Fancy and decadent, you’ll love this spin on a classic French recipe. You’re bound to feel like an accomplished and classically trained chef after making this. These mini Wellingtons say three things: easy, tasty and classy. Let your friends and family think you labored over this for hours when in fact they’re super easy to prep and make!
Not to mention these little babies are the cutest! Plus, the sherry cream sauce is to die for. I could take a bath in that bad boy. (I won't—but you get the picture.) They’re individually wrapped in puff pastry for everyone at the table like a gift. These mini Wellingtons are far less arduous than attempting to make a whole Wellington the traditional way, which can be difficult to sear correctly and even more tricky to bake to a nice medium-rare. By making individual Wellingtons, it’s much easier to control the sear on the steak and it cuts the cooking time in half! What’s not to love about that?
You can make this recipe even easier for yourself by buying pre-made puff pastry dough from the frozen foods section of the grocery store. There’s no shame in a short cut. (I won’t tell if you won’t.)
Chloe was unsure about this recipe at first. She is a classically trained chef so she prefers the traditional preparation for Beef Wellington. That being said, she loved the ease and convenience it brings to an otherwise tricky French recipe—making it accessible to the average home cook. Plus, the sherry cream sauce is a home run! She lapped that up without any Wellington necessary. This one was an 8/10 for Chloe!
Mini Beef Wellingtons with Sherry Cream Sauce
Yield: 4 Wellingtons
Prep Time: 35 minutes
Cook Time: 25 minutes
Total Time: 1 hour
Ingredients for Searing the Steak
2 rib eye steaks
Salt and pepper to taste
2 Tbsp vegetable oil (or another neutral tasting, low smoke oil)
Ingredients for the Mushroom Duxelle
2 Tbsp olive oil
1 shallot
1 cup mushrooms
3 Tbsp parsley
⅛ cup dry white wine
To Arrange your Wellingtons
4 Tbsp Dijon mustard
2 oz thinly sliced prosciutto
2 sheets of pre-made puff pastry
1 egg
Sherry Cream Sauce
¼ cup butter
4 cloves garlic
¼ cup all-purpose flour
½ tsp black pepper
2 ½ cups beef broth
¾ cup dry sherry
½ cup heavy whipping cream
salt to taste
Directions for Wellingtons
Preheat your oven to 400 degrees F. Also, if you’re using pre-made frozen puff pastry dough, now is the time to take it out of the freezer and allow it to come to room temperature.
Begin preparing your Wellington by cutting your ribeye steaks into four evenly-sized pieces.
Pat each steak dry with a paper towel and season them with a liberal amount of salt and pepper.
Heat a large cast iron skillet with vegetable oil to medium.
Sear the steaks for 2-3 minutes per side so the steak gets a nice brown color on the outside. You don't want to cook your steaks all the way, they should still be rare as they’ll finish cooking in the oven.
Take your steaks out of the pan and move them to a plate to rest and cool slightly while you prepare your duxelle.
Finley chop your shallot, mushrooms and parsley.
Add olive oil to the pan you just used to sear your steaks and turn the heat back on medium.
Add shallots to the warm pan and sauté them until they are cooked though.
Then, add the mushrooms and parsley to the pan and sauté them until the mushrooms are cooked though.
Next, add salt and pepper to taste along with the white wine. Cook until the liquids are dissolved and the mixture is completely dry. Set the duxelle mixture aside and begin preparing your Wellingtons.
Using a pastry brush, spread a tablespoon of Dijon mustard all over each seared piece of beef.
Once the steaks are all well and evenly coated with Dijon mustard, spoon an even amount of duxelle on top of each piece of steak.
Once all the steaks are topped with duxelle, begin tightly wrapping each one in 2-3 pieces of prosciutto. Set the prosciutto wrapped steaks to the side.
Begin rolling and cutting out the pieces of puff pastry to your desired thickness and shape. Keep in mind that the thicker you leave your puff pastry, the longer it will take to cook through. I made a cross pattern with my dough by cutting out a long rectangle, placing the steak in the center of the dough and scoring slanted ½ inch thick pieces along the sides of the dough. Fold the dough over the top of the steak by pulling up the scored sides and placing it on top of the steak. Alternate between scored pieces on the left side and the right side of the dough to make the crossed pattern. Cut off any excess dough as you fold. Repeat with each steak until they are all well covered by puff pastry dough.
Place the beef Wellingtons on a parchment lined baking sheet. Scramble an egg in a small bowl and use a pastry brush to coat each Wellington with egg wash.
Bake the Wellingtons for 10-12 minutes, or until the tops are golden brown. As your Wellingtons cook, begin working on the sherry cream sauce.
Directions for Sherry Cream Sauce
Prep for the sherry cream sauce by slicing the garlic, measuring out the flour, measuring out the beef broth and measuring out the sherry. Set those aside.
In a medium skillet, melt the butter over medium heat.
Add the garlic to the skillet and cook for 3 minutes, or until the garlic is fragrant.
Stir in the flour and pepper. Cook, while stirring constantly, for 2 minutes.
Add the broth and sherry and stir to combine. Bring the sauce to a boil.
Once the sauce is boiling, reduce the heat to a simmer and allow the sauce to cook for 10 minutes. Stir the sauce occasionally.
Next, add the cream and cook for another 20 minutes. Stir the sauce occasionally. The sauce is ready once it’s thickened. Add salt to taste.
Serve it while warm with the Wellingtons.
Enjoy!
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