Individual Beef Wellingtons with Mushroom, Spinach & Blue Cheese Filling

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

Ingredients

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

—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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