How do you cook an individual beef wellington?!
How do you cook an individual beef wellington?
Additional Details
1 week ago
it is a shop bought one with no cooking instructions
Answers:
1 week ago
it is a shop bought one with no cooking instructions
INDIVIDUAL BEEF WELLINGTONS
8 (4 or 5 oz.) filet Mignon
1 1/3 tsp. salt
1/4 plus a pinch of pepper
2/3 c. chopped onion
2/3 c. chopped carrots
2/3 c. chopped celery
1/3 c. plus 2 tbsp. vegetable oil
3 tbsp. brandy, 1 c. red wine
3/4 tsp. fines herbs
1 1/3 tbsp. butter
Mushroom filling, recipe below
Pastry, recipe below
3 egg yolks
3 tsp. water
2 2/3 c. beef broth
1 1/3 tbsp. tomato paste
2 2/3 tbsp. cornstarch
1/3 c. Madeira or other sweet wine
Diced fresh mushrooms
Carrot curls
Celery fans
Fresh parsley sprigs
You may please feel free to use Pepperidge farm frozen puff pastry instead of making it from scratch.
Please note an additional 1 cup of red wine after brandy listing.
Sprinkle fillets with salt and pepper, and place in a shallow dish. Saute onion, carrots, and celery in oil until tender. Add red wine, brandy and herbs. Pour mixture over filets; cover and marinate in refrigerator overnight. Drain steaks, reserving marinade. Saute fillets in butter in a skillet just until lightly browned on both sides. Place filets in pan; cover and freeze 10 minutes. Remove from freezer, and refrigerate 2 hours. Prepare mushroom filling; chill at least 2 hours.
MUSHROOM FILLING:
2 2/3 lb. fresh mushrooms, finely chopped
1/3 c. mince green onion
3 tbsp. butter
1/3 c. Madeira or other dry sweet wine
Salt and pepper to taste
Place mushrooms in a clean towel or cheese cloth and squeeze until barely moist, reserving juice. Saute mushrooms and onion in butter; cook over medium heat until all liquid is evaporated. Add salt and pepper. Prepare pastry; chill 2 hours.
PASTRY:
4 c. all purpose flour
2 tsp. salt
1 c. chilled butter plus 2 tbsp. cubed
1/3 c. shortening, chilled
1/2 to 2/3 c. ice water
Combine flour and salt in a large bowl; cut in chilled butter and shortening with a pastry blender until mixture resembles coarse meal. Sprinkle ice water evenly over surface; stir with a fork until all dry ingredients are moistened. Shape dough into a ball. Roll pastry into an 18 inch square on a lightly floured board or pastry cloth; cut into 8 (9 x 6 inch) rectangles. Spread each pastry rectangle with 1/3 cup mushroom filling; top with a filet.
Combine egg yolks and water; brush edges of pastry with egg mixture to seal. Fold pastry over, and pinch together. (Trim excess pastry is necessary). Place Wellingtons, seam side down, on a lightly greased baking sheet. Brush with egg mixture; repeat after 1 minute. Roll pastry trimming cut into decorative shapes and arrange on top of Wellingtons, if desired. Brush with remaining egg mixture. Bake at 400 degrees for 25 minutes or until golden brown. Combine reserved marinade, reserved mushroom juice, beef broth, and tomato paste in a saucepan; simmer 1 hour. Dissolve cornstarch in Madeira; stir into broth mixture and cook, stirring constantly until thickened. Garnish with mushrooms, carrots, parsley, celery fans.
Source(s):
cooks.com
Here is a method, but it seems a shame to eat it alone since it is expensive to make and deserves a dinner party.
Is this a wind up?
Just use a smaller piece of beef
INDIVIDUAL BEEF WELLINGTON STEAKS
Preparation time: 30 minutes. Baking time: 25 to 30 minutes. Oven temperature: 450 degrees.
Serves: 4.
4 beef tenderloin steaks, 4 - 6 oz. each, fat trimmed
2 tbsp. butter
Salt & pepper to taste
1/4 lb. fresh mushrooms, chopped
1 pkg. (8 oz.) frozen puff pastry, thawed
4 slices (about 3 oz.) liver pate, plain or with truffles or green
peppercorns (opt.)
EGG GLAZE:
1 egg
2 tbsp. milk
1. Spread both sides of steaks with 1 teaspoon butter each. Sprinkle with salt and pepper. Place on cookie sheet. Bake at 450 degrees for 10 minutes. Chill 10 minutes.
2. In a skillet, melt remaining butter. Add mushrooms. Saute over medium heat until cooked and dry. Turn out onto plate. Cool.
3. Roll out 4 pastry shells to 8 inch diameter. Place 1/4 of the mushrooms in the center of each. Spread to cover a 2 to 3 inch area. Top each with 1 slice pate, if used. Place 1 steak on top of each.
4. Bring pastry up over steak. Wrap completely. Brush with water. Seal. Place, seam-side down on baking sheet.
5. Roll out remaining pastry rounds to 1/4 inch thickness. Cut into shapes.
6. To make glaze, in a small bowl, beat together egg and milk. Brush over pastry-wrapped steaks.
7. Cut 3 air vents in each. Decorate with pastry cut-outs. Bake at 450 degrees for 15 minutes or until golden
Since you bought it at a shop and you are just asking to how to cook it:
I would preheat your oven to 400 degrees F. Bake for 15-25 minutes - at 15 minutes stick a meat thermometer into it - all the way into the beef and check the temperature. Make sure the temp is at least 160 degrees F (which is medium) and you will know it is done. Enjoy.
pre heat oven to 200 then just brush top wit little bit of milk or egg the bake til golden brown.
try a creamy garlic and mushroom sauce
just pan fry some onions and mushrooms add 1 clove fine chopped garlic salt and pepper then just add bit of white wine then reduce by 1/4 the add cream leave to reduce again voila just serve wit new pots and veg