Quick Beef Wellington

  1. Preheat oven to 425 degrees
  2. Heat a small skillet over medium flame. Add:
  3. 1 tablespoon extra-virgin olive oil
  4. 1 tablespoon butter
  5. 1 shallot, diced
  6. 1/2 pound button mushrooms and stems, finely chopped
  7. Salt and freshly ground black pepper
  8. Season to taste. Saute 5 minutes. Add:
  9. 2 tablespoons dry cooking sherry
  10. Continue cooking on medium-low flame until the liquid evaporates.
  11. Remove mushrooms from the heat.
  12. In a grill pan or nonstick skillet over high heat, drizzle:
  13. 1 Tablespoon Olive Oil
  14. Sear for 2 minutes on each side:
  15. 4 Tournedos of Beef Tenderloin, 1-inch thick
  16. Remove skillet from the heat. Season meat with salt and pepper.
  17. Cut into 4 pieces, 1 ounces each sliced in 1/2 horizontally
  18. 4 ounces mousse pate
  19. Line a large cookie sheet with parchment paper. Place on paper:
  20. 1 sheet frozen prepared puff pastry, 11 by 17, defrosted
  21. Using a sharp knife, cut the dough in quarters and roll each rectangle into a larger 10-inch by 6-inch rectangle.
  22. On each piece of puff pastry, place one fourth of the mushroom mixture. Top with pate and then beef.
  23. Wrap dough over the meat. Seal with
  24. 1 egg, beaten with a splash of water
  25. Trim excess dough. Turn the wrapped Wellingtons over and cover with egg wash using a pastry brush.
  26. Bake Beef Wellingtons 10 minutes or until golden. Let stand 5 minutes, and then serve.
  27. Trim and cut into spears:
  28. 1 large head broccoli
  29. Steam broccoli spears in 1-inch simmering salted water, covered, for 8 to 10 minutes, or until just tender. Transfer spears to a serving plate or individual dinner plates along side Wellingtons.

extravirgin olive oil, butter, shallot, mushrooms, salt, sherry, olive oil, tenderloin, mousse pate, pastry, egg, head broccoli

Taken from www.epicurious.com/recipes/member/views/quick-beef-wellington-1209453 (may not work)

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