Individual Beef Wellingtons with Mushroom, Spinach & Blue Cheese Filling

Individual Beef Wellingtons with Mushroom, Spinach & Blue Cheese Filling
Photo by Scott Phillips

Ingredients

  • Flour for rolling
  • Flour
  • 6 Tbs. olive oil; more for cooking
  • 2 large portabella mushrooms, stems removed
  • 3 packages (1 lb. each) frozen puff pastry (6 sheets total), such as Pepperidge Farm brand
  • 2 cloves garlic, minced
  • About ¾ cup olive oil; more as needed
  • + 15 more ingredients
    • 2 Tbs. unsalted butter
    • ½ tsp. very roughly chopped fresh rosemary
    • 4 Tbs. unsalted butter
    • ½ tsp. fresh thyme leaves, lightly chopped
    • Pinch ground white pepper (optional)
    • 6 portions beef tenderloin, 5 to 6 oz. each (choose equal-size center-cut portions)
    • 12 cups tightly packed spinach (about 14 oz.)
    • 2 eggs, whisked together lightly with 1 tsp. water
    • 3 medium onions (about 6 oz. each), thinly sliced
    • Coarse salt and freshly ground black pepper
    • Coarse salt and freshly ground black pepper
    • ½ cup medium-dry sherry (I prefer Amontillado)
    • Coarse salt and freshly ground black pepper
    • 2 eggs, whisked together lightly with 1 tsp. water
    • 6 oz. Maytag blue cheese (or other good-quality blue, such as Roquefort)

—Roll out each of the six pastry sheets to about 3/16-inch thick and, using a sharp knife, cut out a 10-inch round from each. From the scraps, cut out 12 leaves or other shapes to use as decoration. Layer the pastry rounds (and the decorations) between pieces of waxed paper or parchment, wrap the...

View full recipe at Fine Cooking

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