Individual Beef or Scallop Wellingtons - Rachael Ray

Recipe by Julesong
READY IN: 40mins




  • 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!