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