Individual Beef Wellingtons W/ Mushroom Pate
- olive oil
- 4 (6 -8 ounce) beef tenderloin steaks
- 1 tablespoon unsalted butter
- 1 large shallot, sliced
- 12 lb cremini mushrooms or 12 lb button mushroom, quartered
- 1 large garlic clove, minced
- 12 teaspoon fresh thyme (or 1/4 teaspoon dried)
- 14 cup dry sherry
- 14 cup heavy cream
- 1 sheet frozen puff pastry, thawed
- 1 egg, beaten
- salt & freshly ground black pepper
- Heat a large saute pan over medium-high heat and coat lightly with oil.
- Season steaks well with salt and pepper.
- Brown well on all sides.
- Remove from pan, cover loosely and refrigerate.
- Drain excess fat from pan and return to heat.
- Melt butter and add shallots.
- When translucent, add mushrooms and garlic.
- Season with salt and pepper.
- Stir occasionally until mushrooms release liquid, then boil until liquid evaporates.
- Add sherry and cream.
- Simmer until sauce thickens enough to coat mushrooms.
- Set aside and cool to room temperature.
- Transfer to a food processor.
- Pulse to form a rough puree.
- Adjust seasoning to taste.
- (Steaks and mushrooms can be made 1 day ahead.)
- On a lightly floured surface, roll puff pastry out to about 1/8-inch thickness.
- Cut into 4 squares.
- Divide mushroom mixture evenly between squares and spread to 1 inch from edge.
- Top with tenderloin, then gently pull pastry up around steak and seal seams with beaten egg.
- Refrigerate for 1 hour.
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- Place Wellingtons, seam side down, on baking sheet.
- Brush all over with beaten egg.
- Cut a few decorative slits in top of each.
- Bake for 20-25 minutes or until nicely browned and internal temperature reaches 125 degrees F for medium-rare.
- Let rest for 5 minutes before serving.
olive oil, beef tenderloin, unsalted butter, shallot, cremini mushrooms, garlic, thyme, sherry, heavy cream, pastry, egg, salt
Taken from www.food.com/recipe/individual-beef-wellingtons-w-mushroom-pate-463363 (may not work)