Beef Wellington Packages For Everyone

Name: Beef Wellington Packages For Everyone
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8
Ingredients: 2 tbsp (30 mL) canola oil, divided; 2 tbsp (30 mL) butter; 2 shallots, chopped; 12 oz (375 g) cremini or white mushrooms, chopped; 1 tsp (5 mL) dried thyme; 1 tsp (5 mL) each salt and black pepper, divided; 1/3 cup (75 mL) dry white wine; 8 beef tenderloin medallions (about 4 oz/125 g each); 1 tbsp (15 mL) Dijon mustard; 8 slices prosciutto; 1 package (1 lb/450 g) puff pastry sheets; 1 large egg, beaten; Horseradish (optional)

in All Recipes, Beef Wellington Packages, Favourites, Tenderloin Dinner Party, In Season - Fall/Winter, Oven

Beef Wellington Packages For Everyone

Prep Time: 20
Cook Time: 40
Total Time: 60
Serving: 8

Print Recipe

As co-author of Everyday Celebrations in the Best of Bridge cookbook series, Emily Richards says this take on Beef Wellington is a holiday season favourite that her son makes each year. Everyone at the table is excited when they get to cut into their own little beefy dinner package.

Directions

In a large skillet, heat 1 tbsp (15 mL) of the oil with the butter over medium heat. Add shallots, mushrooms, thyme and half each of the salt and pepper. Sauté for about 8 minutes or until mushrooms are browned. Add wine and simmer for 5 minutes or until all the liquid is absorbed. Spread out on a plate to cool.

Wipe out the pan; add the remaining oil. Return to medium-high heat. Season the beef medallions with remaining salt and pepper. Add beef to the hot skillet, in batches if necessary, and brown well on both sides. Transfer to a rack to cool.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper; set aside.

Lay the slices of prosciutto out on a work surface. Spread Dijon evenly over one side of each slice of prosciutto. Place an equal portion of the mushroom mixture in the center of each piece of prosciutto. Top each with a cooled beef medallion and bring the sides of the prosciutto up over the steak to enclose.

Unroll each sheet of puff pastry onto a lightly floured surface. Roll out gently to make two 14-inch (35 cm) squares. Cut each square into four 7-inch (18 cm) squares. Place a beef medallion, mushroom-side-down, in the center of each square. Brush the edges with egg. Bring opposing corners of the pastry up to overlap, pinching the seams to seal. Place seam-side-down on prepared pan. Brush with additional egg wash.Roast for 20 to 25 minutes or until an instant-read thermometer inserted into the meat registers 140°F (60°C). Let rest for 10 minutes before serving.

Make Ahead
Mushroom mixture can be made ahead and held in the refrigerator for up to 1 day.
After the pastry squares are filled and prepared, you can cover with plastic wrap and refrigerate for up to 6 hours. Let stand at room temperature for 30 minutes before roasting.

Tip

If you prefer, you can substitute 4 striploin or ribeye steaks, cut in half crosswise, as they are a similar size to 1-inch (2.5 cm) thick medallions. Be sure to trim any excess fat before searing them.

Courtesy of Best of Bridge Everyday Celebrations by Sylvia Kong and Emily Richards © 2022 www.robertrose.ca Reprinted with permission. Available where books are sold. Click here to learn more Best of Bridge