Individual Beef Wellingtons

Filed under: Meat - Beef, Romantic Recipes.

Elegant and definitely perfect for a special occasion. This is one that will take some time, but will make your special someone feel like a million bucks.

For Steaks:
4-1" Fillet Mignons
Pinch Salt and Pepper
2 Tbl Extra Virgin Olive Oil
1 Tbl Unsalted Butter
For Mushrooms:
14 oz sliced button mushrooms
2-3 sliced shallots
Pinch Salt and Pepper
Pinch Nutmeg
1/4 cup dry vermouth or sherry
2 Tbl Extra Virgin Olive Oil
1 Tbl Unsalted Butter
To Assemble Wellingtons:
4 oz Pate (Pork or Chicken)
1 pkg Puff Pastry
1 Egg, beaten
1 Tbl Water
Cooking Spray

Season fillets on both sides liberally with salt and pepper. Heat 2 Tbl olive oil and 1 Tbl butter in a skillet over medium high heat until butter has melted.
Place fillets in skillet and brown on both sides, approx. 4 mins. per side. Remove from pan and set aside to cool.
For mushrooms, heat 2 Tbl olive oil and 1 Tbl unsalted butter in a medium sauté pan over medium high heat until the butter has melted. Add shallots and sauté 2-3 mins. or until the shallots have started to caramelize. Add mushrooms and season with salt, pepper and nutmeg. Add vermouth and increase heat to high. Cook on high heat for approx. 5-6 mins. or until all the liquid has evaporated and the mushrooms begin to caramelize.
Remove from heat and adjust seasoning to taste. Allow to cool.
To assemble Wellingtons, thaw puff pastry according to manufacturer's directions. Roll each sheet of puff pastry out on a floured surface until the seams are sealed. Cut each sheet in quarters. Place one fillet on a quarter. Top with 1 oz of the pate and then 1/4 of the sautéed mushrooms. Fold corners of the pastry over the mushrooms and brush pastry with egg wash. Top with other quarter of pastry and fold corners under. Brush top of pastry with egg wash to coat. Dock top of pastry with a fork to allow steam to vent from pastry while baking. Repeat with remaining fillets and pastry until all 4 have been assembled.
Place on a greased baking sheet in a preheated 425 degree oven for approx. 25-30 mins or until the Wellingtons have turned golden brown. Remove from oven and allow to rest 5 mins. before serving.

Recipe Summary:
Yield: 4 Servings
Prep Time: 30 Mins
Cook Time: 45 Mins

Other recipes by Chestnut Street Inn:
Cherry Scones
Moroccan Chicken With Preserved Lemon And Olives
Seared Scallops With Avocado And North African Mango Chutney
Amaretto Chocolate Souffles

Recipe Provided By:
Chestnut Street Inn
Sheffield, IL

Detailed Listing | Website

Sheffield Bed and Breakfast Inns