Favourite Homemade Individual Beef Wellington
Homemade Individual Beef Wellington recipe
Yield
6 servingsPrep
20 minCook
25 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
mushrooms
chopped |
|
| ½ | cup |
onions
chopped |
|
| ½ | cup |
sherry
|
*
|
| ¼ | cup |
butter
|
|
| ¼ | cup |
parsley leaves
chopped |
|
| 24 | ounces |
beef
6 filets |
|
| 1 | package |
puff pastry
shells |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
mushrooms
chopped |
|
| 118 | ml |
onions
chopped |
|
| 118 | ml |
sherry
|
*
|
| 59 | ml |
butter
|
|
| 59 | ml |
parsley leaves
chopped |
|
| 6 | each |
beef
6 filets |
|
| 1 | package |
puff pastry
shells |
*
|
Directions
Cook first 5 ingredients in frying pan until all liquid is absorbed and mixture resembles a paste.
Cover tops of steaks. Partially thaw patty shells and roll out thin enough to cover top, sides, and part of the bottom of each steak.
Cover with plastic wrap and store in refrigerator until serving time.
Preheat oven to 425℉ (220℃) F
Cook steaks on rack, uncovered, for 25 minutes.
They will be rare but will continue cooking while dish is readied.
Serve with Bearnaise sauce.
