Any Idea How Make a Mini Beef Wellington?
I have the idea of bumping up the pigs and blankets and making mini beef wellington, is there a recipe for such a thing, or do I just sear little pieces of filet and wrap them up in puff pastry...and do I need some kind of sauce? Any advice would be welcome!
I've never made them myself, but I'm sure they could be done.
I would imagine you could just saute some finely chopped mushrooms in butter for the duxelle. Then, cut your filet into small pieces (size is your choice), top with a smear of foie gras pate (if you can find it), then wrap the whole shebang in puff pastry and bake.
As an alternative, you can cook each element separately. Cut rounds of puff pastry, bake until golden. Saute chopped mushrooms and sear small pieces of your beef. Then top the cooked puff pastry with the pate, mushrooms and beef. As another alternative, make phyllo cups and place the cooked mushrooms, beef and pate in those.
I've seen a recipe for the alternative. Cut puff pastry cut into 4-inch squares, bake then split horizontally. Spread the bottom halves with foie gras pâté; spoon on a duxelles of mushrooms, onion and garlic deglazed with a splash of white wine vinegar; top with seared beef fillet steaks (filet mignon); and cap with the puff pastry tops.
The traditional sauce for beef in a crust is Périgueux (Madeira and truffle) sauce, though many people forego the sauce since it can make the pastry soggy.
Here's a recipe from Food TV that will give you a method.
Beyond that, you could be pretty creative with toppings:
Small shrimp in mustard sauce
one large mushroom cap filled with crab per mini
browned sausage, spinach, and sliced hard boiled egg.
And you could go on and on from there.
I've made this to great success using phyllo dough, wrapped beggar's purse style. You can sear the meat till just brown on each side, top with mushroom duxelles and wrap. The phyllo cooks much faster than puff pastry so there is little chance of overcooking the meat. When making mini wellingtons there is a higher pastry to meat ratio so using puff pastry would overwhelm the flavors of the meat and filling. I have used a recipe that includes black pepper boursin in addition to the mushrooms and it is very rich and delicious. Pate would be great too.
Thank you! I'm loving the boursin and mushroom concept. And a bordelaise dip...I'm going to sear the meat on my grill first and the put the filet in the fridge so it's cold when I bake them. I think that will prevent over cooking the meat.