MINI BEEF WELLINGTONS WITH MUSHROOMS AND GORGONZOLA
Make and share this Mini Beef Wellingtons With Mushrooms and Gorgonzola recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Pat filets mignons dry and season with salt and pepper.
- Heat oil in a big skillet over med-high heat.
- Sear filets mignons on both sides; remove filets to a plate and loosely cover with plastic wrap; chill until cold, about 1 hour.
- Thinly slice mushrooms, and in a heavy skillet cook in butter with shallot, garlic, and salt and pepper to taste over medium heat, stirring until mushrooms are lightly browned.
- Transfer mushroom mixture to a bowl to cool completely.
- In a small bowl lightly beat eggs with a fork to make an egg wash.
- On a lightly floured surface roll out pastry sheets into two 14-inch squares; trim edges to form two 13-inch squares; cut each square into 4 squares.
- Put 1 tablespoon Gorgonzola in center of 1 square and top with 1/8 of the mushroom mixture.
- Top mushroom mixture with filet mignon, pressing it down gently, and wrap 2 opposite corners of puff pastry over filet, overlapping them; seal seam with egg wash.
- Wrap remaining 2 corners of pastry over filet and seal in same manner; seal any gaps with egg wash and press pastry around filet to enclose completely.
- Arrange beef Wellington seam-side down on a baking pan lined with parchment paper; make 7 more beef Wellingtons in same manner.
- Chill remaining egg wash for brushing on pastry just before baking.
- Chill beef Wellingtons, loosely covered, at least 1 hour and up to 1 day.
- Preheat oven to 425°; brush top and sides of beef Wellington with some remaining egg wash and bake 20-30 minutes, or until pastry is golden and the meat temperature is 117°; serve immediately.
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Rejuan Ali
[email protected]I would make this recipe again, but I would make a few changes.
Sunusi Umar
[email protected]Overall, I thought this recipe was pretty good.
Draco Dan
[email protected]I'm not sure if I did something wrong, but my pastry didn't turn out flaky.
Raja Shakir
[email protected]These were a bit too rich for my taste.
Dipa Paul
[email protected]I'm definitely making these again.
Koshal Kumar
[email protected]I made these mini beef Wellingtons for my friends and they were a huge hit.
Laxman Majhi
[email protected]I used a different type of mushroom and it worked out great.
MD Rasel Ali
[email protected]I'm not a fan of Gorgonzola, so I substituted another type of cheese.
Fee Free
[email protected]This was a great recipe for a special occasion dinner.
Richard “Raiden” Gyde
[email protected]I would recommend this recipe to anyone who loves beef Wellington.
Rolex Otieno
[email protected]These were okay, but I've had better.
Rinku Agrawal
[email protected]I found this recipe to be too complicated and time-consuming.
Sheharyar Akhtar
[email protected]I'm not sure what I did wrong, but my beef Wellingtons turned out dry and tough.
abid bukhari
[email protected]These were delicious! I will definitely be making them again.
Tv Angle
[email protected]I made these for my husband's birthday dinner and he loved them! He said they were the best beef Wellingtons he'd ever had.
MD Rafssa Hossan
[email protected]These were a bit more work than I expected, but they were definitely worth it. The presentation was beautiful and the taste was amazing.
Sehrish Anwar
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed these mini beef Wellingtons. The Gorgonzola helped to balance out the earthy flavor of the mushrooms.
christian onayo
[email protected]This was my first time making beef Wellington, and I was really happy with the results. The beef was cooked perfectly, and the mushrooms and Gorgonzola added a lot of flavor.
Ovi Sajjad
[email protected]I've made this recipe several times and it always turns out perfectly. The instructions are clear and easy to follow, and the end result is a delicious and impressive dish.
Palesa Lesah
[email protected]These mini beef Wellingtons were a hit at my last dinner party! The combination of beef, mushrooms, and Gorgonzola was divine, and the pastry was perfectly flaky.