Gourmet Individual Beef Wellington
This Gourmet Individual Beef Wellington is the epitome of culinary elegance, perfect for special occasions or a delightful treat on a cozy evening. Each hand-crafted beef filet is wrapped in a flaky, golden puff pastry, delivering a rich and succulent flavor profile that is sure to impress your guests. Cooked to perfection, the beef is complemented by a luxurious mushroom and liver pate blend, making every bite a delightful experience. This recipe not only looks stunning on the plate but is surprisingly simple to prepare. Pair it with crispy Pommes Anna, a refreshing green salad, and a sinful chocolate dessert for a meal that will be remembered long after the table is cleared. The best part is that the pastry-wrapped filets can be made up to two days in advance and stored in the refrigerator, or you can freeze them for up to a month. For a twist, you can substitute the liver pate with mushroom pate, offering versatility without compromising on taste.
N/A
Servings
550
Calories
17
Ingredients
Ingredients
Filet of beef
4 (4 ounce) (Trimmed and seasoned with salt and pepper.)
Garlic clove
1 (Halved for rubbing on filets.)
Salt
To taste
Pepper
To taste
Butter
1/4 cup (For sautéing filets and sealing pastry edges.)
Brandy
4 tablespoons (Flamed or poured over filets.)
Fresh mushrooms
1/2 cup (Finely minced.)
Liver pate
1 (4 ounce) can (For spreading on filets.)
Onion
1/4 cup (Minced.)
Sliced mushrooms
6 large
Flour
3 tablespoons
Red wine
1/2 cup
Beef broth
1 (10 1/2 ounce) can (Undiluted.)
Bay leaf
1
Worcestershire sauce
1 teaspoon
Pepperidge Farm pastry shells
6 shells (Defrosted (or enough pastry dough for a 2-crust pie).)
Egg
1 (Beaten.)
Instructions
1
Prepare the Beef: Begin by rubbing each filet with the halved garlic clove, then season generously with salt and pepper.
2
In a skillet, melt the butter over medium-high heat. Sear the filets for 3-4 minutes on each side until a nice crust forms, but don't cook them through. If desired, carefully flame the brandy and pour it over the filets while they are still in the skillet for added flavor. Remove the filets from the skillet and place them in the refrigerator to chill.
3
Mushroom Mixture: In the same skillet, add the finely minced mushrooms that were reserved earlier. Sauté them until they release their moisture and become tender, then allow this mixture to cool. Once cooled, combine the sautéed mushrooms with the liver pate, blending until smooth. Spread this mixture generously over the chilled filets and return them to the refrigerator.
4
Mushroom Sauce: In the same skillet over medium heat, add the minced onion and sliced mushrooms. Cook until softened. Sprinkle the flour over the mixture and stir well to combine. Gradually pour in the red wine and beef broth, stirring continuously until the sauce thickens. Add the bay leaf, Worcestershire sauce, and season with salt and pepper. Remove from heat and set aside.
5
Preparing the Pastry: Roll out the pastry dough or thawed pastry shells on a lightly floured surface, cutting them into four 6-inch squares. Brush each square with beaten egg to encourage a golden crust.
6
Assemble: Place each filet, with the pate side down, in the center of the pastry square. Fold the pastry completely over the filet, sealing the edges with melted butter or egg wash to ensure a tight closure. Place the enclosed filets seam-side down onto a greased baking sheet.
7
Garnish: Optionally, use any remaining pastry dough to create decorations like leaves or flowers, attaching them to the pastry using butter or egg wash for an artistic touch.
8
Bake: Preheat your oven to 425 degrees Fahrenheit. Bake the Wellington for 20-25 minutes or until the pastry is beautifully browned and flaky.
9
Serve: Allow the individual Wellingtons to rest for a moment before serving. Reheat the mushroom sauce and pour it over the pastry before presenting this stunning dish to your guests.
Nutrition Information
35g
Fat
37.5g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Gourmet Individual Beef Wellington?
It is a high-end culinary dish consisting of individual beef filets wrapped in flaky puff pastry with a mushroom and liver pate filling.
What cut of beef is best for this recipe?
The recipe specifies four 4-ounce filets of beef, trimmed and seasoned.
How should the beef be seasoned before cooking?
Rub each filet with a halved garlic clove and season generously with salt and pepper.
How do you sear the beef filets?
Melt butter in a skillet over medium-high heat and sear the filets for 3-4 minutes on each side until a crust forms.
Can I add alcohol to the beef during preparation?
Yes, you can carefully flame 4 tablespoons of brandy and pour it over the filets while they are in the skillet for extra flavor.
Why is it important to chill the beef after searing?
Chilling the beef helps prevent the pastry from becoming soggy and makes it easier to apply the pate mixture.
What is in the mushroom filling mixture?
The mixture consists of finely minced sautéed mushrooms blended with a 4-ounce can of liver pate.
Can I substitute the liver pate?
Yes, you can substitute the liver pate with mushroom pate for a different flavor profile.
How do you prepare the mushroom sauce?
Sauté minced onion and sliced mushrooms, stir in flour, then gradually add red wine and beef broth until thickened.
What seasonings are used in the mushroom sauce?
The sauce is seasoned with a bay leaf, Worcestershire sauce, salt, and pepper.
What type of pastry is used?
You can use defrosted Pepperidge Farm pastry shells or any pastry dough suitable for a 2-crust pie.
What size should the pastry squares be?
The pastry should be rolled out and cut into 6-inch squares.
How do you assemble the Beef Wellington?
Place the filet pate-side down in the center of the pastry square and fold the dough over to enclose it.
How do you seal the pastry edges?
Use melted butter or an egg wash to seal the edges and ensure a tight closure.
What is the purpose of the egg wash?
Brushing the pastry with a beaten egg helps create a beautiful golden-brown crust during baking.
How do you bake the Wellingtons?
Place them seam-side down on a greased baking sheet and bake at 425 degrees Fahrenheit for 20-25 minutes.
Can I decorate the Beef Wellington?
Yes, you can use extra pastry dough to create decorative leaves or flowers and attach them with egg wash.
How should the dish be served?
Let the Wellingtons rest briefly, then serve with the reheated mushroom sauce poured over the top.
Can this recipe be made in advance?
Yes, the pastry-wrapped filets can be prepared up to two days in advance and stored in the refrigerator.
Is this recipe freezer-friendly?
Yes, the assembled, unbaked Wellingtons can be frozen for up to one month.
How many calories are in a serving?
Each serving contains approximately 550 calories.
What is the fat content of this dish?
There are 35 grams of fat per serving.
How many carbohydrates are in the Beef Wellington?
Each serving contains 37.5 grams of carbohydrates.
What is the protein content?
This dish provides 30 grams of protein per serving.
What side dishes are recommended?
It pairs well with Pommes Anna and a refreshing green salad.
How many ingredients are needed?
The recipe requires a total of 17 ingredients.
Is the beef broth used diluted?
No, the recipe calls for one 10 1/2 ounce can of undiluted beef broth.
What temperature should the oven be preheated to?
The oven should be preheated to 425 degrees Fahrenheit.
How many servings does this recipe make?
The recipe is designed for four individual servings.
What kind of wine is best for the sauce?
The recipe specifies using 1/2 cup of red wine for the mushroom sauce.