Individual Beef Wellingtons with Mushroom, Spinach & Blue Cheese Filling

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

Ingredients

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

—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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