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