INDIVIDUAL BEEF WELLINGTON WITH MUSHROOM PATE
What a way to make an impressive dinner presentation! This recipe is wonderfully savory. We highly recommend trying Deb's Blue Ribbon Mushroom Pate with it... superb!
Provided by Deb Crane
Categories Beef
Time 20m
Number Of Ingredients 5
Steps:
- 1. Thaw puff pastry. Season filets with salt and pepper. On a board, roll out 2 puff pastry shells (or if using sheets, roll out the sheet) cutting a round big enough to encase the filets.
- 2. Spread the pate on top of each filet. Wrap the filets in puff pastry, pate side down so the seams are on the bottom of each wrapped filet. Seal the edges with the egg mixture.
- 3. Brush egg mixture all over pastry to give a glossy sheen. Roll out another sheet of pastry. Cut out shapes you desire and and decorate each wrapped filet. Brush again with egg mixture.
- 4. Bake the wrapped filets on cookie sheet in a preheated 375 degree oven for about 20 minutes. The pastry will be golden brown. The filets will come out medium rare. If you are a well done lover, this will not work. Tenderloin is best under-cooked. It might get tough if you cook them till they are well done. NOTE: This is wonderful with my mushroom pate recipe. I will post that as well.
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Rehan Waseem
[email protected]I can't wait to try this recipe. It looks so delicious!
Darius minciuna
[email protected]This recipe is a keeper! I've already made it twice and it's been a hit both times.
Qousain Khan
[email protected]I followed the recipe exactly and it turned out perfectly. Thank you for sharing this amazing recipe!
christine nzau
[email protected]This was the best beef Wellington I've ever had. I will definitely be making it again soon.
Abhafeez Hafeez
[email protected]I would definitely recommend this recipe to anyone who loves beef Wellington.
Azhar Bhati
[email protected]This is a great recipe for a special occasion. It's sure to impress your guests.
Sangita Thakuri
[email protected]I had a hard time finding puff pastry dough, but I'm so glad I did. It made the beef Wellington extra flaky and delicious.
istar Ibrahim
[email protected]The mushroom pâté was a bit too salty for my taste, but the rest of the dish was delicious.
Muhammadumer785 Muhammadumer785
[email protected]This was my first time making beef Wellington, and it turned out perfectly! I was so impressed with how easy it was to make.
Thuli Shawe
[email protected]I've made beef Wellington a few times before, but this recipe is by far the best. The instructions were clear and easy to follow.
Jordan Sanchez
[email protected]This recipe was a bit challenging, but it was worth it in the end. The beef Wellington was a showstopper!
Xavier O'brie
[email protected]I followed the recipe exactly and it turned out great! The mushroom pâté was especially delicious.
Bella Fewer
[email protected]This was an amazing dish! The combination of flavors was perfect, and the beef was cooked to perfection. I will definitely be making this again.