Bring the long sides of the filo over the beef to enclose it, then turn it over so the join is underneath. Puff pastry is typically sold frozen, in the freezer section near pie crust & phyllo dough. Top with the mushroom mix and lightly press down. Heat oil in a large skillet over medium-high heat. Add the filets and sear for 1 minute on each side. 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. Fold up into a tight package. 1/2 cup heavy cream. Quote BBH25. Beef Wellington Spanakopita Bites. https://www.jamieoliver.com/recipes/beef-recipes/beef-wellington Lay the beef over this, with the top of the beef facing down. https://www.bbcgoodfood.com/recipes/beef-wellington-spinach-bacon This recipe puts a phyllo twist on a classic English entree. Brush the top of the vegan beef wellington with extra virgin olive oil. 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. Place the cold strip of beef onto the pate and roll up the pastry to make a tight and secure parcel. https://www.delish.com/.../recipes/a58702/easy-beef-wellington-recipe Using a pastry brush, brush the egg wash along the edges of the pastry square. Beef Wellington, is a tender fillet wrapped in pastry crust. 2. Remove the tray from the oven, and let the Wellingtons rest for 5 minutes. And really, the best filet you can get your hands on. Think about a croissant or even beef Wellington, this is puff pastry that is buttery and molds around items. Instead, it opts for a rich red wine and gorgonzola sauce. With pastry brush, brush butter on each sheet of dough and layer the phyllo, one sheet on top of the other. Preheat the oven to 375°. https://www.masterclass.com/articles/gordon-ramsays-beef-wellington-recipe Beef Wellington: A tender beef tenderloin filet wrapped in layers of mushrooms and shallots, salty prosciutto and a buttery golden pastry crust. Heat the butter in a medium skillet over medium-high heat. The recipe is based on a classic French boeuf en croûte (beef wrapped in pastry) whence come many recipes of meats cooked "in crusts". Place puff pastry sheet on ungreased large cookie sheet. Place the parcel, fold-side down onto a baking tray. Step 7: Seal the edges with olive oil and roll it over so that the seam is facing the bottom. 5. Thaw phyllo and puff pastry in refrigerator overnight. It's one of my favourite recipes of all time - … Lay 1 of the filo sheets on the work surface with the short end facing you. Los Angeles food writer and personal chef Gene Gerrard shares his years of cooking experience and expertise by leading cooking demos at culinary expos. HALP. 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. After searing the outside of the beef, it should be cooled before placing in pastry (or phyllo). With these advanced scales you can measure your body weight and much more! Place on baking sheet with seam side up. https://www.tasteofhome.com/recipes/beef-wellington-appetizers Heat 2 tsp of the oil in a large non-stick frying pan. yield: 4 pies. Now, to be honest, I’ve never had “traditional” Beef Wellington, but I am perfectly happy with this version. It's one of my favourite recipes of all time - … Roll out the puff pastry on a lightly floured board to a 14-inch square. Spread the chopped leaves down the middle of the pastry, so it is the same length and width as the fillet. Add the shallots and garlic and cook, stirring, for 30 seconds. Transfer a Wellington on top of the sauce. In a heavy skillet over medium-high heat, heat the oil. 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. Most people assume that this is a British dish, likely named after the Duke of Wellington. Stir in the stock and reserved porcini liquid and bubble for about 8-10 mins to reduce a little. Transfer to a plate, cool, then refrigerate for 30 minutes. If you don’t have a food processor, finely chop all mushrooms prior to class. Layer up and oil 4 more filo sheets in the same way. Beef Wellington Spanakopita Bites. HALP. Place on top of each other. Although you could make the puff pastry from scratch, using ready-to-bake pastry is not only a great shortcut but a tasty one. Flaky phyllo pastry encases a rich and tasty beef filling, topped with cheese, and baked until perfect. 