Individual Beef Wellington
Individual Beef Wellington
Time: 45 mins
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 large shallot, chopped
- 1/2 lb button mushroom, with stems cleaned and finely chopped
- 1 tablespoon fresh thyme, finely chopped (1 teaspoon dried)
- salt, to taste
- pepper, to taste
- 2 tablespoons dry sherry
- 4 filet mignon steaks, tournedos 1 inch thick
- 8 ounces mousse pate (store boughtt)
- 1 sheet puff pastry, frozen store bought (11 X 17 inches)
- 1 egg, beaten with a splash of water
Directions
- 1 Preheat oven to 425 degrees.
- 2 Heat a small skillet over medium heat. Add oil and butter, shallots, chopped mushrooms, and thyme. Season with salt and pepper and saute, 5 minutes.
- 3 Add sherry and let the liquid evaporate. Remove mushrooms from heat.
- 4 In a nonstick skillet over high heat, sear meat 2 minutes on each side in a drizzle of oil. Remove skillet from the heat and season meat with salt and pepper.
- 5 Cut pate into 4 pieces, 2 ounces each.
- 6 Spread the puff pastry sheet out onto a cookie sheet covered with parchment paper.
- 7 Quarter the dough with a sharp knife.
- 8 On each rectangle of dough, place 1/4 of the cooked mushrooms. Top mushrooms with 2 ounces pate and 1 tournedo of beef.
- 9 Wrap dough up and over the meat, trim excess dough, and seal the dough with egg wash, using a pastry brush.
- 10 Leftover dough bits can be used to decorate the tops of your Wellingtons.
- 11 Turn the wrapped Wellingtons over and cover with egg wash.
- 12 Bake 10 minutes or until golden.
- 13 Let stand 5 minutes and serve!
