Individual Beef Wellington W/ Mushroom Pate

Submitted by deinemuse

"I was taught this by local chefs just recently in a cooking class. This recipe is very simple to follow and tastes amazing! You can either make it as the full steak covered in pastry and cut into individual slices, or serve as individual steaks."

 

• Ready In: 1hr
• Ingredients: 15
• Serves: 6-8

ingredients

• 2 tablespoons butter
• 3 shallots, chopped
• 1 cup wild mushroom
• 2 ounces sweet marsala wine
• 2 ounces heavy cream
• 4 beef tenderloin steaks
• olive oil flavored cooking spray
• 3 shallots, chopped
• 2 cups red wine
• 2 cups chicken broth
• 1 teaspoon cornstarch
• 2 sheets puff pastry
• 1 egg
• 1 pinch salt
• 1 pinch pepper

directions

1. Mushroom Filling.
2. Place butter and shallots in a large saute pan and cook over high heat until shallots soften. Add mushrooms and continue to cook until mushrooms begin to soften and reduce. Add marsala wine and allow liquid to reduce until almost dry. Add cream and reduce again till almost dry. Transfer mushroom mixture to food processor and pule until mixture is smooth. Taste, adjust seasoning with salt and pepper, and transfer to shallow container to refrigerate till completely chilled.
3. Beef Wellington.
4. Season beef to desired tastes with salt and pepper. Place beef in a large saute pan with a good amount of cooking spray on high heat. Brown each side until slightly crusty on all sides (do no overcook). Remove beef from pan and put on baking tray and in pre-heated oven of 425 degrees and roast until internal temperture reaches 100 degrees. Remove Beef from oven and place in refrigerator to cool completely.
5. In saute pan the beed was seared place shallots and cook over medium heat till brown. Add red wine and scrape brown from bottom of the pan as the wine boils and reduces. After wine has reduced about 1/4 add chicken brother and reduce and simmer to taste. Add more broth or wine as needed.
6. Cut pastry sheets into large amounts so that it would wrap around each individual meat pieces. Spread mushroom mixture on top of beef which is placed on pastry and then wrap pastry completely around beef and mushroom. You can add any pastry decorations as needed. Brush with beaten egg.
7. Place beef pastries on a cooking sheet and place in pre-heated oven of 400 degrees for 20-30 minutes, or until pastry is brown. Meat thermometer should reach 110 for rare, 120 for medium-rare, 130 for medium, 140 for medium-well, and 150 for well done. Allow to sit at room temperature for 5-10 minutes before serving.
8. While meat is resting add cornstarch to a small amount of water. Add to sauce and simmer for 5 minutes or until desired thickness is achieved. Spoon onto beef wellingtons on serving.

Reviews

[Lynda Of Virginia]

I made this for Xmas Eve dinner and it was a huge hit with the entire family. I made no adjustments to the recipe as I have never made Beef Wellington before and I have to say, I will make it again with no adjustments...it came out perfect.

 

[hswanston]

I loved this recipe, was looking for a recipe without the liver or goose pate, it was easy to make and everyone cleared their plates, thank you for doing a recipe with the mushroom pate! Everyone raved about it and wanted the recipe :)

 

[teril.mac]

This is, without a doubt, the best B.W. recipe ever. I had my doubts, since it didn't include pate (which I don't really like anyway), but the mushroom "pate" is over the top.<br/>Just be aware that the prep and cooking times in the recipe don't include cooling times for the pate or the filets, which is vital. Thanks deinemuse, for sharing this.

 

[GoodnPlentiful]

Made a half recipe of this for two. Turned out great. I used bacon wrapped beef tenderloins. I also kicked up the pate and gravy with some "better than bouillon" mushroom base.

 

[Sandy in Dayton]

I made this as the main dish of a special dinner for my family - everyone was very impressed. Just a few minor changes - I used dry sherry because it was what I had. I used 4oz filet mignons (read tons of recipes and they almost all agreed that filet was the best to use. I had some extra mushrooms, so I chopped them and sautéed with shallots for the sauce. Did everything the night before and refrigerated until I was ready to put it into the puff pastry. I used parchment paper and preheated baking pan to help prevent soggy bottoms. Served with mashed potatoes and a wonderful mix of green beans, yellow beans, baby carrots and some cranberries (was a Birdseye mix that I am going to try to duplicate). Thanks deinemuse for a very special recipe.