individual beef wellington with mushroom pate

Name: Individual Beef Wellington With Mushroom Pate
Cook time: 20 min
Yield: 2
Cuisine: French
Ingredients: 2 - filet mignons, about 1-inch thick; - salt and pepper, to taste; 1 can(s) small can of pate (I use my own mushroom pate); 1 package(s) frozen puff pastry shells or dough; 1 - egg, beaten with 1 tablespoon milk or cream

★★★★★ 15

Inside the Individual Beef Wellington With Mushroom Pate.

review

a recipe by

Deb Crane

@songchef

Eagle, WI

Impressive dinner! Super yummy. I make my own mushroom pate (It is good for many recipes.). This is one of my go-to recipes when having a dinner party. My Mushroom Pate recipe: http://www.justapinch.com/recipes/appetizer/vegetable-appetizer/mushroom-pate-for-tarts-or-beef-welington-2.html

Blue Ribbon Recipe

Deb's individual Beef Wellington is an elegant dinner recipe. Juicy and tender filet mignon has a layer of mushroom pate on top and is wrapped in puff pastry. Once baked, the puff pastry is flaky and the filet mignon is a perfect medium rare. Serve these for a special dinner like Valentine's Day, an anniversary, Christmas, or New Year's Eve. We highly recommend trying Deb's Blue Ribbon Mushroom Pate with it... superb!

— The Test Kitchen @kitchencrew

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★★★★★ 15

serves 2

cook time 20 Min

method Bake

Ingredients For individual beef wellington with mushroom pate

2

filet mignons, about 1-inch thick
salt and pepper, to taste
1 can

small can of pate (I use my own mushroom pate)
1 pkg

frozen puff pastry shells or dough
1

egg, beaten with 1 tablespoon milk or cream

How To Make individual beef wellington with mushroom pate

Test Kitchen Tips

We did not do any decorations when testing this recipe. You can customize how you decorate the Beef Wellington based on the holiday with cookie cutters.

1
Thaw puff pastry. Season filets with salt and pepper. On a board, roll out 2 puff pastry shells (or if using sheets, roll out the sheet) cutting a round big enough to encase the filets.

2
Spread the mushroom pate on top of each filet.
3
Wrap the filets in puff pastry, pate side down, so the seams are on the bottom of each wrapped filet. Seal the edges with the egg mixture.
4
Brush the egg mixture all over the pastry to give it a glossy sheen. Roll out another sheet of pastry. Cut out the shapes you desire and decorate each wrapped filet. Brush again with egg mixture.
5
Bake the wrapped filets on cookie sheet in a preheated 375 degree oven for about 20 minutes. The pastry will be golden brown.
6
The filets will come out medium rare. If you are a well-done lover, this will not work. Tenderloin is best undercooked. It might get tough if you cook them till they are well done.
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