Individual Beef Wellingtons

This is great way to make ahead, freeze and bake for a special dinner or holiday ….

Ingredients

• 4 beef tenderloin steaks (6 ounces each)
• 3/4 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 2 tablespoons olive oil, divided
• 1-3/4 cups sliced fresh mushrooms
• 1 medium onion, chopped
• 1 package (17.3 ounces) frozen puff pastry, thawed
• 1 large egg, lightly beaten

Directions

• 1. Sprinkle steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, brown steaks in 1 tablespoon oil for 2-3 minutes on each side. Remove from skillet and refrigerate until chilled.
• 2. In the same skillet, saute mushrooms and onion in remaining oil until tender. Stir in remaining salt and pepper; cool to room temperature.
• 3. Preheat oven to 425°. On a lightly floured surface, roll each puff pastry sheet into a 14×9-1/2-in. rectangle. Cut into two 7-in. squares (use scraps to make decorative cutouts if desired). Place a steak in the center of each square; top with mushroom mixture. Lightly brush pastry edges with water. Bring opposite corners of pastry over steak; pinch seams to seal tightly.
• 4. Place in a greased 15x10x1-in. baking pan. Cut four small slits in top of pastry. Arrange cutouts over top if desired. Brush with egg.
• 5. Bake 25-30 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

OR….If Making Ahead and Freezing …. TIPS …

• Place Wellingtons in the freezer and after 1 hour cover with plastic wrap and continue to freeze for 4 hours or up to five days. (See Note 1)
• Heat the oven to 400°F. Beat the other egg in a small bowl and set aside. Remove the Wellingtons from the freezer (do not thaw) and brush each with a fresh coat of egg wash. Put them on a lightly greased heavy rimmed baking sheet OR with a Silpat silicone sheet OR parchment paper and bake for 20 minutes. Reduce the heat to 350°F and bake another 30 to 35 minutes. Using a meat thermometer – the internal temperature should be 120°F for a rosy, moist filet and 130°F for medium rare. Remove from oven, set aside and rest for 10 minutes. Cut each Wellington in half, and serve immediately.

Notes

1. This is one of those recipes with a lot of steps and prep, so it’s great for making ahead of time and then when ready, bring it out and cook it. The freezing assists in keeping the center of these from getting well done since these are individually cut. You do not have to freeze, but it’s recommended. If you go ahead and cook right away, just be sure the internal temperature should be 120°F for a rosy, moist filet and 130°F for medium rare.