Individual Beef Wellingtons with Sherry Cream Sauce

By GadgetGirl

Althought the origin of Beef Wellington is disputed, it is generally thought to be named for Arthur Wellesley, first Duke of Wellington, victor over Napoleon at the Battle of Waterloo. The dish, a fillet of beef tenderloin wrapped in pastry and baked is believed to have been his favorite.

Ingredients

• 12 (4 ounce)beef tenderloin filets
• 4 Tablespoons Butter
• 2 teaspoons salt, divided
• 1 teaspoon ground black pepper
• 2 (8 ounce) packages of baby bella mushrooms, minced
• 1 shallot, minced
• 1/3 cup dry sherry
• 1/4 cup whipping cream
• 2 Tablespoons chopped fresh parsley
• 2 (17.25 ounce) packages frozen puff pastry, thawed
• 2 large eggs, lightly beaten
• Garnish:12 sprigs fresh rosemary
• Sherry Cream Sauce
• 3 tablespoons butter
• 4 garlic cloves minced
• 1/4 cup all-purpose flour
• 2 cups beef broth
• 1/2 cup dry sherry
• 1 cup whipping cream

Preparation

Step 1

1.Sprinkle filets evenly with salt and pepper. In a large skillet, melt the butter over medium-high heat. Add the filets in batches and sear, 1 to 1.5 minutes on each side. Remove filets from the skillet, reserving pan drippings, and place on a baking sheet. Cover and chill, one hour.

2.Add the mushrooms and shallots to the pan dripping; cook over medium high heat for three minutes. Add sherry, cream, parsley, and remaining salt; cook, stirring frequently until all liquid is absorbed (about 12 to 14 minutes).Remove from heat and let cool. Cover and chill until ready to assemble the Wellingtons.

3.Preheat the oven to 425 degrees F. Line 2 rimmed baking sheets with parchmont paper. On a lightly flour surface roll 1 puff pastry to a 12x10 rectangle. Cut in half lengthwise. Spoon 1 heaping tablespoon mushroom filling in center of each pastry. Top each with a chilled filet. brush edges of pastry with beaten egg. Wrap two opposite sides of pastry over each filet, overlapping them; seal seam with beaten egg. Seak any gaps with beaten egg and press pastry around fillet to enclosed completely. Repeat with remaining steaks. Decorate fillets as desired with remaining puff pastry dough. Place the Wellingtons seam side down onto a baking sheet. Brush the entire surface of pastry with beaten egg.

4.Bake for about 12 minutes, for rare, 16 minutes for medium, or 20 minutes for well done. For best results use a meat thermometer to determine the temperature of the steaks, with 140 degrees F (60 degrees C) being medium doneness. Remove from the oven and allow to rest for about 5 minutes.

5.While the steaks are cooking, make the sauce. Melt the butter in a saucepan over medium heat. Add the garlic and cook three minutes. Stir in the flour and cook, stirring constantly, 2 minutes. Stir in the broth and the sherry; bring to a boil , reduce heat and simmer until thickened, about 10 minutes. Stir in the cream and simmer 20 minutes or until thickened.

6.Serve immediately with sherry cream sauce.