Individual Beef Wellingtons

Recipe View Gather all ingredients and prepare your workstation. (5 minutes)

Recipe View In a large skillet over medium heat, combine the sliced mushrooms, dry sherry, chopped onion, butter, and chopped parsley. Cook, stirring frequently, until all the liquid has been absorbed and the mushrooms are beautifully browned. This should take approximately 15 to 20 minutes. Remove from heat and allow the mushroom mixture to cool completely.

Recipe View Once the mushroom mixture is cool, generously spread it over the top of each beef tenderloin fillet, creating a flavorful layer. (10 minutes)

Recipe View On a lightly floured surface, cut each partially thawed puff pastry sheet into 3 equal rectangles, resulting in 6 pieces of puff pastry. Roll out each puff pastry rectangle to about 1/4-inch thickness. (15 minutes)

Recipe View Place a beef tenderloin fillet in the center of each puff pastry rectangle. Fold the pastry over the beef, carefully sealing all the edges. Ensure the seams are well-sealed but not overly thick. (15 minutes)

Recipe View Place the assembled Beef Wellingtons on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and refrigerate for at least 30 minutes, or up to several hours before baking. (30 minutes)

Recipe View Preheat your oven to 425 degrees F (220 degrees C). (10 minutes)

Recipe View Bake the Beef Wellingtons in the preheated oven for 25 minutes, or until the pastry is golden brown and puffed. For medium-rare, an instant-read thermometer inserted into the center of the beef should read 130 degrees F (54 degrees C). (25 minutes)

Recipe View Remove from the oven and let the Beef Wellingtons rest for 5 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful dish. (5 minutes)

Recipe View Serve immediately and enjoy the symphony of flavors and textures!