Rose Mary's Individual Beef Wellington's

Rose Mary Mogan

By
@cookinginillinois

This is a recreated version of a recipe, that I made for my husband for Father's Day one year, and it has been one of his favorite main dish items ever since. This version is much simpler than one I made 10 years earlier where everything was made from scratch and the recipe was almost 2 full pages long. This one taste just as good with much fewer steps. So when you go to that restaurant, and order Beef Wellington, don't complain about the price, because it is worth every effort that was made to make it.LOL You will appreciate it even more after making it.It is great to serve to special guest.


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Comments:

Serves:

6 to 8 depending on appetites

Prep:

25 Min

Cook:

30 Min

Method:

Bake

Ingredients

8
beef fillets (6 oz. each) filet mignon
3
shallots, roughly chopped
5-6 clove
garlic
1 tsp
dried thyme leaves
3 Tbsp
butter, divided
3 Tbsp
olive oil, divided
kosher salt, & pepper to taste, granulated garlic
1 lb
chicken livers, rinsed & drained, processed on pulse in food processor
8 oz
button mushrooms
1 large
onion, roughly chopped
4 Tbsp
beef broth
1 pkg
(17 oz.) puff pastry, thawed
1 large
egg beaten with 2 tsp. water

MR FOOD'S BURGUNDY WINE SAUCE

1 jar(s)
12 oz. beef gravy
1/4 c
burgundy wine
1/4 tsp
dried thyme
1/8 tsp
dried tarragon

Directions Step-By-Step

1
PREHEAT OVEN TO 425 DEGREES F. For the wine sauce Combine all the ingredients in a small sauce pan & bring to a boil over medium heat, stirring frequently to prevent sticking. Then drizzle the sauce over the individual wellingtons. Can easily make a double recipe if you really love the gravy, or plan to serve a large number of guest.
2
DUXELLES: Process the garlic,shallots, onions and mushrooms in a food processor on pulse till chopped fine. Line a long jelly roll size pan with parchment paper or foil and set aside.
3
In a large skillet heat 1 1/2 tablespoons olive oil, and 1 1/2 tablespoons butter over medium heat. Add onions and mushroom mixture, and cook for about 8 to 12 minutes, until mixture begins to brown. Pulse chicken livers in processor, and add to mushroom mixture, add beef broth, and continue to cook until most of liquid has evaporated, add salt and pepper to taste. When fully cooked place on a long flat pan spread out evenly, and allow to cool, for a quick cool down process, I place in top of fridge. ADD REMAINING BUTTER & OLIVE OIL TO SKILLET & HEAT. While heating oil, season steaks with salt, pepper & garlic powder to taste, then SEAR ON EACH SIDE FOR 1 MINUTE ONLY,THEN REMOVE FROM SKILLET, and place on plate & allow to cool completely.
4
While steaks are cooling,sprinkle top of counter with flour, and lay thawed puff pastry on floured surface, then dust rolling pin and roll out completely and divide each sheet into 4 equal portions, about 7 inches X 4 inches each.
5
Beat egg in small bowl with added water, and brush all 4 edges of each pastry sheet with egg wash, place cooled fillet in center of pastry,& top fillet with equal portions of duxelles. Bring the edges together and wrap like you would a present. Fold ends over, and place on prepared parchment lined pan with the seam side down.
6
NOTE: Searing the meat for ONLY 1 minute prevents the meat from over cooking while in the oven at 425 degrees F. for 25 minutes. Pre cook any longer, and you will probably ruin the steak. Needless to say my husband was very impressed. Your guest will be too.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: French