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Beef Wellington bundles

Beef Wellington bundles

Main course | Easy | 1 hour
Main course
Easy
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Recipe details

Ingredients

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Directions

  1. Preheat the oven to 200°F (400°C).
  2. Prepare the mushroom duxelles: toss mushrooms in the lemon juice so they don't brown. Melt the butter in a skillet and cook the mushrooms without browning until all moisture has evaporated, about 10 minutes.
  3. Salt and pepper to taste and then refrigerate.
  4. Bring the maple syrup and balsamic vinegar to a boil in a saucepan and reduce, stirring constantly, until it reaches a syrupy consistency. Reserve over very low heat.
  5. Use a fork to mix together the duck liver mousse with the chilled mushroom duxelles. Set mixture aside at room temperature.
  6. Heat olive oil in a skillet and then sear the medallions 3 minutes on each side. Set aside on a plate.
  7. For each bundle: Roll out the first phyllo pastry sheet on a work surface and brush on melted butter with a pastry brush. Add a second sheet and brush with butter again. Cover with a third phyllo sheet. Cut the rectangle of pastry to make the biggest possible square. Place a beef medallion on the phyllo square and top with one-quarter of the mousse mixture. Make a bundle by bringing the corners and sides into the centre and pinching them together.
  8. When four bundles are formed, bake on a baking sheet for 15 minutes until a thermometer inserted in the centre of the meat registers 70°C (160°F) for medium doneness.
  9. Place each bundle on a large plate with a drizzle of the maple-balsamic reduction.

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