• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Individual Beef Wellingtons with Mushroom Sauce

  • Recipe Submitted by on

Category: Sauces, Beef

 Ingredients List

  • 1 lb Mushrooms
  • 1/4 c Butter or margarine
  • 1 md Onion, minced
  • 3 c Fresh bread crumbs
  • 1/4 ts Thyme
  • 1/2 ts Pepper
  • 1 ts Salt
  • 1 lb Pkg puff pastry
  • 8 Beef rib eye steak, 1 inch
  • -thick by 3x5 inches
  • 2 Eggs separated
  • 4 ts Water


Remove stems from 8 mushrooms, set mushrooms aside. Mince remaining
mushrooms and extra stems. In a large skillet over medium heat, melt
butter, add mushrooms and onions and cook for 5 minutes or until all liquid
is evaporated. Stir in bread crumbs, thyme, salt, pepper and cool. Prepare
puff pastry as package directs. Cut 8 rectangular pieces and reserve
scraps. Place 1/3 cup of mushroom mixture in the centre of each pastry
rectangle, top with steaks and 1 whole mushroom each. In a small bowl, beat
egg whites and 2 tsp of water with a fork. Brush pastry

edges. Fold pastry over steak and mushroom; overlap edges and press to
seal. Roll out scraps, cut into leaf or other designs. Brush backs with
egg white and arrange on pastry rectangles. Place on cookie sheet.
Refrigerate for 2-3 hours. Let meat sit at room temperature, about 30
minutes before baking. Preheat oven to 400F. In a cup, beat egg yolk with 2
tsp water, brush over pastry. Bake 23 minutes for rare, 25 minutes for
medium. Serve immediately with Demi-glaze sauce. (follows) This can be
served with asparagus tips, baby carrots, and broiled tomato halves. Serves

~Begin Recipe Export- QuikBook version 0.96 Beta A

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