Beef Wellington Singles
Instructions
Heat olive oil in a heavy skillet over high heat. Season steaks with salt and pepper, and sear. Sear steaks for 3 minutes on each side. For rare steaks, sear 1 to 2 minutes; for well done, 5 to 6 minutes. Remove beef from skillet and allow to cool.
In the same skillet, melt butter. Add mushrooms, shallots and thyme, and saut for 5 minutes or until soft. Remove from heat and cool. Preheat oven to 425F. On a lightly floured surface, prepare pastry.
Roll out puff pastry into a 13 to 15" square. Cut into 4 equal squares. Blot steaks dry and place in the center of each square. Spread 2 tbsp. Boursin cheese on each and top with mushroom mixture.
Brush the corners and sides of each square with lightly beaten egg, fold each corner up to the center, tuck in the sides, and press lightly to seal. Transfer to a baking sheet lined with parchment paper.
To decorate, use a paring knife to cut out pastry leaves. Brush with egg to help leaves adhere. Cover and chill 1 hour or overnight.
Remove singles from refrigerator and brush again with lightly beaten egg. Bake for 20 to 25 minutes for medium doneness, or until golden brown. Serve warm.
