Emulsifier Free Mini Beef and Mushroom Wellingtons
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Learn more āIngredients
4 servings
For the beef
- 4 beef tenderloin filets (about 4 oz each), patted dry
- 1 tbsp extra virgin olive oil
- Ā½ tsp fine sea salt
- Ā¼ tsp black pepper
For the duxelles
- 1 lb cremini mushrooms, roughly chopped
- 2 tbsp extra virgin olive oil
- 4 garlic cloves, minced
- 1 tbsp fresh thyme leaves
- 1 tbsp coconut aminos
- Ā¼ tsp fine sea salt
For the pastry
- 2 cups whole spelt flour, plus more for dusting
- Ā½ tsp fine sea salt
- Ā¾ cup cold unsalted grass-fed butter, cut into Ā½-inch cubes
- 5ā6 tbsp ice water
For the egg wash
- 1 egg, beaten
- 1 tbsp water
Instructions
- 1
Pulse the cremini mushrooms in a food processor until very finely chopped, about 10 one-second pulses ā the texture should resemble coarse, damp crumbs.
- 2
Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the mushrooms and cook, stirring occasionally, for 10ā12 minutes until all moisture has evaporated and the mixture is dry and beginning to stick to the pan. Add the garlic and thyme and cook, stirring constantly, for 1 minute until fragrant. Stir in the coconut aminos and 1/4 tsp salt, then transfer the duxelles to a plate and spread flat. Refrigerate until completely cool, at least 20 minutes.
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