The Stone Kitchen is a rustic, family oriented bistro situated on Dunstone Estate in Wellington. Offering fresh home style country cuisine. TU0602_Beef-Wellington.jpg.rend.hgtvcom.616.462.suffix/1384541151569.jpeg' alt='Mini Beef Wellington' title='Mini Beef Wellington' />BBC Food Recipes Mini beef Wellingtons with morel mushrooms, sherry and thyme. Roll the puff pastry out on a floured work surface to a 5mmin thickness. Trim the pastry into a 3. Then cut into four smaller squares and place onto two baking trays. Chill in the fridge for five minutes. Rinse the dried mushrooms in cold water, then put them into a bowl and cover with hot water. The most infamous dish from Gordon Ramsays Hells Kitchen has to be the beef Wellington, a traditional British dish consisting of a seared filet mignon. Ingredients. Two 2 to3inchtall pieces beef tenderloin filet mignon, about pound 1 tablespoon vegetable oil 3 tablespoons unsalted butter. Rosemary Chicken Salad. How to make mini beef wellingtons golden puff pastry wrapped around tender beef tenderloin, dijon mustard, mushrooms, and prosciutto. Leave to soak for 2. Meanwhile, heat the oil in a frying pan until very hot. Season the beef well all over with salt and freshly ground black pepper. Fry for one minute on each side. Remove from the pan and set aside. Mini Beef Wellington' title='Mini Beef Wellington' />Serve up the big taste of our delicious entre in a partysized hors doeuvre. Add on only These items have been specially discounted to ship to each. Beef Wellington is a beef tenderloin coated with mushrooms, onions, and liver. Puff pastry encases the beef Wellington, making the outside buttery and crispy. When. Beef Stroganoff is a classic dish of beef with a creamy sauce served over egg noodles. Looking for some awesome meat recipes The Paula Deen Network offers a wide variety of delicious ideas for beef, pork, and morePlace the shallots into the pan and fry for 4 5 minutes or until softened. Add the butter and chestnut mushrooms and cook for a few minutes. Meanwhile, drain the dried mushrooms and finely chop, then add them to the pan with the glug of sherry, if using. Increase the heat and cook until most of the sherry has evaporated. Add the thyme, cook for one minute, then remove the pan from the heat and set aside. Season, to taste, with salt and freshly ground black pepper. Preheat the oven to 2. C4. 00. FGas 6. Remove the pastry from the fridge and place a tablespoon of the mushroom mixture into the middle of each piece of pastry spread it out to the same size as the beef steak. Top with the steak and brush the edges with the beaten egg. Draw up the corners and edges of the pastry so they meet and overlap slightly in the middle. Turn it right side up and shape it round the sides a little with your hands. If the pastry is soft, chill it in the fridge for 5 1. Slash the tops of the Wellingtons with a knife and brush them all over with the remaining beaten egg. Bake for 1. 2 1. Five minutes before the Wellingtons are ready, reheat the remaining mushroom mixture. When it is hot, add the double cream and cook on a high heat for 2 3 minutes. Remove the pan from the heat, season, with salt and freshly ground black pepper, then cover with a lid to keep warm. Serve the Wellingtons with a spoonful of the sauce.