Individual Beef Wellingtons with Mushroom, Spinach & Blue Cheese Filling

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

Ingredients

  • 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
  • 6 Tbs. olive oil; more for cooking
  • Coarse salt and freshly ground black pepper
  • ½ cup medium-dry sherry (I prefer Amontillado)
  • Coarse salt and freshly ground black pepper
  • + 15 more ingredients
    • 2 large portabella mushrooms, stems removed
    • ½ tsp. very roughly chopped fresh rosemary
    • ½ tsp. fresh thyme leaves, lightly chopped
    • 12 cups tightly packed spinach (about 14 oz.)
    • About ¾ cup olive oil; more as needed
    • 2 cloves garlic, minced
    • Coarse salt and freshly ground black pepper
    • 3 medium onions (about 6 oz. each), thinly sliced
    • 2 Tbs. unsalted butter
    • 2 eggs, whisked together lightly with 1 tsp. water
    • 4 Tbs. unsalted butter
    • 3 packages (1 lb. each) frozen puff pastry (6 sheets total), such as Pepperidge Farm brand
    • 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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