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Beef Wellington Recipe

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This recipe for Beef Wellington is from The Taradash Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 filet mignon, 1 inch thick
2 sheets puff pastry
salt and pepper
3 tbs unsalted butter
1/2 lb mushrooms
3 tbsp finely chopped shallot
1/2 tsp dried thyme
1/4 cup vermouth, sherry or white wine
Directions:
Directions:
Prepare Mushroom Duxelles:

Finely chop mushrooms in food processor. Scrape mushrooms out and put in a clean towel. Twists towel around mushrooms and squeeze out as much liquid as yo can over the sink. Heat a large non-stick skillet over a burner between medium and med-high. Add 1 tbs of butter and swirl to prevent burining. Add mushrooms, shallots, salt, pepper and thyme. Cook, stirring frequently, until mushrooms appear dry and are beginning to brown (about 5 minutes). Stir in 1 tbs of butter. When melted, stir in vermouth. Cook, stirring frequently until vermouth has evaporated. Remove from heat and cool.

Beef Wellington
Thaw puff pastery according to package directions. Season filets with salt and pepper. Pre-heat a meduim non-stick skillet over medium heat. Add butter and swirl in pan to melt. Cook filets on both sides for about 3 minutes until well- browned, then brown the edges. Cool filets for at least 1/2 hour. Roll out the puff pastry. Spread a generous amount of mushroom duxelles on the puff pastery. Place one filet on the pastry and wrap. Repeat for each filet. Wash each pastry shell with an egg wash

Place in a 400 degree over for about 15 minutes, Outside should be golden brown Meat temperature should be about 140 degrees for rare.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
75 minutes
Personal Notes:
Personal Notes:
really easy...

 

 

 

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