- 1 tablespoon extra-virgin olive oil, 1 turn of the pan, plus extra for drizzling
- 1 tablespoon butter
- 1 shallot, chopped
- 1-2 onions, chopped
- Salt and freshly ground black pepper
- 4 tournedos of beef filet mignon, 1-inch thick
- 1 sheet frozen prepared puff pastry, 11 by 17, defrosted
- 1 egg, beaten with a splash of water
Preheat oven to 425 degrees F.
Heat a small skillet over medium heat. Add oil, butter, shallot and chopped onions. Saute 5 minutes. Remove from heat
In a nonstick skillet over high heat, sear meat 2 minutes on each side in a drizzle of oil. Remove skillet from the heat and season meat with salt and pepper.
Spread the puff pastry sheet out on to a cookie sheet covered with parchment paper. Quarter the dough with a sharp knife. Roll each piece of dough into a 10 by 6-inch rectangle. On each rectangle of dough, place 1/4 of the cooked onions. Top with 1 tournedo of beef. Wrap dough up and over the meat. Seal the dough with egg wash and trim excess. Use leftover dough bits to make decorative garnishes for the tops of your Wellingtons. Turn the wrapped Wellingtons over and cover with egg wash using a pastry brush. Affix dough garnishes with egg wash. For a simple decoration, roll dough bits into a long, thin spaghetti like string and make swirls on each Wellington. Bake beef Wellingtons 10 minutes or until golden. Let stand 5 minutes, then serve.