Individual Beef Wellingtons |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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A savory mushroom-wine sauce is draped over the golden pastry in this recipe from our Test Kitchen. The elegant entree is perfect to present to guests on Christmas. Ingredients:
6 beef tenderloin steaks (1-1/2 to 2 inches thick and 8 ounces each) |
4 tablespoons butter, divided |
3 sheets frozen puff pastry, thawed |
1 egg, lightly beaten |
1/2 pound sliced fresh mushrooms |
1/4 cup chopped shallots |
2 tablespoons king arthur unbleached all-purpose flour |
1 can (10-1/2 ounces) condensed beef consomme, undiluted |
3 tablespoons port wine |
2 teaspoons minced fresh thyme |
Directions:
1. In a large skillet, brown steaks in 2 tablespoons butter for 2-3 minutes on each side. Remove and keep warm.
2. On a lightly floured surface, roll each puff pastry sheet into a 14-in. x 9-1/2-in. rectangle. Cut each into two 7-in. squares (discard scraps). Place a steak in the center of each square. Lightly brush pastry edges with water. Bring opposite corners of pastry over steak; pinch seams to seal tightly. Cut four small slits in top of pastry.
3. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Brush with egg. Bake at 400° for 25-30 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
4. Meanwhile, in the same skillet, saute mushrooms and shallots in remaining butter for 3-5 minutes or until tender. Combine flour and consomme until smooth; stir into mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in wine and thyme. Cook and stir 2 minutes longer. Serve with beef. Yield: 6 servings.
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