Title : HOW TO MAKE MINI BEEF WELLINGTONS
link : HOW TO MAKE MINI BEEF WELLINGTONS
HOW TO MAKE MINI BEEF WELLINGTONS
MINI BEEF WELLINGTONS
MATERIAL:
• 1 tablespoon butter
• 1 pound mushrooms, chopped
• 2-3 sprigs fresh thyme
• Salt and freshly ground pepper
• 1 lb beef tenderloin/Filet Mignon, cut into cubes
• Salt and freshly ground pepper
• 1 tablespoon olive oil.
• 1-2 tablespoons of "grey Poupon Dijon mustard, or to taste
• 6 slices Parma ham
• 2 sheets of puff pastry, thawed
• Egg yolk 1, skin with water spoon.
STEP:
1. Melt butter over medium low heat. When melted, add the mushrooms and
thyme and Cook, without stirring, 5 minutes. Stir and continue to cook
until all moisture out of matured mushrooms resembling a smooth paste.
Taste and season with salt and pepper and remove from the heat and allow
to cool to room temperature.
2. While cooking mushrooms and pat dry Filet Mignon cubes and season with
salt and pepper. And burn all parties slices, 1 minute per side heat oil
in cast iron skillet at a very high temperature. Remove from pan and
let rest.
3. Using a pastry brush, brush on a generous amount of Dijon to all parties.
4. On a piece of plastic wrap and slide the slide layout and spread a thin
layer of mushrooms. Put the filet mignon cube in the Center and wrap
albroshoto around him. Wrap in plastic, make sure it's tight and held
together. Chill in the refrigerator for 10-15 minutes.
5. Preheat the oven to 400 degrees Fahrenheit.
6. Cut into strips puff pastry show packets fillet. Unwrap fillet and puff
pastry and put it in the pool. Using another piece of puff pastry, put
the opposite way, combining will contain beef. Use a little water to
stick to the pastry together.
7. Place lower side lined seek beef beef Wellingtons on parchment paper baking sheet. Brush with egg yolk wash. Use the back of a knife, score in light style sheets and sprinkle with a little coarse salt.
8. Bake in beef beef Wellingtons for 10 minutes, then rotate the Pan and
run up to 450 degrees. Bake for 10 more minutes or until golden and
puffed. Leave the rest and enjoy!