Individual Beef Wellingtons with Mushroom, Spinach & Blue Cheese Filling

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

Ingredients

  • ½ tsp. fresh thyme leaves, lightly chopped
  • 12 cups tightly packed spinach (about 14 oz.)
  • 2 cloves garlic, minced
  • 2 Tbs. unsalted butter
  • 6 Tbs. olive oil; more for cooking
  • 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
    • 2 large portabella mushrooms, stems removed
    • About ¾ cup olive oil; more as needed
    • Coarse salt and freshly ground black pepper
    • 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
    • 6 portions beef tenderloin, 5 to 6 oz. each (choose equal-size center-cut portions)
    • 6 oz. Maytag blue cheese (or other good-quality blue, such as Roquefort)
    • Flour for rolling
    • ½ tsp. very roughly chopped fresh rosemary
    • 4 Tbs. unsalted butter
    • 2 eggs, whisked together lightly with 1 tsp. water
    • Pinch ground white pepper (optional)
    • Flour
    • 2 eggs, whisked together lightly with 1 tsp. water

—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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