BEEF WELLINGTON FOR TWO RECIPE RECIPES

Name: Beef Wellington For Two Recipe by Tasty
Yield: 2 servings
Cuisine: British
Ingredients: 8 oz mushrooms; 1 clove garlic; ½ teaspoon salt; ½ teaspoon black pepper; fresh thyme, to taste; 12 oz beef tenderloin, 2 tenderloins; 2 tablespoons oil, for searing; 2 tablespoons english mustard, to taste; ¼ lb sliced ham; 1 sheet puff pastry, thawed, rolled-out, and cut into 2 - 7x7in (18x18cm) squares; egg wash, 1 egg beaten with 1 tablespoon water

BEEF WELLINGTON FOR TWO RECIPE BY TASTY

Beef Wellington For Two Recipe by Tasty image

Here's what you need: mushrooms, garlic, salt, black pepper, fresh thyme, beef tenderloin, oil, english mustard, sliced ham, puff pastry, egg wash

Provided by Jordan Kenna

Yield 2 servings

Number Of Ingredients 11

Ingredients

8 oz mushrooms
1 clove garlic
½ teaspoon salt
½ teaspoon black pepper
fresh thyme, to taste
12 oz beef tenderloin, 2 tenderloins
2 tablespoons oil, for searing
2 tablespoons english mustard, to taste
¼ lb sliced ham
1 sheet puff pastry, thawed, rolled-out, and cut into 2 - 7x7in (18x18cm) squares
egg wash, 1 egg beaten with 1 tablespoon water

Steps:

In a food processor, place mushrooms, garlic, salt, pepper, and thyme and blend into a fine paste (about 30-60 seconds).
Transfer to a medium-sized frying pan, being sure to spread it evenly across the bottom of the pan.
Cook the mushrooms over medium-low heat while stirring frequently. After about 7-10 minutes the mushroom mixture should shrink to half the original volume and begin to form a paste.
NOTE: The goal here is to cook off the bulk of the water inside the mushrooms. This’ll keep the puff pastry from being too mushy at the end.
At this point, remove the mushroom mixture from the heat and set it aside.
Preheat oven to 400°F (200°C).
Liberally season the outside of the tenderloin pieces with salt and pepper.
In another medium-sized frying pan, heat 2 tablespoons of neutral oil over high heat. Once the oil has begun to smoke, quickly sear the tenderloin pieces on both sides (45-60 seconds per-side).
Once seared, transfer the meat to a plate or cutting board to rest.
Using a basting brush, generously paint the mustard over the resting pieces of beef, making sure to coat both sides.
To assemble the Wellingtons, lay out a piece of puff pastry on a lightly floured surface. Place a piece of ham in the center of the pasty.
Next, layer about 1 tablespoon of the mushroom mixture on the center of the ham using the back of a spoon to flatten the paste to about the size of the tenderloin pieces.
Place one of the mustard-coated beef fillet on top of the mushroom mixture, then top the piece of beef with another spoonful of the mushroom mixture, making sure to pat it down flat across the top of the meat.
Layer with another piece of ham and close the the Wellington by folding the puff pastry over the center of the meat.
Using your hands, carefully seal the edges of the pastry then transfer SEAM-SIDE DOWN to a baking tray lined with parchment paper.
Lightly brush the outside of each Wellington with egg wash.
Using the back of a paring knife, lightly score the tops of the pasty in a checkered pattern, being careful not to pierce the pastry.
Bake the Wellingtons in a 400°F (200°C) oven until the pastry is fully cooked and golden brown (about 20 minutes).
Allow each Wellington to rest at least 10 minutes before cutting into it.
Enjoy!

Nutrition Facts : Calories 1167 calories, CarbohydrateContent 62 grams, FatContent 75 grams, FiberContent 3 grams, ProteinContent 62 grams, SugarContent 3 grams

BEEF WELLINGTON FOR TWO RECIPE - FOOD.COM

Beef Wellington for Two Recipe - Food.com image

I make this for romantic dinners during the year, usually Valentines day and our Wedding Anniversary. It is a little different from all of the other Wellington recipes on the site.

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

2 (6 ounce) beef tenderloin
2 teaspoons butter, softened
1 tablespoon butter
1/3 onion, minced
6 button mushrooms, minced
1/4 cup red wine
1 ounce liver pate
1 tablespoon butter, softened
salt and pepper
0.5 (17 1/4 ounce) package frozen puff pastry, thawed
1 tablespoon butter, melted

Steps:

Preheat oven to 425 degrees F
Place beef in a small baking dish, and spread each filet with 1 teaspoon softened butter. Bake for 10 minutes, or until browned. Remove from pan, and allow to cool completely.
Melt 1 tablespoon butter in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Add red wine and reduce for 2 minute Remove from heat, and let cool.
Roll out the puff pastry dough, cut in thirds and place beef in the center. Mix together pate and 1 tablespoon softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture.
Fold up, and seal all the edges, making sure the seams are not too thick. Reserve the final third of pastry for another use. (cut in half and fill with chocolate chips and raspberry jam and bake along side for an easy dessert).
Place beef in a 9x9 inch baking dish, cut a few slits in the top of the dough, and brush with melted butter.
Bake at 450 degrees F for 10 minutes, then reduce heat to 425 degrees F for 10 more minutes, or until pastry is a rich, golden brown.

Nutrition Facts : Calories 1443.3, FatContent 106.5, SaturatedFatContent 40.1, CholesterolContent 239.4, SodiumContent 657.3, CarbohydrateContent 59, FiberContent 2.4, SugarContent 2.4, ProteinContent 55.6

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