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Well Deserved, Well Dressed Individual Beef Wellingtons with Steamed Broccoli Spears (Rachael Ray) Recipe

Well Deserved, Well Dressed Individual Beef Wellingtons with Steamed Broccoli Spears (Rachael Ray) Recipe

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Well Deserved, Well Dressed Individual Beef Wellingtons with Steamed Broccoli Spears (Rachael Ray)

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Ingredients:

Serving

1 tbsp extra-virgin olive oil
1 tbsp butter
1 shallot, chopped
1/2 lb button mushrooms and stems, cleaned and finely chopped in food processor
salt and freshly ground black pepper
2 tbsp dry cooking sherry , 2 splashes
4 tournedos of beef filet mignon, 1-inch thick
8 oz mousse pate, available in specialty cheese and appetizer cases of larger markets
1 sheet frozen prepared puff pastry , 11 by 17, defrosted
1 egg, beaten
1 large head broccoli, trimmed and cut into spears

Directions:

Preheat oven to 425 degrees F.
Heat a small skillet over medium heat. Add oil, butter, shallot and chopped mushrooms. Season mushrooms with salt and pepper and saute 5 minutes. Add sherry to the mushrooms and let the liquid evaporate. Remove mushrooms from the 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.
Cut mousse into 4 pieces, 2 ounces each sliced in 1/2 horizontally. 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 mushrooms. Top mushrooms with 2 ounces pate and 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.
Steam broccoli spears in 1-inch simmering salted water, covered, for 8 to 10 minutes, or until just tender. Transfer spears to a serving plate or individual dinner plates along side Wellingtons.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	328.99 Kcal (1377 kJ)
Calories from fat	190.91 Kcal
		% Daily Value*
Total Fat	21.21g	33%
Cholesterol	127.93mg	43%
Sodium	85.09mg	4%
Potassium	553.93mg	12%
Total Carbs	24.4g	8%
Sugars	12.67g	51%
Dietary Fiber	4.32g	17%
Protein	9.21g	18%
Vitamin C	51.6mg	86%
Iron	2.7mg	15%
Calcium	103.6mg	10%

Amount Per 100 g
Calories	131.97 Kcal (553 kJ)
Calories from fat	76.58 Kcal
		% Daily Value*
Total Fat	8.51g	33%
Cholesterol	51.32mg	43%
Sodium	34.13mg	4%
Potassium	222.21mg	12%
Total Carbs	9.79g	8%
Sugars	5.08g	51%
Dietary Fiber	1.73g	17%
Protein	3.7g	18%
Vitamin C	20.7mg	86%
Iron	1.1mg	15%
Calcium	41.6mg	10%

* 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.

Tastes

salty
savory
bitter
sweet

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