BEEF WELLINGTONS (COOKING FOR 2)
Make an impressive dinner worthy of a fine dining restaurant, right at home and sized perfectly for two! Flaky pastry is wrapped around tender filet mignon and flavorful sautéed mushrooms. Making two individual portions not only simplifies the process of making this legendary recipe, it also avoids wasting the ingredients. Bring this beautiful dish to the table with a finishing brandy cream sauce that's the definition of luxurious. It'll be a meal to remember (and even repeat)!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 2
Number Of Ingredients 22
Steps:
- Season steaks with salt and pepper. In 10-inch skillet, heat oil over high heat. Add steaks; cook 2 minutes on each side to brown. Remove steaks; refrigerate 30 minutes.
- Meanwhile, melt 2 tablespoons butter in same skillet over medium-high heat. Add 2 tablespoons shallot and 1 clove garlic; cook and stir about 2 minutes or until softened. Add mushrooms, prosciutto and thyme; cook and stir 3 to 4 minutes or until mushrooms have softened and any liquid has evaporated. Transfer mushroom mixture to bowl; refrigerate 10 to 15 minutes or until completely cooled.
- Line large rimmed cookie sheet with cooking parchment paper. Roll puff pastry sheet to 20x9 inches; using sharp knife, cut out two 9-inch rounds. From scraps, cut out leaves or other shapes to use as decoration. Place pastry rounds and decorative cutouts on cookie sheet. Place in freezer 5 minutes.
- Heat oven to 400°F. In small bowl, beat egg and water.
- Remove pastry from freezer; brush each round with 1 teaspoon mustard. Place generous tablespoon of the mushroom mixture in center of each pastry. Place a steak on top of mushroom mixture on each pastry round; top each steak with another generous tablespoon mushroom mixture. Brush edges of each pastry round with egg wash; fold pastry over steak so dough edges slightly overlap and steaks are completely enclosed. Place on cookie sheet, seam side down; brush top and sides with egg wash. Place decorative cutouts on top of each; brush cutouts with more egg wash. Place in freezer 5 minutes.
- Remove from freezer; bake 20 to 25 minutes or until pastry is golden brown and meat thermometer inserted in thickest part of beef reads 135°F for medium-rare (temperature will continue to rise to 145°F while it stands). Place on rack; let stand 10 minutes.
- Meanwhile, in 10-inch skillet, heat 1 tablespoon butter over medium heat. Add 2 tablespoons shallot and 1 clove garlic; cook and stir 1 to 3 minutes or until softened. Stir in 1 teaspoon mustard. Remove from heat; add broth, whipping cream and brandy. Heat to boiling over medium-high heat. Reduce heat; cook 6 to 8 minutes, stirring occasionally, until slightly thickened. Stir in parsley. Serve sauce with Wellingtons.
Nutrition Facts : Calories 1450, Carbohydrate 65 g, Cholesterol 320 mg, Fat 15, Fiber 3 g, Protein 54 g, SaturatedFat 42 g, ServingSize 1 Serving, Sodium 1770 mg, Sugar 5 g, TransFat 14 g
COFFEE-CRUSTED BEEF TENDERLOIN STEAK
Surprisingly delicious fusion of coffee and cinnamon. Garnish steaks with whole coffee beans and whole cinnamon sticks.
Provided by teamswitch
Categories Meat and Poultry Recipes Beef Steaks
Time 55m
Yield 2
Number Of Ingredients 7
Steps:
- Sift ground espresso beans, brown sugar, cinnamon, cayenne pepper, salt, and black pepper together in a bowl. Generously coat all sides of each steak with espresso mixture. Place steaks on a plate and refrigerate for flavors to blend, about 30 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Heat a large oven-proof skillet over medium-high heat; add canola oil. Place steaks in the hot oil and cook until bottom of each steak is browned, 1 1/2 to 2 minutes. Flip steaks and place skillet in the preheated oven.
- Cook the steaks in the preheated oven to your desired degree of doneness, 4 to 5 minutes for medium-rare. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Cover skillet with a tented piece of aluminum foil and let steaks rest for at least 5 minutes.
Nutrition Facts : Calories 521.7 calories, Carbohydrate 23.1 g, Cholesterol 142.8 mg, Fat 25.9 g, Fiber 1.2 g, Protein 47.3 g, SaturatedFat 7.9 g, Sodium 107.1 mg, Sugar 19.8 g
COFFEE ROAST BEEF
I used to work in a coffee shop, so the idea of using coffee in a delicious entree just tickles me. The coffee add a rich flavor to the gravy.-
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 6 servings plus leftovers.
Number Of Ingredients 12
Steps:
- In a Dutch oven, brown roast in oil on all sides. Remove and set aside. Add onion to the pan; saute until tender. Add garlic and seasonings; cook 1 minute longer., Add the coffee, 3/4 cup water and stock; return roast to pan. Bring to a boil. Cover and bake at 325° for 2-1/4 to 2-3/4 hours or until meat is tender., Remove beef to a serving platter; keep warm. Combine flour and remaining water until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Set aside 2 cups shredded cooked Coffee Roast Beef for Mini Beef Chimichangas and 1/2 pound cooked cubed beef for Spinach Beef Stew. Slice remaining roast and serve with gravy.
