Instant Pot Beef Wellington Side Dish

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A few months back, I shared a photo of an outrageous Beef Wellington that Richard & I made together. It was to-die-for delicious…and took a agglomeration of work…and information technology was pricey.

Only a lot of folks wanted the recipe, and understandably so. A Beef Wellington is an English language showstopper of a dish. Information technology's unremarkably a beef tenderloin (chateaubriand) cut of meet wrapped flaky puff pastry crust and held together with a mushroom-shallot-pâté filling. But I knew I could make a more than budget-friendly, deconstructed variation with all of that rich flavor, simply a fraction of the work – pastry included!

And so we're gonna turn this Beef Wellington into mini puff pastry pies. Get ready for ane of the near comforting and satisfying meals your Instant Pot will take you to.

Take 2 big shallots…

…and finely chop 'em up.

Mushrooms are a key role player to a Wellington, so take a bunch of of them…

…and finely chop them too.

Now a Wellington also normally focuses on a fancy and expensive cut of meat: a beef tenderloin/filet mignon/chateaubriand. We're not doing that here. Take a classic and well-marbled chuck roast…

…and piece it upwardly into bite-sized pieces.

Go to the Instant Pot, add some olive oil and heat it up.

Once heated, add the beef…

…and sauté until the edges are lightly browned.

Remove the lightly seared meat to a basin and gear up aside.Remove the lightly seared meat to a bowl and set aside.

Add together a fiddling more olive oil to the pot…

…along with some diced prosciutto. This is totally optional but I add this considering a Wellington sometimes has prosciutto wrapping the beefiness. It as well adds a squeamish common salt factor to the dish without having to add together any additional.

Sauté pretty quickly and the prosciutto will brainstorm to brown and well-baked.

As this is an English language dish, of grade nosotros demand to add in some Worcestershire sauce.

Once added, information technology will magically help y'all to deglaze the bottom of the pot from any browned bits!

Now add together in the mushrooms…

…shallots…

…and some minced or crushed garlic.

Sauté for a few minutes until the mushrooms brown and simmer in their juices. This is what the French call duxelles (pronounced "dook-sell").

Optionally, add in a little whiskey/bourbon for extra flavor (only you lot don't have to).

Season with some dried thyme…

After a few minutes of simmering, the whisky and liquids will mostly reduce and evaporate.

Cascade in some beef broth…

…render the seared meat to the pot…

…and nestle the meat in the goop. Secure the chapeau and force per unit area cook

While the beefiness is pressure cooking, set the puff pastry! I like to apply these Pepperidge Farm Puff Pastry Shells found in the frozen section of near markets near the pie crusts. (Annotation: You lot tin can too utilize 1-2 sheets of thawed puff pastry sheets and use a cookie cutter or pocketknife to cutting out silverish dollar-sized circles.) (DOUBLE Notation: This recipe isn't sponsored by Pepperidge Farm, but I have a feeling this recipe will cause their puff pastry products to wing out of the freezers).

Bake the puff pastry co-ordinate to the parcel instructions.

Too, while the beef's cooking, take some pâté, which is also a pretty common (and rich) key element to a Wellington and let information technology come up to room temperature. For pâté, I generally utilize a mousse type.

When the beef is done, it'll expect similar this. And now it's time to put on the finishing Wellington touches!

Add together in some Dijon mustard (NOTE: you don't have to and it won't brand the food taste like mustard – just a squeamish and common touch since the beefiness in a Wellington is normally brushed with it)…

…forth with the pâté. I only drop it in in large spoonfuls so information technology easily disperses.

Stir the pot until the pâté melds into the sauce.

Give the pot some estrus and create a cornstarch slurry, which is the most wonderful (an gluten-free) thickening agent. We do this past taking equal parts cornstarch…

…and water.

Mix the ii together until a smooth slurry is formed.

As the pot's bubbling, add together the slurry while stirring constantly.

After turning off the rut, the sauce will thicken perfectly into a rich and undeniable Beef Wellington pie filling (or stew).

Gently ladle the filling into the puff pastry shells (or if you cut out rounds in pastry sheets, poke a hole in the top and gently mix around the flaky center and then information technology crumbles to the bottom of the pastry and it'southward hollowed out – ready to spoon the filling in).

And simply wait at this cute and only made fancy-schmancy dinner! (Annotation: you will accept enough filling for at least 24 puff pastry shells – and so you lot tin as well use thawed puff pastry sheets and cutting the dough into one-inch squares and bake with the shells for additional scooping of the filling).

