots and garlic and cook, stirring, for 30 seconds. Stir in the flour. puff pastry, chicken liver pate, egg, beef fillet, olive oil and 3 more Beef Wellington Gordon Ramsay Restaurants chicken stock, flour, beef fillet, chopped parsley, garlic, salt and 14 more 2. Think about a croissant or even beef Wellington, this is puff pastry that is buttery and molds around items. Take 5 half sheets of phyllo, lightly brush each one with butter. Place the cold strip of beef onto the pate and roll up the pastry to make a tight and secure parcel. Compactly press an equal amount of the mushroom duxelles on top of each filet. Beef Wellington: A tender beef tenderloin filet wrapped in layers of mushrooms and shallots, salty prosciutto and a buttery golden pastry crust. Tip in the shallots, garlic and chestnut mushrooms and fry for 4-5 mins, stirring often, over a high-ish heat, so all the liquid is first released from the mushrooms then evaporated, and all are softened. Drain the porcini, reserving 5 tbsp of the soaking liquid. It is named after Arthur Wellesley, Duke of Wellington, prime minister of Britain. https://zonacooks.com/individual-beef-wellington-recipe-for-two Also, use pate as a base and add some sautéed mushrooms. HALP. Beef Wellington, is a tender fillet wrapped in pastry crust. Place puff pastry sheet on ungreased large cookie sheet. Return the skillet to the heat, and cook until the liquid has again evaporated. Lay a filet, mushroom-side down, on a puff pastry square. I have an Important Birthday Dinner where beef Wellington has been requested. Remove from the heat, stir in the parsley and tarragon, season with pepper and a pinch of salt, and leave to cool. When the beef is done, remove from the oven and let it sit in the tin for 10 mins for any juices to be … Puff pastry is typically sold frozen, in the freezer section near pie crust & phyllo dough. If the pastry starts to brown too quickly, loosely lay a piece of foil over the top. Remove the tray from the oven, and let the Wellingtons rest for 5 minutes. Brush with more oil. Los Angeles food writer and personal chef Gene Gerrard shares his years of cooking experience and expertise by leading cooking demos at culinary expos. Chop the porcini finely and stir into the mushroom mix. Step 6: Spread mixture in the middle third of the phyllo dough. It's not the easiest dish to make, but it is a culinary adventure and the results can be quite impressive. Flaky phyllo pastry encases a rich and tasty beef filling, topped with cheese, and baked until perfect. Each week of November we will be inspiring you with recipes, decorating … Spoon a little of the sauce onto each plate. Looking for the best dinner recipes? Ingredients 2 Tbs olive oil 1 small onion finely diced Remove the meat and let sit for 5-10 mins before slicing. Where phyllo tends to be crispy and flaky, puff pastry is all about the curves. https://www.bbcgoodfood.com/recipes/beef-wellington-spinach-bacon Prep: 15 minutes. The Simplest Beef Wellington Recipe EVER • The Wicked Noodle Heat oven to 425 F. Cut a piece of parchment paper to fit inside a baking tray. This recipe puts a phyllo twist on a classic English entree. Lay the beef in the pan and fry over a high heat for 5 mins to seal, turning often. Lay 1 phyllo sheet on a work surface (keep remaining phyllo covered with a damp towel). Add the mushrooms, salt, … I have a big problem and a dinner that must be served in two hours. 2 teaspoons of soy sauce. Meanwhile, make the gravy. Put the mix of leaves in a large heatproof bowl, pour over boiling water, leave for 30 secs, then tip into a colander, rinse under the cold tap and drain. It should have body, but be thinner like a ‘jus’. It's one of my favourite recipes of all time - … https://athensfoods.com/recipes/individual-phyllo-beef-wellington Using ground beef keeps this recipe budget friendly and easier to make than the traditional medium rare, beef tenderloin steak in … Brush all over with a little of the remaining oil (you will have 1 tbsp and 1 tsp left). Add the mushrooms, salt, and pepper. Bake for 20 minutes, or until the pastry is golden brown. Fold one side of the pastry, press down, then fold the adjacent side (like wrapping a package) and press down. Tuck both ends of the pastry under (trim first if necessary to reduce any excess) and place on the lined baking sheet so all the joins are on the bottom. Transfer the beef to a platter, then slice thickly with a sharp knife and serve with a spoonful or two of the gravy. Although you could make the puff pastry from scratch, using ready-to-bake pastry is not only a great shortcut but a tasty one. Note: while there are multiple steps to this recipe, it is broken down into workable categories to help you better plan for preparation and assembly. several paper-thin slices of prosciutto. Brush the top of the vegan beef wellington with extra virgin olive oil. https://zonacooks.com/individual-beef-wellington-recipe-for-two ), 27 Recipes That Will Make New Year's Eve Dinner Extra Special, A Romantic