Individual Beef Wellington with Mushroom Pate

By Deb Crane
@songchef

Impressive dinner! Super yummy. I make my own mushroom pate (will post that recipe as well. It is good for many recipes.)
This is one of my go to recipes when having a dinner party.

My Mushroom Pate recipe:

Rating:

★★★★★ 15 votes

Comments:

108 Comments

Serves:

Cook:

20 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
What a way to make an impressive dinner presentation! This recipe is wonderfully savory. We highly recommend trying Deb's Blue Ribbon Mushroom Pate with it... superb!

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 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

Step-by-Step

1Thaw 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.
2Spread the pate on top of each filet. 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.
3Brush egg mixture all over pastry to give a glossy sheen. Roll out another sheet of pastry. Cut out shapes you desire and and decorate each wrapped filet. Brush again with egg mixture.
4Bake the wrapped filets on cookie sheet in a preheated 375 degree oven for about 20 minutes. The pastry will be golden brown. The filets will come out medium rare. If you are a well done lover, this will not work. Tenderloin is best under-cooked. It might get tough if you cook them till they are well done.

NOTE: This is wonderful with my mushroom pate recipe. I will post that as well.