Individual beef wellington

11-12-2008, 04:56 PM

INDIVIDUAL BEEF WELLINGTON
MAKES 4 SERVINGS

4 (4oz to 6oz each) beef tenderloin steaks, trimmed of fat
2 Tbsp butter
Salt and pepper
1 Pkg. (8oz) frozen puff pastry for shells, thawed, unbaked
¼ Lbs. Fresh mushrooms, chopped
4 Slices tinned goose liver pate, plain or with truffles or green peppercorns (optional)
about 3 oz total.

EGG GLAZE
1 egg
2 tbsp. Milk
To prepare glaze, beat egg and milk together.

TIP: Baking time results in medium-rare meat. Increase first backing time five minutes for medium-well. For rare, bake steaks initially 5 to 8 minutes.

PREPARATION
1. Spread steaks with 1 tsp. Butter each, spreading ½ on each side.
Sprinkle with salt and pepper. Place on cookie sheet. Bake at 450F for 10 minutes. Chill 10 minutes
2. Remove pastry from wrapper, thaw
3. Melt remaining butter in skillet. Add mushroom. Saute over medium heat untill cooked and dry. Turn out on to plate and cool.
4. Roll out 4 of the pastry shells to 8-inch in diameter. Place ¼ of the cooked, cooled mushrooms in the center of each, spreading them to a cover 2 by 3 inches. Top with one slice of pate, if used. Place one steak on top of each.
5. Bring pasrty up over steak. Wrap completely. Brush with water. Seal. Place on baking sheet, seam side down.
6. Roll out remaining pastry rounds to ¼ inch thickness. Cut out fancy shapes. Brush with egg mixture. Cut 3 air vents in each. Decorate with pastry cut outs.
7. Bake at 450F for 15 minutes or untill golden brown.

GKitty · 11-12-2008, 05:07 PM

Thank you for this!

i can't wait to try it out!

11-12-2008, 05:19 PM

just wait until I start the Chili recipe thread

md4958 · 11-12-2008, 06:10 PM

ive made this several times and it is awesome!!! I use gorgonzola cheese and porchini mushrooms instead of pate.

My guest always love it

11-12-2008, 06:19 PM

Decent mock Wellington recipe.

DBall · 11-12-2008, 06:28 PM

Dude... forget the smoke shop... next time I'm in WPB I'm going to your place for dinner!

11-12-2008, 06:45 PM

Quote:

Originally Posted by DBall

Dude... forget the smoke shop... next time I'm in WPB I'm going to your place for dinner!

It's True, I like cooking more than cigars. But JUST barely.

I do have tons of recipes. I'll be putting them up as I get time to.

You and your bride are welcome for dinner!!!!! Any prefered menu Dan????

11-12-2008, 07:33 PM

Killer recipe, I love serving these to friends. I substitute a slab of lightly seared foie gras for the pate and it's a "wow" dish.

~Vitis

11-12-2008, 07:38 PM

Quote:

Originally Posted by Vitis

Killer recipe, I love serving these to friends. I substitute a slab of lightly seared foie gras for the pate and it's a "wow" dish.

~Vitis

Hmm, I'm going to give that a shot next time I make it!!!!

Thanks

11-12-2008, 04:56 PM	#1
Ron1YY Guest Posts: n/a	Individual beef wellington INDIVIDUAL BEEF WELLINGTON MAKES 4 SERVINGS 4 (4oz to 6oz each) beef tenderloin steaks, trimmed of fat 2 Tbsp butter Salt and pepper 1 Pkg. (8oz) frozen puff pastry for shells, thawed, unbaked ¼ Lbs. Fresh mushrooms, chopped 4 Slices tinned goose liver pate, plain or with truffles or green peppercorns (optional) about 3 oz total. EGG GLAZE 1 egg 2 tbsp. Milk To prepare glaze, beat egg and milk together. TIP: Baking time results in medium-rare meat. Increase first backing time five minutes for medium-well. For rare, bake steaks initially 5 to 8 minutes. PREPARATION 1. Spread steaks with 1 tsp. Butter each, spreading ½ on each side. Sprinkle with salt and pepper. Place on cookie sheet. Bake at 450F for 10 minutes. Chill 10 minutes 2. Remove pastry from wrapper, thaw 3. Melt remaining butter in skillet. Add mushroom. Saute over medium heat untill cooked and dry. Turn out on to plate and cool. 4. Roll out 4 of the pastry shells to 8-inch in diameter. Place ¼ of the cooked, cooled mushrooms in the center of each, spreading them to a cover 2 by 3 inches. Top with one slice of pate, if used. Place one steak on top of each. 5. Bring pasrty up over steak. Wrap completely. Brush with water. Seal. Place on baking sheet, seam side down. 6. Roll out remaining pastry rounds to ¼ inch thickness. Cut out fancy shapes. Brush with egg mixture. Cut 3 air vents in each. Decorate with pastry cut outs. 7. Bake at 450F for 15 minutes or untill golden brown.

11-12-2008, 05:07 PM	#2
GKitty JAFO Join Date: Oct 2008 First Name: Crystal Location: Olathe, KS Posts: 1,938 Trading: (8)	Re: Individual beef wellington Thank you for this! i can't wait to try it out! __________________ A lost SOTL wandering the weird landscape of domesticity.

11-12-2008, 05:19 PM	#3
Ron1YY Guest Posts: n/a	Re: Individual beef wellington just wait until I start the Chili recipe thread

11-12-2008, 06:10 PM	#4
md4958 Captain Cannoli Join Date: Oct 2008 First Name: Moe Location: Suffield, CT Posts: 5,712 Trading: (62)	Re: Individual beef wellington ive made this several times and it is awesome!!! I use gorgonzola cheese and porchini mushrooms instead of pate. My guest always love it __________________ "One fart can foul the air for everyone" - Esteemed philosopher "If avoiding the nasty $hit is being a snob, them I am guilty as charged."- Same esteemed philosopher.

11-12-2008, 06:19 PM	#5
Demented Guest Posts: n/a	Re: Individual beef wellington Decent mock Wellington recipe.

11-12-2008, 06:28 PM	#6
DBall Cigar Jesus Join Date: Oct 2008 First Name: Dan Location: Rochester, NY Posts: 3,781 Trading: (46)	Re: Individual beef wellington Dude... forget the smoke shop... next time I'm in WPB I'm going to your place for dinner!

11-12-2008, 07:33 PM	#8
Vitis Guest Posts: n/a	Re: Individual beef wellington Killer recipe, I love serving these to friends. I substitute a slab of lightly seared foie gras for the pate and it's a "wow" dish. ~Vitis