Individual Beef Wellington

Ingredients

• 4 (7-8oz) beef tenderloin steaks
• Salt and pepper
• 16 oz button mushrooms, (cleaned and quartered)
• 1 shallot, (chopped)
• 1 tsp thyme
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 Tbsp unsalted butter
• 2 sheets puff pastry, (thawed to soft (1.5-2 hours))
• Unbleached all-purpose flour ((to dust))
• 1 egg, (beaten)

Instructions

1. 1

   Season the beef lightly with salt and pepper. Then, place the steaks in a hot skillet to sear, roughly 30 seconds a side. Remove the beef from the pan and let cool slightly.

2. 2

   Place the mushrooms, shallot, thyme, salt, and pepper in the bowl of your food processor. Process until everything is finely minced and nearly a paste.

3. 3

   In the same pan you seared the beef, melt the butter. Add the mushroom mixture and saute over medium heat for 10-15 minutes, stirring often, to cook the moisture from the mushrooms. Remove the pan from the heat and spread the duxelles on a plate to cool.

4. 4

   Preheat your oven to 450F.

5. 5

   Roll each thawed puff pastry sheet into a large rectangle at least 7x14 inches. Cut each rectangle into 2 (7 inch) squares. (You will have excess pastry.)

6. 6

   Spread the duxelles on top of puff pastry, leaving an ½ inch border.

7. 7

   Place one fillet in center of the pastry square and brush the bare pastry edges lightly with the beaten egg. Fold the pastry up over the fillet to create a nicely wrapped parcel. Place the parcels, seam side down, on a baking sheet. Brush the pastry all over with the egg wash.

8. 8

   Bake the Wellington for 10-12 min for medium-rare or 15-17 minutes for medium. (You can double check your steaks' done-ness by inserting a thermometer into the side of the parcel. Medium-rare will be 130F. Medium will be 140F.)

9. 9

   When the parcels are golden and the meat is done, remove the Wellingtons from the oven and let rest for 5-10 minutes before serving.