Easy Individual Beef Wellingtons
An elegant steak in puff pastry dish, traditionally known as Beef Wellington, offers fabulous flavor and texture for entertaining.
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Instructions
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Preheat oven to 400 F.
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Heat 2 tablespoons butter and olive oil in a large skillet over medium heat.
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Add onion and mushrooms, season with salt and pepper, then cook and stir for 8-12 minutes until browned and moisture evaporates.
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Stir in chicken livers, garlic, and marjoram; cook for 4-5 minutes.
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Add beef broth and cook for 3-4 minutes until all liquid evaporates; remove from heat.
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Melt remaining butter in a nonstick skillet over medium heat.
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Sear filet mignon medallions in batches on all sides for 3-4 minutes per side, aiming for medium-rare centers; set aside.
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On a lightly floured surface, roll out 2 puff pastry sheets and cut 8 (4.5-inch) squares.
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Divide duxelles among squares, spreading evenly.
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Place a seared filet mignon medallion on each square. Brush edges with beaten egg, then fold and seal pastry to form tight pockets.
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Arrange Wellingtons seam-side down on a baking sheet and brush tops with more beaten egg.
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Bake for 15-25 minutes until golden brown.
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Cool on wire racks for 10 minutes before serving.