-
1
Preheat oven to 425 degrees
-
2
Heat a small skillet over medium flame. Add:
-
3
1 tablespoon extra-virgin olive oil
-
4
1 tablespoon butter
-
5
1 shallot, diced
-
6
1/2 pound button mushrooms and stems, finely chopped
-
7
Salt and freshly ground black pepper
-
8
Season to taste. Saute 5 minutes. Add:
-
9
2 tablespoons dry cooking sherry
-
10
Continue cooking on medium-low flame until the liquid evaporates.
-
11
Remove mushrooms from the heat.
-
12
In a grill pan or nonstick skillet over high heat, drizzle:
-
13
1 Tablespoon Olive Oil
-
14
Sear for 2 minutes on each side:
-
15
4 Tournedos of Beef Tenderloin, 1-inch thick
-
16
Remove skillet from the heat. Season meat with salt and pepper.
-
17
Cut into 4 pieces, 1 ounces each sliced in 1/2 horizontally
-
18
4 ounces mousse pate
-
19
Line a large cookie sheet with parchment paper. Place on paper:
-
20
1 sheet frozen prepared puff pastry, 11 by 17, defrosted
-
21
Using a sharp knife, cut the dough in quarters and roll each rectangle into a larger 10-inch by 6-inch rectangle.
-
22
On each piece of puff pastry, place one fourth of the mushroom mixture. Top with pate and then beef.
-
23
Wrap dough over the meat. Seal with
-
24
1 egg, beaten with a splash of water
-
25
Trim excess dough. Turn the wrapped Wellingtons over and cover with egg wash using a pastry brush.
-
26
Bake Beef Wellingtons 10 minutes or until golden. Let stand 5 minutes, and then serve.
-
27
Trim and cut into spears:
-
28
1 large head broccoli
-
29
Steam broccoli spears in 1-inch simmering salted water, covered, for 8 to 10 minutes, or until just tender. Transfer spears to a serving plate or individual dinner plates along side Wellingtons.
