Best Individual Beef Wellington With Mushroom Pate Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHEF JOHN'S INDIVIDUAL BEEF WELLINGTONS



Chef John's Individual Beef Wellingtons image

Enjoy these individual beef Wellingtons with no regrets and no second thoughts! Perfectly cooked filet mignon topped with a rich, savory mushroom pate is wrapped in a crispy pastry crust and served on top of a buttery pastry base for a 1-2 punch that's hard to beat. Serve as-is or with a simple, brown pan sauce.

Provided by Chef John

Time 2h20m

Yield 4

Number Of Ingredients 15

3 tablespoons unsalted butter
10 large brown mushrooms, finely chopped
ΒΌ teaspoon salt
2 tablespoons minced shallots
freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
3 tablespoons white wine
2 ounces pate
4 (8 ounce) filet mignon steaks
salt and freshly ground black pepper to taste
2 tablespoons salted butter
1 (17.25 ounce) package frozen puff pastry
2 tablespoons Dijon mustard
1 large egg, beaten
1 teaspoon water

Steps:

  • Melt butter over medium-high heat. Add mushrooms and salt; cook and stir until well browned and caramelized, about 5 minutes. They will be wet and soggy at first but will dry out.
  • Add shallots and cook until they soften up and turn translucent, about 3 minutes. Add black pepper, cayenne, and white wine. Stir until wine evaporates, about 1 minute. Turn off the heat and transfer to a bowl to cool to room temperature.
  • Add pate to cooled mushroom mixture; toss and mash with a spoon until thoroughly combined. Set aside.
  • Generously season filets with salt and pepper. Melt butter for Wellingtons in the same pan over high heat. Sear, one at a time, in the hot pan until the sides and edges are nicely browned, about 5 minutes per filet. Transfer to a plate and place in the refrigerator until needed.
  • Cut each sheet of pastry into 4 squares. Place one square frozen puff pastry onto a lightly floured surface. Spoon about 3 tablespoons pate mixture into the center and press out to roughly the same size as a filet. Spread 1/2 tablespoon mustard on top of one filet and place mustard-side down on the pate.
  • Gently stretch and fold the shorter sides of the pastry around the filet, then bring the longer sides up and over to seal. You can stretch the dough that will be on the bottom of the filet, but try not to stretch it on the sides and top. It's okay to have a couple of small holes at the bottom. Flip Wellington over and place seam-side down on a plate. Repeat to form remaining 3 Wellingtons, then transfer all to the refrigerator.
  • Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with parchment paper.
  • Cut remaining 4 squares of puff pastry into circles that are roughly the size of the Wellingtons. Place on the prepared sheet pan and poke all over each circle with a fork.
  • Bake in the center of the preheated oven for 15 minutes. Remove from the oven, flip, and press circles down with a spatula to flatten. Return to the oven and bake until cooked through and crispy, 5 to 10 minutes longer. Remove from the oven and lift off the sheet pan to cool. Increase the oven temperature to 450 degrees F (230 degrees C).
  • Transfer Wellingtons to the freezer for exactly 15 minutes. Line the same sheet pan with aluminum foil, then top with parchment paper. Beat egg with water in a small bowl.
  • When Wellingtons have been in the freezer for 15 minutes, transfer to the prepared pan and generously brush with egg wash.
  • Bake pastry in the center of the preheated oven until pastry is golden brown and puffed and filets are cooked through, 23 to 25 minutes. An instant-read thermometer inserted into the center should read 122 degrees F (50 degrees C).
  • Immediately remove from the hot pan and transfer onto a plate or cutting board for at least 5 minutes. Cut Wellingtons in half, then trim each end to create a flat surface.
  • Place each rounded pastry base on a plate and stand 2 filet halves on top with center cut facing up.

Nutrition Facts : Calories 1330.3 calories, Carbohydrate 59.4 g, Cholesterol 235 mg, Fat 99.8 g, Fiber 2.4 g, Protein 45.8 g, SaturatedFat 36 g, Sodium 870.3 mg, Sugar 2.2 g