4. It's not the easiest dish to make, but it is a culinary adventure and the results can be quite impressive. salt, whole milk, salt, egg yolk, crepe, filet mignon, all purpose flour and 17 more. In a large skillet over medium-high heat, cook beef until brown and crumbly. With knife, cut pastry with 1 inch border all around tenderloin. Heat oven to 220C/200C fan/gas 7. Wash and dry all produce. Meanwhile, put the porcini in a small heatproof bowl, cover with boiling water and leave for 20-30 mins to soak. Beef Wellington 1. 1 package of high quality, all butter, frozen puff pastry, thawed, or 1/2 of this homemade puff pastry recipe. Top with 1 sheet; brush with butter. Prep: 15 minutes. I have an Important Birthday Dinner where beef Wellington has been requested. https://www.themediterraneandish.com/phyllo-meat-pie-recipe-egyptian-goulash 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. Pour 1 tbsp of the remaining oil into the same frying pan (don’t wash it) that the meat was cooked in. Now, to be honest, I’ve never had “traditional” Beef Wellington… 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. Center partially roasted tenderloin ring on dough. I’ll admit right off the bat that I broke a cardinal rule of tourtière-making by substituting the traditional In a large skillet over medium-high heat, cook beef until brown and crumbly. Using butcher's twine, tie tenderloin at 1-inch intervals. If the pastry starts to brown too quickly, loosely lay a piece of foil over the top. Thaw one roll of phyllo, following thawing instructions on package. Everything is perfect - except I read a recipe wrong and got phyllo sheets instead of puff pastry sheets. Lay 1 phyllo sheet on a work surface (keep remaining phyllo covered with a damp towel). https://www.yummly.com/recipes/beef-wellington-with-puff-pastry The Simplest Beef Wellington Recipe EVER • The Wicked Noodle Carefully brush with the last of the oil, then bake for 30 mins until golden. Cook, stirring often, until the mushroom liquid has evaporated and the mushrooms begin to brown around the edges. Cut into four 7-inch squares. Remove the meat and let sit for 5-10 mins before slicing. A classic of British cuisine, beef Wellington takes its name after the Duke of Wellington and has graced British tables ever since. Take the skillet off the heat and stir in the sherry. Brush all over with a little of the remaining oil (you will have 1 tbsp and 1 tsp left). 1 or 2 sheets of phyllo pastry dough (Note: I used President’s Choice brand.) Once the beef is chilled, it'll hold its shape very well, making wrapping it a snap. Necessary adjustments were made to the cooking time in order to avoid undercooked beef and soggy puff pastry. Heat oven to 425 F. Cut a piece of parchment paper to fit inside a baking tray. I've made Beef Wellington a few times, both individually and with a whole roast tenderloin. 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. Angela Nilsen's all-time dinner party classic has just one-third of the fat of the traditional recipe. Compactly press an equal amount of the mushroom duxelles on top of each filet. Stir in the mustard and season with pepper. https://www.tasteofhome.com/recipes/individual-beef-wellingtons Brush with more oil. Preheat the oven to 375°. Get our free cookbook when you sign up for our newsletter. Beef Wellington is one of those recipes that everyone should try once. Lower the oven to 200C/180C fan/gas 6. Add the shallot and garlic, and sauté for 1 minute. https://www.chowhound.com/recipes/classic-beef-wellington-29112 Cook: 20 minutes. Brush more of the egg wash over the top and sides of each Wellington. Baklava or spanakopita are examples of phyllo dough, featuring lighter … Cut the buttered phyllo stack in half lengthwise. And really, the best filet you can get your hands on. Baklava or spanakopita are examples of phyllo dough, featuring lighter … Step 6: Spread mixture in the middle third of the phyllo dough. Leah Hyslop covers the history of Beef Wellington here. Brush outside pastry with butter. Line a baking sheet with baking parchment. Prepare the red wine sauce, and keep warm. On lightly floured surface, with floured rolling pin, roll 1 sheet puff pastry into 14 x 12 inch rectangle. Transfer the beef to a platter, then slice thickly with a sharp knife and serve with a spoonful or two of the gravy. Sauté filets in 2 tablespoons butter in very hot skillet, approximately 2-3 minutes on each side, or until seared. 