Beef Wellington

Hey everyone! Hope you are all having a great week so far! I wanted to share a recipe with you guys that I ended up making for my hubby and I last week. Since we have our little one now we don't go out for dinner as often as we use to - which is totally fine because I love our dinner dates at home just as much! 

So the dinner that I put together for our night in was Beef Wellington (Individual), Roasted Garlic Mashed Potatoes, some steamed Veggies, and a Chocolate Raspberry Torte for dessert. I know right? YUM! It was absolutely delicious! So I thought I would put together 3 different blog entries with the recipes so you can enjoy them at home as well if you'd like. 

I'm sure a lot of people are intimidated by making Beef Wellington - I know I was! But its actually not that difficult at all. It's something super easy you can make at home and it is restaurant quality all the way! Beef Wellington is probably one of the fanciest dinners you can get at a beautiful little bistro, but there is no reason that you can't make it at home! It will cost you so much less and you can put whatever you want in it. Traditional Beef Wellington is actually made with liver pate...I didn't put any in mine because I'm not a fan of it at all! But if you like it go ahead and put some in! :) 

For this recipe I'm making individual portions but normally you would use a whole beef tenderloin. You can make it that way if you'd like of course but I prefer making it this way if it's just the 2 of us. 

So if you'd like to try it out here are the ingredients you'll need:

2 4 oz pieces of Filet Mignon

1 cup of finely chopped mushrooms

2 Tbsp finely chopped onion

2 Tbsp of olive oil

1 sheet of puffed pastry

salt and pepper to taste

Egg wash (1 egg beaten with 1 Tbsp of water)

1. Preheat oven to 425 degrees

2. Finely chop mushrooms and onions. 

 3. In a large skillet, preheat 1 Tbsp of the olive oil over medium-high heat, add the onions and mushrooms and cook for about 4 to 5 minutes or until browned. Season with salt and pepper. 

** (It's very important not to season the mushroom and onion mixture until they are cooked and golden brown - otherwise the salt will draw out liquid in the mushrooms and this will make your mushrooms moist which will cause your pastry to become soggy) **

4. Roll out the puffed pastry on a floured surface and cut into 2 equal pieces. (Make sure you keep it in the fridge until you are ready to roll it out otherwise it will be too sticky and soft.) 

5. Remove the mushroom mixture from the skillet and wipe it clean. Add the remaining 1 Tbsp of oil and preheat it over high heat. Season both steaks with salt and pepper on each side and cook them for about 2 minutes on each side.

6. Divide the mushroom filling between the two pieces making sure it’s placed in the middle of the square. Place a piece of the cooked beef on top of the mushrooms filling.

7. Brush the egg wash around all the edges of the pastry and seal the pastry over the beef mixture.

8. Turn them upside down (sealed side down) and place them on a parchment paper lined baking sheet. Brush them with some egg wash and sprinkle over some salt and pepper.

9. Bake them for 10 to 15 minutes or until the pastry is golden brown.

So make these for dinner tonight for your loved one or even if you have company coming over! It's so unbelievably good and so so simple. Hope you enjoy it as much as we did!