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!
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