"an manchen tagen - da brauchst du genau...DAS! beef wellington in der mini tricky version. wahnsinnig köstlich, ganz dickes ehrenwort!
#mini#beef#wellington#supersoulfood#steak#medium#trickytine#beefwellington"
Mini Beef Wellingtons With Mushroom Ragout, Gorgonzola Cream Spinach And Parma Ham
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Recipe Intro From trickytine
Love this recipe from @trickytine! Full of flavor and the perfect pocket of deliciousness for the colder weather!
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Prep time 1hr 30mins
Cook time 30mins
Recipe Card
For the Balsamic Mushroom Ragout:
ingredients
- 1 3/4 cups chestnut mushrooms
- 2 small shallots
- 3 branches thyme
- 2 tablespoons balsamic vinegar
- 1 tablespoon port
- fleur de sel and freshly ground pepper to tast
- olive oil
For the Leaf Spinach with Gorgonzola:
ingredients
- 2 cloves garlic
- 1 good handful fresh spinach leaves
- 1/2 cup pine nuts
- 1/3 cup soft gorgonzola
- 2 tablespoons cream
- fleur de sel and freshly ground pepper to taste
- olive oil
Additional ingredients:
ingredients
- 2 tenderloin steaks ( about 1/2 lb each)
- 4 slices parma ham
- 3 rolls gluten-free puff pastry
- fleur de sel
- butter
- 1 egg
For the Leaf Spinach with Gorgonzola:
Method
Step 1
Peel and finely chop garlic cloves. Rinse and coarsely chop spinach.
Step 2
Remove existing rind from Gorgonzola and cut the cheese into small pieces.
Step 3
Heat a pan, and add the pine nuts, watch closely and cook until golden brown then add olive oil and chopped garlic and saute. Add chopped spinach, and cook until the spinach has wilted.
Step 4
Then layer spinach evenly in the pan and add the Gorgonzola and cream and stir until the cheese has melted, mix well. Add fleur de sel and pepper to taste. Leave to cool.
Balsamic Mushroom Ragout:
Step 1
Peel Shallots. Wipe mushrooms with a cloth and cut off the stalk
Step 2
Finely chop shallots and mushrooms. Heat olive oil in a pan. Add shallots and sauté until translucent. Then add the mushrooms and fry over high heat
Step 3
Once the liquid evaporates from the mushrooms, add the thyme branches and deglaze with vinegar and port wine.
Step 4
Season with pepper and fleur de sel, and and stir. Now cook the mushroom ragout for a few minutes over medium heat until the liquid has reduced, stirring occasionally Allow to cool, and remove the thyme branches.
Assembly:
Step 1
Remove the filet steaks from the refrigerator about 1 hour prior to cooking Heat a pan on the stove, add butter and melt.
Step 2
Season the filet steaks with coarse fleur de sel, and sear in hot pan quickly from all sides remove and let cool until lukewarm.
Step 3
Using a bowl about 2cm larger than the steaks, cut 2 round puff pasty circles to use for the bottom of the beef wellington.
Step 4
From the other two puff pastries cut two larger puff circles, which will be about 2.5 cm greater than the lower puff circles.
Step 5
Preheat oven to 400˚ F convection. Laying the smaller puff circles on a lined baking sheet Centrally lay two parma ham slices crosswise . Add a good tablespoon of spinach (Before doing this step, remove any excess liquid from the spinach so it’s not too wet) Then add the seared steak and a good tablespoon of mushroom ragouts then wrap the overlapping parma ham up.
Step 6
Crack the egg and whisk together. Brush the lower edges puff with egg. Then carefully place the top piece of puff pastry on top from the top and press and closes with the edges with a fork.
Step 7
Then brush again completely with the egg, and place in the hot oven and bake for 15 minutes, then turn down to 300˚F and bake for about another 3-5 minutes until golden and nicely browned (with me the steaks were just under 19 minutes perfectly medium) Recipe translated from Trickytine. Original Recipe along with process pictures here