Best 2 Sunnys Beef Wellington Casserole Recipes

BEEF SWELLINGTON

Steps:

• Season beef with salt and pepper and set aside.
• Unfold puff pastry and evenly brush 1 sheet with mustard, covering entire surface. Fold over and cut into 4 equal pieces. Press the pastry edges with tines of a fork to seal and cut 3 small slits halfway deep in the center of each pastry rectangle to allow steam to escape when it cooks. Set pastry rectangles on a baking sheet lined with parchment. In a small bowl whisk egg with 1 teaspoon water. Brush pastry rectangle with egg wash and bake 25 minutes, until golden and cooked through.
• Brush beef with oil. Season with salt and pepper and grill until it's nicely caramelized, turning only once, approximately 3 minutes each side. Transfer beef to a sheet pan and place in the preheated oven. Roast until medium-rare, another 10 to 12 minutes. Remove beef from the oven and place on a cutting board. Let meat rest 10 minutes before slicing. To serve, place a puff pastry rectangle on each serving plate. Drizzle with Sauteed Wild Mushroom Sauce and top with beef slices.
• Heat a saute pan to medium heat. Add butter and olive oil. Add garlic and thyme leaves and saute for 3 minutes. Add mushrooms, salt and pepper, saute until golden and tender, about 10 minutes. Cook in batches, if necessary, so that the mushrooms don't steam. Return all mushrooms to pan, if working in batches. Add heavy cream and mustard and simmer 5 minutes, stirring occasionally. Serve immediately.

MUMMIFIED BEEF WELLINGTON

Steps:

• For the beef wellington: Season the beef with salt and pepper on all sides. Heat a 12-inch skillet over medium-high heat, add the oil and tenderloin and sear 1 to 2 minutes per side. Set aside to cool.
• For the mushroom duxelles: Add the mushrooms, garlic and shallot to a food processor and pulse a few times until coarsely chopped. Heat the butter in a 12-inch skillet over medium-high heat until melted. Add the mushroom mixture and stir. Cook, stirring every couple of minutes, until the mushrooms begin to brown, 10 to 12 minutes. Season with salt and pepper, deglaze with the sherry, then add the fresh thyme. Set aside to cool.
• Place a piece of plastic wrap on a work surface and lay the prosciutto slices in the middle, overlapping them slightly to create a rectangle. Spread the mushroom mixture evenly over the prosciutto. Place the cooled tenderloin in the middle of the rectangle, then roll the prosciutto over the tenderloin using the plastic wrap until it's wrapped tight. Chill for at least 30 minutes.
• Preheat the oven to 400 degrees F.
• Place the puff pastry sheet on a lightly floured surface and roll out into a rectangle large enough to envelop the tenderloin. Using a pizza cutter, make 1/2-inch slices halfway through each side of the rectangle, making sure you do not intersect the cuts.
• Remove the tenderloin from the plastic and place in the middle of the puff pastry sheet. Start at the bottom (or the "feet" of the mummy) and wrap the pastry strips around the tenderloin, alternating sides. Make sure to tuck the end of each pastry strip under the tenderloin to secure. No need to be precise--this is a mummy! Continue until you are about 4 inches from the top. Leave a hole for the "face" about 1 inch thick. Continue wrapping until the "head" is completely covered. Position the olive "eyes." Transfer the mummy to a greased baking sheet and brush the pastry with the egg wash.
• Bake until golden brown and the internal temperature reaches 125 degrees F, 35 to 40 minutes.
• For the red wine sauce: Meanwhile, melt 1 tablespoon of the butter in a medium skillet over medium-low heat. Add the shallots and garlic and saute until softened and translucent, 3 to 4 minutes. Deglaze with the red wine, bring to a simmer and simmer for 2 to 3 minutes. Add the beef stock, bring to a simmer and cook until reduced by half, 10 to 15 minutes.
• Mix the remaining 2 tablespoons butter with the flour in a small bowl with a fork. Reduce the heat under the skillet to low, slowly whisk in the butter and flour mixture and cook until the sauce thickens to the consistency of maple syrup, about 10 minutes.
• Let the tenderloin rest for 10 minutes, then slice into 2-inch rounds and serve with the sauce.

CHEF JOHN'S INDIVIDUAL BEEF WELLINGTONS

Steps:

• Melt butter over medium-high heat. Add mushrooms and salt; cook and stir until well browned and caramelized, about 5 minutes. They will be wet and soggy at first but will dry out.
• Add shallots and cook until they soften up and turn translucent, about 3 minutes. Add black pepper, cayenne, and white wine. Stir until wine evaporates, about 1 minute. Turn off the heat and transfer to a bowl to cool to room temperature.
• Add pate to cooled mushroom mixture; toss and mash with a spoon until thoroughly combined. Set aside.
• Generously season filets with salt and pepper. Melt butter for Wellingtons in the same pan over high heat. Sear, one at a time, in the hot pan until the sides and edges are nicely browned, about 5 minutes per filet. Transfer to a plate and place in the refrigerator until needed.
• Cut each sheet of pastry into 4 squares. Place one square frozen puff pastry onto a lightly floured surface. Spoon about 3 tablespoons pate mixture into the center and press out to roughly the same size as a filet. Spread 1/2 tablespoon mustard on top of one filet and place mustard-side down on the pate.
• Gently stretch and fold the shorter sides of the pastry around the filet, then bring the longer sides up and over to seal. You can stretch the dough that will be on the bottom of the filet, but try not to stretch it on the sides and top. It's okay to have a couple of small holes at the bottom. Flip Wellington over and place seam-side down on a plate. Repeat to form remaining 3 Wellingtons, then transfer all to the refrigerator.
• Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with parchment paper.
• Cut remaining 4 squares of puff pastry into circles that are roughly the size of the Wellingtons. Place on the prepared sheet pan and poke all over each circle with a fork.
• Bake in the center of the preheated oven for 15 minutes. Remove from the oven, flip, and press circles down with a spatula to flatten. Return to the oven and bake until cooked through and crispy, 5 to 10 minutes longer. Remove from the oven and lift off the sheet pan to cool. Increase the oven temperature to 450 degrees F (230 degrees C).
• Transfer Wellingtons to the freezer for exactly 15 minutes. Line the same sheet pan with aluminum foil, then top with parchment paper. Beat egg with water in a small bowl.
• When Wellingtons have been in the freezer for 15 minutes, transfer to the prepared pan and generously brush with egg wash.
• Bake pastry in the center of the preheated oven until pastry is golden brown and puffed and filets are cooked through, 23 to 25 minutes. An instant-read thermometer inserted into the center should read 122 degrees F (50 degrees C).
• Immediately remove from the hot pan and transfer onto a plate or cutting board for at least 5 minutes. Cut Wellingtons in half, then trim each end to create a flat surface.
• Place each rounded pastry base on a plate and stand 2 filet halves on top with center cut facing up.