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