Season liberally with salt … Beef Wellington pairs beautifully with a citrus-dressed salad for a stunning holiday lunch, or a tray of roast vegetables. beef tenderloin filets), each 1 1/2” – 2” thick, 12 ounces mushrooms (button, shitake or blend of both), 1 medium onion or 4 shallots, finely chopped. Using butcher's twine, tie tenderloin at 1-inch intervals. If you have any leftovers it is possible to reheat them. Stir in parsley and sour cream. Repeat procedure three more times so you have four stacks of four sheets. Drain any accumulated liquid from Duxelles. Remove the string from the cooled beef. Beef Wellington pairs beautifully with a citrus-dressed salad for a stunning holiday lunch, or a tray of roast vegetables. Yes, this is a modern take on a traditional recipe, but it’s … https://www.masterclass.com/articles/gordon-ramsays-beef-wellington-recipe Drizzle fingerling potatoes and asparagus with olive oil, salt, and pepper, and then you can roast your veggies while you’ve got the oven turned on. ), keep the rest of your menu as simple as possible. Lightly spray baking sheet with cooking spray. 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. Set aside and let cool completely. Cool. Fold up into a tight package. Repeat. Use the other can of Pillsbury to create a pattern over your Welly. With all of these dishes, and especially beef Wellington, the trick is to avoid a soggy crust, but to also make sure that some of the tasty juices do blend with the flaky pastry. It’s a Valentine’s Day #SundaySupper! Make the Beef Wellington: Bring beef Tenderloin to room temperature. Here are a few tips to make sure your Wellington comes out well. Refrigerate at least 1 hour up to overnight. All rights reserved. It’s easy to make — just sauté your shallots, mushrooms and thyme, and then add your sour cream — but it can create a little extra moisture. Fill the phyllo dough. Preheat oven to 375°F. If you could delicately unroll a layer or two, brush in some butter, and then rewrap, that might help. Beef Wellington is a decadent dish that is perfect for holiday dinners. Wrap in towel and squeeze out excess moisture. Anytime you’re making something that takes a little bit of effort (it’s worth it, we promise! Step 6. Then cut this stack into quarters (one for each filet mignon). Lightly spray baking sheet with cooking spray. Brush outside pastry with butter. Fold in long sides of dough up over filling. The holiday season may look different this year, but that doesn’t mean your menu should be any less festive. Sauté filets in 2 tablespoons butter in very hot skillet, approximately 2-3 minutes on each side, or until seared. Just put them in the oven at 160 for 10 minutes. This is the rare occasion where you want to splurge for the real deal. Take 5 half sheets of phyllo, lightly brush each one with butter. Ingredients for beef wellington: * 4 lb. Let cool, before slicing and serving. Lay the beef over this, with the top of the beef … https://www.thespruceeats.com/easy-beef-wellington-recipe-478945 Beef wellington is a classic beef recipe. Brush each sheet with melted butter, and layer 6 sheets of phyllo dough stacked on top of each other. Don't use a meat fork - making holes in the beef will loose some of the juices. Just make the crust as indicated in the recipe. If you think of how delicious classic pastry dishes like chicken pot pie, apple pie, and turnovers are, you realize just how important the balance of juices and pastry is. Think about a croissant or even beef Wellington, this is puff pastry that is buttery and molds around items. Using ground beef keeps this recipe budget friendly and easier to make than the traditional medium rare, beef tenderloin steak in the center version you often see. Prepare Duxelles, which also can be done in advance. This beef steak wrapped in pastry dough is sure to impress all your friends at your next dinner party. Place each Beef Wellington at least 1″ apart on baking sheet. Duxelles is the traditional creamy mushroom mixture that complements beef wellington’s crispy exterior. Season the beef on all sides with salt and pepper to taste. Your micro gathering deserves a major wow factor, and individually wrapped Beef Wellingtons are just the thing to make the holidays feel grand. 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. Just layer another sheet over the tear and keep going. Place each … Trim ends of twine. To make the pattern shown here, you’ll need a lattice pastry cutter. Cook mushrooms in a dry, hot fry pan until no moisture remains. Bring remaining sides up to meet, pinch together while making sure that filling is completely enclosed, and dough is fluffed at top like a beggar’s purse. Prepare the phyllo dough. Other cuts of beef will have a much higher fat content than a lean filet, which could result in a soggy finished product. Surely, there is no more decadent roast in the history of the post-Roman canon. It should be golden and crispy. Repeat for every piece of beef. Fold up into a tight package. Add mushrooms, salt, pepper, thyme and lemon juice stirring over high heat until all moisture has completely evaporated. Since the phyllo dough was thin, there was not the matter of the dough having cooking issues and it probably could have come out 5 minutes sooner. Watch this cooking how to video tutorial to learn how to spruce up your cooking skills with beef wellington. Beef Wellington Wrapped with Phyllo Pastry, 1/2 cup (125 mL) Ultimate Estate Reserve Pinot Noir, 10 sheets phyllo pastry; cut in half, vertically, Combine marinade ingredients. Spread the chopped leaves down the middle of the pastry, so it is the same length and width as the fillet. Drizzle fingerling potatoes and asparagus with olive oil, salt, and pepper, and then you can roast your veggies while you’ve got the oven turned on. Place on top of each other. Another other option, if you're worried about soggy dough, is to use the prosciutto, but omit salt from the other stages of the process (the duxelles, when you season or sear off the beef). Sear the meat on all sides until it's deep and nicely seared. Each layer of filo dough needs to be brushed with butter otherwise the pastry will be dry and tough. Leah Hyslop covers the history of Beef Wellington here. Remember, your filet will continue to cook in the oven. Top