Mini Beef Wellington Appetizer Recipe Using Boursin Cheese

Scott Phillips

Servings: half-dozen.

Ask for filets from near the tail end of the tenderloin so they're alpine and narrow, rather than short and wide.

Ingredients

For the mushroom filling:

• i lb. fresh white button or cremini mushrooms, cleaned
• two medium shallots
• one clove garlic, cut in one-half
• 2 Tbs. unsalted butter
• 1 Tbs. olive oil
• 1/4 cup chopped fresh flat-leaf parsley
• Kosher salt and freshly ground black pepper

For the croustades:

• 6 filets mignons, 6 oz. each and about 1-3/4 inches thick
• Kosher salt
• 1 Tbs. unsalted butter
• 1 Tbs. vegetable oil
• 2 cakes (v.two oz. each) peppercorn Boursin cheese, slightly softened at room temperature
• i-lb. package phyllo dough (with at least 24 sheets, preferably more), thawed in the refrigerator overnight
• 1/iv lb. (1/2 cup) unsalted butter, melted; more than if needed
• 1/4 cup thinly sliced fresh chives

• Nutritional Sample Size based on six servings
• Calories (kcal) : 950
• Fat Calories (kcal): 570
• Fat (g): 64
• Saturated Fat (g): 35
• Polyunsaturated Fat (g): 4
• Monounsaturated Fat (grand): 23
• Cholesterol (mg): 220
• Sodium (mg): 1180
• Carbohydrates (g): 45
• Cobweb (yard): 2
• Poly peptide (one thousand): 45

Grooming

For the filling:

• Trim the mushroom stems close to the caps. Put the mushrooms, shallots and garlic in a food processor and pulse until finely chopped simply not puréed; scrape the bowl every bit needed. Transfer the chopped mushrooms to the center of a make clean dishtowel. Gather up the sides of the towel and twist, keeping the mushrooms well contained in the cloth, bonbon manner. With ane hand, hold the ball of mushrooms over the sink; with the other hand, twist the gathered cloth, squeezing out as much liquid every bit possible.
• Estrus the butter and oil in a ten-inch skillet or sauté pan over medium heat. Add the mushrooms, cover, and cook, stirring occasionally, until the mushrooms are very soft and fragrant, 3 to 5 minutes. Don't let them dark-brown. Uncover and cook until the pan is mostly dry out, 2 to 3 minutes. Add the parsley; season with 1/2 teaspoon table salt and pepper to taste. The filling tin can be refrigerated for upwards to a week or frozen for upward to two weeks. If frozen, thaw overnight in the refrigerator and, if necessary, cook gently in an uncovered skillet to evaporate any juices that may accept developed in the freezer.

For the croustades:

• Sear the filets: Season the filets mignons generously on all sides with common salt. Heat the butter and oil in a 10-inch skillet or sauté pan over medium-loftier heat until very hot and sizzling.
• Put three of the filets in the pan and sear on one side until well browned, 1 to 2 minutes. Plow and brownish the other side. Then apace sear along the sides, using tongs to plow, virtually another 1 minute per side. Transfer to a plate lined with paper towels. Repeat with the remaining filets. Cover and refrigerate for at least 1 hour.
• To assemble: Mash the Boursin with a fork in a small bowl until spreadable. Remove at least 24 sheets of phyllo from the packet and cutting them into
  x-inch squares. Cover them with -plastic wrap and a damp dishtowel while you work to proceed them from drying out. Lay a unmarried phyllo canvas on a clean, dry surface. With a pastry castor, lightly pigment an even glaze of the melted butter over the entire surface of the square. Sprinkle with almost one/2 tsp. of the chives. Set a second sheet at a xc-degree bending over the outset. Brush butter over it also and sprinkle with another 1/2 tsp. chives.
• Make four layers, omitting the chives from the last layer, with the corners of the phyllo pointing in different directions, starlike. Blot one filet dry with a paper towel, set up it in the center of the star, and sprinkle it with salt. Spread about two Tbs. of the Boursin on the filet and top that with 2 generous Tbs. of the mushroom filling.
• Pick a starting point and piece of work your mode around the filet, gathering the edges of the phyllo star together, beggar's handbag style. Lightly compression together the gathered phyllo close to the surface of the meat to concord it in place. Pull the corners open slightly equally if making a paper flower. Castor the whole exposed surface lightly with more butter, being certain that the bottom is buttered likewise. Transfer to a heavy blistering sheet. Repeat this "packaging'" for the remaining filets. If you're working ahead, chill the filets uncovered on the baking sheet until set up to bake, up to 8 hours.
• To bake: Accept the croustades out of the refrigerator about 20 minutes before yous're gear up to bake them. Position an oven rack in the lower third of the oven and heat the oven to 400°F. Bake the croustades, rotating the baking sheet subsequently 10 minutes to ensure evening browning, until an instant-read thermometer inserted through the side of each packet and into the center of the filet reads 130°F for medium rare, 17 to 22 min. Serve immediately.

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Reviews (14 reviews)

• 

  SVcook | 12/27/2020

  I made this for Christmas and information technology was fantastic. This will exist my new showstopper recipe for elegant meals. Impressive looking with taste to rival looks. For my non-beefiness eating kids, I used stacks of turkey cutlets [cutting to card size later on I seared them] layered with Boursin. All were delighted.

• 

  Krispie | 04/thirteen/2020

  This was succulent. It didn't look like the picture nevertheless, it was still wonderful. Next fourth dimension I volition make some of information technology in advance.

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Source: https://www.finecooking.com/recipe/individual-beef-croustades-with-boursin-mushrooms

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