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 like to make myself a wellington, as a special treat. But I make a pork wellington. Using any of the canape ideas, pork would also work very well. I may do that next time!
The pork wellington doesn't use any cheese, though. I don't know if that would work well, but I do use a well seasoned mixture of finely minced and sauteed mushrooms, and a smear of dijon and pate on the piece of meat. YUM
Just to throw another variation into the mix....I recently made "beef wellington in a bite" canape-style for a reception, very similar preparation to TominSF's version:
I used a bite size square of puff pastry, which I "punched" down in the middle once it came out of the oven. In the depression I put a small amount of pate, then a small amount of roasted mushroom puree (seasoned only with salt), and a cube of roast tenderloin on top (which I roasted to rare in a 450 oven prior to assembling the dish). The steak looked great on top and the combination of the pate and mushroom puree held it in place nicely. They were a huge hit and they looked great.
WOW!! Thank you thank you! I just received this request from a customer for New Years and began to just make it up (bite-sized filet mignon, mushroom duxelle, pate and puff pastry). Glad to see I was on the right track, Using filo or filo shells or pastry rounds, canape-style are great alternatives. I just might be able to pull this off afterall.
re: tom in sf
That sounds quite interesting - little canape style Wellingtons.
I am going to be doing my individual ones for New Year's Eve. Actually just about to head out to the best gourmet shop in Toronto http://www.cheeseboutique.com/ to see if they have some of their famous air dried beef in the form of a 2lb or so Tenderloin (or 4x8oz pieces) and pick up some truffle butter and pates. I was silly (or masochistic) enough to go out and buy 9lbs of veal bones last night, going to try to make a traditional 3-stage demi-glace to use in the sauce.
Good luck to you with your mini-wellington!
I make Beef Wellington once a year - for New Year's Eve. Every year I refine it a bit.
One recipe I use seems to be gone now, it was a link off here: http://www.neworleansonline.com/neworleans/cuisine/recipes/
The perigoudine sauce is the part I follow the closest, though I sort of mish mash it up with the sauce from the second recipe. Luckily I have it printed out.
the second recipe is here:
and it is for individual wellingtons. The duxelles (mushroom mixture) is missing pate though, which I think is crucial.
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.
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 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.