Individual Beef Wellington with Mushroom Sauce

For special occasions, treat yourself to this beef wellington recipe made of tender filet mignon individually wrapped in puff pastry and served with a delicious mushroom sauce.


16 ounces beef tenderloin steaks, (two 8-oz pieces) 1 1/4" to 2" thick
1 tablespoon dijon mustard
3 ounces prosciutto, 8 slices
1/2 pound puff pastry, sheet frozen, thawed
1 egg yolk
1 tablespoon milk
kosher salt

8 ounces brown mushrooms
1 teaspoon olive oil
1 tablespoon unsalted butter
1 sprig thyme
1/4 teaspoon kosher salt
1/8 teaspoon black pepper

2 tablespoons olive oil
1/4 cup red wine
1/4 cup shallots, diced
1 tablespoon all-purpose flour
1 1/2 cups beef stock
3 ounces brown mushrooms, ¼-inch thick slices
kosher salt
black pepper

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