Individual Beef Wellingtons Recipe Video
A very impressive preparation - elegant packages with layers of spinach, marinated portabella mushrooms, blue
cheese, carmelized onions and filet mignon all encased in a delicate puff pastry
Summary
Preparation Time1 Hr 0 MinCooking Time1 Hr 0 Min
Ready In2 Hr 0 MinDifficulty LevelBit Difficult
Health IndexJust EnjoyServings6
Main IngredientBeef
Ingredients
3 pkgs puff pastry (1 lb each)
Flour for rolling
Mushrooms:
2 large portabella stems removed
6 Tbs olive oil
2 cloves fresh garlic, minced
1 tsp fresh thyme, chopped
1 tsp fresh rosemary, chopped
Onions:
4 Tbs butter
3 medium Vidalia onions, thinly sliced
0.5 cup dry sherry or white wine
Salt and pepper
Spinach:
12 cups baby spinach (14 oz)
2 Tbs butter
Beef: 6 portions beef tenderloin 5-6 oz each
6 oz Maytag blue cheese
Salt and pepper
~1/4 cup olive oil
For assembly: 2 eggs whisked with 1 tsp cold water
To cook: 2 eggs whisked with 1 tsp cold water
Directions
1)Roll and cut pastry: thaw puff pastry and roll each sheet 3/16 inch and cut a 10 inch round out of each sheet. Cut small decorative shapes from scraps. Layer the pastry rounds between wax paper wrap tightly in plastic wrap and freeze.
2) Cook mushrooms: toss mushrooms in oil, garlic and herbs. Cover and marinate in refrigerator for 2 hours. Remove from oil and season with salt and pepper. Heat a heavy skillet and add a thin film of olive oil. Sear mushrooms 5 minutes per side. Let cool and cut into 1/2 inch wide long strips. Chill.
3) Onions: Melt butter in a heavy pan. Add onions, lower heat and cook slowly stirring occasionally about 30-40 mins. Add the sherry and cook until dry. Place in a strainer over a bowl, cover and chill.
4) Spinach: melt 2 Tbs butter in a large saute pan and cook spinach about 5 mins. Tossing to cook evenly. Place in an ice bath to shock the color. Drain and squeeze out as much water as possible. Wrap in plastic and chill
5) Divide cheese into 6 equal portions
6) Sear fillets: season with salt and pepper put 1/8th inch of olive oil in a cast iron skillet and heat over very high heat. Sear meat 2 mins per side (you are not cooking through at this point) Chill at least 2 hours and up to 24.
7) To assemble: for each one: work quickly. Remove a pastry round from freezer and cut out edges to form a cross with a 4x3 rectangle in the center.
8) Take 1/12th of the spinach and place in center. Top with 1 oz blue cheese, 1/6th of the onions, 1 beef portion, 1/6th of mushrooms in a flat layer and 1/12th spinach. Flatten layer as you go.
9) Brush egg wash over all exposed pastry and fold up package, sealing completely. Egg wash package and place seam side down on wax paper. Decorate with pastry scraps if desired and egg wash again. Place in uncovered in freezer for 1 hour, remove from freezer, wrap completely in plastic wrap and return to freezer at least 12 hours.
10) To cook: DO NOT THAW. Preheat oven to 400. Egg wash Wellingtons and place on a lightly greased baking sheet. Cook for 20 mins. Reduce oven temp. to 350 and continue to cook about 30 more minutes or until internal temp of meat is 110 F. Remove and let rest 5-10 mins. Cut in half to display layers and serve.
2) Cook mushrooms: toss mushrooms in oil, garlic and herbs. Cover and marinate in refrigerator for 2 hours. Remove from oil and season with salt and pepper. Heat a heavy skillet and add a thin film of olive oil. Sear mushrooms 5 minutes per side. Let cool and cut into 1/2 inch wide long strips. Chill.
3) Onions: Melt butter in a heavy pan. Add onions, lower heat and cook slowly stirring occasionally about 30-40 mins. Add the sherry and cook until dry. Place in a strainer over a bowl, cover and chill.
4) Spinach: melt 2 Tbs butter in a large saute pan and cook spinach about 5 mins. Tossing to cook evenly. Place in an ice bath to shock the color. Drain and squeeze out as much water as possible. Wrap in plastic and chill
5) Divide cheese into 6 equal portions
6) Sear fillets: season with salt and pepper put 1/8th inch of olive oil in a cast iron skillet and heat over very high heat. Sear meat 2 mins per side (you are not cooking through at this point) Chill at least 2 hours and up to 24.
7) To assemble: for each one: work quickly. Remove a pastry round from freezer and cut out edges to form a cross with a 4x3 rectangle in the center.
8) Take 1/12th of the spinach and place in center. Top with 1 oz blue cheese, 1/6th of the onions, 1 beef portion, 1/6th of mushrooms in a flat layer and 1/12th spinach. Flatten layer as you go.
9) Brush egg wash over all exposed pastry and fold up package, sealing completely. Egg wash package and place seam side down on wax paper. Decorate with pastry scraps if desired and egg wash again. Place in uncovered in freezer for 1 hour, remove from freezer, wrap completely in plastic wrap and return to freezer at least 12 hours.
10) To cook: DO NOT THAW. Preheat oven to 400. Egg wash Wellingtons and place on a lightly greased baking sheet. Cook for 20 mins. Reduce oven temp. to 350 and continue to cook about 30 more minutes or until internal temp of meat is 110 F. Remove and let rest 5-10 mins. Cut in half to display layers and serve.
