Individual Beef Or Scallop Wellingtons Rachael Ray Recipes

Steps:

• Preheat oven to 400°F
• Melt together the butter and oil over medium heat in a small skillet.
• Add the shallot and mushrooms, season to taste with salt and pepper, and sauté until mushrooms are browned, about 5 to 7 minutes, then add the garlic and sauté for an additional 2 minutes.
• Add the sherry, stir well, and sauté until sherry evaporates; remove from heat.
• Heat a nonstick skillet over high heat, drizzle with a little olive oil, and sear both sides of the pieces of beef (leaving the middles rare) and/or the scallops; set aside and keep warm.
• Mix together the beaten egg and water to make an egg wash.
• On a lightly floured board, roll out each piece of the puff pastry until they're about 10"x6" big; cut a thin strip, about 1/8th inch thick, from the 6-inch ends of the pastries and set aside for decorative purposes.
• On each piece of pastry, place half of the mushroom mixture, top with half of the pate, and then either 1 piece of seared beef or 2 seared scallops.
• Brush the perimeter of the pastry with the egg wash.
• Gather two opposite corners of the dough together, then the other two, and twist the 4 corners to seal.
• Loosely tie the reserved strips around the top of each Wellington.
• Transfer Wellingtons to a parchment or silpat lined baking sheet (a non-stick baking pan should be okay, too), then brush each Wellington well with the egg wash and sprinkle with minced basil.
• Bake at 400°F for 15-20 minutes or until they've turned a golden brown to your preference; remove from oven and let sit on baking sheet for 5 minutes.
• Serve and enjoy!

Steps:

• Preheat oven to 425 degrees F.
• Heat a small skillet over medium heat. Add oil, butter, shallot and chopped mushrooms. Season mushrooms with salt and pepper and saute 5 minutes. Add sherry to the mushrooms and let the liquid evaporate. Remove mushrooms from the heat.
• In a nonstick skillet over high heat, sear meat 2 minutes on each side in a drizzle of oil. Remove skillet from the heat and season meat with salt and pepper.
• Cut mousse into 4 pieces, 2 ounces each sliced in 1/2 horizontally. Spread the puff pastry sheet out on to a cookie sheet covered with parchment paper. Quarter the dough with a sharp knife. Roll each piece of dough into a 10 by 6-inch rectangle. On each rectangle of dough, place 1/4 of the cooked mushrooms. Top mushrooms with 2 ounces pate and 1 tournedo of beef. Wrap dough up and over the meat. Seal the dough with egg wash and trim excess. Use leftover dough bits to make decorative garnishes for the tops of your Wellingtons. Turn the wrapped Wellingtons over and cover with egg wash using a pastry brush. Affix dough garnishes with egg wash. For a simple decoration, roll dough bits into a long, thin spaghetti like string and make swirls on each Wellington. Bake beef Wellingtons 10 minutes or until golden. Let stand 5 minutes, then serve.
• Steam broccoli spears in 1-inch simmering salted water, covered, for 8 to 10 minutes, or until just tender. Transfer spears to a serving plate or individual dinner plates along side Wellingtons.

Steps:

• Preheat oven to 425 degrees.
• Heat a small skillet over medium heat. Add oil and butter, shallots, chopped mushrooms, and thyme. Season with salt and pepper and saute, 5 minutes.
• Add sherry and let the liquid evaporate. Remove mushrooms from heat.
• In a nonstick skillet over high heat, sear meat 2 minutes on each side in a drizzle of oil. Remove skillet from the heat and season meat with salt and pepper.
• Cut pate into 4 pieces, 2 ounces each.
• Spread the puff pastry sheet out onto a cookie sheet covered with parchment paper.
• Quarter the dough with a sharp knife.
• On each rectangle of dough, place 1/4 of the cooked mushrooms. Top mushrooms with 2 ounces pate and 1 tournedo of beef.
• Wrap dough up and over the meat, trim excess dough, and seal the dough with egg wash, using a pastry brush.
• Leftover dough bits can be used to decorate the tops of your Wellingtons.
• Turn the wrapped Wellingtons over and cover with egg wash.
• Bake 10 minutes or until golden.
• Let stand 5 minutes and serve!

Steps:

• BEEF: Rub each filet with garlic and sprinkle with salt and pepper. Saute filets in butter 3-4 minutes on each side. Flame brandy, pour over filets (if this freaks you out, don't flame the brandy). Remove filets and chill.
• In the same skillet, saute chopped mushrooms and chill. Mix pate with chilled mushrooms, spread over filets, and refrigerate.
• MUSHROOM SAUCE: Using the same skillet over medium heat, combine onion and sliced mushrooms, stir in flour and gradually add wine, broth and bay leaf. Stir until sauce bubbles and is thickened. Season with salt, pepper and Worcestershire.
• PASTRY: Roll out patty shells or dough and trim into 4 6-inch squares. Brush with egg. Place each filet, pate side down, on pastry. Fold dough completely over filets and seal edges with butter. Place seam side down on a greased baking sheet (with a rim) and brush again with egg.
• Pastry may now be garnished with small flowers or leaves made from extra dough and attached using butter or beaten egg. Don't skip this step, it is very impressive looking; even I will get out the small cocktail cookie cutters and stick on a few pastry leaves, holly and berry, or even hearts for Valentine's Day.
• Bake at 425 degrees for 20-25 minutes or until crust is richly browned. Serve with heated mushroom sauce.

