Real Recipes From Real Home Cooks ®

rose mary's individual beef wellington's

(1 rating)
Recipe by
Rose Mary Mogan
Sauk Village, IL

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.

(1 rating)
yield 6 to 8 depending on appetites
prep time 25 Min
cook time 30 Min
method Bake

Ingredients For rose mary's individual beef wellington's

  • 8
    beef fillets (6 oz. each) filet mignon
  • 3
    shallots, roughly chopped
  • 5-6 clove
  • 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 lg
    onion, roughly chopped
  • 4 Tbsp
    beef broth
  • 1 pkg
    (17 oz.) puff pastry, thawed
  • 1 lg
    egg beaten with 2 tsp. water
  • 1 jar
    12 oz. beef gravy
  • 1/4 c
    burgundy wine
  • 1/4 tsp
    dried thyme
  • 1/8 tsp
    dried tarragon

How To Make rose mary's individual beef wellington's

  • 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.

Categories & Tags for Rose Mary's Individual Beef Wellington's: