Individual Beef Wellington
Debbie Lobosco
ingredients
- 1 shallot, chopped
- 1/2 pd.button mushrooms, chopped
- salt and pepper
- 2 TBS. dry cooking sherry
- 4 Tournedos of beef filet Mignon 1" thick
- 8 ounces of mousse pate
- 1 sheet of frozen puff pastry
- 1 egg
- 1 large head broccoli
directions
- 1
Preheat oven to 450
- 2
heat small skillet over medium heat.Add oil, butter, shallot and chopped mushroom and saute for 5 minutes. Add sherry to the mushrooms until it evaporates.
- 3
In a non stick skillet over med. heat sear meat 2 minutes on each side in a drizzle of olive .
- 4
cut mousse into 4 pieces each sliced horizontally. Spread the puff pastry and quarter the dough. Roll
- 5
into 10 by 6-inch rectangle. On each rectangle place 1/4 of the cooked mushrooms with 2 ounces pate and 1 pieces of beef. Wrap dough over meat and brush with egg wash.Bake for 10 minutes or until golden brown. Remove and let stand for 5 minutes.
Source: Rachel Ray
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