Individual Beef Wellingtons Ala Rachael Ray

READY IN: 27mins


  • 1
    tablespoon extra virgin olive oil, 1 turn of the pan, plus extra for drizzling
  • 1
    tablespoon butter
  • 1
    shallot, chopped
  • 12
    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.