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Mini Wellingtons (Individual Serving) Recipe

Mini Wellingtons (Individual Serving) Recipe

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Ingredients:

Serving

1/2 lb shallot
1 1/2 tbsp unsalted butter
3 1/2 tbsp olive oil, divided
4 (4 1/2 oz) beef tenderloin steaks or 4 (4 1/2 oz) filet mignon, each 1 inch thick
kosher salt
fresh ground black pepper
5 tsp grainy mustard
4 tbsp grated gruyere cheese, divided
flour , for rolling out pastry
1 sheet puff pastry, thawed (from a 17.3-oz pack a ge)
1 egg, beaten
fleur de sel , maldon salt

Directions:

Peel shallots, cut in half lengthwise, then cut crosswise into 1/2-inch-thick slices. Melt butter with 1 1/2 tablespoons oil in a large, heavy frying pan over medium heat. Add shallots; reduce the heat to medium-low. Cook, stirring frequently, until shallots are nicely browned, translucent and tender, about 12 minutes. Remove from heat.
Sprinkle one side of each steak with salt and pepper to taste. Place a heavy medium frying pan over high heat for 3 to 4 minutes, until pan is very hot. Add the remaining 2 tablespoons oil, then sear the steaks for 1 minute per side. Transfer steaks to a dinner plate; let cool for 5 minutes. Top each cooled steak with a generous teaspoon of mustard, one-quarter of the shallots and 1 tablespoon cheese.
On a floured work surface, roll puff pastry into a 12-inch square. Cut pastry into four 6-inch squares. Brush a 1/2-inch border around each square with beaten egg. Refrigerate the remaining egg.
Place a pastry square (brushed-side down) over a steak; carefully lift the meat and press the pastry around its sides, then seal tightly on the bottom. Place on a (foil lined) lightly oiled baking sheet. Repeat with the remaining sheets. Refrigerate the Mini Wellingtons for 45 to 60 minutes.
Preheat the oven to 425 degrees. Brush the tops and sides of the pastry enclosing each steak with some of the reserved beaten egg. Sprinkle the tops with a pinch of fleur de sel.
Roast on the middle oven rack until the pastry is golden brown and a thermometer inserted through the pastry to the center of the meat registers 135 degrees to 140 degrees for medium-rare, 15 to 18 minutes.
Transfer the Mini Wellingtons to a rack and let rest for 5 minutes before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	418.33 Kcal (1751 kJ)
Calories from fat	276.28 Kcal
		% Daily Value*
Total Fat	30.7g	47%
Cholesterol	92.78mg	31%
Sodium	113.37mg	5%
Potassium	319.19mg	7%
Total Carbs	18.78g	6%
Sugars	7.15g	29%
Dietary Fiber	2.35g	9%
Protein	16.42g	33%
Vitamin C	5mg	8%
Vitamin A	0.1mg	2%
Iron	3mg	16%
Calcium	180mg	18%

Amount Per 100 g
Calories	276.31 Kcal (1157 kJ)
Calories from fat	182.48 Kcal
		% Daily Value*
Total Fat	20.28g	47%
Cholesterol	61.28mg	31%
Sodium	74.88mg	5%
Potassium	210.83mg	7%
Total Carbs	12.41g	6%
Sugars	4.72g	29%
Dietary Fiber	1.55g	9%
Protein	10.85g	33%
Vitamin C	3.3mg	8%
Iron	2mg	16%
Calcium	118.9mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.