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

—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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