Prep 10 mins
Cook 17 mins
I adopted this recipe after Mean Chef (IHHDRO) left the site. I haven't tried it yet, but will do so as soon as I can. Mean Chef comments: "Recipe by the all too perky Rachael Ray. You can omit the pate and simply use more mushroom filling."
- 1 tablespoon extra virgin olive oil, 1 turn of the pan, plus extra for drizzling
- 1 tablespoon butter
- 1 shallot, chopped
- 1⁄2 lb button mushroom, and stems cleaned and finely chopped in food processor
- salt & freshly ground black pepper
- 2 tablespoons dry cooking sherry, 2 splashes
- 4 tournedos of beef filet mignon, 1 inch thick
- 8 ounces mousse pate, available in specialty cheese and appetizer cases of larger markets
- 1 sheet frozen prepared puff pastry, 11 by 17, defrosted
- 1 egg, beaten with a
- 1 pinch salt
- Preheat oven to 425 degrees F.
- Heat a small skillet over medium heat.
- Add oil, butter, shallot and chopped mushrooms.
- Season mushrooms with salt and pepper and saute 5 minutes.
- Add sherry to the mushrooms and let the liquid evaporate.
- Remove mushrooms from the 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 mousse into 4 pieces, 2 ounces each sliced in 1/2 horizontally.
- Spread the puff pastry sheet out on to a cookie sheet covered with parchment paper.
- Quarter the dough with a sharp knife.
- Roll each piece of dough into a 10 by 6-inch rectangle.
- 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.
- Seal the dough with egg wash and trim excess.
- Use leftover dough bits to make decorative garnishes for the tops of your Wellingtons.
- Turn the wrapped Wellingtons over and cover with egg wash using a pastry brush.
- Affix dough garnishes with egg wash.
- For a simple decoration, roll dough bits into a long, thin spaghetti like string and make swirls on each Wellington.
- Bake beef Wellingtons 10 minutes or until golden.
- Let stand 5 minutes, then serve.