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    Individual Beef Wellington

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    Making the classic Beef Wellington could be intimidating but it is a relatively easy dish to prepare and is well worth the effort. I have taken liberties with my version, actually two versions, by adding onion to one and spinach to the other. The version here uses onion but by simply replacing the onion in the recipe/technique below with spinach you get a completely different experience.

    You will need:
    Filet of beef approximately 1 1/2″ – 2″ thick 6 – 8 oz./serving.
    Puff pastry – 12″ square piece 1/serving.
    Sweet Onion such as Walla Walla or Vidalia – 1/4″ slice 1/person (be careful here as you want to keep the slabs of onion intact – you can pierce each with a toothpick to insure the rings stay together).
    Shallot – diced fine approximately 1 TBS/serving.
    White button or crimini mushrooms – approximately 3 oz./serving.
    White wine, Sherry or Vermouth – approximately 1TBS/serving.
    Shallot – approximately 1 TBS/serving.
    Garlic approximately one small clove/serving.
    Egg wash (combine egg with a little water and whip until combined).
    Olive Oil/Butter – approximately 1TBS each/serving
    Butcher’s twine.

    Prepare the filets – Tie each filet, with a piece of twine placed at half the thickness of the beef, tight enough to give the filet some height and uniformity in circumference. In a sauté pan large enough to hold filets without crowding place approximately 1 TBS each of oil and butter. When oil/butter began to bubble sauté filets on both sides until a rich crust is formed. Remove from pan, set aside to cool completely. All you are doing with this step is searing the meat, it will cook through when baking the Wellingtons.

    Prepare the mushrooms – (Mushroom Duxelles) – Place mushrooms, shallot and garlic in a food processor and chop until the mixture has a paste consistency. Using the same pan for the beef add more oil/butter if the pan is too dry bring up to temperature and add the mushroom mixture. Sauté mixture until it starts to dry out then add the White wine/sherry/vermouth. Continue to cook until the mixture is completely dry. Remove from pan, set aside to cool completely.

    Prepare the Onion – in the same pan used for the beef and mushroom add a little oil/butter if the pan is too dry. Season both sides of onion with salt and pepper then place in heated pan. Sauté onions on both sides until golden brown. Carefully remove onion slabs from pan, set aside to cool completely.

    Prepare the dough – It is not a difficult task to do this step. It is easier to give you a visual so I have included this visual aid.

    Assembly and cooking – Separate all of the above items into portions equal to the amount of tenderloins used. Place a portion of the mushroom mixture in the center of the dough square spread until it matches the circumference of the steak, remove twine from tenderloin and place on top of the mushrooms, place one onion plank on top of beef, follow the instructions provided to fold dough over beef to form a package. Roast individual Beef Wellington(s) until the internal temperature reaches 130° for rare, 140° for medium. Serve with a vegetable and mashed potatoes.

    If you decide to add cooked spinach instead of the onion simply replace it at the step indicated above.

    NB You must make sure that all items are completely dry otherwise the dough will become gooey and you will not get a good crisp crust.

    Filet de boeuf Bourgogne


    I’ve taken the traditional Burgundy Beef and went a little upscale while reducing the amount of time to prepare this wonderful meal.

    You will need:

    Beef Filet (approximately 4 oz. /person)
    Small button mushrooms or medium/large cut into quarters
    Pearl onion (I used frozen par-cooked) 4 or 5/per person
    Carrot (I used bagged baby carrots) 4 or 5/per person
    Red wine (I used a good Merlot instead of Burgundy) approximately 1/2 cup/person
    Salt/Pepper
    Beef broth (no salt) approximately 1/4 cup/person
    Egg Noodles approximately 4 oz. /person
    Fresh Thyme
    Butter and Olive Oil

    Cut filet(s) into one-inch pieces, set aside. Defrost pearl onions. Clean mushrooms, if using larger mushrooms quarter them at this point, set aside. Fill a small saucepot with water and carrots; cook until the carrots are fork tender. Put approximately 1 tablespoon each of oil and butter in a sauté pan heat until butter starts to bubble. Sauté beef cubes until just seared, do not crowd pan, sauté in batches if necessary remove as the beef browns and place in a bowl. Deglaze sauté pan with the wine scraping brown bits (fond in culinary terms) on bottom of pan. Add one or two twigs of thyme, there is no need to strip the leaves, as it will be remove later. Continue to cook wine and thyme until wine is reduced by half, remove thyme set aside in bowl.

    Place approximately one tablespoon each of olive oil and butter in sauté pan Sauté mushrooms, carrots and onions until caramelized (salt and pepper the vegetables to taste). Put wine reduction, beef broth and vegetables in a sauce pot bring to a rolling simmer (at this time you should prepare noodles according to package directions). Add beef filet cubes with any accumulated juices to sauce pot turn off heat (the beef will warm through with the residual heat in the pot, caution do not overcook beef).
    Place cooked noodles on a serving plate, ladle beef, the vegetables and stock over noodles. Garnish with chopped parsley.
    Filet De Boeuf Bourgogne on Foodista

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