Broiled Beef Wellington
This beef wellington recipe is simple to make and tastes great. In this Broiled Beef Wellington, a mushroom, sherry, and parsley mixture is poured over Filet Mignon steaks. Then a puff pastry is rolled out and used to cover the top, sides, and part of the bottom of each steak. When that's done, the steaks are broiled in the oven. Try this great dinner today.
Serves4
Cooking Time25 min
Ingredients
- 1/4 cup butter
- 3/4 pound mushrooms, chopped
- 1/3 cup red onions or shallots, chopped
- 1/3 cup sherry or madeira
- 1/4 cup fresh parsley, chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 (6-ounce) Filet Mignon steaks
- 1 package frozen puff pastry shells
Instructions
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In a large skillet, melt the butter. Add the mushrooms, onion, sherry, parsley, salt and pepper. Stir and cook until all liquid cooks out and mixture resembles a paste. Spoon mixture over each Filet Mignon until top is covered.
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Partially thaw pastry shells. Roll out thin enough until it is large enough to cover the top, sides and part of the bottom of each steak.
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Preheat oven to 425 degrees F. Cook steaks in a broiler pan on the rack, uncovered, for 25 minutes for rare to medium-rare steaks or longer if you wish the meat to be more well-done.
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