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