Individual Beef Wellingtons with Mushroom, Spinach & Blue Cheese Filling

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

Ingredients

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

—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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