Mini Beef Wellingtons With Red Wine Gravy
When the king of steaks is wrapped in a golden, flaky crust and drizzled with a savory red wine gravy, you simply can’t go wrong.
Serves 12 as an appetizer
2 tablespoons canola oil
12 (4-ounce) Certified Piedmontese filet mignons or 8 (6-ounce) Certified Piedmontese sirloin filets
Kosher salt and freshly ground black pepper
10 ounces cremini mushrooms, stemmed and finely chopped
1 large shallot, finely chopped
2 cloves garlic, minced
1 tablespoon fresh thyme leaves
2 tablespoons Dijon mustard
2 sheets frozen puff pastry (like Dufour), thawed
In a large cast iron skillet over high heat, heat the oil. Pat the filets dry with a paper towel and season all sides with salt and pepper. Sear filets on all sides until browned, being careful not to overcook the steaks, about 4 minutes total. Transfer seared steaks to a plate to cool.
Add the mushrooms to the pan and cook until they begin to brown and release liquid, about 5 minutes. Add the shallots and garlic and cook until the mushroom mixture dries out and the shallots are soft, about 10 minutes. Add thyme leaves and cook for 1 minute. Remove from heat and cool.
Preheat oven to 400˚F. Line a large baking sheet with parchment paper.
With a pastry brush, brush beef on all sides with the Dijon mustard. Transfer steaks to the refrigerator to cool. (This will help prevent overcooking when the steaks are transferred to the oven).
On a work surface, roll out 1 sheet of puff pastry to a 10- by 14-inch rectangle. Put teaspoon-sized mounds of mushroom mixture on the pastry, evenly spacing them in 4 rows of 3. Top the mushroom mixture with a filet. With a sharp knife, cut the pastry into even squares around the meat and mushrooms. Working 1 at a time, pull 2 opposite sides of pastry up over each beef piece, then fold the ends over the top to make a packet. Invert and arrange the packets seam side down on the baking sheet and press them lightly to seal the pastry. Repeat with the remaining beef, mushrooms, and pastry.
Bake the Wellingtons until golden brown, 20 to 25 minutes. Remove from the oven to a serving platter and let cool at least 10 minutes. Serve with Red Wine Gravy (recipe follows).
Red Wine Gravy
4 tablespoons olive oil
1 small shallot, minced
1½ cups red wine
1½ cups beef stock
1 pat butter
Salt, to taste
In the same cast iron pan over medium-high heat, heat the oil. Add the shallots and sauté until lightly browned, about 5 minutes. Pour in red wine and cook until evaporated to a syrup. Pour in beef stock and bring to a boil. Lower the heat and simmer until reduced by two-thirds, about 20 minutes. Whisk in butter and add salt to taste.