Food Network: Individual Beef Wellingtons

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Individual Beef Wellingtons
Recipe courtesy Emeril Lagasse

4 (6-ounce) thickly cut filet mignons
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
4 (1-ounce) slices goose or duck liver, or pork country-style pate
One-half (17 1/4-ounce package) frozen puff pastry (1 sheet), thawed
Mushroom Duxelles, recipe follows
1 large egg beaten with 2 teaspoons water to make an egg wash

Preheat the oven to 425 degrees F. Line a baking sheet
with parchment paper and set aside.

Season both sides of each filet with 1/4 teaspoon of the salt and 1/8 teaspoon of
the pepper.
Heat the oil in a large heavy skillet over medium-high heat. Add the filets and
sear for 1 minute on each side for medium-rare. Transfer to a plate to cool
completely.

Roll out the puff pastry on a lightly floured surface to a 14-inch square, and cut
into 4 (7-inch) squares.

Spread one-quarter of the mushroom duxelles on top of each filet and top each with

1 slice of the pate, pressing to flatten. Place one filet, mushroom side down, in
the center of a puff pastry square. Using a pastry brush or your finger, paint the
inside edges of the pastry with egg wash. Fold the pastry over the filet as though
wrapping a package and press the edges to seal. Place the packages seam-side down
on the prepared baking sheet. Brush the egg wash over the tops and sides of each
package and bake until the pastry is golden brown and an instant-read thermometer
registers 140 degrees F for medium-rare, about 20 minutes.

Remove from the oven and let rest for 10 minutes before serving.

Place the Beef Wellingtons in the center of 4 large plates, and accompany with the
sauce and vegetables of choice.

Mushroom Duxelles:
1 tablespoon unsalted butter
2 tablespoons minced shallots
1/2 teaspoon minced garlic
10 ounces button mushrooms, wiped clean, stemmed, and finely chopped
1/4 teaspoon salt
1/8 teaspoon freshly ground white pepper
2 1/2 tablespoons dry white wine

Heat the butter in a medium skillet over medium-high

heat. Add the shallots and garlic and cook, stirring, for 30 seconds. Add the
mushrooms, salt, and white pepper, reduce the heat to medium, and cook, stirring,
until all the liquid has evaporated and the mushrooms begin to caramelize, about
12 minutes. Add the wine and cook, stirring to deglaze the pan, until all the
liquid has evaporated. Remove from the heat and let cool before using.

Yield: 1/2 cup