Individual Beef Wellingtons with Mushroom, Spinach & Blue Cheese Filling

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

Ingredients

  • Flour
  • ½ tsp. very roughly chopped fresh rosemary
  • 2 Tbs. unsalted butter
  • 2 large portabella mushrooms, stems removed
  • 12 cups tightly packed spinach (about 14 oz.)
  • ½ tsp. fresh thyme leaves, lightly chopped
  • 2 eggs, whisked together lightly with 1 tsp. water
  • + 15 more ingredients
    • ½ cup medium-dry sherry (I prefer Amontillado)
    • About ¾ cup olive oil; more as needed
    • 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
    • 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
    • Pinch ground white pepper (optional)
    • 2 cloves garlic, minced
    • 4 Tbs. unsalted butter
    • Flour for rolling
    • 6 Tbs. olive oil; more for cooking

—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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