Individual Beef Wellingtons with Sherry Cream Sauce
(from largomason’s recipe box)
Source: thereviewlady.blogspot.com
Categories: beef
Ingredients
- 12 (4-ounce) 1 1/2-inch-thick beef tenderloin filets
- 2 teaspoons salt, divided
- 1 teaspoon ground black pepper
- 4 tablespoons butter
- 2 (8-ounce) packages sliced baby bella mushrooms, minced
- 1 shallot, minced
- 1/3 cup dry sherry
- 1/4 cup heavy whipping cream
- 2 tablespoons chopped fresh parsley
- 3 (17.3-ounce) boxes frozen puff pastry sheets, thawed
- 2 large eggs, lightly beaten
- 12 sprigs fresh rosemary (I assume this is for garnish, since it is not listed in the directions)
- Sherry Cream Sauce (recipe follows)
Directions
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Sprinkle filets evenly with 1 teaspoon salt and pepper.
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In a large skillet, melt butter over medium-high heat. Add filets, in batches, and sear, 1 to 1 1/2 minutes on each side. Remove filets from skillet, reserving pan drippings, and place on a baking sheet. Cover and chill, 1 hour.
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Add mushrooms and shallot to pan drippings; cook over medium-high heat 3 minutes. Add sherry, cream, parsley, and remaining salt; cook, stirring frequently, until all liquid is absorbed (about 12 to 14 minutes). Remove from heat, and let cool. Cover and chill until ready to assemble.
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Preheat oven to 425 degrees. Line 2 rimmed baking sheets with parchment paper.
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On a lightly floured surface, roll 1 puff pasty sheet to a 12×10-inch rectangle. Cut in half lengthwise. Spoon 1 heaping tablespoon mushroom filling in center of each pastry. Top each with a chilled filet. Brush edges of pastry with beaten egg. Wrap 2 opposite sides of pastry over each filet, overlapping them; seal seam with beaten egg. Wrap remaining 2 sides of pastry over filet, and seal with beaten egg. Seal any gaps with beaten egg and press pastry around filet to enclose completely. Repeat procedure with remaining puff pastry. mushroom filling, and filets. Decorate filets as desired with remaining puff pastry dough.
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Place filets, seam side down, on prepared pan. Brush entire surface of pastry with beaten egg. Bake 20 to 22 minutes, or until pastry is golden brown. Serve immediately with Sherry Cream Sauce.