Best Mini Beef Wellingtons With Morel Mushrooms Sherry And Thyme Recipes

MINI BEEF WELLINGTONS

Steps:

• Heat the butter in a medium skillet over medium heat. Add the mushrooms and thyme and cook, stirring occasionally, until all the moisture has evaporated from the mushrooms, 12 to 15 minutes (make sure to cook out all the moisture or your pastry will not become crisp). Add the sherry vinegar and cook 1 more minute. Season with the kosher salt and pepper and let cool completely.
• Lay out a few sheets of paper towels and pat dry the filet cubes. Heat the olive oil in a large cast-iron pan over high heat. In batches if necessary, sear all sides of the meat cubes, about 45 seconds per side. Remove from the pan and let rest until cool, then brush on all sides with the Dijon mustard.
• On a baking sheet, lay out a half slice of prosciutto and spread with a thin layer of the mushroom mixture. Place a filet cube in the center and wrap the prosciutto around it. Repeat with the remaining prosciutto, mushroom mixture and filet cubes. Wrap the baking sheet with plastic wrap and pop it in the freezer for 15 minutes.
• Preheat the oven to 400 degrees F. Line a second baking sheet with parchment paper.
• Cut sixteen 2-inch squares from the pastry. Put a prosciutto-wrapped filet cube in the middle of each puff pastry square. Bring the corners together and seal, using water if necessary to get the pastry to stick together.
• Place the Wellingtons seam-side down on the lined baking sheet. Beat the egg with 1 teaspoon water, then brush the pastry with the egg wash. Sprinkle with some sea salt. Bake until golden, about 5 minutes.

MINI BEEF WELLINGTONS

Steps:

• Preheat the oven to 400 degrees F and line a sheet pan with parchment paper.
• Heat the butter and olive oil in a large skillet over a medium-high heat. Sprinkle the steak chunks with salt and pepper. When the butter has melted and the oil is hot, add the steak chunks and sear them for about 45 seconds per side. (The steaks will only be partially cooked at this stage.) Remove and set aside to partially cool.
• Add the onion and thyme to the same skillet and stir. Allow to continue cooking while you place the mushrooms in a food processor and pulse until they are finely chopped. Add the mushrooms to the skillet and stir to combine. Cook, stirring, until the mushrooms are golden and the liquid has evaporated from the skillet, 8 to 10 minutes. Remove the skillet from the heat, then add the Dijon mustard and stir to combine.
• While the mushrooms are cooking, lay out the puff pastry on a lightly floured surface. Using a rolling pin, roll the pastry to a 12-by-16-inch rectangle. Cut into 12 equal squares by cutting 4 long strips, then cutting each strip crosswise 3 times.
• Place a small amount of the mushroom mixture (known as duxelles) into the center of each square. Top each square with a piece of the steak. Fold the puff pastry up and over the steak, totally encasing the steak and mushroom mixture inside. Place on the prepared baking sheet with the smooth side facing upwards. Repeat with the remaining pastry, duxelles and steak.
• Brush each bundle with the egg yolk and sprinkle with the sea salt. Bake until golden, 16 to 18 minutes. Allow to cool slightly. Garnish with the chopped parsley and serve with the horseradish sauce. Enjoy.

MINI BEEF WELLINGTONS

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.

MINI BEEF WELLINGTONS

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.