How To make Filet Mignon Parcels

Mini Beef Wellingtons with Red Wine Gravy

Serves 12 as an appetizer

2 tablespoons canola oil
12 (4-ounce) Certified Piedmontese filet mignons
or 12 (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, thawed (like Dufour)

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 only until deep golden brown, about 4 minutes total; do not overcook. Transfer to a plate to cool.

Add the mushrooms to the pan and cook until beginning to brown and release liquid, about 5 minutes. Add the shallots and garlic and continue cooking until mushroom mixture dries out, is golden brown, and shallots are soft, about 10 minutes. Add thyme 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 filets to the refrigerator to cool (this will help prevent overcooking when the filets are transferred to the oven).

On a work surface, roll 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
1 small shallot, minced
4 tablespoons olive oil
1½ cups red wine
1½ cups beef stock
1 pat butter

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. Whisk in butter and add salt to taste.

How to make Filet Mignon and Red Wine Reduction

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How to Make Chinese Beef Puff Pastry Pies : The technique for getting the puff pastry is very easy

These Chinese beef puff pastry pies are delicious for snack, breakfast or meal.
The technique for getting the puff pastry is very easy.
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????‍???? Ingredients for 8 pies
Dough :
400g wheat flour
½ tsp salt
22cl water

Stuffing :
300g ground beef
1 garlic clove
100g green onion
½ tsp salt
½ tsp cumin
1 tbsp light soy sauce
1 tbsp oyster sauce
Ground pepper
1 tsp cornstarch

Olive oil

???? Music ????
Arms of Heaven - Aakash Gandhi
Dreamland - Aakash Gandhi

Individual Beef Wellington BUT BETTAH!

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INGREDIENTS YOU'LL NEED:
recipe by shereen pavlides

for the Duxelle:
3 tablespoons unsalted butter
1 tablespoons avocado oil
2 tablespoon fresh thyme leaves
3 large shallots - thinly sliced
12 ounces wild mushrooms - finely chopped
kosher salt / freshly ground black pepper
4 garlic cloves - minced
2 tablespoons Worcestershire sauce

for the filets:
4 (8-ounce) filet mignon steaks (2-inches thick) - pat dry
2 tablespoons avocado oil
puff pastry from scratch or 1 (17.3 ounce) package puff pasty - thawed
all-purpose flour
2/3 (5.2 ounce) package boursin gournay cheese
1 egg - beaten

for the gravy:
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 garlic cloves - minced
1/4 cup good quality madeira wine (from a liquor store)
2 cups homemade or good quality beef stock
1 tablespoon fresh thyme

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Individual Beef Wellington Recipe - Melts in your mouth - Recipes by Warren Nash

If you're looking for something to impress with a perfect Valentine's day recipe, try my individual Beef Wellington Recipe. The cost per head may be a little higher but it’s definitely worth it!

Get my directions on how to make beef wellington on my website:

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Ingredients (Serves 2 | Prep time: 25m Cooking time: 30m | 791 calories & 38.5g fat p/serving):

- 2 Beef Fillet Steaks
- Pre-Roll Puff Pastry
- 200g Chestnut Mushrooms
- 1 Onion
- Knob of Butter
- 5 sprigs fresh Thyme
- 6 slices Parma Ham
- 1 Egg
- Olive Oil (to fry)
- Vegetables to serve

MEDITERRANEAN FISH RECIPE | cod en papillote (cod in parchment paper) - so easy!

This Mediterranean cod en papillote is the most genius way to quickly achieve a simple, healthy, and super delicious dinner!

Let's just say I'm convinced that en papillote (or in paper) has become one of my favorite ways to do weeknight dinners. It's a French cooking technique where a combination of fish and veggies are folded into a parchment paper pouch, then perfectly steamed in the oven.

This Mediterranean recipe hits the spot with simple and fresh coastal flavors while ensuring you have four all-in-one meals done at the same time. Love it!

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► TIMESTAMPS:
00:00 Intro
00:36 Prep the vegetables
02:50 Prep the cod (or other white fish)
03:25 Get the parchment paper ready
03:48 Layer the veggies and fish en papillote
05:30 Place on a baking sheet then cook
05:57 Open the parchment paper pouches and serve
07:23 Taste test

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