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August 12, 2011
Individual Beef Wellingtons
Hearty Meat Dishes
Prep time:
28 minutesbaking time:
18 minutes“When the boss was coming to dinner, Grandpa always requested Individual Beef Wellingtons.”
Ingredients
Serves 4
- 6 tablespoons butter, divided
- 2 cups chopped fresh mushrooms
- 1 shallot, chopped
- 1 tablespoon sherry or chicken broth
- 4 filet mignon, about 1 inch thick
- 1 sheet refrigerated pie pastry
Directions
1
Preheat the oven to 425ºF.
2
Melt 2 tablespoons butter in a small skillet over medium-high heat. Cook mushrooms, shallot and sherry in hot butter until liquid is nearly absorbed, about 3 minutes.
3
Melt remaining butter in a large skillet. Cook steaks in hot butter until browned, about 2 minutes per side.
4
Cut the pastry into four triangles. For each pastry triangle, spoon one-fourth of mushroom mixture onto pastry, then top with steak.
5
Bring up corners of pastry to enclose steak, pressing seams to seal. Arrange seam side down on a baking sheet. Bake until pastry is golden and steak is medium rare, about 8 to 10 minutes.
Variations(0)
Reviews(0)
Grandma's Secret Tips!
Grandma's Secret Tips!
To save a little cleanup time, Grandma sometimes omitted browning the meat first. She just wrapped the meat in the dough and baked it at 400°F for 15 minutes. The steak was medium rare, but it continued to cook after it was removed from the oven.
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