Paris Life Magazine's Recipe of the Month by Chef Perry
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Beef Wellington
- 6oz Beef Filet
- Tbsp. Spicy Mustard
- 1/2 Yellow onion( small dice)
- 6 Mushrooms(small dice)
- Puff Pastry Sheet
- Salt and Pepper
- Skill level: Expert
Lightly salt and pepper the filet. In a saucepan sear the filet on each side for 2 minutes using 1 tablespoon of oil. After searing, place the filet uncovered on a plate in the refrigerator. Using the same pan, add the diced onion and mushroom and sautee until very soft. Let cool for 15 minutes. Lay out the puff pastry sheet. Rub the filet with the spicy mustard. Place in center of the pastry sheet. Add onion and mustard mixture to the exposed part of the filet. Form the puff pastry around the meat and vegetable mixture . Trim excess pastry and discard. Brush the wellington with butter and sprinkle with salt.
Bake in a 425 for approximately 15 minutes. Cooking times differ per oven but the pastry should be golden brown.