This is based on Rachael Ray's recipe for Wellingtons ("Well Deserved, Well Dressed Individual Beef Wellingtons"), but I've also made them with sea scallops in addition to beef and they were astoundingly delicious. :) This is a *very* romantic dinner item. *grin* My husband was a big fan of this dish!!
- 1 teaspoon extra virgin olive oil
- 2 tablespoons butter
- 1⁄3 cup minced shallot
- 1 cup diced fresh button mushroom
- salt & freshly ground black pepper, to taste
- 1 garlic clove, minced
- 2 tablespoons dry sherry
- 2 (3 ounce) beef filet mignon (or 1 beef and 2 scallops to make two different kinds) or 2 (3 ounce) beef tenderloin, about 1-inch thick (or 1 beef and 2 scallops to make two different kinds) or 4 large sea scallops (or 1 beef and 2 scallops to make two different kinds)
- 4 ounces sliced pate, cut in half vertically (use your favorite pate, chicken, pork, or duck mousse)
- 1⁄2 sheet frozen prepared puff pastry, thawed, cut in half
- 1 egg, beaten
- 1 tablespoon water
- 1 tablespoon minced fresh basil
- Preheat oven to 400°F
- Melt together the butter and oil over medium heat in a small skillet.
- Add the shallot and mushrooms, season to taste with salt and pepper, and sauté until mushrooms are browned, about 5 to 7 minutes, then add the garlic and sauté for an additional 2 minutes.
- Add the sherry, stir well, and sauté until sherry evaporates; remove from heat.
- Heat a nonstick skillet over high heat, drizzle with a little olive oil, and sear both sides of the pieces of beef (leaving the middles rare) and/or the scallops; set aside and keep warm.
- Mix together the beaten egg and water to make an egg wash.
- On a lightly floured board, roll out each piece of the puff pastry until they're about 10"x6" big; cut a thin strip, about 1/8th inch thick, from the 6-inch ends of the pastries and set aside for decorative purposes.
- On each piece of pastry, place half of the mushroom mixture, top with half of the pate, and then either 1 piece of seared beef or 2 seared scallops.
- Brush the perimeter of the pastry with the egg wash.
- Gather two opposite corners of the dough together, then the other two, and twist the 4 corners to seal.
- Loosely tie the reserved strips around the top of each Wellington.
- Transfer Wellingtons to a parchment or silpat lined baking sheet (a non-stick baking pan should be okay, too), then brush each Wellington well with the egg wash and sprinkle with minced basil.
- Bake at 400°F for 15-20 minutes or until they've turned a golden brown to your preference; remove from oven and let sit on baking sheet for 5 minutes.
- Serve and enjoy!
Absolutely delicious!!! I used President's Choice Original pate and it wasn't 'metallic' at all! This is definitely a 'keeper' for those special occasions! I made both beef and scallop and the scallop version was devoured!
This recipe is spot on. The key to a good Wellington is definitely the pate. If you can't find a pate you like, I suggest making your own--it's pretty easy and you can avoid "metalic tasting" pates by making your own fresh. Personally, I really don't like for a pate to have even a hint of that undeniable liver taste, so I use lots of onion--and forgive my linking, but this pate recipe comes out perfect every time: http://101things.wordpress.com/2006/04/02/chicken-liver-pate/ You'll thank me later.
I made this right after this show first aired and it was incredible. Super easy, and yes, less than 30 mins total. The duxelle was so tasty that we didn't even really need the pate, so next time I would probably leave that out. Definitely a keeper!