May 12, 2010

Individual Beef Wellingtons

beef, main dish, mushrooms, steak

Presented by

43 ratings

Prep time: 28 minutes
baking time 8 to 10 minutes
Servings: 4
Partner: Worcestershire Potatoes

When the boss was coming to dinner, Grandpa always requested Individual Beef Wellingtons.

Ingredients

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.

Grandma's Secret Trick

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.