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    You are in: Home / Recipes / Individual Beef Wellington Recipe
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    Individual Beef Wellington

    Individual Beef Wellington. Photo by Chabear01

    1/2 Photos of Individual Beef Wellington

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    Mrs Goodall's Note:

    This recipe comes from Rachel Rays 30-Minute Meals 2. It's easy and delicious not to mention elegant and worthy of a dinner party!! I don't always use filet, just whatever steak I have in the freezer that is 1 inch thick. Enjoy!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 425 degrees.
    2. 2
      Heat a small skillet over medium heat. Add oil and butter, shallots, chopped mushrooms, and thyme. Season with salt and pepper and saute, 5 minutes.
    3. 3
      Add sherry and let the liquid evaporate. Remove mushrooms from heat.
    4. 4
      In a nonstick skillet over high heat, sear meat 2 minutes on each side in a drizzle of oil. Remove skillet from the heat and season meat with salt and pepper.
    5. 5
      Cut pate into 4 pieces, 2 ounces each.
    6. 6
      Spread the puff pastry sheet out onto a cookie sheet covered with parchment paper.
    7. 7
      Quarter the dough with a sharp knife.
    8. 8
      On each rectangle of dough, place 1/4 of the cooked mushrooms. Top mushrooms with 2 ounces pate and 1 tournedo of beef.
    9. 9
      Wrap dough up and over the meat, trim excess dough, and seal the dough with egg wash, using a pastry brush.
    10. 10
      Leftover dough bits can be used to decorate the tops of your Wellingtons.
    11. 11
      Turn the wrapped Wellingtons over and cover with egg wash.
    12. 12
      Bake 10 minutes or until golden.
    13. 13
      Let stand 5 minutes and serve!

    Ratings & Reviews:

    • on January 21, 2009

      45

      this was really good, sherry and mushrooms are a classic combo! i love my steak medium rare so I used a whole tenderloin to make one big wellington to ensure that the meat didnt overcook while the puff pastry browned. Also marinated the meat in olive oil, garlic, worcestershire sauce, and red pepper flakes

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 16, 2009

      35

      I was pleased with this recipe overall, but think it would benefit to play around with it a couple of times. I didn't have mushrooms so sauteed sugar snap peas and julienne carrots which was delicious. The pate was 50/50 - I could not decide if it helped or made it somewhat off. I think it is unneccesary. I also used more than one pastry sheet due to 1 being to little to hold the ingredients. However, the sheets ended up tasting tasteless, so will definitly be buttering and possibly seasoning between each sheet next time. A great start to a wonderful dish!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 04, 2007

      We thought this was just ok, but I think that may be because of the cut of meat I used. In an effort to save others from having an average dish instead of the awesome dish I know Beef Wellington can be, I will offer a warning against trying to go cheap with the meat. I used tenderloin steaks instead of the filet mignon and we found them a little hard to eat because the meat was not as tender as it should have been. I also think next time I will use another shallot because I cannot use the mushrooms so that layer turned out a little thinner than I would have liked. I will probably try this again with the filet because it was really easy to put together and I can definitely see how using a better cut of beef would change the flavor and quality of the dish substantially.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Individual Beef Wellington

    Serving Size: 1 (151 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 459.2
     
    Calories from Fat 279
    60%
    Total Fat 31.0 g
    47%
    Saturated Fat 8.6 g
    43%
    Cholesterol 60.5 mg
    20%
    Sodium 196.0 mg
    8%
    Total Carbohydrate 31.6 g
    10%
    Dietary Fiber 1.5 g
    6%
    Sugars 1.7 g
    7%
    Protein 8.0 g
    16%

    The following items or measurements are not included:

    filet mignon steaks

    pate

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