Individual Beef Wellingtons Recipe

Ingredients
<br>- 1 pound fresh mushrooms, sliced
<br>- 1/2 cup chopped onion
<br>- 1/2 cup dry sherry
<br>- 1/4 cup butter
<br>- 1/4 cup chopped parsley
<br>- 6 (8 ounce) fillets beef tenderloin
<br>- 1 (17.5 ounce) package frozen puff pastry, thawed
<br><p></p>Directions
<br>step 1: In a large skillet over medium heat, combine the mushrooms, onion, sherry, butter or margarine and parsley and saute until all the liquid is absorbed and the mixture resembles a paste. Cover the top of each steak with the mixture.
<br>step 2: Partially thaw the puff pastry sheets and roll out pieces thin enough to cover the top, sides and bottom of each steak. Place the steaks on a baking sheet, cover with plastic wrap and store in the refrigerator until serving time.
<br>step 3: Preheat oven to 425 degrees F (220 degrees C).
<br>step 4: Bake steaks uncovered in the preheated oven for 25 minutes. (Note: They will be rare but will continue cooking while dish is sitting.)
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Ingredients
- 1 pound fresh mushrooms, sliced
- 1/2 cup chopped onion
- 1/2 cup dry sherry
- 1/4 cup butter
- 1/4 cup chopped parsley
- 6 (8 ounce) fillets beef tenderloin
- 1 (17.5 ounce) package frozen puff pastry, thawed

Directions
step 1: In a large skillet over medium heat, combine the mushrooms, onion, sherry, butter or margarine and parsley and saute until all the liquid is absorbed and the mixture resembles a paste. Cover the top of each steak with the mixture.
step 2: Partially thaw the puff pastry sheets and roll out pieces thin enough to cover the top, sides and bottom of each steak. Place the steaks on a baking sheet, cover with plastic wrap and store in the refrigerator until serving time.
step 3: Preheat oven to 425 degrees F (220 degrees C).
step 4: Bake steaks uncovered in the preheated oven for 25 minutes. (Note: They will be rare but will continue cooking while dish is sitting.)

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