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John and Gary Individual Beef Wellington Recipe

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This recipe for John and Gary Individual Beef Wellington is from A Home Cook's Take on His Favorite Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Mushroom Duxelles: see recipe below
8 ounces mushrooms, finely chopped
3 tablespoons shallots, chopped
3 tablespoons butter
1/2 teaspoon thyme
2 tablespoons parsley, chopped
1/4 cup sherry or wine
salt and pepper to taste
1 package Cognac pate or whatever pate you like.
1 sheet puff pastry sheet
2 small filet migon
1 egg yolk egg yolk whisk to make egg wash

The duxelles should be slightly thick and moist.
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
Season all sides of each filet with generous amount of the salt and pepper.
Heat the oil in a large heavy skillet over medium-high heat. Add the filets and sear for 1 minute on each side for
medium-rare. Transfer to a plate to cool completely.
Roll out the puff pastry on a lightly floured surface to a square, and cut into 2 squares to fully cover the steaks.
Spread a thin layer of pate on the bottom of the puff pastry sheet then a thin layer of the mushroom duxelles now
place the steak on top. For the top of the steak put a layer of the mushroom duxelle and then a layer of the pate.
Fold the pastry over the filet as though wrapping a package and press the edges to seal. Place the packages
seam-side down on the prepared baking sheet. Brush with the egg wash over the tops and sides of each package
and bake until the pastry is golden brown about 20 minutes.
For the Mushroom Duxelles.
Heat a large (10-inch) nonstick skillet over a burner set between medium and medium-high.
Add 1 tablespoon butter and swirl to melt and avoid burning. Add mushrooms, shallots, a pinch of salt, a pinch of
black pepper, and thyme. (salt and pepper to taste)
Cook, stirring frequently until mushrooms appear dry and are beginning to brown, about 5 minutes. Stir in
remaining tablespoon of butter and, when melted, add parsely and sherry.
Cook, stirring frequently until the sherry has evaporated. Remove from heat and cool.

Number Of Servings:
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