"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Individual Beef Wellingtons Recipe

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This recipe for Individual Beef Wellingtons, by , is from A Legacy of Love, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Schnee
Added: Saturday, November 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 3oz beef tenderloin fillets (1 inch thick)
1/4 tsp salt
1/4 tsp pepper
2 tbsp butter
1 (8oz) pkg sliced fresh mushrooms
1 shallot, finely chopped
2 tbsp beef broth
1/2 tsp dried Italian seasoning
1 17oz pkg frozen puff pastry sheets thawed
1 egg white, lightly beaten

Directions:
Directions:
Sprinkle beef with salt and pepper. Melt butter in large skillet over medium heat, add beef and cook 3 minutes on each side or until browned. Remove from skillet and let cool.

Add mushrooms and shallots, saute 5 minutes. Stir in beef broth and Italian seasoning.

Unfold one pastry sheet on lightly floured surface, roll out to 12 x 12 inch square. Cut pastry into four squares. Place one fillet in center of each square; top with mushroom mixture. Bring opposite corners together over beef, gently pressing to seal. Place on baking sheet and brush lightly with beaten egg white.

Bake at 425 on the lowest oven rack for 20 to 25 minutes or until golden and meat thermometer registers 160F

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 minutes and cook time 35 minutes
Personal Notes:
Personal Notes:
These are nice when you want to do something a little different with your steaks. Very easy but looks like you slaved all day.

 

 

 

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