Individual Beef Wellington

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• 1 large shallot, chopped
• 1/2 lb button mushroom, with stems cleaned and finely chopped
• 1 tablespoon fresh thyme, finely chopped (1 teaspoon dried)
• salt, to taste
• pepper, to taste
• 2 tablespoons dry sherry
• 4 filet mignon steaks, tournedos 1 inch thick
• 8 ounces mousse pate (store boughtt)
• 1 sheet puff pastry, frozen store bought (11 x 17 inches)
• 1 egg, beaten with a splash of water

Recipe

• 1 preheat oven to 425 degrees.
• 2 heat a small skillet over medium heat. add oil and butter, shallots, chopped mushrooms, and thyme. season with salt and pepper and saute, 5 minutes.
• 3 add sherry and let the liquid evaporate. remove mushrooms from heat.
• 4 in a nonstick skillet over high heat, sear meat 2 minutes on each side in a drizzle of oil. remove skillet from the heat and season meat with salt and pepper.
• 5 cut pate into 4 pieces, 2 ounces each.
• 6 spread the puff pastry sheet out onto a cookie sheet covered with parchment paper.
• 7 quarter the dough with a sharp knife.
• 8 on each rectangle of dough, place 1/4 of the cooked mushrooms. top mushrooms with 2 ounces pate and 1 tournedo of beef.
• 9 wrap dough up and over the meat, trim excess dough, and seal the dough with egg wash, using a pastry brush.
• 10 leftover dough bits can be used to decorate the tops of your wellingtons.
• 11 turn the wrapped wellingtons over and cover with egg wash.
• 12 bake 10 minutes or until golden.
• 13 let stand 5 minutes and serve!