Recipe Database
Individual Beef Wellingtons
Individual Beef Wellingtons
Ingredients
4 (6-ounce) thickly cut filet mignons
1 tsp salt
1/2 tsp freshly ground black pepper
1 Tbs olive oil
6 Rashers peppered thick cut bacon
One-half (17 1/4-ounce package) frozen puff pastry (1 sheet), thawed
Mushroom Duxelles (below)
1 large egg beaten with 2 teaspoons water to make an egg wash
Mushroom Duxelles
1 Tbs unsalted butter
2 Tbs minced shallots
1/2 tsp minced garlic
10 oz. button mushrooms, wiped clean, stemmed, and finely chopped
1/4 tsp salt
1/8 tsp freshly ground white pepper
2 1/2 Tbs 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.

Instructions
Preheat the oven to 425º. 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 1-2 slices of bacon, 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 140º for medium-rare, about 20 minutes.

Notes
Recipes whipped up at Young Chefs Academy in Canton, Georgia by El Capitan Kevin, Chef Fred, Chef Eric and Karen on the switches and dials on 4/21/2007