Mini Beef Wellington Recipe

Make the Beef Wellington. Preheat the oven to 425 F. Cut a piece of parchment paper to fit inside a baking tray. Prepare the red wine sauce, and keep warm. Roll out the puff pastry on a lightly floured board to a 14-inch square. Cut into four 7-inch squares. Remove the seared filets from the refrigerator.

Rating: 4.5/5(47)
Total Time: 1 hr 30 mins
Category: Dinner, Entree
Calories: 663 per serving

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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 …

Rating: 4.5/5(79)
Difficulty: Easy
Category: Appetizer
Steps: 5
1. 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.
2. 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.
3. Preheat to the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
4. 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.

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Advertisement. Step 2. Whisk together egg and 1 tablespoon water in a small bowl. Step 3. Roll 1 puff pastry sheet into a 9- x 12-inch rectangle on a lightly floured work …

Rating: 5/5(2)
Total Time: 44 mins
Servings: 8-10
1. 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.
2. Whisk together egg and 1 tablespoon water in a small bowl.
3. Roll 1 puff pastry sheet into a 9- x 12-inch rectangle on a lightly floured work surface. Cut into 12 (3-inch) squares. 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 slice. Brush edges of pastry squares with egg mixture. Fold dough corners over filling in the center to make a packet, pinching to seal. Place on a large, parchment paper–lined baking sheet. Repeat with remaining ingredients, and brush all with remaining egg mixture.
4. Bake 9 minutes or until pastry is puffed and golden brown. Let stand 5 minutes.

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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 …

Servings: 24
Total Time: 45 mins
Category: High Protein
Calories: 236 per serving
1. 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.
2. 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.
3. Preheat to the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
4. 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.

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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.

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In large skillet, heat olive oil over medium high heat until hot. Add mushrooms; cook and stir until tender. Add wine; cook 2-3 minutes or until liquid is evaporated. pepper. Remove from skillet; cool throughly. Heat same skillet over medium high heat until hot. Place steaks in skillet; cook 3 minutes; turning once.

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Step 1. Heat the oil in a large skillet over medium-high heat. Season the filets with salt and pepper, then fry on each side until browned to lock in the juices. Remove from the skillet and set aside to cool slightly. Advertisement. Step 2. Add the mushrooms, wine and beef consomme to the skillet; cook and stir over medium heat until mushrooms

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Step 1. Heat olive oil in a large skillet over medium-high heat. Pat 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; careful not overcook. Transfer to a plate to cool.

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Individually-portioned beef wellington, made with filet mignon! Mini Beef Wellingtons. Serves 2 generously. Ingredients. Two 2 ½-to-3-inch-tall pieces beef tenderloin (filet mignon), about ¾ pound; You can make this recipe ahead of time by following it up to step 9, then freezing until ready to bake.

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Spoon a scant 1/4 teaspoon of the Boursin in the center of each pastry square. Season the beef with salt and pepper and set a cube on each pastry square.

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Ris Lacoste has developed what may be the perfect recipe for beef Wellington. The crust is crispy and flaky, the juices and flavors of the filling meld with the pastry, and the beef is medium rare. Best of all, this complicated dish can be prepared days ahead, frozen, and go straight from the freezer to the oven, leaving her time to enjoy the company of her guests.

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Combine cornstarch and remaining wine until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the meat, mushroom mixture, salt and pepper. Press each biscuit into a 4-in. circle. Place 2 tablespoons meat mixture on half of each circle.

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These Mini Beef Wellington are perfection – beautifully seared filet mignon is encased in herby mushrooms & prosciutto & baked into individually-portioned pockets of crispy, golden-brown puff pastry. Beef Wellington epitomizes elegance, indulgence, & luxury, & these minis absolutely worthy of even the most extra-special occasion dinners.

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Method. 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

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Our recipe for Mini Beef Wellingtons with Cabernet Sauce is perfect for a romantic dinner for two on Valentine’s Day. Thick slices of beef tenderloin, mushrooms, fresh herbs and blue cheese are enclosed with puff pastry into individual packages. They are baked to perfection in a hot oven and served with a savory Cabernet sauce.

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Learn how to make Mini Beef Wellingtons. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook.

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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. Place in a refrigerator covered for 1 hour or up to 24 …

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Frequently Asked Questions

How to make mini beef wellingtons?

Method

  1. Heat a frying pan until very hot. Rub the steaks all over with olive oil and season well. ...
  2. Cook the shallot in a knob of butter until soft, add the mushrooms and thyme, then season and cook, stirring occasionally. ...
  3. Roll out the pastry to 20p-thickness. ...
  4. Sit the fillets on 2 overlapping pieces of ham and top each fillet with some of the mushroom mix.

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How to make the best beef wellington?

Method

  • Preheat a large frying pan on a high heat. ...
  • Sear the beef for 4 minutes in total, turning regularly with tongs, then remove to a plate.
  • Wipe out the pan and return to a medium heat. ...
  • Strip in the rest of the rosemary leaves and cook for 15 minutes, or until soft and starting to caramelise, stirring regularly.

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How do you make beef wellington?

What to do:

  • Stir together melted butter, mustard, lemon zest, and spices. ...
  • Brush the salmon fillets with the butter mixture. ...
  • Spoon the cheesy spinach over the top
  • Fold one side of the puff pastry over the top, and brush the top of the folded part with egg wash. ...
  • Repeat with the opposite side, attaching the two flaps. ...
  • Repeat until all 4 sides are folded. ...

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What is in a standard beef wellington recipe?

Beef Wellington is a dish that typically includes beef tenderloin, mushrooms, and morels as primary ingredients. It’s often served with duxelles (a browned mixture of chopped onions, shallots , mushrooms) encased in puff pastry dough or phyllo sheets to create the “crust”.

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