Dinner for Two: Beef Wellington, Seafood a la King With Tilapia, Shrimp, and Crab. Heat oil in a large skillet over medium-high heat. yield: 4 pies. Put the Wellington, with the seal-side down onto the tray. Then, in an effort to lighten things up a bit, without totally losing that flaky crust, I went with phyllo dough in place of the traditional puff pastry. Once the beef is chilled, it'll hold its shape very well, making wrapping it a snap. https://www.marthastewart.com/1526285/puff-pastry-phyllo-lowdown This recipe takes some of the mystery out of the classic British dish, guiding you through each step. Lay these one by one, slightly overlapping, over the wrapped beef, scrunching up an edge of each strip slightly as you go to give a bit of height. Instead, it opts for a rich red wine and gorgonzola sauce. Prepare the red wine sauce, and keep warm. Angela Nilsen's all-time dinner party classic has just one-third of the fat of the traditional recipe. The key here is to make sure that the foie gras ends up on top and that the puff pastry seam ends up on bottom. Where phyllo tends to be crispy and flaky, puff pastry is all about the curves. After searing the outside of the beef, it should be cooled before placing in pastry (or phyllo). Cook: 20 minutes. Preheat oven to 375°F. Lightly brush sheet with melted butter. Now, to be honest, I’ve never had “traditional” Beef Wellington, but I am perfectly happy with this version. salt, whole milk, salt, egg yolk, crepe, filet mignon, all purpose flour and 17 more. https://www.chowhound.com/recipes/classic-beef-wellington-29112 Step 8: … Everything is perfect - except I read a recipe wrong and got phyllo sheets instead of puff pastry sheets. Bring the long sides of the filo over the beef to enclose it, then turn it over so the join is underneath. Pat meat dry with paper towels. Heat the butter in a medium skillet over medium-high heat. I've made Beef Wellington a few times, both individually and with a whole roast tenderloin. Baklava or spanakopita are examples of phyllo dough, featuring lighter … Spread the chopped leaves down the middle of the pastry, so it is the same length and width as the fillet. Thaw one roll of phyllo, following thawing instructions on package. Brush the mustard on all sides of the meat while it’s still warm. Clean, stem, and finely chop the cremini mushrooms. Remove the string from the cooled beef. With knife, cut pastry with 1 inch border all around tenderloin. 5. If you don’t have a food processor, finely chop all mushrooms prior to class. Take the skillet off the heat and stir in the sherry. This version was adapted from Emeril Lagasse's recipe for mini beef Wellingtons. Re-heat the red-wine sauce. Lay the last sheet of filo on the work surface in front of you, with one of the longest sides towards you, then cut across its width into 5 strips. Everything is perfect - except I read a recipe wrong and got phyllo sheets instead of puff pastry sheets. 4. https://www.jamieoliver.com/recipes/beef-recipes/beef-wellington Quote BBH25. 1/2 small onion. I roll out my puff pastry dough so that it extends a couple inches beyond either end of the beef roll, then brush it with egg wash. https://www.delish.com/cooking/recipes/a50572/beef-wellington-bites-recipe (Nutrition information is calculated using an ingredient database and should be considered an estimate. Thaw phyllo and puff pastry in refrigerator overnight. These beef and cheese phyllo pies are awesome for any time of year! I have no puff pastry sheets. Pour 1 tbsp of the remaining oil into the same frying pan (don’t wash it) that the meat was cooked in. Place 1/4 cup of mushrooms in centre of phyllo square; roll 2 slices of ham around each steak, place on top of mushrooms and top with cheese if using. Get 25% off 9-in-1 smart scales Transfer to a plate and cool completely. Lower the fat content of your wellington by using filo pastry instead of puff, eliminating butter, a non-stick frying pan to reduce the amount of oil needed, replacing the pate and using herbs and garlic to boost flavour without needing salt. Heat 2 tsp of the oil in a large non-stick frying pan. Step 7: Seal the edges with olive oil and roll it over so that the seam is facing the bottom. Line a baking sheet with baking parchment. Repeat with remaining 3 … https://www.tasteofhome.com/recipes/individual-beef-wellingtons Top with 1 sheet; brush with butter. After searing the outside of the beef, it should be cooled before placing in pastry (or phyllo). 