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Individual Beef Wellingtons

Beef Wellington is an elegant, classic dish that's perfect for serving on a special occasion like an anniversary or birthday. Most recipes call for wrapping a tenderloin roast and slicing it after it's baked, but we just love the idea of serving these little pastry-wrapped gems in individual portions, and it's really no extra work at all.

Individual Beef Wellingtons

Individual Beef Wellingtons

  • Ingredients:
  • 4 6 to 7-ounce filet mignons
  • Salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 1/2 cup Brandied Chicken Liver Paté (or store bought, see notes)
  • Mushroom Duxelles (recipe follows)
  • 1 sheet frozen puff pastry dough, thawed
  • 1 egg, lightly beaten with 1 teaspoon water

Preparation:
Season the filets on both sides with salt and pepper. Heat the olive oil in a large pan over medium-high heat. Add the filets and sear them for approximately 1 minute per side, top and bottom, and just until no longer red around the edges, about 1 minute more. Transfer filets to a plate and allow to cool.

Preheat the oven to 425°F and line a baking sheet with parchment.

Spread about 1 tablespoon of paté on each filet, then top with a portion of duxelles, smoothing the mushroom mixture into the paté.

On a lightly floured surface, roll the pasty dough into a square, roughly 14 inches across. Cut into quarters and place one filet, topping side down, in the center of each piece. Fold the pastry around the meat, stretching and pinching the dough as needed to seal the filet completely.

Place the pastry-wrapped bundles seam side down on the baking sheet. Brush with the beaten egg and place in the oven.

Bake until the pastry is golden brown and an instant thermometer inserted in the center of the meat registers 120°F to 125°F for rare, about 15 to 18 minutes. Allow an extra 1-1/2 to 2 minutes for medium-rare (130°F to 135°F). Allow to rest for 10 minutes before cutting.

Makes 4 servings

About the paté :
Ready made patés can be found in the deli or specialty foods department of better grocers. If you can't find it and don't want to make your own, you can omit the paté all together, or replace it with a small amount of a good quality blue cheese. The cheese will change the flavor profile of the Beef Wellington quite a bit, so we recommend choosing a mild-flavored blue so you don't overwhelm the taste of your filet.

We prefer to make up a batch of our own paté to use in this recipe. You only need a small amount for the Wellingtons, so you can use the remainder as an appetizer course for a different meal, or, for a NY deli-style treat, spread some on a toasted bagel and top with thinly sliced onion, lettuce and tomato.

Mushroom Duxelles
  • Ingredients:
  • 8 ounces white button mushrooms, washed, trimmed and roughly chopped
  • 1 shallot, peeled and roughly chopped
  • 1 clove garlic, quartered
  • 2 teaspoons fresh thyme leaves
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper

Preparation:
Place the mushrooms, shallot, garlic and thyme in the work bowl of a food processor. Pulse until the mixture is very finely chopped, just short of becoming like a paste.

Heat the butter and olive oil in pan over medium heat. Add the mushroom mixture and cook until any liquid has evaporated and the mushrooms are nicely browned. Season to taste with salt and freshly ground pepper as the mixture cooks. Set aside to cool.

comments & replies

That look so Delicious Beef, and great recipe.Faridahttp://kitchensuperfood.com

As I am alone, can I freeze the uncooked individual Wellingtons that I don't use?
Roy

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