Steps:

• Heat 1 tbsp of butter in 10-inch skillet over medium-high heat; cook mushrooms and onion until tender and liquid is evaporated; season with salt and pepper and cool slightly.
• Cut thawed pastry into four portions. Place one-fourth of mushroom mixture in center of each portion of pastry. Spread one-fourth of Liverwurst Spread over one side of each steak. Place steaks, liverwurst side down, over mushrooms; wrap pastry around meat. Trim excess pastry and seal ends. Place pastry-wrapped meat, seam sides down, in greased, shallow baking pan.
• Beat egg and water and brush pastry. (You can reroll trimmings to make cutouts. Place cutouts on pastry-wrapped meat. Brush again with egg.) Bake, uncovered in 400 F oven for 15 minutes, until pastry is golden and meat is medium-rare. (To test doneness of meat insert thermometer into pastry; it should register 145°F for medium-rare.)
• SAUCE: In medium saucepan, combine broth, wine, shallot and thyme; heat to boiling. Reduce heat; simmer, uncovered, 5-7 minutes (until reduced to 1 1/2 cups). In small bowl, mix 4 tbsp butter and flour until smooth. Add to wine mixture; cook until thickened and bubbly. Simmer 1 minute, stirring constantly. Add parsley. Serve with beef.

Steps:

• Melt butter over medium-high heat. Add mushrooms and salt; cook and stir until well browned and caramelized, about 5 minutes. They will be wet and soggy at first but will dry out.
• Add shallots and cook until they soften up and turn translucent, about 3 minutes. Add black pepper, cayenne, and white wine. Stir until wine evaporates, about 1 minute. Turn off the heat and transfer to a bowl to cool to room temperature.
• Add pate to cooled mushroom mixture; toss and mash with a spoon until thoroughly combined. Set aside.
• Generously season filets with salt and pepper. Melt butter for Wellingtons in the same pan over high heat. Sear, one at a time, in the hot pan until the sides and edges are nicely browned, about 5 minutes per filet. Transfer to a plate and place in the refrigerator until needed.
• Cut each sheet of pastry into 4 squares. Place one square frozen puff pastry onto a lightly floured surface. Spoon about 3 tablespoons pate mixture into the center and press out to roughly the same size as a filet. Spread 1/2 tablespoon mustard on top of one filet and place mustard-side down on the pate.
• Gently stretch and fold the shorter sides of the pastry around the filet, then bring the longer sides up and over to seal. You can stretch the dough that will be on the bottom of the filet, but try not to stretch it on the sides and top. It's okay to have a couple of small holes at the bottom. Flip Wellington over and place seam-side down on a plate. Repeat to form remaining 3 Wellingtons, then transfer all to the refrigerator.
• Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with parchment paper.
• Cut remaining 4 squares of puff pastry into circles that are roughly the size of the Wellingtons. Place on the prepared sheet pan and poke all over each circle with a fork.
• Bake in the center of the preheated oven for 15 minutes. Remove from the oven, flip, and press circles down with a spatula to flatten. Return to the oven and bake until cooked through and crispy, 5 to 10 minutes longer. Remove from the oven and lift off the sheet pan to cool. Increase the oven temperature to 450 degrees F (230 degrees C).
• Transfer Wellingtons to the freezer for exactly 15 minutes. Line the same sheet pan with aluminum foil, then top with parchment paper. Beat egg with water in a small bowl.
• When Wellingtons have been in the freezer for 15 minutes, transfer to the prepared pan and generously brush with egg wash.
• Bake pastry in the center of the preheated oven until pastry is golden brown and puffed and filets are cooked through, 23 to 25 minutes. An instant-read thermometer inserted into the center should read 122 degrees F (50 degrees C).
• Immediately remove from the hot pan and transfer onto a plate or cutting board for at least 5 minutes. Cut Wellingtons in half, then trim each end to create a flat surface.
• Place each rounded pastry base on a plate and stand 2 filet halves on top with center cut facing up.

Steps:

• Preheat oven to 425 degrees F.
• Heat a small skillet over medium heat.
• Add oil, butter, shallot and chopped mushrooms.
• Season mushrooms with salt and pepper and saute 5 minutes.
• Add sherry to the mushrooms and let the liquid evaporate.
• Remove mushrooms from the heat.
• In a nonstick skillet over high heat, sear meat 2 minutes on each side in a drizzle of oil.
• Remove skillet from the heat and season meat with salt and pepper.
• Cut mousse into 4 pieces, 2 ounces each sliced in 1/2 horizontally.
• Spread the puff pastry sheet out on to a cookie sheet covered with parchment paper.
• Quarter the dough with a sharp knife.
• Roll each piece of dough into a 10 by 6-inch rectangle.
• On each rectangle of dough, place 1/4 of the cooked mushrooms.
• Top mushrooms with 2 ounces pate and 1 tournedo of beef.
• Wrap dough up and over the meat.
• Seal the dough with egg wash and trim excess.
• Use leftover dough bits to make decorative garnishes for the tops of your Wellingtons.
• Turn the wrapped Wellingtons over and cover with egg wash using a pastry brush.
• Affix dough garnishes with egg wash.
• For a simple decoration, roll dough bits into a long, thin spaghetti like string and make swirls on each Wellington.
• Bake beef Wellingtons 10 minutes or until golden.
• Let stand 5 minutes, then serve.