INDIVIDUAL BEEF WELLINGTONS



Individual Beef Wellingtons image

This elegant staple of 1960s dinner parties derives its name from The Duke of Wellington, the nineteenth century English statesman and military officer. The name is not due to his gourmet tastes, however, but because the final dish is said to resemble the shiny dark military boots he wore. Beef Wellington traditionally is a 2 to 4 pound beef tenderloin topped with mushroom duxelles and foie gras pate, and then encased in puff pastry. We've simplified the preparation by instead wrapping individual beef filets. This recipe makes 4 servings, but it easily can be doubled or halved. The filets need to be cut about 1 1/2-inches thick to ensure that the meat doesn't dry out or become overcooked while roasting in the oven. If the meat is cut thinner, reduce the oven cooking time appropriately. And if your filets are greater than six ounces, the puff pastry will need to be cut into a larger square in order to envelop the meat completely. If this is the case, you may need two sheets of puff pastry instead of the one called for here. Also, this cooking time plus resting time is for meat that's served medium-rare. If you like your meat more done, increase the initial cooking time in the skillet by another minute or two, and monitor the doneness of the meat from the oven with an instant-read thermometer. Classic sauces, such as Marchand de Vin and Bearnaise, would be delicious accompaniments to these little Beef Wellingtons, as would creamed spinach or steamed asparagus or haricots verts.

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 15

4 (6-ounce) thickly cut filet mignons
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
4 (1-ounce) slices goose or duck liver, or pork country-style pate
One-half (17 1/4-ounce package) frozen puff pastry (1 sheet), thawed
Mushroom Duxelles, recipe follows
1 large egg beaten with 2 teaspoons water to make an egg wash
1 tablespoon unsalted butter
2 tablespoons minced shallots
1/2 teaspoon minced garlic
10 ounces button mushrooms, wiped clean, stemmed, and finely chopped
1/4 teaspoon salt
1/8 teaspoon freshly ground white pepper
2 1/2 tablespoons dry white wine

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
  • Season both sides of each filet with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.
  • Heat the oil in a large heavy skillet over medium-high heat. Add the filets and sear for 1 minute on each side for medium-rare. Transfer to a plate to cool completely.
  • Roll out the puff pastry on a lightly floured surface to a 14-inch square, and cut into 4 (7-inch) squares.
  • Spread one-quarter of the mushroom duxelles on top of each filet and top each with 1 slice of the pate, pressing to flatten. Place one filet, mushroom side down, in the center of a puff pastry square. Using a pastry brush or your finger, paint the inside edges of the pastry with egg wash. Fold the pastry over the filet as though wrapping a package and press the edges to seal. Place the packages seam-side down on the prepared baking sheet. Brush the egg wash over the tops and sides of each package and bake until the pastry is golden brown and an instant-read thermometer registers 140 degrees F for medium-rare, about 20 minutes.
  • Remove from the oven and let rest for 10 minutes before serving.
  • Place the Beef Wellingtons in the center of 4 large plates, and accompany with the sauce and vegetables of choice.
  • Heat the butter in a medium skillet over medium-high heat. Add the shallots and garlic and cook, stirring, for 30 seconds. Add the mushrooms, salt, and white pepper, reduce the heat to medium, and cook, stirring, until all the liquid has evaporated and the mushrooms begin to caramelize, about 12 minutes. Add the wine and cook, stirring to deglaze the pan, until all the liquid has evaporated. Remove from the heat and let cool before using.

INDIVIDUAL BEEF WELLINGTONS W/ MUSHROOM PATE



Individual Beef Wellingtons W/ Mushroom Pate image

Make and share this Individual Beef Wellingtons W/ Mushroom Pate recipe from Food.com.

Provided by gailanng

Categories     Steak

Time 1h55m

Yield 4 serving(s)

Number Of Ingredients 12

olive oil
4 (6 -8 ounce) beef tenderloin steaks
1 tablespoon unsalted butter
1 large shallot, sliced
1/2 lb cremini mushrooms or 1/2 lb button mushroom, quartered
1 large garlic clove, minced
1/2 teaspoon fresh thyme (or 1/4 teaspoon dried)
1/4 cup dry sherry
1/4 cup heavy cream
1 sheet frozen puff pastry, thawed
1 egg, beaten
salt & freshly ground black pepper

Steps:

  • Heat a large saute pan over medium-high heat and coat lightly with oil. Season steaks well with salt and pepper. Brown well on all sides. Remove from pan, cover loosely and refrigerate.
  • Drain excess fat from pan and return to heat. Melt butter and add shallots. When translucent, add mushrooms and garlic. Season with salt and pepper. Stir occasionally until mushrooms release liquid, then boil until liquid evaporates.
  • Add sherry and cream. Simmer until sauce thickens enough to coat mushrooms. Set aside and cool to room temperature. Transfer to a food processor. Pulse to form a rough puree. Adjust seasoning to taste.
  • (Steaks and mushrooms can be made 1 day ahead.)
  • On a lightly floured surface, roll puff pastry out to about 1/8-inch thickness. Cut into 4 squares.
  • Divide mushroom mixture evenly between squares and spread to 1 inch from edge. Top with tenderloin, then gently pull pastry up around steak and seal seams with beaten egg. Refrigerate for 1 hour.
  • Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
  • Place Wellingtons, seam side down, on baking sheet. Brush all over with beaten egg. Cut a few decorative slits in top of each.
  • Bake for 20-25 minutes or until nicely browned and internal temperature reaches 125 degrees F for medium-rare. Let rest for 5 minutes before serving.

