BEEF WELLINGTONS
Dee
Individual Portions
ingredients
Beef Wellingtons- 6 or 8 ounce thinckly cut filet mignons
- salt
- pepper
- olive oil
- frozen puff pastry
- Mushroom Duxelles (recipe follows)
- 1 large beaten egg with 2 teaspoons water to make an egg wash (will make 4) adjust as needed for more Wellingtons
- 5 tablespoons unsalted butter
- 1/8 cup minced shallots
- 2 1/2 teaspoons minced garlic
- 3 pounds button mushrooms,stemmed and finely chopped
- salt and pepper to taste
- 3/4 cup dry white wine
- 1 Tablespoon chopped fresh Thyme-Leaves only
directions
Beef Wellingtons Preparation
- 1
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
- 2
Season both sides of each filet with salt and pepper.
- 3
Heat the oil in a large heavy skillet over medium-high heat. Add the filets and sear for 1 minute on each side for medium-rare. Transfer to a plate to cool completely.
- 4
Roll out the puff pastry on a lightly floured surface to a 14-inch square, and cut into 4 (7-inch) squares.
- 5
Spread one-quarter of the mushroom duxelles on top of each filet. Place one filet, mushroom side down, in the center of a puff pastry square. Using a pastry brush or your finger, paint the inside edges of the pastry with egg wash. Fold the pastry over the filet as though wrapping a package and press the edges to seal. Place the packages seam-side down on the prepared baking sheet. Brush the egg wash over the tops and sides of each package and bake until the pastry is golden brown and an instant-read thermometer registers 150 degrees F for medium-rare, about 25 minutes.
- 6
Remove from the oven and let rest for 10 minutes before serving.
Mushroom Duxelles Preparation
make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.
Source: Dee
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