Individual Beef or Scallop Wellingtons - Rachael Ray

"This is based on Rachael Ray's recipe for Wellingtons ("Well Deserved, Well Dressed Individual Beef Wellingtons"), but I've also made them with sea scallops in addition to beef and they were astoundingly delicious. :) This is a *very* romantic dinner item. *grin* My husband was a big fan of this dish!!"
photo by Julesong photo by Julesong
photo by Julesong
Ready In:




  • 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!

Questions & Replies

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  1. ms.susan
    Absolutely delicious!!! I used President's Choice Original pate and it wasn't 'metallic' at all! This is definitely a 'keeper' for those special occasions! I made both beef and scallop and the scallop version was devoured!
  2. live_to_eat
    This recipe is spot on. The key to a good Wellington is definitely the pate. If you can't find a pate you like, I suggest making your own--it's pretty easy and you can avoid "metalic tasting" pates by making your own fresh. Personally, I really don't like for a pate to have even a hint of that undeniable liver taste, so I use lots of onion--and forgive my linking, but this pate recipe comes out perfect every time: You'll thank me later.
  3. KylerEsq
    I made this right after this show first aired and it was incredible. Super easy, and yes, less than 30 mins total. The duxelle was so tasty that we didn't even really need the pate, so next time I would probably leave that out. Definitely a keeper!
  4. tereez
    Excellent! My husband has always loved beef wellington, but I have never attempted to make it..until now! He was blown away and said it was the best he has ever had! We loved it!!
  5. BlondeBrownie
    Okay, so this may be my fault, because I had never had Pate before trying this. I was really excited to try this because I love Rachael Ray and my husband and I both love a good steak and seafood. I made one beef and one scallop so we could try each. I only used 1/8 of the pate called for because I wanted to be careful since I didn't know if we would like it. It was so metallic tasting, we just really didn't care for it. On a positive note, we loved the mushroom/shallot combination and the beef was a great consistency... but we wasted more than half of it because of the pate taste.


<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=>Cathy is here as cxstitcher</a> and <a href=>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
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