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Individual Beef Wellingtons
Individual Beef Wellingtons
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
75 minutes
Savor upscale beef Wellington with fillet steaks in flaky puff pastry - a simple and sophisticated dish.
Ingredients:
  • 1 pound fresh mushrooms, sliced
  • 0.5 cup dry sherry
  • 0.5 cup chopped onion
  • 0.25 cup butter
  • 0.25 cup chopped parsley
  • 6 (8 ounce) fillets beef tenderloin
  • 1 (17.5 ounce) package frozen puff pastry, partially thawed
Instructions:
  • In a large skillet over medium heat, sauté mushrooms, sherry, onion, butter, and parsley until all the liquid is absorbed and mushrooms are golden brown, about 15 to 20 minutes. Let cool, then generously top each tenderloin with the mushroom mixture.
  • Cut each semi-thawed puff pastry sheet into 3 rectangles to yield 6 pieces. Roll out each rectangle to 1/4-inch thickness. Fill the center with beef, fold, and seal the edges ensuring they are not too thick. Transfer to a baking sheet, cover with plastic wrap, and refrigerate until 35 minutes before serving.
  • Preheat the oven to 425°F (220°C) for a perfectly cooked dish.
  • Place the beef Wellingtons in the preheated oven and bake for 25 minutes until the center reaches 130°F (54°C) for medium rare. Allow them to rest for 5 minutes before serving.

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