Individual Beef Wellingtons
"Easy to make but oh-so decadent. I love to make these for Christmas dinner. If time allows they can be topped with a homeade Bernaise Sauce, but usually I just used a prepackaged mix by Lawry's. Its fast and is really good."
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 tablespoon oil
- 4 filet mignon steaks
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 sheets puff pastry, thawed
- 1 egg, beaten
- bearnaise sauce
directions
- Preheat oven at 400 degrees.
- Heat oil in large skillet over medium-high heat.
- Season filets with salt and pepper and sear on all sides.
- Thaw puff pastry according to package directions. Gently smooth seams with lightly wettened finger. Divide each pastry sheet in half.
- Place each steak in a section of pastry. Fold under and trim off excess dough. Pinch seams tightly to seal.
- Brush pastry with beaten egg. Decorate with dough trimmings shaped into leaves, braids, etc. to enhance, if desired.
- Place seam-side down in a lightly oiled 13x9x2 inch baking dish.
- Bake 20 minutes for medium-rare. Allow to cool for 10 minutes.
- Top with prepared Bearnaise Sauce.
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RECIPE SUBMITTED BY
hollyberry117
Melbourne, 48
<p><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt=/ /> <br /> <br />I have been on this site since Recipe Zaar. I could, and sometimes do, spend hours sorting, sifting and planning menus. My goal is to become more involved as well as keeping up with my reviews. I am extremely happily married with a lab/pit mix that is more like our child than a dog. My hubby and I both have a deep passion for for cooking. It's my way of winding down as well as using my creativity. I love recipes as much as I love to tweak them!</p>
