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