Ingredients: |
Ingredients: 2 2 1/2" to 3" Tall Pieces Beef Tenderloin (filet mignon), about 3/4 lb.
1 tbsp. Vegetable Oil
3 tbsp. Unsalted Butter
6 oz. Baby Bella Mushrooms, finely chopped
1/3 Cup Sweet Onion, finely chopped
1 Large Clove Garlic, minced
1/2 tsp. Kosher Salt, or more to taste
Freshly-Ground Pepper, to taste
1/4 Cup Dry Sherry
1 Large Sprig Fresh Thyme
1 tbsp. Fresh Parsley, chopped
1 Sheet (1/2 box) Puff Pastry
1 tbsp. Dijon Mustard
Egg Wash (1 beaten egg + 1 tbsp. milk)
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Directions: |
Directions:Heat stainless steel pan or cast iron skillet over med-high heat. Add the vegetable oil and heat until just starting to smoke. Rub the meat generously with salt and pepper. Once the pan is very hot, sear the two filets very briefly on each side. You don't want the cook the interior of the meat at this point, so it should be more than a minute or two per side. Remove the filets from the pan and place on a plate in the freezer while you make the filling. Let the pan cool slightly and turn the heat down to med. Add the mushrooms, onion and garlic to the pan, and sprinkle on salt and pepper. Cook until mushrooms release all their water and onion is translucent. Add sherry and thyme. Cook until the sherry evaporates. taste for salt and pepper, and season as necessary. Remove from heat and refrigerate until cold, then stir in the chopped parsley. Roll out one puff pastry piece and cut in half, so you have two rectangular strips of dough.Remove steaks from the freezer and brush with the Dijon mustard on both sides. Put quarter of the mushroom mixture in the middle of one piece of puff pastry. Top with one steak, then add a quarter more of the mushrooms. Repeat with the other steak, puff pastry piece and mushrooms. Fold the long sides of the pastry over the steak, tucking in and tightly sealing all edges so the juice doesn't escape. Wrapping it all in plastic wrap can help. Preheat oven to 425º and line a sheet pan. While the oven preheats, put the wrapped beef in the freezer. Once the oven is hot, remove the beef from the freezer and put on the lined sheet pan. Coat with the egg wash. Bake for 25 minutes, until a thermometer inserted into the middle of the steak reads 135º to 140º (med-rare) and the pastry is a deep golden brown. Cut in half so you can see the intersection of steak, pastry and mushrooms, and serve. |
This recipe for Mini Beef Wellington is from