Beef Wellington

Wed, Feb 13, 2013

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While working with Pepperidge Farm over the winter holidays, {making their Chocolate Fondue Cups and creating my Palmier recipe}, I had the opportunity to try one of their savory recipes as well. I made these Mini Beef Wellingtons with Mushrooms & Gorgonzola because I thought that the individually-wrapped filet mignons would work well for holiday entertaining and dinner parties. And these fancy little filets enveloped in puff pastry are a rich comfort food, just right for a special splurge to share with your Valentine.

The thing I love about this recipe is whether it’s for holiday entertaining or a busy family weeknight, you can prepare the beef wellingtons the day before, chill them overnight, and then simply bake them for 20 minutes and enjoy.

Beef Wellington

Author: Itsy Bitsy Foodies {Courtesy of Pepperidge Farms}

Recipe type: Main Course

Cuisine: British

Prep time: 3 hours 20 mins

Cook time: 40 mins

Total time: 4 hours

Serves: 8

These individually-wrapped filet mignons with mushrooms and gorgonzola make the perfect rich & comforting meal for holiday entertaining or special weeknight dinners.

Ingredients

8 6-ounce filet mignons, ½-inch thick
Salt & Pepper
2 Tbsp vegetable oil
2 Tbsp butter
8 ounces (roughly 3 cups) sliced mushrooms
2 Tbsp finely chopped shallots
4 garlic cloves, minced
All-purpose flour
1 package of two sheets (17.3 ounces) Pepperidge Farm Puff Pastry Sheets, thawed according to package instructions
½ cup crumbled Gorgonzola cheese
1 egg, beaten

Instructions

Season the beef with salt and pepper.
Heat the oil over medium-high heat in a 12-inch skillet and cook the beef filets for 10 minutes, flipping them halfway through to sear both sides.
Place the beef on a plate, cover it with wrap, and refrigerate it for one hour or until the beef is cold.
Heat the butter in a 10-inch skillet over medium heat.
Add the mushrooms, shallots and garlic and season with black pepper and salt, to taste.
Cook the mixture until the mushrooms are tender, stirring frequently.
Remove the mushroom mixture to a plate and let it cool.
On a lightly-floured surface, roll out each sheet into a 14-inch square.
Trim each one to a 13-inch square.
Cut each square into 4 smaller squares so that you have 8 small squares total.
Place 1 Tbsp Gorgonzola in the center of each square.
Divide the mushroom mixture evenly between the 8 squares, placing it on top of the cheese crumbles.
Top each square with a cold filet.
Fold two opposite corners over the beef, press to seal, and brush with the beaten egg.
Fold the remaining two opposite corners over, seal and brush with the egg.
Place the wrapped beef seam side down on a baking sheet lined with parchment paper.
Repeat with the remaining filets and then brush each with egg.
Cover the baking sheet with plastic wrap and refrigerate the wrapped beef for 1 hour or over night.
Cover the remaining egg and refrigerate it for a final glaze before cooking.
Heat the oven to 425 degrees, brush the wrapped beef pockets with the remaining egg and cook them for 20 minutes or until the puff pastry is golden brown and the beef has reached a temperature of 117 degrees (or more depending on your preference).
If the puff pastry is done but the meat needs to cook more, lightly cover the beef wellingtons with foil and continue cooking.