Ingredients: |
Ingredients: 8 beef filets, 1 1/2 inch-thick, 6 oz.
1 Tbsp. canola oil
4 Tbsp. shallot, finely chopped
4 Tbsp. garlic cloves, minced
1 cup onions, minced
2 Tbsp. butter
8 cups mushrooms, chopped
2 sheets puff pastry from a 17 1/4 oz. frozen package, thawed
1/2 cup Boursin cheese
2 large eggs
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Directions: |
Directions:Preheat oven to 425ºF. Season filets with salt & pepper. Sear on both sides in a heavy skillet with heated oil.
Chill filets, covered, until cold, about 1 hour. In the same pan you used to sear the beef, cook shallot, garlic, and onions in butter, over moderate heat, until lightly browned. Add mushrooms and cook until most of the liquid in gone. Transfer mushroom mixture to a bowl to cool completely.
In a small bowl, lightly beat eggs to make an egg wash.
On a lightly floured surface, roll out puff pastry sheets into 2 (14 inch) squares. Trim edges to form 2 squares and cut each square into 4 (6 1/2 inch) squares.
Put 1 Tbsp. Boursin in the center of 1 square and top with 1/8 of the mushroom mixture. Top mushroom mixture with a filet, pressing it down gently, and wrap 2 opposite corners of puff pastry over filet, overlapping them. Seal seam with egg wash. Wrap remaining 2 corners of pastry over filet and seal in same manner. Seal any gaps with egg wash and press pastry around filet to enclose completely.
Arrange beef, seam side down, on a baking pan. Make 7 more Wellingtons in the same manner. Chill remaining egg wash for brushing on pastry just before baking.
Chill beef Wellingtons, loosely covered, at least 1 hour and up to 1 day.
Brush top and sides of each beef Wellington with some remaining egg wash and back 20 to 30 minutes, or until pastry is golden and the meat temperature is 117ºF. |
This recipe for Beef Wellington with Boursin (Mini Size) is from