Individual Beef Wellingtons with Mushroom, Spinach & Blue Cheese Filling

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

Ingredients

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

—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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