Individual Beef Wellingtons

Here’s a show-off entrée for a very special occasion (or a very special someone). The recipe has the great advantage of requiring preparation entirely in advance, except for the final (mistake-proof) baking – so you can’t get in an uproar of last-minute panic, even if you want to! It’s beautiful, elegant and delicious – what more could one ask?

4 SERVINGS

4 slices, (each 1 1/2 inches thick) of filet mignon (tenderloin of beef)
about 1 pound, puff pastry
(available frozen – thaw in refrigerator and/or 20-30 minutes at room temperature before using)
2 to 3 tablespoons, butter
salt and pepper to taste
2 to 3 tablespoons Cognac (optional)
egg wash (2 eggs beaten with 2 tablespoons water)

Duxelles (see **recipe below)
About 10 ounces, soft pate, such as pate de foie gras
(available canned, or prepared fresh)

Pat the filets dry with paper towels. Saute one side of each filet in melted butter very quickly over very high heat, just until browned. Turn filets and salt and pepper the browned side. If desired, warm 2 to 3 tablespoons of Cognac and flame the browned filets [see * Cook’s Note: Flaming, below, for technique]. Chill the filets in the refrigerator.

Spread the top of each chilled filet with duxelles, then top each with a slice of pate. Unfold the puff pastry (if purchased boxed) and roll out gently on a lightly floured work surface. Cut the pastry into four rectangles, one rectangular piece to wrap each filet, cut large enough to enclose the top and sides, with enough extra pastry to also tuck well underneath the meat without stretching or pulling the pastry (excess can be trimmed when tucking, if necessary).

Wrap each filet with its toppings in a rectangle of rolled-out puff pastry. Be sure the filet and toppings are chilled before wrapping: wrapping over warm food will make the pastry sticky and soggy. [Cook’s Note: It is not necessary to completely wrap the bottom of the filets, because the bottom pastry will not cook properly. Just tuck the pastry carefully under the meat around the edges. Do not stretch the pastry, to avoid it’s pulling back during baking.]

Using the tip of a sharp knife, cut a two or three small slits in the top of each pastry package to allow steam to escape. Use pastry scraps to make decorations, if desired. Apply decorations to pastry packages (egg wash is a good “glue” if needed). Brush pastry, including decorations, with egg wash. Chill again, reserving any leftover egg wash. [Cook’s Note: Egg wash produces a beautiful golden coloring on the pastry; it also helps to keep the pastry from drying out as it stands in the refrigerator.]

Preheat the oven to 450 degrees. Brush pastry packages again with egg wash. Bake until golden (about 20 minutes). (Cutting the meat thick and keeping it chilled before baking helps to avoid overcooking.)

Serve with a very fine brown sauce, such as Basic Brown Sauce [found in Recipe Archives, menu at left on website pages].

*Cook’s Note: Flaming
There is a simple trick to flaming a food with alcohol (to flambé) and that is to warm the alcohol first. One method is to use a long-handled small pot (I’ve been know to use a Turkish coffee pot, but there are pots made expressly for this purpose and any well-made small saucepan can be serviceable). Heat the pot until the liquor in it is hot, but not boiling; then hold a lighted match over the pot, and the flame will be drawn down to ignite the alcohol. Pour the flaming spirits over the food.

Alternatively (if, for example, you prefer to avoid pouring flaming spirits) you may warm the alcohol, pour it over the food, and THEN ignite it – which works fine, as long as the liquor is not diluted by the liquids in the food pan, and as long as the food to be flamed is hot.

**DUXELLES

1/2 pound, mushrooms – finely minced
3 tablespoons, butter
2 tablespoons, shallots – minced
salt and pepper
1 teaspoon, dried tarragon
2 tablespoons, flour
1/4 cup, Port wine
2-4 tablespoons, heavy cream

Using a towel, squeeze the liquid out of the minced mushrooms. Heat the butter in a skillet. Add the shallots and sauté briefly. Add mushrooms and stir until mushrooms begin to separate. Add salt, pepper and tarragon. Blend in flour. Stir for 2 minutes. Blend in wine, then cream. Simmer to reduce cream and thicken to a thick, paste-like consistency. Taste and adjust seasoning as desired. Flavor will be intense!