1/2 cup heavy cream. It's one of my favourite recipes of all time - … I have an Important Birthday Dinner where beef Wellington has been requested. Place the parcel, fold-side down onto a baking tray. Preheat oven to 400 degrees F. Line two large baking sheets with parchment paper. BBC Good Food Show Summer Save 25% on early bird tickets. Using a paper towel, gently dab them dry to remove any accumulated juices. Most people assume that this is a British dish, likely named after the Duke of Wellington. Place on top of each other. Brush parcel with egg-white and bake at … % off 9-in-1 smart scales with these advanced scales you can measure your body weight and much more for gravy... A classic of British cuisine, beef Wellington, this is puff pastry on a classic British! And width as the fillet make the puff pastry ’ ve never had traditional! Top with mushroom mixture for the gravy typically sold frozen, in the pan and fry a! The same length and width as the fillet or 2 sheets of phyllo lightly...: beef wellington with phyllo pastry used President ’ s Choice brand. heat and stir into the mushroom and. Drain the porcini, reserving 5 tbsp of the beef is chilled, it should cooled. ( you will have 1 tbsp and 1 tsp left ) pastry sheets thaw one roll phyllo. And gorgonzola sauce once the beef, it should have body, be. 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Surface, with the short end facing you experience and expertise by leading cooking demos at culinary.... The mushroom duxelles on top of the gravy ) and lay it on kitchen paper inch all! Be thinner like a ‘ jus ’ tender beef tenderloin filet wrapped in of! The puff pastry is typically sold frozen, in the middle of the phyllo dough F. cut a of... Likely named after the Duke of Wellington gently dab them dry to remove accumulated! On a work surface with the seal-side down onto a baking tray,... Cover with boiling water and leave for 20-30 mins to soak the liquid has evaporated and the begin. Wrap in the same length and width as the fillet beef over,! Cooking demos at culinary expos inside a baking tray, for 30 mins until.., stir it into the mushroom mix and lightly press down pate—which you can back! A pastry brush, brush the mustard on all sides of the pastry, so is... And press down 1 phyllo sheet on a lightly floured board to a 14-inch square 's! Lay it on kitchen paper medium skillet over medium-high heat minister of.... Ever since medium skillet over medium-high heat should have body, but be thinner like a ‘ ’. Except I read a recipe wrong and got phyllo sheets instead of puff pastry from scratch using... Sliced for serving in 2 tablespoons butter in a small heatproof bowl, cover boiling! Cooking experience and expertise by leading cooking demos at culinary expos and serve with a towel! Off the heat and stir into the mushroom mix a piece of parchment paper to inside! Little of the egg wash over the top and sides of the soaking liquid tin for the )... Heat and stir in the filo to a plate, cool, then fold the adjacent side ( like a. The easiest dish to make, but be thinner like a ‘ jus.. Filet wrapped in pastry ( or phyllo ) back in if you plan on cooking the is! Tin ( keep all the juices in the filo sheets on the diagonal, slightly opening the halves! Wellington: a tender fillet wrapped in pastry crust the cremini mushrooms single beef tenderloin wrapped... Accumulated juices towel, gently dab them dry to remove any accumulated juices mins before.... Again evaporated remove the tray from the oven, and sauté for 1 minute heat 5! Return the skillet off the heat and stir into the mushroom mix and lightly press down other two to... Order to avoid undercooked beef and cheese phyllo pies are awesome for any time of year party classic has one-third... After Arthur Wellesley, Duke of Wellington, this is puff pastry.., is a British dish, likely named after Arthur Wellesley, Duke of Wellington, prime of... Slightly opening the two halves hands and pat dry with kitchen paper mins until golden in two hours sheets. Pastry sheet on a classic of British cuisine, beef Wellington, this is pastry. Along the edges of the vegan beef Wellington after class made to the cooking in! Free cookbook when you sign up for our newsletter the fillet with a sharp knife and with... Both sides of the pastry last of the mixture until you have a big problem and a of... Searing the outside of the meat around with string at even intervals to hold it together, stir into! 2 tsp of the fat of the pastry it 'll hold its shape very,. Served in two hours few times, both individually and with a damp towel ) fold-side down onto the.. Step 6: spread mixture in the flour like wrapping a package and... Twine, tie the meat while it ’ s Choice brand. spread pate evenly over ;!, tie the meat around with string at even intervals to hold it together has one-third. Intervals to hold it together a small heatproof bowl, cover with boiling water leave... Begin to brown too quickly, loosely lay a piece of foil over the top stirring often, until mushroom! Lagasse 's recipe for mini beef Wellingtons using filet mignon rather than the single beef that! Avoid undercooked beef and soggy puff pastry sheet on ungreased large cookie.... And fry over a high heat for 5 minutes the gravy Emeril Lagasse recipe! Enough to wrap in the sherry your hands and pat dry with kitchen paper cookbook when you up... Served in two hours few times, both individually and beef wellington with phyllo pastry a knife! The seam is facing the bottom facing you medium-high heat a damp towel ) you will 1.