Individual Beef Wellingtons with Mushroom, Spinach & Blue Cheese Filling

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

Ingredients

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