Individual Beef Wellington
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People often assume that I always eat fancy dinners at home. I have a friend who used to kid around and say, "What are you having for dinner tonight: Beef Wellington?" Well, that was because he thought it was a really complicated dish. I took it as a challenge, so now, in about 30 minutes, we can all have the most elegant melt-in-your mouth beef dinner...no kidding!
What You'll Need
- 1/4 pound fresh mushrooms, chopped (about 1 cups)
- 1 garlic clove, minced
- 1 package (17-1/2 ounces) frozen puff pastry dough, thawed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 beef tenderloin filets (4 to 5 ounces each), 1-inch thick
What to Do
- Preheat the oven to 425 degrees F.
- Place the mushrooms and garlic in a medium-sized nonstick skillet and cook over medium heat for 3 to 4 minutes or until the mushrooms are tender. Remove from the heat, drain well, and set aside.
- Unfold the pastry sheets and cut each in half crosswise. Spoon the cooked mushrooms onto the center of each of the 4 pieces of pastry. Sprinkle the salt and pepper over both sides of the steaks and place the steaks over the mushrooms. Bring the corners of the pastry over the steaks. Pinch the top corners and side edges together with your fingers to seal completely.
- Place in a 9" x 13" baking dish that has been coated with cooking spray and bake for 20 to 25 minutes, or until the pastry is puffed and golden and the meat is cooked to medium rare or desired doneness.
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