Solomillo Wellington in Miniature with Duxelles of Mushrooms

Below, we present the detailed recipe for you to recreate this gastronomic gem in your own kitchen.

Ingredients

For the Fillet Wellington Thumbnail:

• 500 g of beef tenderloin clean, cut into medallions of 3-4 cm thick
• 300 g of puff pastry refrigerated of good quality
• 250 g of fresh mushrooms, cleaned and chopped finely
• 2 shallots, finely chopped
• 2 cloves of garlic, finely chopped
• 50 g unsalted butter
• 50 ml dry white wine
• 2 tablespoons Dijon mustard
• 1 egg, beaten
• 2 tablespoons fresh herbs, chopped (thyme, parsley)
• Extra virgin olive oil
• Salt and freshly ground black pepper

Utensils Additional:

• Paper film
• Roller kitchen
• Pastry cutter round (optional)

Preparation

1. Prepares the Duxelles of Mushrooms: In a large skillet over medium heat, melt the butter and add the shallots chopped. Cook until translucent, about 5 minutes. Add the chopped garlic and cook for a minute more, until releasing their aroma.
2. Incorporates the chopped mushrooms to the pan. Turn up the heat and cook, stirring occasionally, until the mushrooms have released all their water and begin to brown. This will take about 10-15 minutes.
3. Pour the dry white wine in the pan and let it evaporate completely, stirring to deglaze the bottom of the pan. Cook until the duxelles is dry, and focused.
4. Remove the pan from the heat and add the fresh herbs, chopped. Season with salt and pepper and let cool completely.
5. Seal the Fillet: Season the tenderloin medallions with salt and pepper. Heat a bit of olive oil in a skillet over high heat. Seal the medallions of beef tenderloin on all sides, about 30-60 seconds per side, just to dorarlos outside and keep them raw on the inside. Remove from the pan and let cool slightly.
6. Slather each medallion of beef tenderloin with Dijon mustard on all sides.

Mount Wellington Thumbnail

1. Extends the puff pastry on a lightly floured surface and stretch it with a rolling pin until you have a thickness of about 3 mm Cut circles of pastry large enough to wrap around each medallion of fillet (you can use a pastry cutter round or a knife).
2. Place a generous tablespoon of duxelles of mushrooms in the center of each circle of pastry. Put a medallion of fillet sealing on top of the duxelles.
3. Lightly brush the edges of the pastry with beaten egg. Fold the pastry over the fillet, sealing the edges well to form small packages. You can give them the way you want it round, square or type bag.
4. Place the Wellington thumbnail on a baking tray lined with baking paper. Brush the surface of each Wellington with beaten egg.
5. Bake: Preheat the oven to 200°C (with heat up and down). Bake the Wellington thumbnail for 15-20 minutes, or until the pastry is golden and crispy, and the pork is at its (to taste, remember that it was sealed but raw on the inside). If you want a steak more done, bake a few minutes more.

Remove from the oven and let rest a few minutes before serving. Serves the Solomillo Wellington in Miniature with Duxelles of Mushrooms hot, garnished with fresh herbs if desired.

Nutritional information per Serving (approximate)

• Calories: 350-450 kcal
• Proteins: 25-30 g
• Fat: 20-25 g
• Saturated fat: 8-10 g
• Carbohydrates: 20-25 g
• Fiber: 2-3 g

Note: The nutritional information is approximate, and may vary depending on the specific ingredients and portions.

A Classic Refined in Format Mouthful

The Solomillo Wellington in Miniature with Duxelles of Mushrooms it represents the perfect harmony between tradition and innovation. This delicacy condenses the majesty of the classic Sirloin beef Wellington in a single serving, ideal to delight demanding customers in catering events or special dinners. Its format mini does not sacrifice any of the taste or sophistication; on the contrary, it intensifies the experience, offering an explosion of textures and flavours in each bite.

Imagine the juiciness of a grilled fillet of veal of first quality, and sealed to perfection, and wrapped in a blanket of golden and crispy puff pastry. But the magic does not end there: in its interior hides a duxelles of mushrooms, aromatic, and earthy, slowly cooked with shallots, garlic, white wine and fresh herbs. This combination sublime elevates the dish to new heights, making it an unforgettable experience for those who looking for to surprise and be surprised.

The Legacy Wellington: A Journey Through the History and the Taste

The Sirloin Beef Wellingtonin its majestic shape of the original, it is a dish that conjures up elegance and tradition. His name, though not confirmed, is attributed to the first Duke of Wellington, Arthur Wellesley, hero of the battle of Waterloo. Legend has it that this dish was created in his honor, around the NINETEENTH century, as a british version of the "Filet de Boeuf in Croûte" French. Regardless of its exact origin, the Wellington quickly took root as a symbol of the high british cuisine and a dish on celebrations and special occasions.

