Beef Wellington is easily among the holiday favorites. This crowd pleaser dish can be finicky to nail. If ingredients aren't properly wrapped and chilled, you risk leakage that would turn the pastry soggy. Exact baking time of the wrapped dish varies with the size of the roast - the steak can easily be over-baked by the time the pastry is puffed, or pastry can be burned while the steak is still raw. Practice makes perfect, but buying whole tenderloins to practice can get expensive.
This is my shortcut to get the same dining experience at a fraction of the time & investment, with the added perk that you don't have to wait for a big gathering to enjoy the dish. These individual beef wellingtons can easily be made on any weekday night. No wrapping, no tricky timing, no need to buy a whole tenderloin and risk ruining it. Each component is cooked individually & reassembled. I'm making a minimalist version here, feel free to add Parma ham and/or pate if that's how you like yours.
Ingredients: (dinner for two)
2 portions tendorloin steak
2 strips of puff pastry
~1 cup baby bella mushrooms
~1/4 cup scallions
salt & pepper to taste
2 metal cake rings that are bigger than your steak
2 ramekins that are bigger than your cake rings (optional)
Cut puff pastry into 1~1.5 inch strips (depending on the thickness of your steak). Wrap pastry around cake ring with parchment paper on. Tuck the parchment paper under the pastry so it'll be easy to peel off later. Place inside a ramekin for even baking (this is optional). Bake at 400 for 12~15 minutes.
Blend mushroom and scallions until desired consistency. If using onions or shallot, saute the onions first before blending with mushroom.
Generously salt the steak on all sides. Add pepper to taste. Tie with twine for a more rounded shape. Cook steak to desired doneness. Rest steak on a rack and add duxelle to pan. Let the mushroom paste deglaze the pan a little and pick up the fond. Cook until mushroom is cooked through. Salt to taste.
Cut filets with twine on, and then remove the twine (it's a lot easier to get an even cut down the middle with the twine on). This is so we can assemble with the cut side up for the traditional look.
Take the baked pastry rings. Let cool until it's not too hot to touch, and pull the pastry off the cake ring. Pull the parchment paper off the pastry. Assemble on a plate - place a pastry ring, generously spread duxelle on the inside, and squeeze the filet in the center. Enjoy!
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