Beef Wellington Without Pate and Mushrooms

These Individual Beef Wellingtons make for one incredible dinner! They have it all from buttery puff pastry on the outside, to the rosy, fork tender filet napped with the bleu cheese and rosemary compound butter on the inside. Did I mention the rich and savory caramelized onions in there. I put them on the top for a double whammy of flavor!

Individual Beef Wellingtons

This one definitely is a bit labor intensive, but time it right and you can make it ahead and freeze up to 5 days. Then take it out when ready to bake and in an hour this will come out of the oven to ooohs and ahhhs. Trust me. It's perfect for special occasions, Father's Day, graduation dinner…. you get it!

I like these individual beef wellingtons because you get more puff pastry and having your own makes it seem extra special to me.

Make several and freeze for another occasion since it's a recipe with several steps and is a show stopper!

What is in Beef Wellington?

Traditionally the recipe has the beef tenderloin filet coated with foie gras pâté and a mushroom duxelles, which is then wrapped in puff pastry and baked. Duxelles is a finely chopped mixture of mushrooms, shallots and herbs sautéed in butter, and then reduced to a paste.

Sadly I am not a big mushroom fan so I had other plans. Like caramelized onions.

My other added spin was incorporating a herb compound butter and bleu cheese, too. Why not?

What's in a compound butter?

A compound butter consists of softened butter that gets mixed with flavorings like spice, cheeses or herbs.

For this recipe, let butter come to room temperature and place in a bowl with the Gorgonzola crumbles. Chop fresh rosemary and mix in with butter and Gorgonzola cheese. With a spatula, incorporate all the ingredients and fold onto a sheet of wax paper or plastic wrap.

Roll the butter mixture into a cylindrical shape working with the wax paper. Twist the edges and refrigerate until firm.

Pro Tip: Slide wrapped compound butter inside a cardboard tube from a paper towel roll. It helps keep the round shape while firming up in the refrigerator!

How to make Individual Beef Wellingtons?

• Trim the fat off the filet and use kitchen twine to tie in a circle to hold it's shape. Season with kosher salt and fresh cracked pepper.
• Sear both sides to seal in juices quickly in a hot pan with olive oil, butter or bacon fat. I had bacon fat and used that instead for another dimension of flavor. That's how I roll… You want the outside browned and inside pink. Allow meat to rest and cool.
• In the same pan add the sliced onions and butter and slowly brown and caramelize. This takes about 45 minutes on low. Do not burn and stir often. Set aside and cool.
• Allow puff pastry sheets to come to room temperature.
• Remove compound butter from refrigerator, unroll and slice two 1/4 inch round per filet. Roll up and refrigerate the remaining compound butter.
• Assemble with puff pastry sheets rolled in a rectangle. Slice in half to make 2 squares. In the center of each sheet top with 2 slices of the bleu cheese rosemary compound butter, a quarter of the caramelized onions, then the seared filet. BE SURE TO CUT AND REMOVE THE KITCHEN TWINE if you've tied your filet.

How to make Individual Beef Wellingtons continued…

• Gently fold the puff pastry up and around the Wellington stack of ingredients, trimming the excess and keeping things as smooth as possible. Set each one seam side down on a tray lined with parchment paper that will fit in your freezer easily.
• Brush the top and all sides with egg wash. Put any cut out puff pastry decorations on top and brush with egg wash. I made some trimmed leaves from the scraps and snipped the edges with scissors. Brush again with egg wash and repeat with other filet the entire process.
• Place the dish with the Wellingtons in the freezer and after 1 hour cover with plastic wrap and continue to freeze for 4 hours or up to five days.

How long do you cook Beef Wellington?

Heat the oven to 400° F. Make another egg wash. Remove the Wellingtons from the freezer (do not thaw) and brush each with a fresh coat of egg wash. Put them on a lightly greased heavy rimmed baking sheet and bake for 20 minutes. Then, reduce the heat to 350° F and bake another 30 to 35 minutes.

What temperature are they done at?

Use a meat thermometer, the internal temperature should be 120°F for a rosy, moist filet and 130°F for medium rare. Remove from oven, set aside and rest for 10 minutes. Cut each Wellington in half, and serve immediately.

