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Clinton Kelly Mini Beef Wellingtons

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Enjoy recipe and recipe clip below.

butter (plus more as needed)
extra-virgin olive oil
6 beef tenderloin, 1/2 inch pieces pounded to 1/4 inch thick
salt & freshly cracked black pepper
1 cup flour
1/2 pound Cremini mushrooms, sliced
1 yellow onion, thinly sliced
1 tablespoon thyme leaves
2 sheets store-bought puff pastry
1/4 cup Dijon mustard
1 cup red wine
2 teaspoon Worcestershire sauce
1/4 cup water (plus more as needed)
1 egg (plus 1 tablespoon water, whisked)
flaked sea salt
rosemary sprigs, for garnish

Preheat oven to 425°F. Line a baking sheet with parchment paper.
Season the cutlets well with salt and pepper. Lightly coat the cutlets in flour. Sear the cutlets on both sides over high heat for 1-2 minutes total. Set aside to cool. Deglaze the pan with red wine and add the Worcestershire sauce and water. Cook until reduced by half. Finish the gravy by swirling in a few tablespoons of butter. Set aside until ready to serve.
Meanwhile, melt a couple tablespoons of butter and olive oil in a large skillet. Once the butter foam subsides, add the mushrooms in a single layer and allow to cook without disturbing for 2 minutes. Flip the mushrooms, season with salt and continue to cook. Once the mushrooms are crispy, remove to a plate and allow to cool.
Cook the onions and thyme in a few tablespoons of olive oil over medium-high heat. Season with salt and stir occasionally until caramelized (about 15 minutes). Remove to a plate and allow to cool.
Place a sheet of puff pastry on a lightly floured work surface. Lightly roll out to create an even sheet. Cut into 4 rectangles. Repeat with the second sheet of puff pastry. Brush each rectangle with some mustard and set aside.
Place a seared beef cutlet vertically in front of you. Top with some onions and mushrooms. Starting with the bottom, roll the beef cutlet up like a jelly roll. Place rolled beef on top of one piece of puff pastry. Fold dough over the beef and pinch edges to fully enclose. Place the mini beef rolls on the prepared baking sheet, seam-side-down. Repeat with remaining 5 cutlets. Brush the tops with egg wash. Then, using small leaf-shaped cookie-cutters, use the remaining dough pieces to cut out leaf shapes. Place the punched out leaves on top of each beef roll. Brush with egg wash and sprinkle the entire roll with sea salt.
Place in the oven to bake for 10 minutes. Serve with pan gravy. Garnish platter with rosemary sprigs if desired.
– Replace the beef with chicken or pork.
– Build the beef rolls ahead of time and refrigerate until ready to bake. Then, let come to room temperature and brush with egg wash before baking.
– Cook the mushrooms and onions ahead of time and store in the refrigerator.

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