Author Notes
Classic Beef Wellington is a pretty expensive and complicated dish to make.
In this simplified version, which I made for my daughter"s and son- in- law anniversary dinner, I just bought 6 beautiful, uniform center-cut filet mignon steaks, mushrooms and puff pastry, all other ingredients I had at home. I also substitute Pâté with caramelized onions and spread Dijon mustard on the bottom of each puff pastry square to prevent the pastry from getting soggy and add piquant flavor. I baked the pastries while everybody ate appetizers, and served them hot from the oven. This version got grate reviews from all guests.
It is really a perfect dish for a dinner Holiday party. —Kukla
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Ingredients
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• 2 tablespoons olive oil
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• 2 tablespoons unsalted butter
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• 2 large yellow onions, cut in half and thinly sliced
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• 1/4 cup dry sherry wine
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• 1/2 cup homemade or prepared beef broth (low-sodium)
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• 1 pound button or crimrni mushrooms, dry brushed and sliced
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• 2 tablespoons freshly chopped parsley
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• 1 tablespoon fresh thyme leaves
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• 6 4-ounce center-cut uniform filet mignon steaks
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• 12 5by 5-inches Puff pastry squares
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• Dijon mustard (1teaspoon per pastry square)
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• 1 extra large egg yolk + 2 teaspoons water for eggwash
Directions
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Using on/off turns and working in 2 batches, finely chop mushrooms in food processor. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and sprinkle with salt. Cook until almost all liquid evaporates, stirring often, about 10 minutes.
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Add onion and cook stirring until lightly browned, about 15 minutes.
Deglaze with beef broth and cook until it is absorbed, about 10 more minutes.
Add the dry sherry, cook stirring, until no liquid is left in the skillet and onions and mushrooms have caramelized to a deep brown color, mix in parsley and thyme.
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Heat oil in heavy large skillet over medium-high heat. Sprinkle steaks generously with coarse salt and pepper. Cook steaks until browned, about 4 minutes per side for medium-rare. Transfer to plate; let rest 20 minutes, and then slice in half horizontally into equal slices.
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Spread mustard on each square of pastry; place about a tablespoon or a little less of the caramelized onion and mushroom mixture. Top with 1 slice of steak and then top with some more of the onion-mushroom mixture.
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Gather two opposite corners of puff pastry square, brush with a little eggwash and press firmly; then repeat with the other two corners.
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Place pastries on 2 baking sheets lined with parchment paper, spacing 1-inch apart, and brush all over with eggwash. Chill for 20 minutes in refrigerator.
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Preheat oven to 400 degrees F. Bake until puffed and deep golden brown, about 25 minutes right before serving. I like to serve an assortment of pickled vegetables alongside this inexpensive but luxuries dish.
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