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How To make Filet Mignon Parcels
6 Filet Mignons, each
-approximately 1/2 poun 2 Sticks (16 tablespoons)
-unsalted butter 2 tb Olive oil
1 lb Assorted mushrooms (a mix of
-wild and dome 4 tb Madeira
3 tb Chopped fresh chives
2 pk Frozen phyllo dough, thawed
4 Leeks,, green parts only, bl
Preheat oven to 400 degrees Season Filet Mignons with salt and pepper and sear quickly in 2 tablespoons of butter and 1 tablespoon olive oil. Cool. Melt 6 tablespoons butter and remaining olive oil in a skillet over medium heat. Add mushrooms and saute, stirring, until they release their liquid. Add Madeira and chives and cook over mediumlow heat until soft. Season with salt and pepper to taste. Cool. Melt remaining butter. Cut phyllo sheets into thirty six 8 1/2- inch squares. To make parcels: Place one phyllo
square on flat surface, brush with butter, place another square on top of first with corners turned 45 degrees. Continue in this way, turning each square before placing on top of the other so the corners do not lay on top of one another. Each parcel should contain 6 sheets of phyllo. Keep phyllo covered as you're working so it doesn't dry out. Spoon 2 tablespoons of mushrooms into center of each packet. Place tenderloin on top of mushrooms. Top tenderloin with another 2 tablespoons of mushrooms. Gather edges of phyllo together and gently twist. Tie with a leek ribbon. Transfer to parchmentlined baking sheet, brush lightly with melted butter and bake approximately 20 minutes, or until beef registers 125 degrees (mediumrare) on an instant read thermometer (insert Posted to MC-Recipe Digest V1 #1 Recipe by: CHEF DU JOUR DONATA MAGGIPINTO SHOW #DJ9318 From: "Ed Bauman" <BIRCHCREEK@msn.com> Date: Thu, 5 Dec 96 19:55:29 UT
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1 Million Subscriber Special: Beef Wellington Ft. Batman
In my eyes, Beef Wellington is one of the ultimate meals to make for a celebration, so naturally, I had to whip one up to celebrate 1 Million Subscribers here on youtube. Thank you all so much for watching and getting me to a place in my life where I feel properly fulfilled and rewarded for my work!
Video edited by: nomaeditz@gmail.com
Beef Wellington Recipe: 1 center cut of Beef Tenderloin between 3-5 pounds
Mushroom duxelles:
3 large or 5 medium shallots
1 1 /4 pounds of mushrooms
2 tbsp olive oil
2 tbsp butter
12 sprigs stripped thyme
Salt and pepper to taste
2 tbsp mustard of choice for brushing the beef
8-10 slices of prosciutto
2 large crepes
One large sheet of all butter puff pastry
Egg wash- 2 egg yolks with 1/4 tsp water
Crepes:
25-gram parsley 1/4 bunch
1 cup or 135 grams of all-purpose flour
4 tsp or 15 grams caster sugar
2 eggs
1 1/2 cups or 330 ml of whole milk
1/2 cup or 110 ml heavy cream
3 1/2 tbsp or 50 grams of unsalted butter
Pinch of salt
Rosemary salt recipe:
1 cup kosher salt
14 sprigs of rosemary stripped
8 sprigs of sage stripped
3-5 cloves of garlic (3 if they are big and 5 if small)
1 lemon zested
Rosemary salt weighted recipe:
250 grams of kosher salt
8 grams of fresh sage leaves
16 grams of fresh rosemary leaves
20 grams of fresh garlic
3 grams of fresh lemon zest
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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:
Remember to subscribe to my channel for more recipes, cooking guides and collaborations here:
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!
???? Printable Cod en Papillote Recipe:
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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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#mediterraneanrecipe #codrecipe #fishrecipe
Lamb Chops with Rosemary Gravy (loin chops, forequarter, cutlets)
Next level lamb chops - infuse with flavour with a rosemary garlic lamb chop marinade, sear aggressively to create a thick crust, then smother in rosemary gravy. You will lick the plate clean, do the happy dance and wonder why you don't cook lamb chops more often!
Use this recipe for lamb loin chops, forequarter chops, cutlets (rib chops) or lamb leg steaks.
Puff pastry with cheese & grilled backstrap
We love venison, especially the backstrap with its similarity to filet mignon. In this recipe, we grill it until medium rare, then serve it in piping hot puff pastries with herbed goat cheese (garlic & herb cream cheese works just as well). TheOutdoorKitchenShow.com
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.