Bite Siz Beef Wellingtons Recipe

Name: Bite Siz Beef Wellingtons
Yield: 4 servings
Cuisine: American
Ingredients: 1 medium shallot (about 1/2 ounce) peeled; 6 ounces mushrooms halved if large; 1 1/4 sticks unsalted butter, melted; salt and freshly ground black pepper; 10 thin sheets phyllo pastry, each 17 by 12 inches; 8 ounces fillet of beef, trimmed and cut into 1 1/2 by 1/2 by 1/2 inch pieces; Bearnaise Sauce:; 1/4 cup fresh tarragon leaves or 2 teaspoons dried; 1 medium shallot, peeled; 1/4 cup tarragon vinegar; 1/4 teaspoon freshly ground black pepper; 3 large egg yolks; 1 1/2 sticks unsalted butter,melted; 1/8 teaspoon salt; pinch cayenne; Chop the tarragon finely about 10 seconds. Drop the shallot through the feed tube of a processer with the motor running and process until finely chopped. Combine the tarragon, shallot, vinegar and pepper in a small sauce pan and cook over moderate heat until reduced to 2 tablespoons about 3 minutes. Process the egg yolks until combined and with the motor running slowly drizzle the hot butter thru the tube. When the mixture is thick and the butter is incorporated, add the tarragon mixture salt and cayenne pulse to combine

Servings: persons

1 medium shallot (about 1/2 ounce) peeled
6 ounces mushrooms halved if large
1 1/4 sticks unsalted butter, melted
salt and freshly ground black pepper
10 thin sheets phyllo pastry, each 17 by 12 inches
8 ounces fillet of beef, trimmed and cut into 1 1/2 by 1/2 by 1/2 inch pieces
Bearnaise Sauce:
1/4 cup fresh tarragon leaves or 2 teaspoons dried
1 medium shallot, peeled
1/4 cup tarragon vinegar
1/4 teaspoon freshly ground black pepper
3 large egg yolks
1 1/2 sticks unsalted butter,melted
1/8 teaspoon salt
pinch cayenne
Chop the tarragon finely about 10 seconds. Drop the shallot through the feed tube of a processer with the motor running and process until finely chopped. Combine the tarragon, shallot, vinegar and pepper in a small sauce pan and cook over moderate heat until reduced to 2 tablespoons about 3 minutes. Process the egg yolks until combined and with the motor running slowly drizzle the hot butter thru the tube. When the mixture is thick and the butter is incorporated, add the tarragon mixture salt and cayenne pulse to combine

1
Drop the shallot through the feed tube of a food processor with the metal blade and the motor running and chop finely, about 10 seconds. Add the mushrooms and chop finely about 10 pulses.
2
Saute the shallot and mushrooms in 2 tablespoons butter over moderate heat until the mixture is dry, about 8 minutes. Season with salt and pepper and cool. Cut each phyllo sheet into four 17 by 3 inch strips and cover with plastic warp. Working with 1 phyllo strip at a time, brush with butter and put a piece of beef and 1 1/2 teaspoons mushroom mixture on 1 end 1/2 inch from the edge. Fold the 1/2 inch of phyllo over the filling and roll over several times. Fold in the sides and continue rolling and folding up to the opposite end. Place seam side down on a baking sheet and brush lightly with butter. Repeat with the remaining ingredients
3
Pre heat oven to 375 degrees. Bake in the center of the oven for 10 to 12 minutes or until golden brown. Cool slightly.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 medium shallot (about 1/2 ounce) peeled, 6 ounces mushrooms halved if large, 1 1/4 sticks unsalted butter, melted, salt and freshly ground black pepper, and more.

Yes, Bite Siz Beef Wellingtons falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bite Siz Beef Wellingtons

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