Individual Beef Wellington with Mushroom Sauce

Name: Individual Beef Wellington with Mushroom Sauce
Prep time: 1 h 30 min
Cook time: 45 min
Yield: 2
Ingredients: 2 beef tenderloin steaks (1-1/4 to 2 inches thick, 8 ounce portions each); 1 tablespoon Dijon mustard; 3 ounces prosciutto (8 slices); 1 sheet frozen puff pastry (1/2 pound dough), thawed; 1 egg yolk; 1 tablespoon milk; Kosher salt, for sprinkling on top of beef wellingtons; 8 ounces brown mushrooms; 1 teaspoon olive oil; 1 tablespoon unsalted butter; 1 sprig thyme; 1/4 teaspoon salt; ⅛ teaspoon freshly ground black pepper; 2 tablespoons olive oil; 1/4 cup red wine; 1/4 cup diced shallots; 1 tablespoon flour; 1 1/2 cup beef stock; 3 ounces brown mushrooms, 1/4-inch thick slices; Salt, to taste; Freshly ground black pepper, to taste

Individual Beef Wellington with Mushroom Sauce was pinched from <a href="http://www.jessicagavin.com/individual-beef-wellington-mushroom-sauce/" target="_blank">www.jessicagavin.com.</a>

"Tender filet mignon wrapped in golden puff pastry for a delicious individual beef wellington with mushroom sauce recipe for your next special occasion!..."

INGREDIENTS

•

2 beef tenderloin steaks (1-1/4 to 2 inches thick, 8 ounce portions each)

•

1 tablespoon Dijon mustard

•

3 ounces prosciutto (8 slices)

•

1 sheet frozen puff pastry (1/2 pound dough), thawed

•

1 egg yolk

•

1 tablespoon milk

•

Kosher salt, for sprinkling on top of beef wellingtons

•

8 ounces brown mushrooms

•

1 teaspoon olive oil

•

1 tablespoon unsalted butter

•

1 sprig thyme

•

1/4 teaspoon salt

•

⅛ teaspoon freshly ground black pepper

•

2 tablespoons olive oil

•

1/4 cup red wine

•

1/4 cup diced shallots

•

1 tablespoon flour

•

1 1/2 cup beef stock

•

3 ounces brown mushrooms, 1/4-inch thick slices

•

Salt, to taste

•

Freshly ground black pepper, to taste

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes