Individual Beef Wellingtons with Mushroom, Spinach & Blue Cheese Filling

Ingredients

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

—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