Ingredients
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1 tablespoon extra virgin olive oil
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1 tablespoon butter
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1 tablespoon fresh thyme, finely chopped (1 teaspoon dried)
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salt, to taste
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pepper, to taste
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2 tablespoons dry sherry
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4 filet mignon steaks, tournedos 1 inch thick
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8 ounces mousse pate (store boughtt)
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1 sheet puff pastry, frozen store bought (11 X 17 inches)
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1 egg, beaten with a splash of water
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1 large shallot, chopped
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1/2 lb button mushroom, with stems cleaned and finely chopped
Instructions
- Preheat oven to 425 degrees.
- Heat a small skillet over medium heat. Add oil and butter, shallots, chopped mushrooms, and thyme. Season with salt and pepper and saute, 5 minutes.
- Add sherry and let the liquid evaporate. Remove mushrooms from heat.
- In a nonstick skillet over high heat, sear meat 2 minutes on each side in a drizzle of oil. Remove skillet from the heat and season meat with salt and pepper.
- Cut pate into 4 pieces, 2 ounces each.
- Spread the puff pastry sheet out onto a cookie sheet covered with parchment paper.
- Quarter the dough with a sharp knife.
- On each rectangle of dough, place 1/4 of the cooked mushrooms. Top mushrooms with 2 ounces pate and 1 tournedo of beef.
- Wrap dough up and over the meat, trim excess dough, and seal the dough with egg wash, using a pastry brush.
- Leftover dough bits can be used to decorate the tops of your Wellingtons.
- Turn the wrapped Wellingtons over and cover with egg wash.
- Bake 10 minutes or until golden.
- Let stand 5 minutes and serve!