Beef Wellingtons
Instructions
I want to reiterate here that this is an easy recipe to make in that it doesn't require any arcane kitchen skills. But it does involve several independent steps, some of which are easier to show than describe, so I've created a photo tutorial showing how to do it.
1. Thaw puff pastry according to package directions.
2. Filets are often irregular in shape, if yours are use a piece of kitchen twine to tie them into a round. (See the photo tutorial for making Individual Beef Wellingtons.)
3. Season filets generously with salt and pepper.
4. Pre-heat a medium (10-inch) non-stick skillet over medium heat. Add butter and swirl in pan to melt.
5. Cook filets on both sides for about 3 minutes until well-browned, then brown the edges. Note: Regularly check the internal temperature of the filets, they should not be cooked past 120F at the center.*** Allow filets to cool, then wrap in plastic and chill for at least a couple of hours. In the meantime make the duxelles*.
6. Heat oven to 400F. Whisk together egg and 1 tablespoon water (egg wash).
7. Wrap the filets in puff pastry according to the steps outlined in the photo tutorial for Individual Beef Wellingtons. Brush with egg wash, and bake in center of oven until golden brown; about 30 minutes.
If you'd like a sauce for the Wellingtons, this Mushroom Sauce is delicious.
