Individual Beef Wellington W Mushroom Pate
- Carbohydrate 10.7768216967141 g
- Cholesterol 401.940657220027 mg
- Fat 89.4000560450892 g
- Fiber 0.118083333277151 g
- Protein 98.7463528800158 g
- Saturated Fat 30.3982823878391 g
- Serving Size 1 1 -8 serving(s) (731g)
- Sodium 386.017155473174 mg
- Sugar 10.6587383634369 g
- Trans Fat 8.31168838369782 g
- Calories 1389 calories
Step-by-step
- Mushroom Filling. Place butter and shallots in a large saute pan and cook over high heat until shallots soften.
- Add mushrooms and continue to cook until mushrooms begin to soften and reduce.
- Add marsala wine and allow liquid to reduce until almost dry.
- Add cream and reduce again till almost dry.
- Transfer mushroom mixture to food processor and pule until mixture is smooth.
- Taste, adjust seasoning with salt and pepper, and transfer to shallow container to refrigerate till completely chilled.
- Beef Wellington. Season beef to desired tastes with salt and pepper.
- Place beef in a large saute pan with a good amount of cooking spray on high heat.
- Brown each side until slightly crusty on all sides (do no overcook).
- Remove beef from pan and put on baking tray and in pre-heated oven of 425 degrees and roast until internal temperture reaches 100 degrees.
- Remove Beef from oven and place in refrigerator to cool completely.
- In saute pan the beed was seared place shallots and cook over medium heat till brown.
- Add red wine and scrape brown from bottom of the pan as the wine boils and reduces.
- After wine has reduced about 1/4 add chicken brother and reduce and simmer to taste.
- Add more broth or wine as needed.
- Cut pastry sheets into large amounts so that it would wrap around each individual meat pieces.
- Spread mushroom mixture on top of beef which is placed on pastry and then wrap pastry completely around beef and mushroom.
- You can add any pastry decorations as needed.
- Brush with beaten egg.
- Place beef pastries on a cooking sheet and place in pre-heated oven of 400 degrees for 20-30 minutes, or until pastry is brown.
- Meat thermometer should reach 110 for rare, 120 for medium-rare, 130 for medium, 140 for medium-well, and 150 for well done.
- Allow to sit at room temperature for 5-10 minutes before serving.
- While meat is resting add cornstarch to a small amount of water.
- Add to sauce and simmer for 5 minutes or until desired thickness is achieved.
- Spoon onto beef wellingtons on serving.
Traditional Beef Wellington relies on a massive single roast wrapped in pastry, which routinely creates uneven doneness because the outer layers overcook before the center reaches temperature. Partitioning the tenderloin into individual portions solves this thermal gradient issue by exposing each piece of meat to uniform heat from all sides simultaneously. Searing the beef tenderloin at high heat creates a Maillard reaction, generating complex savory compounds, but this must be done quickly so the interior remains raw for subsequent stages. Chilling both the seared beef and the mushroom paste before assembly is critical; warm components release steam inside the puff pastry, melting the butter layers required for flakiness before the dough ever enters the oven.
Wild mushrooms contain roughly ninety percent water by weight, meaning that reducing them thoroughly with Marsala wine and heavy cream is non-negotiable. Excess moisture remaining in the duxelles turns into internal steam pockets that dissolve the pastry structure from the inside out. Pulsing the cooled mushroom mixture in a food processor breaks down cell walls to create a cohesive paste that acts as an impermeable moisture barrier between the meat and the dough.
Staging this dish requires careful thermal management since raw puff pastry cannot sit indefinitely at room temperature without softening the butter laminations. Assembled unbaked Wellingtons hold successfully in the refrigerator for up to four hours if wrapped tightly, though freezing unbaked pastries risks damaging the delicate yeast or gluten structure of the dough upon thawing. Roast individual portions at 400 degrees Fahrenheit until the internal meat thermometer reads 120 degrees for medium-rare, and always permit a ten-minute rest to let muscle fibers relax and reabsorb redistributed juices.