The genius of Wellington lies in its perfect combination of textures and flavors. The inside juicy and tender sirloin contrasts beautifully with the crispy layer and golden puff, while the filling of duxelles of mushrooms adds a depth aromatic and earthy that perfectly complements the beef. This symphony of sensations converted to Wellington on an unforgettable gastronomic experience, able to delight the most discerning palates.

In the case of the Solomillo Wellington Thumbnailthe innovation lies in the adaptation of the format. The idea of creating individual portions not only simplifies their presentation and service for catering events, but it also allows for greater versatility in their consumption. Because it is not necessary to wait for a big celebration to enjoy this delicacy; the Wellington thumbnail becomes a bite sophisticated and accessible to any occasion, from an elegant appetizer to a first course at a dinner special.

Beyond the Recipe: Discovering a World of Possibilities Wellington

The Solomillo Wellington in Miniature with Duxelles of Mushrooms it is much more than a simple recipe; it is a gateway to a universe of flavors and culinary creativity. Let's explore together some ideas to expand your horizons, food, and turn this dish into a masterpiece custom:

Benefits of the Thumbnail Version:

• Ideal for Catering: Your individual format facilitates the manipulation, presentation and service at events, minimizing waste and ensuring a portion perfect for each diner.
• Portion Control: Allows you to offer a bite sophisticated, without being excessively heavy, ideal as an aperitif elegant or part of a tasting menu.
• Versatility: Perfect for formal dinners, cocktail parties, buffets, or even to enjoy at home on a special occasion.
• Presentation Shocking: The small Wellington are visually attractive and surprised by its format, delicate, and elegant.

Creative Variations:

• Duxelles Custom: Experiment with different types of mushrooms for the duxelles: shiitake, portobello, porcini mushrooms... Adds truffle grated or truffle oil for a touch even more luxurious.
• Meat Alternatives: Although the beef tenderloin is the classic, you can use sirloin of pork, duck or even lamb to create unique versions.
• Puff Pastry, Aromatic: Incorporates fresh herbs, chopped (rosemary, oregano) or spices (paprika, curry) to the puff pastry to add an extra touch of flavor.
• Sauces Accompanying: Serving the Wellington miniature with sauces that complement your taste: red wine sauce, mushroom sauce, creamy sauce of green pepper, or even a balsamic reduction.
• Vegetarian Options (Adaptation): For a vegetarian, you can substitute the steak for a medallion chunky portobello or a block of firm tofu marinated and sealed.

Suggestions and Tips for Success:

• Quality of Ingredients: Used sirloin steak of good quality and puff pastry fresh to get the best results in flavor and texture.
• Duxelles Dry: Make sure that the duxelles of mushrooms are well cooked and dry prior to filling the puff pastry. The excess moisture can moisten the dough and affect your baking.
• Perfect Seal: Seal well the tenderloin medallions to retain their juices and keep it tender while baking.
• Puff Pastry Cold: Work the pastry cold to be easier to manipulate and stay crispy when you bake.
• Egg painting: Brush the Wellington with egg wash just before baking to get a golden uniform and bright.
• Point of Cooking: Controls the bake time according to your preference to cooking sirloin steak. Remember that the time indicated is for a half point.

Fun Facts:

• Although it is associated with british cooking, some historians suggest that the Wellington could have French roots, being an adaptation of the "Filet de Boeuf in Croûte".
• The name "Wellington" could be a reference to the Duke of Wellington, but it could also be an allusion to the shape of the boot Wellington that resembles the shape of the dish original.
• The Wellington is a dish that has evolved over time, incorporating different fillers and regional variations.

Conclusion: A Bite of Sophistication to your Fingertips

The Solomillo Wellington in Miniature with Duxelles of Mushrooms it is a recipe that encapsulates the essence of haute cuisine in a format that is accessible and surprising. Its elegance, exceptional flavor and versatility make him an ideal choice to impress your guests on any occasion. From an intimate dinner up to a large event catering, these little bites of pleasure are destined to become the protagonists of the table.

Are you ready to delight your guests with this gastronomic gem? We encourage you to try this recipe and experiment with your own variations. Share your creations on social networks using the hashtag #WellingtonMiniatura #MenuCity360 and join the community of lovers of good food who appreciate the sophistication and taste in every bite. ¡Buen provecho!