Gourmet Individual Beef Wellingtons
Experience the epitome of culinary elegance with our Gourmet Individual Beef Wellingtons. Perfectly seared filet mignon is paired with a rich mushroom duxelles and a generous slice of mousse paté, all wrapped in delicate layers of flaky puff pastry. Inspired by the ever-creative Rachael Ray, this sophisticated dish combines luxurious flavors and stunning presentation, making it an ideal choice for an impressive dinner party or a special occasion meal for your loved ones.
4
Servings
600
Calories
11
Ingredients
Ingredients
extra virgin olive oil
1 tablespoon (1 turn of the pan, plus extra for drizzling)
butter
1 tablespoon (none)
shallot
1 (chopped)
button mushrooms
1/2 lb (stems cleaned and finely chopped in food processor)
salt
to taste (for seasoning)
freshly ground black pepper
to taste (for seasoning)
dry cooking sherry
2 tablespoons (2 splashes)
tournedos of beef filet mignon
4 pieces (1 inch thick)
mousse pate
8 ounces (available in specialty cheese and appetizer cases)
frozen prepared puff pastry
1 sheet (11 by 17 inches, defrosted)
egg
1 (beaten with a pinch of salt)
Instructions
1
Preheat your oven to 425°F (220°C).
2
Heat a small skillet over medium heat and add extra virgin olive oil and butter.
3
Add the chopped shallot and finely chopped mushrooms to the skillet.
4
Season the mushroom mixture with salt and freshly ground black pepper.
5
Sauté the mushrooms for 5 minutes until they soften and release their moisture.
6
Add the dry cooking sherry to the mushrooms and cook until the liquid evaporates. Remove from heat and set aside.
7
Heat a nonstick skillet over high heat. Drizzle a little olive oil into the pan.
8
Sear each filet mignon tournedo for 2 minutes on each side to form a golden crust.
9
Remove the skillet from heat and season the meat with salt and pepper.
10
Cut the mousse paté into 4 even pieces, slicing them horizontally.
11
Lay the defrosted puff pastry sheet on a cookie sheet lined with parchment paper.
12
Use a sharp knife to quarter the pastry dough. Roll each quarter into a 10x6 inch rectangle.
13
Place 1/4 of the mushroom mixture on each rectangle, leaving space to fold over.
14
Top each portion of the mushroom mixture with a slice of mousse paté and a seared filet mignon.
15
Wrap the pastry dough up and over the meat, sealing the edges with egg wash.
16
Trim any excess pastry, and use the scraps to create decorative garnishes.
17
Brush the exterior of each wrapped Wellington with egg wash using a pastry brush.
18
Affix any decorative garnishes onto the Wellingtons, using egg wash as adhesive.
19
Bake the Beef Wellingtons in the preheated oven for 10 minutes or until the pastry turns golden brown.
20
Allow the cooked Wellingtons to rest for 5 minutes before serving.
Nutrition Information
45g
Fat
20g
Carbs
35g
Protein
1.5g
Fiber
2g
Sugar
650mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What are Gourmet Individual Beef Wellingtons?
They are a sophisticated dish featuring seared filet mignon, mushroom duxelles, and mousse paté wrapped in flaky puff pastry.
How many servings does this recipe yield?
This recipe is designed to yield 4 individual servings.
What cut of beef is used in this recipe?
The recipe uses 4 pieces of tournedos of beef filet mignon, each about 1 inch thick.
What temperature should the oven be set to?
The oven should be preheated to 425°F (220°C).
How long do the Beef Wellingtons need to bake?
They should bake for 10 minutes or until the pastry turns golden brown.
What ingredients are used for the mushroom mixture?
The mixture includes button mushrooms, a shallot, extra virgin olive oil, butter, salt, pepper, and dry cooking sherry.
How long should I sauté the mushrooms?
The mushrooms should be sautéed for 5 minutes until they soften and release their moisture.
What is the purpose of the dry cooking sherry?
It is added to the mushroom mixture and cooked until the liquid evaporates to enhance the flavor.
How long should each filet mignon be seared?
Each tournedo should be seared for 2 minutes on each side to form a golden crust.
What type of pastry is used for wrapping?
One 11 by 17 inch sheet of defrosted frozen prepared puff pastry is used.
How do I prepare the puff pastry for wrapping?
Quarter the pastry dough and roll each quarter into a 10x6 inch rectangle.
What is the assembly order for the Wellingtons?
Place mushroom mixture on the pastry, top with a slice of mousse paté, and then add the seared filet mignon before wrapping.
How do I seal the pastry edges?
Seal the edges using an egg wash made from a beaten egg with a pinch of salt.
Should I rest the Wellingtons after baking?
Yes, allow the cooked Wellingtons to rest for 5 minutes before serving.
What is the calorie count per serving?
Each serving contains approximately 600 calories.
How much fat is in one serving?
There are 45g of fat per serving.
What is the protein content per serving?
Each serving provides 35g of protein.
How many carbohydrates are in a serving?
There are 20g of carbohydrates per serving.
What is the sodium content?
The recipe contains 650mg of sodium per serving.
Is there fiber in this dish?
Yes, there is approximately 1.5g of fiber per serving.
How much sugar is in the recipe?
There are about 2g of sugar per serving.
How do I make decorative garnishes for the pastry?
Trim excess pastry scraps and use the egg wash to affix decorative shapes onto the exterior.
Who is the culinary inspiration for this recipe?
This dish is inspired by Rachael Ray.
Where can I find mousse paté?
It is typically available in specialty cheese and appetizer cases at grocery stores.
What type of skillet is recommended for searing the meat?
A nonstick skillet heated over high heat is recommended for searing the filet mignon.
How many mushrooms are needed?
The recipe requires 1/2 lb of button mushrooms.
How should the mushrooms be prepped?
The stems should be cleaned and the mushrooms finely chopped, preferably in a food processor.
How many ingredients are in this recipe in total?
There are 11 primary ingredients listed for this recipe.
What size should the beef tournedos be?
They should be 1 inch thick.
What is used to brush the exterior of the Wellingtons?
An egg wash consisting of one beaten egg and a pinch of salt is used to brush the exterior.