Nutrition Facts : Calories 883.7, Fat 64, SaturatedFat 24.1, Cholesterol 219.3, Sodium 266.8, Carbohydrate 32.2, Fiber 1.3, Sugar 1.6, Protein 41.4

INDIVIDUAL BEEF WELLINGTON WITH MUSHROOM PATE



Individual Beef Wellington with Mushroom Pate image

What a way to make an impressive dinner presentation! This recipe is wonderfully savory. We highly recommend trying Deb's Blue Ribbon Mushroom Pate with it... superb!

Provided by Deb Crane

Categories     Beef

Time 20m

Number Of Ingredients 5

2 filet mignons, about 1 inch thick
salt and pepper, to taste
1 can(s) small can of pate (i use my own mushroom pate)
1 pkg frozen puff pastry shells or dough
1 egg, beaten with 1 tablespoon milk or cream

Steps:

  • 1. Thaw puff pastry. Season filets with salt and pepper. On a board, roll out 2 puff pastry shells (or if using sheets, roll out the sheet) cutting a round big enough to encase the filets.
  • 2. Spread the pate on top of each filet. Wrap the filets in puff pastry, pate side down so the seams are on the bottom of each wrapped filet. Seal the edges with the egg mixture.
  • 3. Brush egg mixture all over pastry to give a glossy sheen. Roll out another sheet of pastry. Cut out shapes you desire and and decorate each wrapped filet. Brush again with egg mixture.
  • 4. Bake the wrapped filets on cookie sheet in a preheated 375 degree oven for about 20 minutes. The pastry will be golden brown. The filets will come out medium rare. If you are a well done lover, this will not work. Tenderloin is best under-cooked. It might get tough if you cook them till they are well done. NOTE: This is wonderful with my mushroom pate recipe. I will post that as well.

MOM'S BEEF WELLINGTON WITH PATE



Mom's Beef Wellington with Pate image

My mother finally gave me the recipe for my favorite dish, her famous beef Wellington! I hope you enjoy it as much as our family does!

Provided by Melissa Anderson

Categories     Meat and Poultry Recipes     Beef     Steaks     Sirloin Steak Recipes

Time 9h5m

Yield 8

Number Of Ingredients 9

2 tablespoons canola oil
8 (4 ounce) sirloin steaks, frozen
2 teaspoons salt
2 teaspoons ground black pepper
2 tablespoons butter
1 (16 ounce) package finely chopped fresh mushrooms
1 cup minced fresh onion
1 (3 ounce) can herbed liver pate
1 (17.5 ounce) package frozen puff pastry, thawed

Steps:

  • Heat oil in a large skillet over high heat. Working in batches, sear steaks in hot oil until browned, about 90 seconds per side; insides will still be raw. Sprinkle salt and pepper on the outsides of the steaks and transfer to a baking dish. Cover and place in the refrigerator for 8 hours or overnight.
  • Melt butter in a large skillet over very low heat. Add mushrooms and onion and cook until softened, about 5 minutes. Stir in pate until completely mixed; cook until all moisture has evaporated and it starts to stick to the pan. Transfer to a bowl, cover, and refrigerate stuffing 8 hours to overnight.
  • Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  • Roll out 1 sheet of puff pastry and place 4 steaks on top. Cut out the pastry around each steak, leaving 1 1/2 inch border on all sides. Remove the steaks. Repeat with the remaining sheet of puff pastry and steaks.
  • Place a spoonful of stuffing down the center of a pastry piece, set a steak on top, and spread another small spoonful of stuffing on top; press down gently. Fold pastry around the steak, overlapping as much as possible and squeezing dough tightly to seal. Turn pastry over and place on the prepared baking sheet. Repeat with remaining pastry squares, stuffing, and steaks.
  • Bake in the preheated oven, checking after 20 minutes, until pastry is golden brown and steak reaches desired doneness, 30 to 35 minutes.

Nutrition Facts : Calories 591.2 calories, Carbohydrate 31.9 g, Cholesterol 83.3 mg, Fat 39.4 g, Fiber 2 g, Protein 27.7 g, SaturatedFat 11.5 g, Sodium 872.3 mg, Sugar 2.2 g

Related Topics