Individual Beef Wellington

Individual Beef Wellington are an easy way to bring an over the top, classy feel to any special dinner. Our recipe pairs perfectly with a glass of smooth Merlot wine.Yield: 4 (7-8 oz) wrapped tenderloin steaks

📝 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. 1Season 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. 2Place 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. 3In 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. 4Preheat your oven to 450F.
5. 5Roll 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. 6Spread the duxelles on top of puff pastry, leaving an ½ inch border.
7. 7Place 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. 8Bake 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. 9When the parcels are golden and the meat is done, remove the Wellingtons from the oven and let rest for 5-10 minutes before serving.