If you like you can make individual Wellingtons with this recipe– or just one large one.
|1 pound||cremini mushrooms (coarsely chopped)|
|1 tablespoon||extra-virgin olive oil|
|¼ teaspoon||black pepper|
|½ cup||all-purpose flour|
|2 tablespoons||chives (minced)|
|½ cup||whole milk|
|4 tablespoons||butter (melted, plus more if needed for pans)|
|2 pounds||filet mignon|
|to taste||salt and black pepper|
|2 tablespoons||olive oil|
|¼ cup||whole-grain Dijon mustard|
|½ pound||prosciutto di Parma|
|1 sheet||puff pastry (thawed)|
|1 tablespoon||whole milk|
- Preheat oven to 425 degrees F (220 degrees C). Place beef in a small baking dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices.
- Melt 2 tablespoons butter in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat, and let cool.
- Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture.
- Roll out the puff pastry dough, and place beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a 9×13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk.
- Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce heat to 425 degrees F (220 degrees C) for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside, and keep warm.
- Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Strain, and serve with beef.