Beef Wellington Flashback

Beef Wellington Flashback Beef Wellingtons were the height of sophistication in the 1960's. Enjoy this romantic easy dinner celebration for two! Serve with a fresh green vegetable.

2 filets mignon, 1 inch thick
1 box commercial puff pastry (frozen food section)
1/2 pound mushrooms, wiped clean and chopped
2 Tbsp butter, divided
3 Tbsp finely minced shallots
1/4 cup dry white wine
2 Tbsp Dijon mustard
1/2 tsp dried thyme leaves
1 egg
1 Tbsp water
Salt and pepper to taste

Thaw puff pastry according to package instructions.

Season filets with salt and pepper to taste, cover and rest at room temperature.

On medium heat, melt 1 tbsp butter in a skillet. Add shallots and stir until softened. Add mushrooms to skillet and sauté until juices start to release. Pour in white wine and continue to cook until juices are absorbed and consistency is almost dry. Set aside mushroom paste.

Wipe out skillet then add remaining butter. Return skillet to medium heat and brown filets on both sides, about 3 minutes per side. Check filets to be sure internal temperature doesn't exceed 120F.

Cover steaks with Dijon mustard and dust them thyme leaves.

Heat oven to 425F.

Beat egg and water to make an egg wash. Cut puff pastry into 2 pieces big enough for each filet to be completely wrapped. Line a baking sheet with parchment. Put the cut pieces of puff pastry on the lined baking sheet. In the center of the puff pastry pieces make a mound with half of the mushroom paste on each piece. Top each with a filet and wrap the dough up and over the meat. Seal the dough with egg wash and trim excess. Use leftover dough bits to make decorative garnishes for the tops of your Wellingtons. Turn the wrapped Wellingtons over and cover with egg wash using a pastry brush. Affix dough garnishes with egg wash.

Bake beef Wellingtons 10 minutes or until golden.

Let stand five minutes, serve with Zinfandelic!

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