What to serve with Beef Wellington?

We started the dinner off with a cold and crisp Thunderbird Salad. Keeping the bleu cheese theme going here of course.

A-mazing. Complete with bacon, lemon, bleu cheese and chilled lettuce. I decided to use pancetta instead of my usual bacon and golden raisins.

The rich, bleu cheese and rosemary compound butter has melted and kept that beautiful filet moist and tender.

Each slice of tender filet comes with the flakey puff pastry.

The caramelized onions mixed with the herbed bleu cheese are amazing with each bite. Enjoy!

This recipe first appeared on Kevin Is Cooking October 2022 and has been updated with new photos and a video.

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Watch how to make this below!

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• 1/2 cup butter (softened)
• 4 oz Gorgonzola crumbles
• 3 sprigs of fresh rosemary (leaves chopped)
• 3 lbs beef tenderloin filets (4 filet - 2 inches thick)
• 3 tbsp bacon fat (or olive oil, or butter)
• salt
• black pepper
• 1 yellow onion (large, thinly sliced)
• 2 tbsp butter
• 2 sheets puff pastry
• 2 eggs beaten (separated)
• 2 tsp of water separated

Compound Butter

• Let butter come to room temperature and place in a bowl with the Gorgonzola crumbles.

• Chop the rosemary and mix in with butter and Gorgonzola cheese. With a spatula incorporate all the ingredients and fold onto a sheet of wax paper. Roll the butter mixture into a cylindrical shape working with the wax paper. Twist the edges and refrigerate until firm.

Wellingtons

• Trim the fat off the filet and use kitchen twine to tie in a circle to hold it's shape if needed. Season with kosher salt and fresh cracked pepper. Sear both sides to seal in juices quickly in a hot pan with bacon fat, olive oil or butter (about 2 minutes a side). You want the outside caramelized and browned (not grey, that means your pan is not hot enough) and the inside pink. Allow meat to rest and cool.

• In the same pan add the sliced onions and 2 tablespoons of butter and slowly brown and caramelize. This takes about 45 minutes on low. Do not burn and stir often. Set aside and cool.

• Allow puff pastry sheets to come to room temperature.

• Remove compound butter from refrigerator, unroll from plastic wrap and slice two 1/4 inch rounds per filet. Roll up and refrigerate the remaining compound butter.

Assembly

• Assemble with puff pastry sheets rolled in a rectangle. Slice in half to make 2 squares. In the center of each sheet top with 2 slices of the bleu cheese rosemary compound butter, a quarter of the caramelized onions, then the seared filet. BE SURE TO CUT AND REMOVE THE KITCHEN TWINE if you've tied your filet.

• Gently fold the puff pastry up and around the Wellington stack of ingredients, trimming the excess and keeping things as smooth as possible. Set each one seam side down on a tray lined with parchment paper that will fit in your freezer easily. Put any cut out puff pastry decorations on top and brush with egg wash and repeat the entire process with other filet.

• Place the dish with the Wellingtons in the freezer and after 1 hour cover with plastic wrap and continue to freeze for 4 hours or up to five days. (See Note 1)

• Heat the oven to 400°F. Beat the other egg in a small bowl and set aside. Remove the Wellingtons from the freezer (do not thaw) and brush each with a fresh coat of egg wash. Put them on a lightly greased heavy rimmed baking sheet OR with a Silpat silicone sheet OR parchment paper and bake for 20 minutes. Reduce the heat to 350°F and bake another 30 to 35 minutes. Using a meat thermometer - the internal temperature should be 120°F for a rosy, moist filet and 130°F for medium rare. Remove from oven, set aside and rest for 10 minutes. Cut each Wellington in half, and serve immediately.

1. This is one of those recipes with a lot of steps and prep, so it's great for making ahead of time and then when ready, bring it out and cook it.
   The freezing assists in keeping the center of these from getting well done since these are individually cut.
   You do not have to freeze, but it's recommended. If you go ahead and cook right away, just be sure the internal temperature should be 120°F for a rosy, moist filet and 130°F for medium rare.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

Calories: 1670 kcal | