Mini Beef Wellingtons
1 hr 15 min
Ingredients
6 8oz beef tenderloin filet
3 tbsp butter
1 pastry dough sheet
2 slices prosciutto
1 tbsp Dijon
Water for brushing on pastry
1 Egg wash ( egg + 1 Tbsp water)
salt
pepper
Avocado oil
Thyme sprig tips for garnish
Directions
1. Pulse mushrooms in a food processor or finally chop. Finally chopped shallots. 8 oz (1 container) crimini mushrooms, 2 shallots, minced
2. To a pan melt 3 tablespoons of butter then add your minced shallots. Cook until softened then add your minced mushrooms and 1 teaspoon of fresh thyme. 3 tbsp butter, 2 shallots, minced, 8 oz (1 container) crimini mushrooms, 1 tsp fresh thyme
3. Cook until all water has evaporated and pan is dry.
4. Deglaze with wine, cook until wine has evaporated. Add minced parsley and salt and pepper to taste. Set aside. ¼ cup Cabernet or Sherry wine, ½ tbsp fresh parsley
5. Sear your cold beef fillet in oil on all sides then remove from pan. Slice beef in half then in strips then in 12 even sections. Season with salt and pepper. 6 8oz beef tenderloin filet, Avocado oil, salt, pepper
6. Roll our a sheet of dough and cut into 12 sections, 1 pastry dough sheet
7. Cut prosciutto to fit the dough, leaving space around the edges, add 1/2 Tbsp of your mushroom duxelles then the beef on top. Brush dijon on the beef and water on the dough. Roll upwards then pinch the sides down, remove any excess dough then tuck the sides underneath. 2 slices prosciutto, Mushroom duxelles:, 1 tbsp Dijon, Water for brushing on pastry
8. Transfer to a sheet pan, brush on egg wash then make 2 thin slices on top of your Wellingtons to allow steam to escape. 1 Egg wash ( egg + 1 Tbsp water)
9. Chill for 10 minutes in fridge then bake in a 375° degree oven for 12 minutes
10. For the sauce blend 2 T gorgonzola with 2 T heavy cream and 1 T water, 2 T Gorgonzola, 2 T heavy cream, 1 T water
11. Once Wellingtons have slightly cooled, place a dollop on your Gorgonzola sauce on top and garnish with thyme sprig tips. Gorgonzola Cream: Thyme sprig tips for garnish
12. You can make this up to 1 day earlier. Cover with plastic wrap in fridge until ready. Brush on egg wash, make your 2 slices then bake 375 - 12 minutes
Serves 12
1 hr 15 min
Ingredients
6 8oz beef tenderloin filet
3 tbsp butter
1 pastry dough sheet
2 slices prosciutto
1 tbsp Dijon
Water for brushing on pastry
1 Egg wash ( egg + 1 Tbsp water)
salt
pepper
Avocado oil
Thyme sprig tips for garnish
Directions
1. Pulse mushrooms in a food processor or finally chop. Finally chopped shallots. 8 oz (1 container) crimini mushrooms, 2 shallots, minced
2. To a pan melt 3 tablespoons of butter then add your minced shallots. Cook until softened then add your minced mushrooms and 1 teaspoon of fresh thyme. 3 tbsp butter, 2 shallots, minced, 8 oz (1 container) crimini mushrooms, 1 tsp fresh thyme
3. Cook until all water has evaporated and pan is dry.
4. Deglaze with wine, cook until wine has evaporated. Add minced parsley and salt and pepper to taste. Set aside. ¼ cup Cabernet or Sherry wine, ½ tbsp fresh parsley
5. Sear your cold beef fillet in oil on all sides then remove from pan. Slice beef in half then in strips then in 12 even sections. Season with salt and pepper. 6 8oz beef tenderloin filet, Avocado oil, salt, pepper
6. Roll our a sheet of dough and cut into 12 sections, 1 pastry dough sheet
7. Cut prosciutto to fit the dough, leaving space around the edges, add 1/2 Tbsp of your mushroom duxelles then the beef on top. Brush dijon on the beef and water on the dough. Roll upwards then pinch the sides down, remove any excess dough then tuck the sides underneath. 2 slices prosciutto, Mushroom duxelles:, 1 tbsp Dijon, Water for brushing on pastry
8. Transfer to a sheet pan, brush on egg wash then make 2 thin slices on top of your Wellingtons to allow steam to escape. 1 Egg wash ( egg + 1 Tbsp water)
9. Chill for 10 minutes in fridge then bake in a 375° degree oven for 12 minutes
10. For the sauce blend 2 T gorgonzola with 2 T heavy cream and 1 T water, 2 T Gorgonzola, 2 T heavy cream, 1 T water
11. Once Wellingtons have slightly cooled, place a dollop on your Gorgonzola sauce on top and garnish with thyme sprig tips. Gorgonzola Cream: Thyme sprig tips for garnish
12. You can make this up to 1 day earlier. Cover with plastic wrap in fridge until ready. Brush on egg wash, make your 2 slices then bake 375 - 12 minutes