Wow your guests with this variation on a classic. Instead of one large Wellington, make individual packages for an elegant presentation and no carving at the table. Cut the steaks to an equal thickness to ensure that they're all perfectly cooked through at the same time.
- Portion size 8 servings
- Credits : Canadian Living Magazine: December 2014
- 340 g cremini mushrooms
- 8 beef tenderloin grilling steaks (each 85 g)
- 1/2 teaspoon each salt and pepper
- 1 tablespoon unsalted butter
- 3 shallots minced
- 2 teaspoons chopped fresh thyme
- 1/4 cup dry white wine
- 1/4 cup chopped fresh parsley
- 1 pkg frozen butter puff pastry thawed
- 115 g duck liver pate or chicken liver pate
- 1 egg
MethodIn food processor, pulse mushrooms until finely chopped; set aside.
Tie kitchen string around edge of each steak to form tight rounds. Sprinkle steaks with 1/4 each of the salt and pepper.
In large skillet, melt butter over medium-high heat; working in 2 batches, cook steaks, turning once, until browned, about 1 minute per side. Transfer to plate; let cool. Remove string.
In same skillet, cook shallots over medium heat, stirring often, until softened, about 3 minutes. Add mushrooms, thyme and remaining salt and pepper; cook, stirring, until mushrooms are tender and no liquid remains, about 5 minutes.
Add wine; cook, stirring, until no liquid remains, about 2 minutes. Stir in parsley; remove from heat and let cool.
On lightly floured work surface, unroll 1 pastry sheet; cut into quarters. On each quarter, spread one-eighth of the liver pâté to same width as steak. Spread rounded 1 tbsp of the mushroom mixture over pâté. Top with steak and another rounded 1 tbsp of the mushroom mixture, spreading evenly.
Step-by-step: How to prepare Beef Wellingtons
Whisk egg with 2 tsp water; brush lightly over edges of pastry. Gently pulling and stretching, fold pastry over filling, overlapping edges to seal.
Repeat with remaining pastry and fillings. Arrange, seam side down, on 2 parchment paper– lined baking sheets; brush tops with remaining egg mixture. Refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 4 hours.)
Bake on top and bottom racks in 425°F (220°C) oven, switching and rotating pans halfway through, until instant-read thermometer inserted in centre of several reads 145°F (63°C) for medium-rare, about 20 minutes.
Nutritional facts per serving: about
- Fibre 3 g
- Sodium 420 mg
- Sugars 2 g
- Protein 25 g
- Calories 401.0
- Total fat 23 g
- Cholesterol 149 mg
- Saturated fat 10 g
- Total carbohydrate 23 g
- Iron 40.0
- Fibre 0.0
- Folate 27.0
- Sodium 0.0
- Sugars 0.0
- Calcium 2.0
- Protein 0.0
- Calories 0.0
- Total fat 0.0
- Vitamin A 12.0
- Vitamin C 3.0
- Potassium 0.0
- Cholesterol 0.0
- Saturated fat 0.0
- Total carbohydrate 0.0