INDIVIDUAL BEEF WELLINGTON
This recipe comes from Rachel Rays 30-Minute Meals 2. It's easy and delicious not to mention elegant and worthy of a dinner party!! I don't always use filet, just whatever steak I have in the freezer that is 1 inch thick. Enjoy!
Provided by Mrs Goodall
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees.
- 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.
- Add sherry and let the liquid evaporate. Remove mushrooms from heat.
- 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.
- Cut pate into 4 pieces, 2 ounces each.
- Spread the puff pastry sheet out onto a cookie sheet covered with parchment paper.
- Quarter the dough with a sharp knife.
- On each rectangle of dough, place 1/4 of the cooked mushrooms. Top mushrooms with 2 ounces pate and 1 tournedo of beef.
- Wrap dough up and over the meat, trim excess dough, and seal the dough with egg wash, using a pastry brush.
- Leftover dough bits can be used to decorate the tops of your Wellingtons.
- Turn the wrapped Wellingtons over and cover with egg wash.
- Bake 10 minutes or until golden.
- Let stand 5 minutes and serve!
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Aleena Ibrahim
[email protected]This was the best beef wellington I have ever had!
Maaz Pathan
[email protected]I would definitely recommend this recipe to anyone who loves beef wellington.
Renee Mcnish
[email protected]Overall, this was a great recipe. The beef wellington was cooked perfectly and the pastry was flaky and delicious.
jaguat
[email protected]The beef wellington was delicious! The only problem was that it was a little too salty for my taste.
Dave McCarthy
[email protected]This was my first time making beef wellington and it was a lot easier than I thought it would be. The recipe was very clear and easy to follow.
Marlei life Marlei
[email protected]The beef wellington turned out great! The only thing I would change is to use a different type of mushroom. I used cremini mushrooms and they were a little too earthy for my taste.
Emina rekoJ
[email protected]This was an amazing dish! The beef was cooked perfectly and the pastry was flaky and delicious. I will definitely be making this again.