Classic Beef Wellingtons

Last week, I went our local butcher shop to get some fresh meat for my family and a piece of Scottish salmon for myself.  I impatiently paced in front of the meat counter, waiting for someone to acknowledge my presence, for quite a while.  It seemed like I was standing there alone for 30 minutes, but in reality - it was probably only several minutes that had passed. ⏱ 

It didn't take long for me to run out of patience and start looking around the tiny shop for someone who could help me.  My search ended with the girl who was running the cash register.  When I asked if she could kindly go and find the butcher for me - her answer was: "Wait, I think he's out back smoking something."  🤣 

Lucky for me, she turned and walked away rather quickly to retrieve the butcher because I burst into laughter almost immediately.😂. I couldn't help but wonder what the butcher was out there smoking.🚬 I wanted to assume it was meat but then again - the butcher shop employee wasn't specific. 🥩😅 

I don't buy a lot of red meat but when we want to celebrate a special occasion with beef - I always go to the butcher shop to get the freshest and most delicious meat in town.  Beef tenderloin is definitely an extravagance because it can be costly.  It's always made me a little nervous to cook it because it would turn into an expensive mistake if I mess it up.  😬

I knew that I needed to find a foolproof method for cooking beef before I invested in a tenderloin.  Individual beef wellingtons was the answer for me.  The very first time that I made this, the beef came out tender, juicy, flavorful and delicious.  The flaky pastry and sautéed mushroom filling was the perfect compliment to the tender cut of meat.  And it's so easy it almost Amy proof. 😅

Classic Beef Wellingtons
4 (6 ounce) beef tenderloin steaks
3/4 teaspoon salt
1/2 teaspoon pepper
2 Tablespoons olive oil
1 3/4 cups mushrooms, sliced
1 onion, chopped
1 package frozen puff pastry
1 egg, beaten

Sprinkle steaks with 1/2 t. salt and 1/4 t. pepper.  

Brown steaks in 1 T. oil 2-3 minutes on each side.  

Remove from skillet and refrigerate until chilled. 

Saute mushrooms and onion in oil.  

Stir in salt and pepper. Cool.  

Roll each pastry puff sheet to a 14X10" sheet on floured countertop. 

Divide into 2 seven inch squares. 

Place steak in center of each square.  

Top with mushroom mixture. 

Brush edges of pastry with water.  

Bring up opposite corners and pinch edges to seal.

Place on a silpat lined baking sheet.  Cut 4 small slits in the top.  

​Brush with beaten egg.  

Bake 25-30 minutes at 425.  

Use a meat thermometer to ​test for doneness.  135 for medium.  140 for medium well and 145 for well done.  

This was far and above, the most entertaining trip to the butcher shop that I've ever made.  I was giggling for the rest of the afternoon - just wondering what the butcher was "out back smoking."😅

​Ciao!

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