Individual Beef Wellington
As you may know (if you follow my blog) that we just love to entertain. I love making it easy for me so I don't have a big mess to clean and prep as mush in advance. My dishes looked like I spent all day but they don't know but I took a nap before everyone arrived... Enjoy
Note:If you want to make this dish Paleo just omit the puff pastry and serve the beef with mushroom and roast your favorite vegetables! Also, if you sear your beef in a really hot pan for just a few minutes to get that nice crust. Set aside and bake for 15 at 400 and it will be perfect medium rare!
Ingredients
- 2 tablespoons olive oil
- 4 6 ounces beef tenderloin
- 1 1/2 teaspoon sea salt
- 1 teaspoon freshly ground pepper
- 2 8 ounce packages, mushrooms, finely chopped
- 1 large shallot, finely chopped
- 1 clove garlic, minced
- 1/2 package of Pâté
- 2 sheets puff pastry, thawed
- 1 large egg, whisked
Directions
Heat olive oil in a large sauté pan over medium-high heat. Season both sides of the beef with salt and pepper. Place each piece of meat in the hot pan and sear for 2 minutes per side; only until deep golden brown, about 4 minutes total. Set aside on a plate.
Add the mushrooms and cook until beginning to brown and release liquid, about 5 minutes. Add the shallots and garlic while continue cooking until the mushroom mixture starts to dry out and become golden brown. Remove pan from heat.
Preheat oven to 400 degrees F. Line a baking sheet with foil or parchment paper. If using foil coat the bottom with oil.
On a work surface sprinkle flour to coat the bottom (have some extra if you need it), roll 1 sheet of puff pastry to a 10 x 14-inch rectangle. Create 4 of them for each tenderloin streak.
Slice 4 pieces of Pâté and place in the middle of each pastry square. Then divide the mushroom mixture next then top with the tenderloin.
Take the sides of the pastry and fold over the meat and seal the seam and tuck in the side edges.
Brush all over with the egg wash. Place seam side down on the prepared baking sheet. Bake for 40 minutes or until the pastry is golden brown and an instant thermometer inserted into the beef reads 140°F. Let rest for 15 minutes before serving and enjoying!