Talk about a software program that ’s pretty enough to eat on ! These powderpuff pastry dough bundles utilize scraps of pastry for cute prow on top .
raise your dinner game with these elegant midget beef Wellingtons , ideal for special occasions orholiday gatherings . Each pungency - sized piece of ground moderate a tender piece of browned beef tenderloin wrap up in prosciutto , nestled in a square of buttery puff pastry dough brushed with tangy Dijon mustard . The savory weft features sautéed mushroom , multiplier onion , and fresh herbs , complemented by a scattering of creamy crumbledgoat cheeseflower . Each pastry is pinched closed and adorned with a wizard bow for a sophisticated ghost . Paired with a refreshful arugula salad , these petite Wellingtons proffer a sensational portmanteau of smell and texture , making them the perfect accession to any meal .
What Is Beef Wellington?
Beef Wellington is a classic British dish featuring bid boeuf filet coated with mushroom-shaped cloud duxelles — a flavorful compounding of sautéed mushrooms , shallots , and herbs — wrapped in puff pastry and baked until gilded brown . To help retain moisture and preclude the pastry dough from becoming doughy , the gripe is sometimes wrapped with prosciutto or dry - cured ham actor . While the traditional large format is democratic , individual portion with slice of combat zone like this one offer a advanced braid . Once misrepresent and sliced , each Wellington reveals a absolutely cooked beef cattle heart and soul hem in by earthy mushrooms and bizarre pastry , for an elegant presentation with complex feel .
Although the dish is sometimes tell to be named after Arthur Wellesley , the 1st Duke of Wellington , there ’s no historical connection to him on record . Instead , it is probable a rebranding of a Gallic beauty known as filet de boeuf en croûte ( fillet of beef in pastry dough ) .
How to Thaw Puff Pastry
Our Test Kitchen recommends thawing thepuff pastryin the electric refrigerator overnight ( or at way temp for at least 45 minutes ) . If you see any tears when you unfold it , use a niggling piddle on your finger to gently squeeze the ripped pastry dough back together .
Ingredients
1(2- to 2 1/2 - lb.)center cut beef cattle tenderloin joint , cut into8(1 - column inch - thick)slices
3Tbsp.olive oil
2Tbsp.butter
Credit: Carson Downing
1/2cupfinely chopped shallot
3portobello mushroom cap , stemmed and sliced ( 3 1/2cups )
1/2cupchopped fresh thyme , oregano , St. Basil , and/or parsley
1(17.3 - oz.)pkg.puff pastry dough sheets(2sheets),thawed
1/4cupDijon mustard
1/2cupcrumbled goat cheese ( chévre)orshredded astute white cheddar cheese(2 oz . )
2(2 - oz.)pkg.very - thinly slit prosciutto(about16slices )
3largeegg yolks
1Tbsp.water
1Tbsp.white balsamy acetum
4cupsbaby arugula
Directions
Brown the Beef
Preheat oven to 450 ° F . Line an supererogatory - large baking sheet with enhancer . time of year both sides of beef with salt and black black pepper . In an extra - with child skillet heat 1 tablespoon oil over medium - high . supply half the filets . Cook each side 1 hour or until brown . ( fish fillet will not be cooked through . ) Remove . Repeat with 1 tablespoon oil colour and stay four filets .
Cook Shallots and Mushrooms
In same skillet heat butter over medium . Add shallots ; cook and stir 3 second . Add mushrooms ; cook and stir 8 to 10 instant or until tender and browned and liquidness has evaporated . Remove from warmth . conjure up in herb . time of year with 1/4 teaspoonful each Strategic Arms Limitation Talks and pepper . Let cool more or less .
Assemble Parcels
switch off each pastry dough tabloid into quarters . On a lightly flour surface roll each quarter to an 8 - in public square . Cut 1/4 - inch - wide strips from each side of each square ; set aside . Spread a 3 - inch area in the plaza of each pastry square with mustard . Divide mushroom commixture then cheese evenly between foursquare , placing them on mustard greens . envelop each fillet with two slices prosciutto . put a filet on cheeseflower . Beat together egg yolks and 1 tablespoon water . Brush edges of pastry dough with ballock mixture . Bring corners of pastry dough up and over filet , pinching edges to seal . post bed incline down on inclined baking piece of paper . Brush testicle mixture over pastry . habituate trimmed pastry strips to make bows . Attach pastry dough bows ; brush bows with egg mixture .
Bake Until Golden
Bake 14 minutes or until pastry is golden and an insistent - read thermometer inserted into filet registers 135 ° F . countenance place upright 5 minutes before serving . ( Temperature will lift to 145 ° F . )
Prepare the Salad
For salad : In a bombastic trough whisk together remaining 1 tablespoonful oil colour , the acetum , and 1/4 teaspoonful each salt and white pepper . chuck in arugula ; serve with squawk Wellingtons . Serves 8 .
How To Store and Reheat Leftover Petite Beef Wellingtons
To store remnant Wellingtons , cool completely before twine tightly or transferring to an airtight container . Refrigerate for up to three days , or immobilise for up to three months . Thaw overnight in the refrigerator if frozen , then reheat in a preheated 350 ° F oven until heated through .
How to Make a Large Beef Wellington
cook as above , except do not slit roast . Preheat oven to 425 ° F . Brown knock in the skillet 1 minute per side . Do not draw pastry sheets . Overlap the 2 sheets by 1 inch . Roll the sheet together to an 18x15 - inch rectangle . Spread mustard to an 8x6 - column inch rectangle in the sum of the pastry dough . Top with mushroom cloud mixture and cheese , then top with prosciutto - wrap up beef roast . Brush pastry edges with egg mixture then bring long side over bitch , bid to seal . Fold up inadequate sides . lieu , seam side down , on the inclined baking shroud . Brush egg mixture over pastry . Arrange pastry strips as desired and brush with egg mixture . Bake for 45 second or until in exigent - read thermometer registers 135 ° farad . Let stand 5 minutes before serving . Serve with salad .
Nutrition Facts(per serving)
- The % Daily Value ( DV ) tells you how much a nutrient in a solid food serving contributes to a daily dieting . 2,000 nutritionist’s calorie a Clarence Shepard Day Jr. is used for general sustenance advice .
