Beef Wellington is a pie made of fillet steak coated with pâté (often pâté de foie gras) and duxelles, which is then wrapped in parma ham and puff pastry, then baked. Some recipes include wrapping the coated meat in a crepe to retain the moisture and prevent it from making the pastry soggy.
This version has individual filets wrapped in their own puff pastries and served whole. In this recipe, you can use pre-made puff pastry or make your own from scratch. Believe me when I say that this century old dish will leave your tastebuds asking for more.
Ingredients:
1 cup of mushrooms (diced)
1/4 cup onion (diced)
1 teaspoon jarred minced garlic
1 teaspoon dried thyme
Salt and fresh ground black pepper to taste
2 beef tenderloin steaks (1-1/2 to 2 inches thick and 8 ounces each)
2 Tablespoons butter (divided)
1 sheet frozen puff pastry (thawed - takes up to 40 minutes) or you can make it from scratch here.
1 egg (lightly beaten)
Instructions:
1. If you are using pre-made puff pastry, allow it to thaw on the counter top for up to 40 minutes. After 15 - 20 minutes, begin preparing the recipe. 2. Preheat the oven to 400 degrees.
3. Combine the mushrooms, onion, garlic and thyme in a bowl.
4. In a medium skillet, brown the beef tenderloin steaks in 1 tablespoon butter for 2-3 minutes on each side. Remove and keep warm.
5. Melt another tablespoon of butter in the frying pan over medium heat.
6. Add the mushroom mixture and cook until lightly browned, about 5 minutes.
7. Sprinkle the mushroom mixture with salt and freshly ground pepper to taste and set aside to cool.
8. On a lightly floured surface, roll the puff pastry sheet into a 14 x 9 ½ inch rectangle. Cut in half to make two 7 x 9 ½ inch rectangles.
9. Divide the mushroom mixture and add half to the center of each rectangle.
10. Place one steak on top of the mushrooms on each rectangle.
11. Lightly brush pastry edges with water.
12. Bring the opposite corners of the pastry over the steak and pinch seams to seal tightly.
13. Place seam side down on a parchment paper lined baking sheet.
14. Cut three small slits in the top of each pastry bundle.
15. Brush all over the pastry bundles with beaten egg.
16. Bake for 25-30 minutes or until pastry is golden brown and meat reaches desired doneness.
17. Let it rest for 5 minutes before serving.
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