Individual Beef Wellingtons

Ingredients and Weight:

• 1 lb (450g) beef tenderloin
• 8 slices puff pastry sheets (6"x6")
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 4 oz (120g) cremini mushrooms, sliced
• 2 tbsp chopped fresh parsley
• 1 large egg yolk
• 1 tbsp cold water
• Salt and pepper to taste

Preparation Time:

30 minutes

Cooking Time:

30-35 minutes

Difficulty Level:

3 (out of 5)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. Season beef tenderloin generously with salt and pepper. In a large skillet, heat oil over medium-high heat. Sear the tenderloin on all sides until golden brown. Remove from the skillet and let rest for 10 minutes before slicing into 8 equal medallions.
3. While beef is resting, sauté onion and garlic in the same skillet over medium heat until softened. Add mushrooms and sauté until golden brown. Stir in parsley.
4. Lay a sheet of puff pastry on a lightly floured surface. Spread a thin layer of the mushroom mixture in the center of the pastry, leaving a 1-inch border. Place a beef medallion on top of the mushrooms.
5. Brush the edges of the pastry with the egg yolk mixed with water. Fold the pastry over the beef medallion, pressing firmly to seal. Repeat with the remaining puff pastry sheets and beef medallions.
6. Transfer the Wellingtons to a greased baking sheet. Brush tops with remaining egg yolk mixture.
7. Bake for 30-35 minutes, or until the pastry is golden brown and crispy.

Nutritional Information:

Per serving:

• Calories: 500
• Fat: 25g
• Carbohydrates: 50g
• Protein: 30g

Dish Characteristics:

• Savory and indulgent appetizer or main course
• Flaky, buttery puff pastry with a tender beef filling
• Rich and earthy flavors from the mushrooms and herbs
• Perfectly cooked beef tenderloin, juicy and flavorful

User Comments:

• "This was an impressive dish! The puff pastry was crispy and the beef was cooked to perfection."
• "The mushroom mixture added a delicious umami flavor to the Wellingtons."
• "I loved the individual size, which made it easy to serve and portion."
• "I would definitely make this again for a special occasion."
• "The presentation was beautiful and it was so easy to follow the recipe."

Special Precautions and Tips:

• Use a sharp knife to slice the beef tenderloin into even medallions.
• Don't overcook the beef, or it will become tough.
• If the pastry starts to brown too quickly, cover the Wellingtons with foil.
• Let the Wellingtons rest for a few minutes before slicing to allow the juices to redistribute.