4. (Nutrition information is calculated using an ingredient database and should be considered an estimate. https://www.thespruceeats.com/easy-beef-wellington-recipe-478945 Transfer to a plate and cool completely. I've made Beef Wellington a few times, both individually and with a whole roast tenderloin. Step 8: … These beef and cheese phyllo pies are awesome for any time of year! This recipe takes some of the mystery out of the classic British dish, guiding you through each step. https://zonacooks.com/individual-beef-wellington-recipe-for-two https://www.tasteofhome.com/recipes/individual-beef-wellingtons 5. Lift the beef from the tin (keep all the juices in the tin for the gravy) and lay it on kitchen paper. Remove the seared filets from the refrigerator. The beef is topped with a mixture of mushrooms, Dijon mustard and shallots and a layer of prosciutto. It should have body, but be thinner like a ‘jus’. several paper-thin slices of prosciutto. 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). Take 5 half sheets of phyllo, lightly brush each one with butter. Where phyllo tends to be crispy and flaky, puff pastry is all about the curves. https://www.delish.com/cooking/recipes/a50572/beef-wellington-bites-recipe 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. Also, use pate as a base and add some sautéed mushrooms. Spread pate evenly over tenderloin; top with mushroom mixture. https://www.yummly.com/recipes/phyllo-dough-with-ground-beef 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). BBC Good Food Show Summer Save 25% on early bird tickets. Let the meat rest for while making … https://www.chowhound.com/recipes/classic-beef-wellington-29112 If using the gorgonzola, stir it into the sauce, then whisk until melted and smooth. Repeat with remaining 3 … Using a paper towel, gently dab them dry to remove any accumulated juices. The essence of Beef Wellington is a beef tenderloin that is coated with pâté and duxelles, wrapped in puff pastry, and then baked. Rate. Add the mushrooms, salt, … Where phyllo tends to be crispy and flaky, puff pastry is all about the curves. Spray a 9 x 13 inch baking pan with cooking spray. https://zonacooks.com/individual-beef-wellington-recipe-for-two 2 teaspoons of soy sauce. This version was adapted from Emeril Lagasse's recipe for mini beef Wellingtons. Drain the porcini, reserving 5 tbsp of the soaking liquid. After searing the outside of the beef, it should be cooled before placing in pastry (or phyllo). Fold one side of the pastry, press down, then fold the adjacent side (like wrapping a package) and press down. Lay the beef in the pan and fry over a high heat for 5 mins to seal, turning often. 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. Press together the other two sides to seal the pastry. Spoon a little of the sauce onto each plate. It creates four individual beef Wellingtons using filet mignon rather than the single beef tenderloin that's traditionally sliced for serving. Think about a croissant or even beef Wellington, this is puff pastry that is buttery and molds around items. https://www.tasteofhome.com/recipes/beef-wellington-appetizers Lay a filet, mushroom-side down, on a puff pastry square. Preheat oven to 425°F if you plan on cooking the beef wellington after class. 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. Chop the porcini finely and stir into the mushroom mix. 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. ), 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. Stir in the flour. Gradually pour in the wine, stirring all the time to blend in the flour. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice, mix of watercress, baby spinach and rocket. Get 25% off 9-in-1 smart scales Meanwhile, make the gravy. Heat the butter in a skillet over medium-high heat. I have a big problem and a dinner that must be served in two hours. 3. Unless the butcher has already done so, tie the meat around with string at even intervals to hold it together. Each week of November we will be inspiring you with recipes, decorating … Pat meat dry with paper towels. 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 Spray a 9 x 13 inch baking pan with cooking spray. https://athensfoods.com/recipes/individual-phyllo-beef-wellington Leave until dry and cool enough to wrap in the filo. Beef Wellington is a decadent dish that is perfect for holiday dinners. 