Nutrition Facts : Calories 706 calories, Fat 41g fat (15g saturated fat), Cholesterol 246mg cholesterol, Sodium 514mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 75g protein.
COFFEE-ROASTED FILLET OF BEEF
Just when I think all my recipe snipping and gluing and saving has been for naught, something turns me around. Take this coffee-roasted beef with mushrooms and pasilla chili broth. I couldn't imagine why I had ever cut it out - so busy, so restauranty. But I tried it, soaking chilies in one corner, shiitakes in another, coating the beef with ground coffee and roasting it. Stacking was involved in the plating. I brought the admittedly gorgeous dishes to the table with a cynically arched brow. It was heavenly. And my faith was restored.
Provided by Julie Powell
Categories dinner, main course
Time 2h30m
Yield Serves 4 to 6
Number Of Ingredients 17
Steps:
- Seed, stem and cut the chilies into pieces. Tear the tortilla into pieces. Set both aside. In a saucepan, melt 1 tablespoon butter over medium-high heat. Add the onion and garlic and sauté until translucent, about 3 minutes. Add the chilies and tortilla and cook over medium-low heat, stirring, until softened. Pour in the stock, bring to a boil and then simmer, partly covered, for 10 minutes. In a blender, purée the hot mixture until smooth. Pour through a fine sieve set over a saucepan, pressing on the solids. Discard the solids. Whisk in the cream, 1 teaspoon salt and the brown sugar. Season to taste.
- Preheat the oven to 400 degrees. In a bowl, whisk together the coffee, cocoa and cinnamon. Pat the beef dry and rub with 2 teaspoons salt and 1 teaspoon pepper; then rub with oil. Sprinkle the coffee mixture over a sheet of wax paper and coat the beef in it. Place the beef on a rack set in a roasting pan and let stand at room temperature for 30 minutes.
- Roast the beef for 10 minutes; then lower the temperature to 250 and cook for an hour more, or until the meat reaches 130 degrees. Let stand, loosely covered with foil, for 10 minutes. (The meat will continue to cook, reaching about 135 degrees.)
- Bring the broth to a boil and simmer until just thick enough to coat the back of a spoon. Cover and keep warm.
- In a large skillet, melt the remaining butter over medium-high heat. Add the mushrooms and sauté until golden. Season with salt and pepper.
- Remove the twine and cut the beef into 1/2-inch-thick slices. Spoon just enough broth to cover the bottoms of 4 to 6 shallow, wide soup bowls. Add 2 to 3 slices of beef, spoon more broth over the beef if desired and top with mushrooms and watercress.
Nutrition Facts : @context http, Calories 493, UnsaturatedFat 13 grams, Carbohydrate 18 grams, Fat 27 grams, Fiber 4 grams, Protein 47 grams, SaturatedFat 11 grams, Sodium 893 milligrams, Sugar 5 grams, TransFat 1 gram
COFFEE CRUSTED BEEF WELLINGTON
Steps:
- Combine 1st 4 ingredients; Coat both sides of filet w/rub. Heat 1 tbls of oil in a skillet over med-high heat. Sear filets, 1-1 1/2 min each side.Remove from skillet;set aside&chill. Do not clean pan. Melt 3 tbls butter(med-high heat)Add onion, carrot,celery &garlic; saute 5 min till tender. Add 3/4 cup of Madeira, brewed coffee,& broth;simmer 5 min. Remove from heat,let cool. Chill overnight,or pour cooled sauce into ice cube trays and freeze. Place cubes in bag. Melt 2 tbls butter(med-high).Add mushrooms,shallots, salt, pepper;saute until liquid evaporates. Add 1/2 cup Madeira;cook(med-high) until all liquid evaporates. Remove from heat,let cool.Chill until ready to assemble.Roll each pastry sheets to about 1/8" thick on lightly floured surface; spoon 1 tbls of mushroom filling in the center of each pastry. Top w/filet. Brush edges w/1 beaten egg. Wrap pastry over each filet, seal w/ beaten egg. Press pastry around filet to enclose completely. Wrap Wellingtons individually in press and seal wrap, then place wellingtons in zip lock bag. Freeze overnight/up to one month. To Bake: place oven rack on lowest shelf, preheat to 425. Preheat pan for 5 min. Brush top and sides of Wellingtons w/ 2 beaten eggs. Place Wellintons, seam side down, on preheated pan. Bake at 425 for 36 min. While baking, melt 2 tbls butter in saucepan over med heat; add 2 1/2 tbls flour and stir constantly, 1 min. Add reserved sauce; cook, stiring constantly, over med heat 6-8 min, until slightly thick. (If using frozen cubes,thaw in a saucepan before adding to flour mixture) Stir in whipping cream; simmer 5 min or until desired thickness. Add 1/2 tsp salt. If not frozen- bake time 20-25 min. Garnish, serve w/ sauce
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