Prep 30 mins
Cook 15 mins
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!
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 large shallot, chopped
- 1⁄2 lb button mushroom, with stems cleaned and finely chopped
- 1 tablespoon fresh thyme, finely chopped (1 teaspoon dried)
- salt, to taste
- pepper, to taste
- 2 tablespoons dry sherry
- 4 filet mignon steaks, tournedos 1 inch thick
- 8 ounces mousse pate (store boughtt)
- 1 sheet puff pastry, frozen store bought (11 X 17 inches)
- 1 egg, beaten with a splash of water
- Preheat oven to 425 degrees.
- 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.
- Add sherry and let the liquid evaporate. Remove mushrooms from heat.
- 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.
- Cut pate into 4 pieces, 2 ounces each.
- Spread the puff pastry sheet out onto a cookie sheet covered with parchment paper.
- Quarter the dough with a sharp knife.
- On each rectangle of dough, place 1/4 of the cooked mushrooms. Top mushrooms with 2 ounces pate and 1 tournedo of beef.
- Wrap dough up and over the meat, trim excess dough, and seal the dough with egg wash, using a pastry brush.
- Leftover dough bits can be used to decorate the tops of your Wellingtons.
- Turn the wrapped Wellingtons over and cover with egg wash.
- Bake 10 minutes or until golden.
- Let stand 5 minutes and serve!
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
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!
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.