Ingredients
1 tablespoon extra-virgin olive oil
1 tablespoon butter
1 shallot, diced
1/2 pound button mushrooms and stems, finely chopped
Salt and freshly ground black pepper
2 tablespoons dry cooking sherry
1 Tablespoon Olive Oil
4 Tournedos of Beef Tenderloin, 1-inch thick
4 ounces mousse pate
1 sheet frozen prepared puff pastry, 11 by 17, defrosted
1 egg, beaten with a splash of water
1 large head broccoli
Preparation
Preheat oven to 425 degrees Heat a small skillet over medium flame. Add: 1 tablespoon extra-virgin olive oil 1 tablespoon butter 1 shallot, diced 1/2 pound button mushrooms and stems, finely chopped Salt and freshly ground black pepper Season to taste. Sauté 5 minutes. Add: 2 tablespoons dry cooking sherry Continue cooking on medium-low flame until the liquid evaporates. Remove mushrooms from the heat.
In a grill pan or nonstick skillet over high heat, drizzle: 1 Tablespoon Olive Oil Sear for 2 minutes on each side: 4 Tournedos of Beef Tenderloin, 1-inch thick Remove skillet from the heat. Season meat with salt and pepper.
Cut into 4 pieces, 1 ounces each sliced in 1/2 horizontally 4 ounces mousse pate
Line a large cookie sheet with parchment paper. Place on paper: 1 sheet frozen prepared puff pastry, 11 by 17, defrosted Using a sharp knife, cut the dough in quarters and roll each rectangle into a larger 10-inch by 6-inch rectangle. On each piece of puff pastry, place one fourth of the mushroom mixture. Top with pate and then beef. Wrap dough over the meat. Seal with 1 egg, beaten with a splash of water Trim excess dough. Turn the wrapped Wellingtons over and cover with egg wash using a pastry brush.
Bake Beef Wellingtons 10 minutes or until golden. Let stand 5 minutes, and then serve.
Trim and cut into spears: 1 large head broccoli Steam broccoli spears in 1-inch simmering salted water, covered, for 8 to 10 minutes, or until just tender. Transfer spears to a serving plate or individual dinner plates along side Wellingtons.
