Beef Wellington For 6 With Burgundy Wine Sauce Recipes

CHEF JOHN'S INDIVIDUAL BEEF WELLINGTONS

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.

MINI BEEF WELLINGTONS WITH RED WINE SAUCE

Steps:

• Heat the oil in a large skillet over medium-high heat. Season the filets with salt and pepper, then fry on each side until browned to lock in the juices. Remove from the skillet and set aside to cool slightly.
• Add the mushrooms, wine and beef consomme to the skillet; cook and stir over medium heat until mushrooms are tender. Use a slotted spoon to transfer the mushrooms to a small bowl, reserving the consomme. Mix the pate with the mushrooms, adding a little consomme if needed to achieve a spreadable texture. Divide the mushrooms among the filets and spread on the top. Refrigerate about 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Lay the puff pastry out on a clean surface and cut out two 5 to 6 inch rounds for each steak. You can roll it out a little thinner if you need more area. Place a steak onto a round, and bring the edges up around the sides. Cover the top with a second piece of dough, overlapping the edges and pressing to seal into a package. Repeat with remaining steaks. Place the Wellingtons onto a baking sheet, and brush the tops with beaten egg.
• Bake for about 12 minutes, for rare, 16 minutes for medium, or 20 minutes for well done. For best results use a meat thermometer to determine the temperature of the steaks, with 140 degrees F (60 degrees C) being medium doneness. Remove from the oven and allow to rest for about 5 minutes.
• While the steaks are cooking, make the sauce. Melt the butter in a saucepan over medium heat. Stir in the flour and cook, stirring constantly, until browned. Stir in the green onions, and cook until tender, about 1 minute. Gradually stir in the reserved consomme and the remaining 1 cup of consomme; continue to cook and stir until the sauce thickens. Reduce heat to low and stir in the wine. Continue to simmer until thickened, about 15 minutes. Remove from the heat and stir in butter and parsley. Season with salt and pepper to taste.
• To serve, cut each Wellington in half and spoon some sauce onto the plate.

BEEF WELLINGTON FOR 6 WITH BURGUNDY WINE SAUCE

Steps:

• 1. Preheat oven to 425 degrees F.
• 2. To make the DUXELLES: Add the garlic cloves, quartered onions, & shallots to food processor. Pulse till finely chopped. Then add the mushrooms, and pulse till about the same size as onion garlic mixture.
• 3. Add 2 Tbs. olive oil and 2 Tbs. butter to large skillet, and heat over medium low heat till hot, then add the chopped vegetables, and allow to cook till almost tender.
• 4. While vegetables are cooking add the chicken livers to food processor, and pulse till chopped, then pour into large skillet with other vegetables.Cook until most of liquid has absorbed. Add salt and pepper according to taste buds.
• 5. Add a sheet of parchment paper to a large sheet cake pan, and when vegetables and liver mixture is fully cooked, turn out on to sheet cake pan to cool.
• 6. Season steaks on both sides with salt & pepper.
• 7. Then add the remaining 2 Tablespoons of olive oil and butter to skillet, heat over medium high heat, then when hot, add the steaks , and allow to COOK FOR 1 MINUTE ONLY ON EACH SIDE. Then remove from skillet and place on a large plate or platter to cool.
• 8. While Steaks are cooling. Add flour to the surface of counter top, as well as to rolling pin, then remove package of puff pastry from fridge, take out ONLY 1 PASTRY SHEET AT A TIME, placing the remaining sheet back into fridge.
• 9. Now gently unfold the pastry sheet, and dust with a little flour if needed, and proceed to roll out with rolling pen, then divide sheet evenly into 4 pieces, making sure sheets are wide enough to cover meat.CRACK EGG ADD WATER AND BEAT to blend well and use when needed.
• 10. Place meat in center of each cut strip. Then brush edges of pastry with egg wash. Spray a large baking sheet with cooking spray and set aside till needed.
• 11. Now top each piece of fillet with a generous amount of the Duxelles mixture. Then cover meat with one end of pastry dough, then cover other side.Seal the seams together with egg wash if needed. May need to seal sides with additional egg wash. Now brush egg wash over entire surface area. Using a spatula to lift each piece onto prepared pan.
• 12. Repeat STEPS till ALL ARE fillets are COMPLETE. If there are scraps of pastry dough left over you may want to make decorative cut outs, to add on top of each piece, then brush tops again with egg wash. I used hearts for Valentine's Day, but use what ever you like.
• 13. Now place pan in preheated oven and bake for about 25 minutes, so as not to over cook. Pastry should be golden Brown after 25 minutes and meat not over cooked.
• 14. NOW TO PREPARE THE BURGUNDY WINE SAUCE: In a small sauce pan add the beef gravy, then measure out the 1/4 cup of burgundy wine, and pour it into the empty gravy jar, swish around and add to sauce pan, then add the spices, heat over low heat till bubbly, and ready to serve. Serve with Wellington or over Potatoes if desired.
• 15. PLEASE NOTE: sEARING THE MEAT for only 1 minute per side, prevents the meat from over cooking while in the oven at 425 degrees F for 25 minutes. If you precook longer than 1 minute per side, you will probably over cook the steak while it is in the oven. This is a one portion serving unless you are my husband and can eat 2 of them. Smile
• 16. Dinner is now served.