I’ve never made beef wellington before, and I’m now quite embarrassed to say that, because these were delicious, and I am regretful for all of the years that I missed out on this amazing dish. I adapted these from this recipe at Le Petit Pierogi. If you want the outline on the entrée sized servings, click over there to check it out.
- 1 Tbsp Olive Oil
- 1 Tbsp Unsalted Butter
- 1 Shallot, chopped
- 1 clove Garlic, minced
- 1 Tbsp Flat-Leaf Parsley, finely chopped
- 2 slices Bacon, chopped
- ½ pound Mushrooms, stemmed, cleaned and finely chopped
- Salt and freshly ground black pepper
- 2 Tbsp Dry Sherry, 2 splashes
- ½ lb Filet of Beef, cut into 1 inch chunks, you should have 14
- 1 sheet Puff Pastry, 11 by 17, defrosted
- 1 Egg, beaten with a splash of water
- Preheat oven to 425⁰.
- Heat a small skillet over medium heat. Add oil, butter, shallot and chopped mushrooms. Season mushrooms with salt and pepper and sauté 5 minutes. Add sherry to the mushrooms and let the liquid evaporate. Remove mushrooms from the heat.
- In a small pan over medium heat, add bacon and cook until crispy. Put cooked bacon on a paper towel to drain off the fat, and put the bacon in a small bowl. Add shallots, garlic and parsley. Mix together and set aside (This can be done in advance and put in the refrigerator).
- In a nonstick skillet over high heat, sear meat for about 1 minute on each side in a drizzle of oil. Remove skillet from the heat and season meat with salt and pepper.
- Spread the puff pastry sheet out on to a lightly floured cutting board. Cut into 14 1 inch wide strips. On each rectangle of dough, place a piece of the beef and about 1 tsp of the cooked mushroom mixture. Wrap dough up and over the meat. Seal the dough with egg wash and place seam side down a baking sheet. Bake beef Wellingtons 10 minutes or until golden.