Beef Wellihngton for 2 Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 beef filets
2 sheets puff pastry
1 tbsp. butter
4 tbsp. mushroom duxelles (recipe below)
salt and pepper to taste
egg wash
Duxelle:
2 tbsp. butter
Cup of chopped mushrooms
2 shallots
1/4 cup red wine
salt and pepper to taste
Pinch of thyme
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Directions: |
Directions:Beef:
Preheat oven to 350º. Line a baking sheet with parchment paper, set aside. To a skillet add the mutter and melt. Let the pan get pretty hot before adding the meat. (If a drop of water dances its hot enough).
Sear the filets on all sides until well browned but not fully cooked. Remove and allow to cool. Placing in refrigerator as you are making the duxelle works well.
Duxelle:
Sauté shallots in butter, about 3 minutes. Add chopped mushrooms, thyme and salt and pepper. cook until all the liquid has evaporated. Deglaze with the wine cooking until wine has evaporated and you have a mushroom semi-paste. Set aside.
Assembly:
Lay out 1 sheet of puff pastry and place one filet on this. Top with 2 tbsp of the duxelle and wrap with pastry. Make sure all edges are fully sealed. Brush with egg wash, place on parchment lined pan and bake for 30 minutes or until golden brown. |
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Personal
Notes: |
Personal
Notes: This was a learning experience for me so I have a couple hints for perfection.
1. Make sure your meat is completely seared and completely chilled. If not juices ruin the pastry.
2. Wrap very tightly and make sure ALL edges are sealed.
3. Use the parchment paper (NOT FOIL) as if any juices leak out it won't stick and ruin the bottom of the pastry.
If you really, really, don't like mushrooms I have also made this with a chicken or goose pate.
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