Deb's individual Beef Wellington is an elegant dinner recipe. Juicy and tender filet mignon has a layer of mushroom pate on top and is wrapped in puff pastry. Once baked, the puff pastry is flaky and the filet mignon is a perfect medium rare. Serve these for a special dinner like Valentine's Day, an anniversary, Christmas, or New Year's Eve. We highly recommend trying Deb's Blue Ribbon Prep time: 15M Cook time: 20M
Recipe Cuisine: French Recipe Category: Beef Yield: 6 Servings
Ingredients : 2 - filet mignons, about 1-inch thick - salt and pepper, to taste 1 can(s) small can of pate (I use my own mushroom pate) 1 package(s) frozen puff pastry shells or dough 1 - egg, beaten with 1 tablespoon milk or cream Intructions : Thaw puff pastry. Season filets with salt and pepper. On a board, roll out 2 puff pastry shells (or if using sheets, roll out the sheet) cutting a round big enough to encase the filets Spread the mushroom pate on top of each filet Wrap the filets in puff pastry, pate side down, so the seams are on the bottom of each wrapped filet. Seal the edges with the egg mixture Brush the egg mixture all over the pastry to give it a glossy sheen. Roll out another sheet of pastry. Cut out the shapes you desire and decorate each wrapped filet. Brush again with egg mixture Bake the wrapped filets on cookie sheet in a preheated 375 degree oven for about 20 minutes. The pastry will be golden brown The filets will come out medium rare. If you are a well-done lover, this will not work. Tenderloin is best undercooked. It might get tough if you cook them till they are well done. Rated 5 /5 based on 89 Reviews
Keyword : recipe -French -Beef -Bake
