Individual Beef Wellingtons

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  • Olive oil
  • 4 (6-8 ounce) beef tenderloin steaks
  • 1 tablespoon unsalted butter
  • 1 large shallot, sliced
  • 1/2 pound cremini or button mushrooms, quartered
  • 1 large garlic clove, minced
  • 1/2 teaspoon fresh thyme (or 1/4 teaspoon dried)
  • 1/4 cup dry sherry
  • 1/4 cup heavy cream
  • 1 sheet frozen puff pastry, thawed
  • 1 egg, beaten
  • Salt and freshly ground black pepper


Heat a large sauté 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°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 125-130°F for medium-rare.
Let rest for 5 minutes before serving.

Recipe from Central Market Mill Creek - Culinary Resource Center
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