If you’re looking for an elegant and delicious dish to impress your guests, look no further than these delightful Petite Beef Wellingtons. This recipe combines tender beef tenderloin, a savory mushroom mixture, and flaky puff pastry to create a mouthwatering dish that is as visually appealing as it is flavorful. Whether you’re hosting a dinner party or simply want to treat yourself to a gourmet meal, these individual beef Wellingtons are sure to become a favorite.
Preparation Time: * 45 minutes* Total Time: * 1 hour 15 minutes* Servings: 8
- 1 2-2.5 pound center-cut beef tenderloin roast, cut into eight 1-inch-thick slices
- Kosher salt and coarse ground pepper
- 3 tablespoons olive oil
- 2 tablespoons butter
- ½ cup finely chopped shallots
- 3 portobello mushroom caps, stemmed and sliced (3 1/2 cups)
- ½ cup chopped fresh thyme, oregano, basil, and/or parsley
- 1 17.3-ounce package puff pastry sheets (2 sheets), thawed
- ¼ cup Dijon-style mustard
- ½ cup crumbled goat cheese (chévre), or shredded sharp white cheddar cheese (2 ounces)
- 2 2-ounce packages very thinly sliced prosciutto (about 16 slices)
- 3 egg yolks
- 1 tablespoon water
- 1 tablespoon white balsamic vinegar
- 4 cups baby arugula
- Preheat the oven to 450°F (232°C). Line an extra-large baking sheet with foil.
- Season both sides of the beef slices with salt and black pepper.
- In an extra-large skillet, heat 1 tablespoon of oil over medium-high heat. Add half of the beef slices and cook each side for 1 minute or until browned. The beef will not be cooked through at this point. Remove the browned beef slices and repeat the process with the remaining oil and beef slices.
- In the same skillet, melt the butter over medium heat. Add the chopped shallots and cook for 3 minutes, stirring occasionally. Add the sliced mushrooms and cook for 8 to 10 minutes, or until tender, browned, and any liquid has evaporated.
- Remove the skillet from heat and stir in the chopped herbs. Season the mushroom mixture with 1/4 teaspoon each of salt and pepper. Allow the mixture to cool slightly.
- Cut each puff pastry sheet into quarters. On a lightly floured surface, roll each quarter into an 8-inch square. Set aside 1/4-inch-wide strips cut from each side of each square.
- Spread a 3-inch area in the center of each pastry square with Dijon-style mustard. Divide the mushroom mixture and cheese evenly between the squares, placing them on top of the mustard.
- Wrap each beef slice with two slices of prosciutto. Place a wrapped beef slice on top of the cheese mixture in each square.
- In a small bowl, beat together the egg yolks and 1 tablespoon of water. Brush the edges of the pastry with the egg mixture. Bring the corners of the pastry up and over the beef, pinching the edges to seal. Place the wrapped beef Wellingtons seam side down on the prepared baking sheet. Brush the pastry with the remaining egg mixture. Use the trimmed pastry strips to make decorative bows, and attach them to the Wellingtons. Brush the bows with the egg mixture.
- Bake the Wellingtons for 14 minutes or until the pastry is golden brown. Use an instant-read thermometer inserted into the beef to check for a temperature of 135°F (57°C). Remove from the oven and let the Wellingtons rest for 5 minutes before serving. The internal temperature will rise to 145°F (63°C) during this time.
- For the accompanying salad, whisk together 1 tablespoon of oil, white balsamic vinegar, and 1/4 teaspoon each of salt and pepper in a large bowl. Add the baby arugula and toss to coat. Serve the salad alongside the beef Wellingtons.
Per Serving: – Calories: 576- Total Fat: 37g- Saturated Fat: 14g- Cholesterol: 149mg- Sodium: 703mg- Total Carbohydrate: 29g- Total Sugars: 4g- Protein: 36g- Vitamin C: 6.1mg- Calcium: 75mg- Iron: 5.5mg- Potassium: 556mg- Folate: 38.6mcg- Vitamin B-12: 4mcg-Vitamin B-6: 0.8mg
Note: The nutritional information provided is per serving and based on the ingredients listed. Please note that these values may vary depending on the specific brands and quantities of ingredients used.
These Petite Beef Wellingtons are a true culinary delight, combining the richness of beef tenderloin, the earthy flavors of mushrooms, and the buttery, flaky pastry. The combination of textures and flavors creates a dish that is both comforting and sophisticated.
The preparation of this dish may seem intricate, but the end result is well worth the effort. The beef slices are seared to perfection, locking in their juices and creating a flavorful crust. The mushroom mixture adds depth and richness to the dish, while the puff pastry adds a crispy, golden touch.
The individual portions of the Petite Beef Wellingtons make them visually appealing and perfect for serving at special occasions or dinner parties. Each guest will have their own beautifully wrapped parcel, filled with tender beef and a medley of savory flavors.
To complement the richness of the beef Wellingtons, a simple salad of fresh baby arugula dressed with a light vinaigrette is served alongside. The peppery arugula adds a refreshing contrast to the richness of the dish, balancing the flavors and providing a touch of freshness.
Whether you’re a seasoned home cook or an aspiring chef, these Petite Beef Wellingtons are a wonderful recipe to add to your repertoire. They’re sure to impress your guests and make any occasion feel extra special. So, gather your ingredients, follow the step-by-step instructions, and get ready to indulge in the culinary delight that is Petite Beef Wellingtons.
How to Make Individual Beef Wellingtons | Beef Recipe | Allrecipes.com
*Note: The recipe and nutritional information provided are based on the original source mentioned at the beginning of the article.