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. Welcome to Homemade Holiday Inspiration. It also eliminates the foie gras pate—which you can put back in if you like. Looking for the best dinner recipes? Preheat oven to 400 degrees F. Line two large baking sheets with parchment paper. Heat the saved roasting juices in the roasting tin, stirring to deglaze. 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. 1/2 small onion. Add the mushrooms, salt, and pepper. Brush the mustard on all sides of the meat while it’s still warm. Total : 35 minutes. https://www.thespruceeats.com/mini-beef-wellingtons-recipe-2313386 I have an Important Birthday Dinner where beef Wellington has been requested. https://www.seriouseats.com/.../the-ultimate-beef-wellington-recipe.html Remove the string from the cooled beef. Recipe from Good Food magazine, April 2012. Season liberally with salt … I have a big problem and a dinner that must be served in two hours. If you're looking for something to impress with a perfect Valentine's day recipe, try my individual Beef Wellington Recipe. Remove from the heat, stir in the parsley and tarragon, season with pepper and a pinch of salt, and leave to cool. I have no puff pastry sheets. Sprinkle kosher salt and fresh ground pepper over both sides of the filet mignon steaks. Everything is perfect - except I read a recipe wrong and got phyllo sheets instead of puff pastry sheets. Preheat oven to 375°F. Brush parcel with egg-white and bake at … https://www.allrecipes.com/gallery/the-best-savory-recipes-with-phyllo-dough Squeeze out all the moisture with your hands and pat dry with kitchen paper. Also, use pate as a base and add some sautéed mushrooms. 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. Bake for 20 minutes, or until the pastry is golden brown. It is named after Arthur Wellesley, Duke of Wellington, prime minister of Britain. 1/2 cup brandy or beef broth. Lightly brush sheet with melted butter. Clean, stem, and finely chop the cremini mushrooms. Ingredients 2 Tbs olive oil 1 small onion finely diced Do the same for the other three Wellingtons. Trim ends of twine. Re-heat the red-wine sauce. Roll both sides of the pastry over the top of the mixture until you have a log. 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. Return the skillet to the heat, and cook until the liquid has again evaporated. When the beef is done, remove from the oven and let it sit in the tin for 10 mins for any juices to be … Cut the Wellington in half on the diagonal, slightly opening the two halves, and spoon a little sauce between the two halves. Put the Wellington, with the seal-side down onto the tray. https://www.marthastewart.com/1526285/puff-pastry-phyllo-lowdown https://grumpyshoneybunch.com/2018/11/easy-individual-beef-wellingtons.html Using ground beef keeps this recipe budget friendly and easier to make than the traditional medium rare, beef tenderloin steak in … Chop and set aside. I have no puff pastry sheets. https://www.masterclass.com/articles/gordon-ramsays-beef-wellington-recipe Making wrapping it a beef wellington with phyllo pastry much more spray a 9 x 13 inch baking pan with spray... Dijon mustard and shallots, salty prosciutto and a dinner that must be served in two.... Or phyllo ) more filo sheets on the diagonal, slightly opening two. S Choice brand. tenderloin at 1-inch intervals length and width as the fillet ‘ jus.. Phyllo pastry dough ( Note: I used President ’ s still.. Bird tickets together the other two sides to seal, turning often beef and soggy puff pastry is typically frozen! 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End facing you making … https: //www.marthastewart.com/1526285/puff-pastry-phyllo-lowdown lay 1 of the vegan Wellington! A tender beef tenderloin that 's traditionally sliced for serving the middle third of the mushroom mix the... Got phyllo sheets instead of puff pastry from scratch, using ready-to-bake is! Not only a great shortcut but a tasty one tsp of the pastry starts to brown around the of... Cook beef until brown and crumbly already done so, tie tenderloin at 1-inch.! Tenderloin at 1-inch intervals the meat around with string at even intervals to hold it together on top of soaking... To 425°F if you don ’ t have a food processor, finely chop all mushrooms prior to.. Guiding you through each step cuisine, beef Wellington after class bubble for about mins... And roll it over so that the seam is facing the bottom make but. Approximately 2-3 minutes on each side inch baking pan with cooking spray join.