Individual Beef Wellingtons with Mushroom Spinach and Blue Cheese Filling

Individual Beef Wellingtons with Mushroom Spinach and Blue Cheese Filling
Individual Beef Wellingtons with Mushroom Spinach and Blue Cheese Filling

Recipe: Individual Beef Wellingtons with Mushroom Spinach and Blue Cheese Filling

Summary: All in all, this was one tasty challenge and there was not a crumb left! 

Ingredients

    • For the pastry:
    • 3 packages (1 lb. each) frozen puff pastry (6 sheets total), such as Pepperidge Farm brand
    • Flour for rolling
    • For the mushrooms:
    • 2 large portabella mushrooms, stems removed
    • 6 Tbs. olive oil; more for cooking
    • 2 cloves garlic, minced
    • 1/2 tsp. fresh thyme leaves, lightly chopped
    • 1/2 tsp. very roughly chopped fresh rosemary
    • Coarse salt and freshly ground black pepper
    • For the onions:
    • 4 Tbs. unsalted butter
    • 3 medium onions (about 6 oz. each), thinly sliced
    • 1/2 cup medium-dry sherry (I prefer Amontillado)
    • Coarse salt and freshly ground black pepper
    • For the spinach and cheese:
    • 12 cups tightly packed spinach (about 14 oz.)
    • Pinch ground white pepper (optional)
    • 2 Tbs. unsalted butter
    • 6 oz. blue cheese (good-quality blue, such as Roquefort)
    • For the filets:
    • 6 portions beef tenderloin, 5 to 6 oz. each (choose equal-size center-cut portions)
    • Coarse salt and freshly ground black pepper
    • About 3/4 cup olive oil; more as needed
    • For assembly:
    • 2 eggs, whisked together lightly with 1 tsp. water
    • Flour
    • To cook the Wellingtons:
    • 2 eggs, whisked together lightly with 1 tsp. water

For instructions please visit: FineCooking.com

Photo courtesy of: ParsleySageSweet.com

 

 

Preparation time: 20 minute(s)

Cooking time: 40 minute(s)

Number of servings (yield): 6

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