So y'all're gonna be excited when you lot get to attempt this one out.

Bite into that crispy, flaky puff pastry.

…and take a moment. You're about to witness something incredibly magical, and then take information technology in.

Folks, Beef Wellington Pie is all I e'er wanted…with a fraction of the piece of work and toll of a typical one! Goes perfect with my Aligot or Garlic Mashed Potatoes.

Instant Pot Beef Wellington Pies

Prep Fourth dimension 15 minutes

Cook Fourth dimension 40 minutes

Additional Time 15 minutes

Total Time one hour 10 minutes

Ingredients

• 4 tablespoons actress virgin olive oil, divided
• 2 pounds chuck roast, cut into bite-sized chunks (I love Costco's)
• 2 large shallots, diced
• 1 pound baby bella mushrooms, finely diced
• 4 ounces diced prosciutto (optional, see Jeffrey's Tips)
• 3 cloves garlic, minced or pressed
• 3 tablespoons whiskey (optional, but strongly suggested)
• i tablespoon Worcestershire sauce
• two teaspoons dried thyme
• one one/2 cups beef broth
• half dozen-12 Pepperidge Farm Puff Pastry Shells, kept frozen -OR- 2 sheets Pepperidge Farm Puff Pastry Shells, fully thawed, unfolded and cutting into iii-inch disks (see Jeffrey'south Tips)
• 1 tablespoon Dijon mustard (optional)
• 4-eight ounces pâté of your choice (I like a mousse-style with poultry), at room temperature (meet Jeffrey's Tips)
• 2 tablespoons cornstarch

Instructions

1. Add together 2 tablespoons of the olive oil to the Instant Pot, hit Sauté and Accommodate so it's on the More than or High setting. After 3 minutes of heating, add together the meat and sauté, stirring often for 2- 3 minutes, until merely lightly browned on all sides. Remove to residue on a plate and fix bated.
2. Add together the remaining 2 tablespoons of oil and let oestrus for 1 infinitesimal. Add the prosciutto (if using) and sauté for 90 seconds. Add the Worcestershire and deglaze (scrape) the bottom of the pot to brand sure it's complimentary and clear of any browned bits. Add together the shallots, mushrooms and garlic and sauté for v-eight minutes until browned and fragrant. Add the whiskey (if using) and deglaze once again. Add the thyme and stir. Simmer for five minutes or until the liquid generally evaporates.
3. Add the broth to the pot and stir well. Render the beef and just nestle so it's mostly in the broth. Secure the lid, movement the valve to the sealing position, and striking Keep Warm/Cancel followed by Manual or Pressure Cook on Loftier Pressure for 30 minutes. When done, let a ten-minute natural release followed by a quick release.
4. While the meat is force per unit area cooking, pre-oestrus the oven to 400-425° and bake the frozen puff pastry shells or thawed puff pastry disks according to package instructions (go along an eye on them as all ovens vary).
5. Stir in the Dijon (if using) and pâté until combined into the sauce (run across Jeffrey's Tips).
6. Brand a slurry past mixing together the cornstarch with 2 tablespoons common cold h2o until smooth. Hit Keep Warm/Cancel and and so hitting Sauté and Accommodate so it'southward on the more or high setting. One time bubbling, add the slurry while constantly stirring. Later xxx seconds of bubbles, hit Keep Warm/Cancel to turn the pot off.
7. Gently ladle the filling into the puff pastry shells (or if you cut out rounds in pastry sheets, poke a hole in the peak and gently mix around the flaky center then it crumbles to the lesser of the pastry and it'due south hollowed out - ready to spoon the filling in). Goes perfectly with my Aligot or Garlic Mashed Potatoes.
   

Jeffrey'due south Tips

Exist mindful not to oversalt your Wellington! I don't telephone call for common salt in this recipe because the diced prosciutto and pâté provide plenty on their own. If non using the prosciutto, feel free to add some seasoned salt merely earlier serving to taste (start with ane/iv teaspoon and work your style up). Do carry in mind that all pâtés vary. Some take enough of salt and all are rather rich, so yous can offset by calculation 4 ounces and, once you lot taste the final product, you can feel free to stir in upwards to 4 more ounces if desired.

You will have plenty filling for 12 (or more) puff pastry shells - so you can also use thawed puff pastry sheets and cut the dough (or any scraps of the dough if using instead of the shells) into 1-inch squares and bake with the shells for additional scooping or garnish.

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Source: https://pressureluckcooking.com/instant-pot-beef-wellington-pie/

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