B E E F ● W E L L I N G T O N

THIS IS MY EXPERIMENT WITH BEEF WELLINGTON. AFTER WATCHING HELL'S KITCHEN FOR FAR TOO LONG, I'VE ALWAYS WANTED TO MAKE IT. BUT NOT BEING A FAN OF PATE, I MADE MY OWN MIXTURE OF GOOD STUFF TO TOP THE FILET.

OK, THIS RECIPE IS FOR ONE. MULTIPLY AS NEEDED (OR USE ONE LARGE TENDERLOIN)

2       TABLESPOONS OF ONION, FINELY CHOPPED
2       BUTTON MUSHROOMS, FINELY CHOPPED
1       (~6 OZ) FILET MIGNON
1       PUFF PASTRY SHEET, TRIMMED TO JUST COVER THE MEAT
        WHITE PEPPER
1       TABLESPOON SHREDDED GRUYERE CHEESE

● TO START, SAUTEE THE ONION, MUSHROOMS AND THE WHITE PEPPER IN A LITTLE EVOO UNTIL SOFT. ADD THE CHEESE AFTER YOU REMOVE FROM HEAT SO THE CHEESE GETS A LITTLE 'MELTY'.

ONTO THE BEAUTY OF THE DISH....MY MEAT...

●SEAR THE MEAT ON BOTH SIDES
●UNROLL THE PUFF PASTRY SHEET AND PLACE THE MEAT IN THE MIDDLE.
●TOP MEAT WITH THE ONION/MUSHROOM MIXTURE

●WRAP THE MEAT IN A NICE LITTLE PACKAGE.

●PLACE MEAT PACKET ON A BAKING DISH IN A 425 DEG OVEN FOR ABOUT 22 MINS UNTIL PASTRY TURNS GOLDEN BROWN.

●WAIT ABOUT 5 MINS TO SERVE TO ALLOW THE MEAT TO COOK-OVER A BIT.



[THE BEAUTY OF THIS RECIPE IS YOU CAN MODIFY AND TWEAK WITH YOUR PERSONAL PREFERENCES]