Talk about a package that’s pretty enough to eat!
These puff pastry bundles utilize scraps of pastry for cute bows on top.
Elevate your dinner game with these elegant petite beef Wellingtons, ideal for special occasions orholiday gatherings.
Credit: Carson Downing
Each pastry is pinched closed and adorned with a charming bow for a sophisticated touch.
What Is Beef Wellington?
Ingredients
1(2- to 2 1/2-lb.
Line an extra-large baking sheet with foil.
Season both sides of beef with salt and black pepper.
In an extra-large skillet heat 1 tablespoon oil over medium-high.
Add half the filets.
Cook each side 1 minute or until browned.
(Filets will not be cooked through.)
Repeat with 1 tablespoon oil and remaining four filets.
Cook Shallots and Mushrooms
In same skillet heat butter over medium.
Add shallots; cook and stir 3 minutes.
Add mushrooms; cook and stir 8 to 10 minutes or until tender and browned and liquid has evaporated.
Season with 1/4 teaspoon each salt and pepper.
Assemble Parcels
Cut each pastry sheet into quarters.
On a lightly floured surface roll each quarter to an 8-inch square.
Cut 1/4-inch-wide strips from each side of each square; set aside.
Spread a 3-inch area in the center of each pastry square with mustard.
Divide mushroom mixture then cheese evenly between squares, placing them on mustard.
Wrap each filet with two slices prosciutto.
Place a filet on cheese.
Beat together egg yolks and 1 tablespoon water.
Brush edges of pastry with egg mixture.
Bring corners of pastry up and over filet, pinching edges to seal.
Place seam sides down on prepared baking sheet.
Brush egg mixture over pastry.
Use trimmed pastry strips to make bows.
Attach pastry bows; brush bows with egg mixture.
Let stand 5 minutes before serving.
(Temperature will rise to 145F.)
Toss in arugula; serve with beef Wellingtons.
Refrigerate for up to three days, or freeze for up to three months.
Thaw overnight in the refrigerator if frozen, then reheat in a preheated 350F oven until heated through.
How to Make a Large Beef Wellington
Prepare as above, except do not slice roast.
Preheat oven to 425F.
Brown roast in the skillet 1 minute per side.
Do not quarter pastry sheets.
Overlap the 2 sheets by 1 inch.
Roll the sheets together to an 18x15-inch rectangle.
Spread mustard to an 8x6-inch rectangle in the center of the pastry.
Top with mushroom mixture and cheese, then top with prosciutto-wrapped beef roast.
Brush pastry edges with egg mixture then bring long sides over beef, pressing to seal.
Fold up short sides.
Place, seam side down, on the prepared baking sheet.
Brush egg mixture over pastry.
Arrange pastry strips as desired and brush with egg mixture.
Bake for 45 minutes or until in instant-read thermometer registers 135F.
Let stand 5 minutes before serving.
2,000 calories a day is used for general nutrition advice.
