INDIVIDUAL BEEF WELLINGTON
My most favorite meal for special ocassions which I have made numerous times with good results. Impressive and really very easy. I usually serve with Pommes Anna, a good green salad and some decadent chocolate dessert. Pastry covered filets may be prepared up to two days in advance and stored covered in the refrigerator, or frozen before baking for up to one month. I have also made and subbed mushroom pate for the liver pate with good results. From Flavors, the San Antonio Junior League cookbook, credited to Mrs. Earl Hobbs Chumney, Jr. (Barbara Sue Christian). Time to make does not include chill time.
Provided by LonghornMama
Categories Meat
Time P1DT1h45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- BEEF: Rub each filet with garlic and sprinkle with salt and pepper. Saute filets in butter 3-4 minutes on each side. Flame brandy, pour over filets (if this freaks you out, don't flame the brandy). Remove filets and chill.
- In the same skillet, saute chopped mushrooms and chill. Mix pate with chilled mushrooms, spread over filets, and refrigerate.
- MUSHROOM SAUCE: Using the same skillet over medium heat, combine onion and sliced mushrooms, stir in flour and gradually add wine, broth and bay leaf. Stir until sauce bubbles and is thickened. Season with salt, pepper and Worcestershire.
- PASTRY: Roll out patty shells or dough and trim into 4 6-inch squares. Brush with egg. Place each filet, pate side down, on pastry. Fold dough completely over filets and seal edges with butter. Place seam side down on a greased baking sheet (with a rim) and brush again with egg.
- Pastry may now be garnished with small flowers or leaves made from extra dough and attached using butter or beaten egg. Don't skip this step, it is very impressive looking; even I will get out the small cocktail cookie cutters and stick on a few pastry leaves, holly and berry, or even hearts for Valentine's Day.
- Bake at 425 degrees for 20-25 minutes or until crust is richly browned. Serve with heated mushroom sauce.
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Nikki Hanzlik-True
[email protected]This was a great recipe! The beef was cooked perfectly and the pastry was flaky and delicious. I will definitely be making this again.
John Reyes
[email protected]I made this for my husband's birthday and he loved it! The beef was so tender and flavorful, and the pastry was perfect. I will definitely be making this again.
Fiaz Awan
[email protected]This was my first time making beef Wellington and it turned out great! The instructions were easy to follow and the results were amazing. The beef was cooked to perfection and the pastry was golden brown and flaky. I will definitely be making this ag
Ajmal Amjad Mughal
[email protected]I've made this dish several times and it's always a hit. It's a bit time-consuming, but it's worth it. The beef is always tender and juicy, and the pastry is flaky and flavorful.
Ry For e
[email protected]This was a great recipe! The beef was cooked perfectly and the pastry was flaky and delicious. I will definitely be making this again.
Zainab Zainuba
[email protected]I made this for my husband's birthday and he loved it! The beef was so tender and flavorful, and the pastry was perfect. I will definitely be making this again.
Harmony Jesus
[email protected]This was my first time making beef Wellington and it turned out great! The instructions were easy to follow and the results were amazing. The beef was cooked to perfection and the pastry was golden brown and flaky. I will definitely be making this ag
Michael mondragon
[email protected]I've made this dish several times and it's always a hit. It's a bit time-consuming, but it's worth it. The beef is always tender and juicy, and the pastry is flaky and flavorful.
Ntombikayise Mahlathi
[email protected]This was a great recipe! The beef was cooked perfectly and the pastry was flaky and delicious. I will definitely be making this again.
Hope Mulenga
[email protected]I made this for my husband's birthday and he loved it! The beef was so tender and flavorful, and the pastry was perfect. I will definitely be making this again.
nasr rasam
[email protected]This was my first time making beef Wellington and it turned out great! The instructions were easy to follow and the results were amazing. The beef was cooked to perfection and the pastry was golden brown and flaky. I will definitely be making this ag
Ismael Lopez
[email protected]I've made this dish several times and it's always a hit. It's a bit time-consuming, but it's worth it. The beef is always tender and juicy, and the pastry is flaky and flavorful.
AG GAMER
[email protected]This was a great recipe! The beef was cooked perfectly and the pastry was flaky and delicious. I will definitely be making this again.
Kumarie Budhram
[email protected]I made this for my husband's birthday and he loved it! The beef was so tender and flavorful, and the pastry was perfect. I will definitely be making this again.
Nwendum Austine
[email protected]This was my first time making beef Wellington and it turned out beautifully! The instructions were easy to follow and the results were amazing. The beef was cooked to perfection and the pastry was golden brown and flaky. I will definitely be making t
MD SaikotH Dhali
[email protected]I've made this dish several times and it always turns out great. It's a bit time-consuming, but it's worth it. The beef is always tender and juicy, and the pastry is flaky and flavorful.
jordan j
[email protected]This was an amazing dish! I made it for a special occasion and it was a hit. The beef was cooked perfectly and the pastry was flaky and delicious. I will definitely be making this again.