Easy Beef Wellington

One of Hubby's favorite things for dinner!!

These are so good.

We always see them on Hell's Kitchen so I googled a recipe for a quick version.

Recipe for a quick and easy Beef Wellington from Cooking for Two

If you go to the link, there are step by step pics.

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Ingredients:

• 2 filets mignon, 1-inch thick
(they sell filet's wrapped in bacon at Marc's or Walmart- that's what we use. The pack at Marc's comes in 4, $9.99, and Walmart 2, $5.99)

• 2 sheets puff pastry  (I roll it out so I can use 2 sheets for 4 total filets)

• Salt and pepper to taste (I use some garlic and onion powder too!)

• 1 Tbsp. unsalted butter

• 1 egg



Preparation:


1. Thaw puff pastry according to package directions.

2. Filets are often irregular in shape, if yours are use a piece of kitchen twine to tie them into a round. (See the photo tutorial for making Individual Beef Wellingtons.)  (Yeah not so much, I skip that step)

3. Season filets generously with salt and pepper. (and whatever else you want)

4. Pre-heat a medium (10-inch) non-stick skillet over medium heat. Add butter and swirl in pan to melt.

5. Cook filets on both sides for about 3 minutes until well-browned, then brown the edges. Note: Regularly check the internal temperature of the filets, they should not be cooked past 120F at the center.*** Allow filets to cool, then wrap in plastic and chill for at least a couple of hours. In the meantime make the duxelles*.
(I cook it longer on each side-I don't like my meat still mooing...lol)

6. Heat oven to 400F. Whisk together egg and 1 tablespoon water (egg wash).

7. Wrap the filets in puff pastry according to the steps outlined in the photo tutorial for Individual Beef Wellingtons. Brush with egg wash, and bake in center of oven until golden brown; about 30 minutes.
(I just wrap it to make sure all the meat is covered to seal in all of the juice. And remember I am using only half a sheet per filet, but it works for me)