I have always wanted to make my own Beef Wellington- filet mignon, mushrooms, onions, garlic, butter, a pastry shell... Mmmm!- so when we hosted 6 of our closest friends for dinner last week, it felt like the right time to give this recipe a go, knowing I'd have 7 other guinea pigs to give me their opinions. Just in case the meal went bust, I had a few pizzas on reserve in the freezer. ;) But luckily, everyone cleared their plates!
So the next time you feel like cooking a fancier dinner for you and your hubby or a group of your closest friends, give this recipe a try and let me know what you think!
8- Filet Mignons (aprox. 6oz each)
4T butter, divided
3T extra virgin olive oil, divided
5 cloves garlic, divided
2 whole shallots
10oz sliced baby bella mushrooms
1.5 tsp fresh thyme, divided, leaves only
4 frozen puff pastry sheets
Rub salt and pepper into each filet.
Heat 1T olive oil and 1T of butter in skillet. Sear filets for 2 minutes on each side.
Remove filets from heat, set aside.
Add 2T butter and 2T olive oil to the drippings from seared filets.
Scrape sides of pan as butter and olive oil heat.
In food processor, combine 4 cloves garlic and shallots. Chop until garlic and onions are in large chunks. Add mushrooms and 1tsp of thyme and continue chopping until blended, but not over blended. You want the mixture to resemble a chunky salsa, not a pate.
Add mixture to skillet and saute over medium heat for 5 minutes.
Cover each filet in about 1.5T of sautéed mixture. Cover filets in saran wrap and refrigerate for at least 30 minutes.
Remove from refrigerator 30 minutes prior to baking.
Preheat oven to 400.
While filets return to room temperature, cut 8 pastry squares, approximately 7x7 inches.
Place filets mushroom-side down on each pastry square. Wrap sides until all parts of each filet are covered.
Spray a baking sheet and place wrapped filets on sheet, seem side down.
Melt 1T butter, 1 clove garlic, 1/2tsp thyme and spread over each pastry, covering all sides.
Bake for 20-30 minutes, or until pastry is brown. Meat thermometer should reach 110 for rare, 120 for medium-rare, 130 for medium, and 140 for medium-well. Allow to sit at room temperature for 5-10 minutes before serving.