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