Individual Beef Wellingtons You Have To Try

Cook and World

Saturday, July 12, 2014

Individual Beef Wellingtons

"Serve those with a Bearnaise sauce. Mmm!"

Ingredients :

1 pound sparkling mushrooms, sliced
1/2 cup chopped onion
1/2 cup dry sherry
1/four cup butter
1/four cup chopped parsley
6 (8 ounce) fillets pork tenderloin
1 (17.Five ounce) package frozen puff pastry, thawed

Instructions :

Prep : 20M	Cook : 6M	Ready in : 45M

In a huge skillet over medium warmness, integrate the mushrooms, onion, sherry, butter or margarine and parsley and saute till all of the liquid is absorbed and the aggregate resembles a paste. Cover the pinnacle of every steak with the mixture.
Partially thaw the puff pastry sheets and roll out portions skinny enough to cover the pinnacle, facets and backside of every steak. Place the steaks on a baking sheet, cover with plastic wrap and save within the refrigerator until serving time.
Preheat oven to 425 stages F (220 stages C).
Bake steaks exposed within the preheated oven for 25 minutes. (Note: They could be uncommon but will preserve cooking at the same time as dish is sitting.)

Notes :

Reynolds® Aluminum foil may be used to hold food wet, prepare dinner it evenly, and make smooth-up less difficult.

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