Wow your guests with this variation on a beloved recipe. These individual Wellingtons are elegant and don’t require carving at the table. Cut the steaks to an equal thickness to ensure they’re all perfectly cooked through at the same time.
HANDS-ON TIME
40 minutes
TOTAL TIME
2 hours
MAKES
8 servings
INGREDIENTS
340 g cremini mushrooms
8 beef tenderloin grilling steaks (each 85 g)
½ tsp each salt and pepper
1 tbsp unsalted butter
3 shallots, minced
2 tsp chopped fresh thyme
¼ cup dry white wine
¼ cup chopped fresh parsley
2 sheets (450 g pkg) frozen butter puff pastry, thawed
115 g duck liver pâté or chicken liver pâté
1 egg
DIRECTIONS
In food processor, pulse mushrooms until finely chopped; set aside. Tie kitchen string around edge of each steak to form tight round. Sprinkle steaks with ¼ tsp each of the salt and pepper.
In large skillet, melt butter over medium-high heat; working in 2 batches, cook steaks, turning once, until browned, about 1 minute per side. Transfer to plate; let cool. Remove string. In same skillet, cook shallots over medium heat, stirring often, until softened, about 3 minutes. Add mushrooms, thyme and remaining salt and pepper; cook, stirring, until mushrooms are tender and no liquid remains, about 5 minutes. Add wine; cook, stirring, until no liquid remains, about 2 minutes. Stir in parsley; remove from heat and let cool.
On lightly floured surface, unroll 1 pastry sheet; cut into quarters. On each quarter, spread one-eighth of the liver pâté to same width as steak. Spread rounded 1 tbsp of the mushroom mixture over pâté. Top with steak and another rounded 1 tbsp of the mushroom mixture, spreading evenly. Whisk egg with 2 tsp water; brush lightly over edges of pastry. Gently pulling and stretching, fold pastry over filling, overlapping edges to seal. Repeat with remaining pastry and fillings. Arrange, seam side down, on 2 parchment paper–lined rimmed baking sheets; brush tops with remaining egg mixture. Refrigerate for 1 hour. (Make-ahead: Refrigerate
for up to 4 hours.) Bake on top and bottom racks in 425°F (220°C) oven, switching and
rotating pans halfway through, until instant-read thermometer inserted in centre of several reads 145°F (63°C) for medium-rare, about 20 minutes.
NUTRITIONAL INFORMATION, PER SERVING: about 401 cal, 25 g pro, 23 g total fat (10 g
sat. fat), 23 g carb, 3 g fibre, 149 mg chol, 420 mg sodium, 518 mg potassium. % RDI:
2% calcium, 40% iron, 12% vit A, 3% vit C, 27% folate.
