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Easy Individual Beef Wellington Recipe

2 thick-cut beef tenderloin steaks (Filet Mignon - about 8 ounces each)

Salt and pepper

2 tablespoons butter, divided

1 cup cremini mushrooms, minced

¼ cup yellow onion, finely chopped

2 tablespoons fresh parsley, finely chopped

¼ cup dry sherry

1 egg

1 tablespoon water

1 package frozen puff pastry, thawed


Preheat the oven to 425 degrees Fahrenheit.

Generously season both sides of the steaks with salt and pepper.

Heat 1 tablespoon of butter in a medium skillet over medium-high heat. Add the steaks and sear on each side for 1-2 minutes, then transfer to a plate and place in the refrigerator.

Heat the other 1 tablespoon of butter in the same skillet over medium-high heat.

Add the mushrooms, onion, parsley, and sherry. Sauté, stirring frequently, until all the liquid is absorbed and the mixture is paste-like (about 8 minutes). Make sure to scrape the brown bits from the bottom of the pan. Salt and pepper to taste. Set aside.

Mix 1 egg and 1 tablespoon water to create egg wash.

Roll out the puff pastry on a lightly floured board and cut pieces of puff pastry large enough to cover the top, sides, and bottom of each steak, about a 7-inch square.

Place a large spoonful of the mushroom mixture in the center of each puff pastry piece, followed by a steak on top.

Wrap the puff pastry around the steak and mushroom mixture and seal with egg wash.

Place the wrapped steaks right side up, mushroom mixture on top, on a baking sheet with parchment.

Cut three vent holes in the top of each beef Wellington and brush with egg wash.

Bake in a preheated oven for 20 minutes, or until it reaches an internal temperature of 135 degrees Fahrenheit for medium-rare steaks.

Let rest 10 minutes before serving.

Prep Time: 20 min Total Cook Time: 40 min



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