Individual Beef Wellingtons
From mao65 16 years ago
- 20 minutes to make
- Serves 6
This is the main course for my favorite special sit down dinner for 6 I got the whole dinner menu from a magazine in 1987 and it has brought oohs and ahhs whenever I have served it . Rest of menu to follow.
Ingredients
- 1/2 ounce dry porcini mushrooms shopping list
- 1/2 cup hot water shopping list
- 1-1/2 lbs center cut filet of beef shopping list
- salt and freshly ground pepper shopping list
- salad oil shopping list
- 2 tbsp butter shopping list
- 1/4 cup minced shallots shopping list
- 1 pound mushrooms, minced shopping list
- 1/4 cup madeira wine shopping list
- 1/4 cup chopped parsley shopping list
- 6 sheets phyllo dough shopping list
- 1 cup unsalted butter, melted shopping list
- 1 egg, beaten with a pinch of salt shopping list
- watercress for garnish shopping list
How to make it
- Rinse porcini mushrooms. Soak in hot water 30 minutes.
- Meanwhile, slice beef into six equal 1/4 pound rounds. cut each round into 3 equal strips. Sprinkle with salt and pepper. Lightly oil a cast iron skillet. Heat over high heat until just smoking. Brown beef a few pieces at a time, about 10 seconds per side. Cool.
- Drain porcini mushrooms,reserving liquid,and chop fine. In a large skillet melt 2 tbsp butter over medium heat. Add shallots and saute until translucent,5 minutes. Increase heat to high. Add porcini and fresh mushrooms, 1/2 tsp salt and 1/4 tsp pepper ;saute until liquid is evaporated. Add Madeira and reserved mushroom liquid; continue cooking, stirring occasionally, until liquid is absorbed. Remove from heat; stir in parsley, Cool.
- Brush i sheet of phyllo with butter(Keep remaining phyllo covered with plastic wrap)Top with another phyllo sheet; brush with butter. Cut in half lengthwise. Place a rounded tablespoon mushroom mixture on one end of each phyllo half, leaving a 1 inch border. Place 1 beef strip on top. Fold end of phyllo over beef and roll up once or twice. Fold in sides and continue rolling to end. Transfer to cookie sheet lined with plastic wrap and brush with beaten egg. Repeat with remaining phyllo, mushrooms and beef. Cut 3 diagonal slashes on top of each Wellington. (can be made ahead. Arrange in a single layer on a cookie sheet, cover, and refrigerate up to 24 hours)
- Preheat oven to 450degreesF. Place Wellingtons on a rack in a jelly-roll pan. Brush again with beaten egg. Bake 10 minutes for rare. Arrange on a platter; garish with watercress. Makes 18 Wellingtons Serve with Bearnaise Sauce(recipe to follow)
The Rating
Reviewed by 3 people-
I have this exact recipe too....yep, old magazine clipping :)
Great recipe, isn't it?? Thanks for reminding me, Mao :)
kukla
in Barrie, Ontario loved it
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Excellent recipe - always delicious, impressive and popular. A real keeper - thanks!
lunasea
in Orlando loved it
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I'm not gonna tell you how old I was in 87'. But this is the perfect dish for company
redkitchen
in Murfreesboro loved it
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