with the mushroom mix and lightly press down. Rotate 90 degrees. ATHENS and APOLLO are trademarks of Athens Foods, Inc © Athens Foods 2021 Cleveland OH. And for even more holiday recipes, check out our Pinterest page. Your initial sear on the stove is just to create an amazing pepper crust and impart flavor. Jump to Recipe Print Recipe Beef phyllingtons are a tasty twist on beef Wellington, using phyllo dough as the exterior crust. Again, we want our dough to remain crisp, crisp, crisp … and that means no unnecessary moisture. If a sheet tears, it’s totally fine! Then tag us so we can see your amazing results. If you make our phyllo-wrapped Beef Wellington, take a pic and share it on social! You can keep the cooked beef wellington in the fridge for up to three days. Brush parcel with egg-white and bake at 180 degrees Celsius. For most recipes, you can get away with swapping out filet mignon for a lesser cut of beef. Heat some shortening (about 2 tbsp.) I couldn’t find prepared vegan puff pastry without hydrogenated oils so I chose to use phyllo dough. Bring remaining sides up to meet, pinch together while making sure that filling is completely enclosed and dough is fluffed at top like a beggar’s purse. Fold dough into a letter one final time; wrap tightly in plastic wrap. You can even make a separate gravy to serve on the side. Rest 5 minutes. https://www.themediterraneandish.com/phyllo-dough-recipe-meat Where phyllo tends to be crispy and flaky, puff pastry is all about the curves. Place one sheet of phyllo on work surface and brush lightly with melted butter. That way you can keep all the main components, but the seasoning will be better balanced. Use tongs to move the beef. Place the cold strip of beef onto the pate and roll up the pastry to make a tight and secure parcel. ***Phyllo and puff pastry dough are not gluten-free. Most people assume that this is a British dish, likely named after the Duke of Wellington. Take 5 half sheets of phyllo, lightly brush each one with butter. With an irresistibly flaky texture, it's the perfect choice for your next dessert. Set aside and let cool completely. https://www.raymondblanc.com/recipes/beef-wellington-recipe Fold in long sides of dough up over filling. We went with the most traditional one for a classic beef Wellington look, à la London’s famous hotel Claridge’s—but feel free to express your inner artist. Phyllo dough can be used as a substitute for strudel dough or for other pastry wrappers, such as turnovers.Puff pastry dough and phyllo dough are very different and, if used interchangeably, will yield different results. Repeat for every piece of beef. All rights reserved. Spread 1/4 of the Duxelles over the top of the filet. Phyllo dough is great for making fun appetizers or traditional Greek dishes like spanakopita, but it can also be used in sweet ways as a dessert. filet of beef… The essence of Beef Wellington is a beef tenderloin that is coated with pâté and duxelles, wrapped in puff pastry, and then baked. 4 filet Mignon* (aka. Place one filet in the middle of dough. Add the oil to a large skillet and set over medium high heat. Before schmearing it on top of your filet, tip any excess liquid out of your skillet and into the sink. Repeat with two more sheets yielding a stack of four. Phyllo is a delicate dough … that’s what makes it so delicious. For the Duxelles: Add the mushrooms, onion, garlic, and thyme leaves to a food processor and pulse until finely chopped. May be prepared up to this point in advance. The prime rib might be the King of the holiday table, but if I had to nominate one roast for the triple threat of Dictator-For-Life, President, and First Tiger, it'd be the Beef Wellington. You can also do this (and mash the lentils) by hand if you don’t have a processor. Can you reheat them? Place on top of each other. Bake 15 to 20 minutes for medium rare (140ºF / 60ºC). Season liberally with salt and pepper. Clean and finely chop (or grate) mushrooms. Place on baking sheet with seam side up. Thaw one roll of phyllo, following thawing instructions on package. Place the parcel, fold-side down onto a baking tray. Individual sized portions make beef phyllingtons a perfect Valentine’s Day dinner. Brush outside pastry with butter. The texture is going to be a little different, because the phyllo will be flaky/shattery and it might cook faster than the denser puff would do. ATHENS and APOLLO are trademarks of Athens Foods, Inc © Athens Foods 2014 Cleveland OH. Dough will be smooth and have ribbons of butter throughout when it’s done. In this video, you’ll get step-by-step instructions for making individual portions of seared beef tenderloin steaks layered with a savory mushroom mixture, wrapped in sheets of phyllo dough, and baked until golden brown. Making this Easy Beef Wellington recipe low carb is as easy as using a Low Carb Pizza Crust recipe! Make a low carb Beef Wellington. Bake in preheated 375°F oven 15 to 22 minutes or until golden brown. Heat 2 tablespoons butter and lightly brown chopped onions or shallots. You can bake up the classic baklava, use it as a crust for cheesecake, or even layer it to create a pie. Pour the food processor mixture into the pan and cook for 8 to 10 minutes, stirring … https://www.marthastewart.com/1526285/puff-pastry-phyllo-lowdown If top of the pastry browns too quickly, cover top with foil. Place on baking sheet with seam side up. in a pan over moderately high heat. Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Place the phyllo dough on a flat surface, such as the kitchen counter. Add beef and. (If the filet is not perfectly round, place it lengthwise in the center of dough.) Repeat rolling, folding and rotating process 6-8 times. Layer up and oil 4 more filo sheets in the same way. If you’d like to make your own vegan/GF puff pastry, see this recipe from Bob’s Red Mill. 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. That said, there are … Baklava or spanakopita are examples of phyllo dough, featuring lighter layers and less rise as you cut through the crispy dough. Brush with well beaten egg. Place second sheet directly over first and brush with melted butter. Takes about 2-3 minutes per side. Menu as simple as possible the side for even more holiday recipes, out! 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