{"id":7015,"date":"2019-01-29T13:58:28","date_gmt":"2019-01-29T20:58:28","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=7015"},"modified":"2021-05-22T16:28:01","modified_gmt":"2021-05-22T22:28:01","slug":"beef-wellingtons-on-a-stick","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/beef-wellingtons-on-a-stick.html","title":{"rendered":"Beef Wellingtons  on a Stick"},"content":{"rendered":"<p><em>Another win for puff pastry.\u00a0 You can make these, freeze them (uncooked) and always have an impressive treat on hand.<\/em><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>2 Tab olive oil<\/li>\n<li>1 lb beef tenderloin, cut into 12 cubes (Recommend Certified Angus Beef \u00ae brand)<\/li>\n<li>Kosher salt<\/li>\n<li>Fresh cracked black pepper<\/li>\n<li>1 large shallot, finely chopped<\/li>\n<li>8 oz cremini mushrooms, finely chopped<\/li>\n<li>1\/4 c red wine (cook should finish the bottle, because, you know it won&#8217;t keep!)<\/li>\n<li>1 can pate (if you want to be authentic)<\/li>\n<li>2 sheets puff pastry, thawed<\/li>\n<li>1 egg, lightly beaten<\/li>\n<li>1 c beef stock<\/li>\n<li>1 c dry red wine<\/li>\n<li>2 Tab\u00a0 butter<\/li>\n<li>12 wood sandwich picks<\/li>\n<\/ul>\n<p><strong>I<\/strong><strong>nstructions<\/strong>:<\/p>\n<ol>\n<li>Preheat oven to 40\u00b0.<\/li>\n<li>Line a baking sheet with parchment paper or a silicone mat.<\/li>\n<li>Heat the olive oil in a large skillet over medium-high heat.<\/li>\n<li>Pat the beef dry with a paper towel&#8217;<\/li>\n<li>Season all sides with salt and pepper.<\/li>\n<li>Quickly sear the beef on two sides only until deep golden brown, about 3 to 4 minutes total,<span style=\"text-decoration: underline;\"> do not overcook. <\/span><\/li>\n<li>Transfer to a plate to cool.<\/li>\n<li>Add the mushrooms to the pan and cook until they begin to brown and release liquid, about 5 minutes.<\/li>\n<li>Add the shallots, 1\/4 c wine and salt and pepper, and continue cooking until mushroom mixture dries out, is golden brown, and the shallots are soft about 10 minutes.<\/li>\n<li>Remove from heat and cool.<\/li>\n<li>Lightly flour a work surface.<\/li>\n<li>Slightly roll 1 sheet of puff pastry to thin it out a bit. (about 14&#8243; x 14&#8243;)<\/li>\n<li>Cut each of the three\u00a0sections in half.<\/li>\n<li>Put a teaspoon of the mushroom mixture in the center of each piece of pastry.<\/li>\n<li>Top with a dab of pate.<\/li>\n<li>Lay the beef cube at one end of the pastry.<\/li>\n<li>Begin to roll it, tucking the ends as you go pressing the seams together.<\/li>\n<li>Place seam side down on the parchment lined baking sheet.<\/li>\n<li>Repeat with 5 more.<\/li>\n<li>Cut the 2nd pastry sheet and continue with the remaining beef cubes.<\/li>\n<li>Bake the Wellingtons until golden brown, 20 to 25 minutes.<\/li>\n<li>Meanwhile, in a small sauce pot, bring the beef stock and red wine to a simmer.<\/li>\n<li>Reduce by 1\/2.<\/li>\n<li>Remove from the heat and whisk in the butter 1 tablespoon at a time.<\/li>\n<li>Remove the Wellingtons from the oven to a serving platter and let cool at least 10 minutes before serving.<\/li>\n<li>When cool, skewer with the sandwich pick.\u00a0 Cooling allows the juices to set and not goo up the pastry.<\/li>\n<li>Serve with the red wine sauce.<\/li>\n<\/ol>\n<p><strong>Serves:\u00a0\u00a0<\/strong>Makes 12 &#8211; 16<\/p>\n<p><b>\u00a0Source:\u00a0\u00a0<\/b>Bobbi&#8217;s Kozy Kitchen<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Another win for puff pastry.\u00a0 You can make these, freeze them (uncooked) and always have an impressive treat on hand. Ingredients: 2 Tab olive oil 1 lb beef tenderloin, cut into 12 cubes (Recommend Certified Angus Beef \u00ae brand) Kosher salt Fresh cracked black pepper 1 large shallot, finely chopped 8 oz cremini mushrooms, finely &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/beef-wellingtons-on-a-stick.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Beef Wellingtons  on a Stick&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[20,30],"tags":[44],"class_list":["post-7015","post","type-post","status-publish","format-standard","hentry","category-appetizers","category-entree-beef","tag-koa"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/7015","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=7015"}],"version-history":[{"count":6,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/7015\/revisions"}],"predecessor-version":[{"id":8630,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/7015\/revisions\/8630"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=7015"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=7015"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=7015"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}