Individual Beef Wellingtons
Posted by: Karen Sun, 23 May 2004, at 5:35 a.m.

 
This is surprisingly quick and easy to make. It is very good and makes an elegant presentation for a special occasion meal.

INGREDIENTS
4 tablespoons butter
1/3 cup finely chopped onions
12 ounces mushrooms (such as cremini), finely chopped
1/2 teaspoon dried thyme
1 tablespoon finely chopped fresh parsley (can use dried)
Salt and pepper to taste
1/2 cup dry sherry
4 beef tenderloins (5 to 6 ounces each)
1 tablespoon olive oil plus 1 tablespoon butter
1/2 package (17-1/4 ounces size) frozen puff pastry (1 sheet of about 8-2/3 ounces)
1 egg, beaten with 1 tablespoon water

For the sauce:
1 cup dry red wine
1/2 teaspoon dried thyme
1 teaspoon parsley
Salt and pepper to taste
2 tablespoons butter

To make the mushroom filling, heat the 4 tablespoons butter in a medium skillet over medium-high heat. Add the onions and sauté until slightly softened, about 3 minutes. Add the mushrooms, thyme, parsley, salt and pepper; stir to combine. Sauté another 2 minutes. Add the sherry. Reduce heat to medium-low; cover and cook until the mixture is very soft, almost a paste, about 10 minutes. Remove from heat and cool.

Heat the 1 tablespoon oil and butter over high heat in a skillet large enough to hold the tenderloins without crowding. Sprinkle the meat with salt and pepper. Sear very quickly, about 2 minutes per side. (The meat will be very rare but will continue to cook when baked.) Remove from pan and place on a plate.

Thaw the pastry for about 20 minutes. Preheat oven to 425° F. On a lightly floured surface, roll the pastry out to a 14-inch square, or about 1/8-inch thick. Cut into 4 equal squares. Spread each square with the mushroom mixture, leaving a little edge on all sides. Place a tenderloin in the center of each pastry. Wrap the pastry up over the beef and seal the edges. Place seam-side down on a baking sheet. Brush the tops with the egg wash. Bake until the pastry is golden brown, about 20 minutes. Remove from oven and let rest about 5 minutes before serving.

Meanwhile, make the sauce. Place the skillet in which the beef was seared over medium-high heat. Add any juices that accumulated from the meat. Add the wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Add the thyme, parsley, salt and pepper and boil another minute. Reduce heat to low. Add the butter, whisking vigorously just until melted.

Serve immediately, spooning a little sauce on the plate, then topping with the Beef Wellington.

SERVES 4