Delight in these elegant individual Beef Wellingtons featuring tender beef fillet wrapped in flaky puff pastry with a savory mushroom and cherry filling. Perfect for a special meal or entertaining guests.
Ingredients extracted via AI
500 g puff pastry6 8 oz filé beef tenderloin450 g mushrooms1 onion0.25 Šálka parsley0.25 Šálka butter0.5 Šálka dried cherries
Procedure generated via AI
Partially thaw a 500 g package of puff pastry, or let it thaw overnight in the refrigerator.
Prepare six 225 g portions of beef tenderloin fillet, trimming excess fat and slicing into steaks.
Chop 450 g of fresh mushrooms, such as button or oyster mushrooms.
Peel and finely chop a small onion until you have half a cup of chopped onion.
Chop a small bunch of fresh parsley to yield about 1/4 cup.
Melt 1/4 cup butter in a large skillet over medium heat. Add the mushrooms, onion, half a cup of dried cherries, and parsley. Cook, stirring frequently, until all the moisture evaporates, about 20 minutes.
Remove the skillet from heat and spoon the mushroom mixture onto each slice of beef.
Preheat the oven to 220 °C (425 °F).
Lightly flour your work surface, roll out the puff pastry to be wide and long enough to wrap three beef slices together.