Monday, March 26, 2012

Individual Beef Wellingtons

I have wanted to make these for Randal for quite a while, and I thought his birthday week would be a great time to do just that. These are not the traditional beef wellingtons, there is no pate or mushrooms in these as both of those would have ruined this meal for Randal. Instead I cooked a red onion with a little balsamic and added that to the wellingtons in place of the mushrooms. This might look like a complicated meal to make, but it's actually very quick and easy to prepare.

1 sheet puff pastry
2 small filet mignon
1 small red onion, diced
1 clove garlic, minced
1 tbsp balsamic vinegar
1 egg
Olive oil
Salt and pepper

Preheat the oven to 400.

Heat a tablespoon of olive oil in a medium pan, add the onion and garlic and cook for 5-10 minutes, until the onion has softened. Add the balsamic vinegar and cook for anotherminute. Remove onions from pan and set aside.

Season the filets with salt and pepper, heat 2 tablespoons of olive oil over high heat and sear the steaks for a minute or two on each side, just until browned.

On a floured surface roll out the pastry until it is just a little thinner, then cut the pastry into 4 squares. For 2 wellingtons you will only need 2 of the squares, so set aside the remaining pastry.

In the center of each square place half of the onion mixture, brush the filets with mustard and place ontop of the onions. Beat the egg with a little water and brush the edges of each square of pastry with the egg wash, and seal the pastry around the beef.

Place the wellingtons seam side down on a baking sheet, brush with egg wash and season with salt and pepper. Bake for 15-20 minutes.

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