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  Recipe Home » Beef » Individual Beef Wellingtons With Mushroom Sau
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  Individual Beef Wellingtons With Mushroom Sau
  Category: Beef
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 375
Ingredients:
1 lb Mushrooms
1/4 cup Butter or margarine
1 medium Onion, minced
3 cup Fresh bread crumbs
1/4 tsp Thyme
1/2 tsp Pepper
1 tsp Salt
1 lb Pkg puff pastry
8 Beef rib eye steak, 1 inch thick by 3x5 inches
2 Eggs separated
4 tsp Water
Instructions:
Remove stems from 8 mushrooms, set mushrooms aside. Mince remaining
mushrooms and extra stems. In a large skillet over medium heat, melt
butter, add mushrooms and onions and cook for 5 minutes or until all
liquid is evaporated. Stir in bread crumbs, thyme, salt, pepper and
cool. Prepare puff pastry as package directs. Cut 8 rectangular
pieces and reserve scraps. Place 1/3 cup of mushroom mixture in the
centre of each pastry rectangle, top with steaks and 1 whole mushroom
each. In a small bowl, beat egg whites and 2 tsp of water with a
fork. Brush pastry

edges. Fold pastry over steak and mushroom; overlap edges and press
to seal. Roll out scraps, cut into leaf or other designs. Brush backs
with egg white and arrange on pastry rectangles. Place on cookie
sheet. Refrigerate for 2-3 hours. Let meat sit at room temperature,
about 30 minutes before baking. Preheat oven to 400F. In a cup, beat
egg yolk with 2 tsp water, brush over pastry. Bake 23 minutes for
rare, 25 minutes for medium. Serve immediately with Demi-glaze sauce.
(follows) This can be served with asparagus tips, baby carrots, and
broiled tomato halves. Serves 8.
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