Individual Beef Wellington with Mushroom Sauce Jessica Gavin
Preheat the oven to 425 degrees F. 2. In a large skillet, melt the butter and olive oil over medium heat. Add the mushrooms, shallot, and garlic and cook until the mushrooms are soft. Season with salt and pepper to taste. 3. While the mushrooms are cooking, season the beef tenderloin with salt and pepper. 4.
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Lay phyllo dough on top of plastic wrap. Shingle prosciutto on top of phyllo to create a thin, even, overlapping layer, leaving a 2-inch border along the bottom and top of the phyllo dough. Spread mushroom mixture evenly over ham layer. Place tenderloin along the very bottom edge of the ham/mushroom layer.
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In a large skillet over medium-high heat, add the olive oil. Sear the tenderloin on each side for about 2-3 minutes until it gets a golden brown crust. Remove from the heat and set aside. Prepare the Mushroom Duxelles: In a food processor, add the mushrooms, garlic, and onion.
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Prepare the duxelles. Pulse half of the cremini mushrooms and half of the shallots in a food processor until very finely chopped, about 10 pulses, stopping to scrape down sides and stir as needed.
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Crispy and Flaky Layers. Phyllo dough creates a crispy and flaky texture when baked, whereas puff pastry has a richer and more buttery flavor. If you decide to use phyllo dough for your beef Wellington, you can expect the layers to be light and airy, with a satisfying crunch.
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Add the brandy and cook for a minute while stirring. Finish the sauce: Add the red wine, whisk well and bring to a boil. Add the beef bouillon, stir until the cube dissolves and cook over medium-high heat until the sauce reduces by ⅔. Add the remaining butter to the sauce and whisk until smooth and glossy.
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Step. 3 For the Beef Wellington: Sprinkle the beef tenderloin all over with salt and pepper. In a large skillet over medium-high, heat the oil. Cook the beef tenderloin, turning occasionally, until browned on all sides, 10 to 12 minutes total. Remove the tenderloin from the skillet and set aside to cool for 30 minutes.
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Remove from marinade, drain well. Heat oil in fry pan and brown beef 2 to 3 minutes per side. Cool. Heat oven to 400ºF. Cook mushrooms in a dry, hot fry pan until no moisture remains. Cool. Take 5 half sheets of phyllo, lightly brush each one with butter. Place on top of each other. Place 1/4 cup of mushrooms in centre of phyllo square; roll 2.
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Step 4. Remove the skillet from the heat, and transfer the meat to the wire baking rack set over the sheet pan. Spray the skillet with cooking spray and place it over medium-low heat. Add the.
Individual Beef Wellington with Mushroom Sauce Jessica Gavin
Preparation. Step 1. Heat a large skillet over medium-high and add 1 tablespoon oil. Generously season the filets mignons with salt and pepper, and sear until the surfaces on the top, bottom and rounded sides are no longer raw, about 2 minutes total. Transfer the steaks to a plate, reserving the oil in the skillet.
Individual Beef Wellington with Mushroom Sauce Jessica Gavin
Chill in the refrigerator for at least 30 minutes and up to overnight. Step 8. Meanwhile, heat oven to 400 degrees, and line a rimmed baking sheet with parchment paper. In a small bowl, whisk together egg and 1 teaspoon water. Lay puff pastry out on the prepared baking sheet, lightly draping over edges.
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Heat oven to 425°F. In large nonstick skillet, heat oil over medium-high heat until hot. Add mushrooms; cook and stir until tender. Add wine; cook 2 to 3 minutes or until liquid is evaporated. Stir in green onions, thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper. Remove from skillet; cool thoroughly. Heat same skillet over medium-high heat.
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Directions. Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 375°F. Sauté filets in 2 tablespoons butter in very hot skillet, approximately 2-3 minutes on each side, or until seared. Season liberally with salt and pepper. Set aside and let cool completely.
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Heat a medium-sized pan over medium heat, and add olive oil. Add chopped mushrooms, then sauté until soft and most moisture evaporates, about 5 minutes. Season with ¼ teaspoon of salt and ⅛ teaspoon of pepper. Transfer to a bowl and refrigerate until completely cooled.
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Heat a little oil in a frying pan and cook the venison for about 30 seconds on each side to seal in the juices. Leave to cool. Heat the butter until melted. Lay a piece of filo pastry on the work surface, using a pastry brush, brush it with the melted butter. Lay another piece on top and repeat with a third piece.
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Fold the corners of the puff pastry over the top of the beef tenderloin, tucking the sides in as you go to completely encase the steak with the puff pastry. (See photos, above.) Repeat Steps 3.1-6 with the remaining steaks. Chill: Place the assembled individual Beef Wellington on a sheet pan.
