Remove from the heat. Form beef into a meatloaf shape and place in center of puff pastry. Place in oven and Bake at 395 F. for 15-20 minutes until the pastry … It's a lot to take in, but it will be so worth it. 744 calories; protein 26.2g; carbohydrates 29.6g; fat 57.2g; cholesterol 131.4mg; sodium 433.7mg. The individually-sized beef Wellingtons are baked until the pastry is flaky and golden brown and the steak is cooked to medium. I made a suprise dinner for my English boyfriend and he loved it. Also use pastry dough, I couldn't find it either first time. I made this recipe last night for the first time and it was a big hit in my household. Puff pastry needs to be kept cool and for the best results should be cooked from chilled so make sure that the seared or browned beef fillet (tenderloin) is thoroughly cool, and preferably chilled, before assembling the wellington and if possible refrigerate the assembled wellington before its final baking. Do not overcook, beef filet should be served medium-rare. Allrecipes is part of the Meredith Food Group. The pastry is flaky, buttery, and absolutely amazing! Made by taking tender beef tenderloin and wrapping it in buttery puff pastry, we decided to kick it up a notch and add a delicious spinach filling! Wonderful easy recipe that makes anybody look like a real chef! Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. After that I cooked it for 25 minutes as instructed and it came out perfect. I added 20 minutes and it still was bloody rare! Strain, and serve with beef. Guests loved it. And watch videos demonstrating recipe prep and cooking techniques. Add comma separated list of ingredients to exclude from recipe. When doing the whole tenderloin, make sure you have a meat thermometer handy -- the baking times listed will get you to a rather red rare tenderloin, which may not be what you'd prefer. Serves 8-10 Prep time: 15 minutes Total time: 3 ½ hours 1 pound|450 grams mixed mushrooms 1 (2-pound|910 gram) piece beef … Firstly, the fillet itself can leach liquid, secondly, the duxelles (the mushroom mix used to cover the fillet) can be too wet - mushrooms contain a lot of water which must really be cooked off. But again -- a thermometer is definitely helpful in this recipe! In a large skillet over medium heat, combine the mushrooms, onion, sherry, butter or margarine and … Fold pastry dough neatly around roast, stretching dough if necessary. Working in batches, sear the filet mignons on all sides, leaving the centers medium-rare. Info. Place beef in a small baking dish, and spread with 2 tablespoons softened butter. Brush the edges with the beaten egg and then bring the edges together and seal. Tie tenderloin with kitchen twine in 1-inch increments to form an even piece, so it will hold its shape … Immediately after searing I placed the steaks in the freezer to quickly stop them… Beef Wellington is a classic dish for a special occasion. Spread this mixure over the beef and top with the onion and mushroom mixture. I finally found it in the frozen food isle on the bottom of the cooler in the frozen pie crust area. Very easy receipe. As mentioned by another cook remember to use a wire rack to keep juices from soaking the bottom of the pastry. My only advice is make sure you buy the absolutely best pate you can afford and invest in a good cut of tenderloin; it will really make the difference in the overall quality of the dish. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Fold up, and seal all the edges, making … I made individual portions. Bake for 20 minutes or until the pastry is golden brown and the temperature of the beef is 117°F. Serve this special dish with steamed green beans and roasted or mashed potatoes. Puff pastery much easier to work with than Phylo. (Nutrition information is calculated using an ingredient database and should be considered an estimate. I did not use pate rather I added more butter mushrooms and garlic. So made individual Beef Wellingtons. Combine 3 tablespoons olive oil, basil, parsley, Parmesan cheese and a pinch of salt in a food processor. Nutrient information is not available for all ingredients. Beef wellington is a dish fit for a king, general, and yes, even you and your family! Set oven temperature to 375ºF/190ºC. Rest for 10 minutes before carving. Unfold pastry dough on lightly floured cutting board. Cooking time is incorrect. It received rave reviews. Cook and stir over medium heat until mixture is browned and the moisture evaporates, about 8 to 12 minutes. 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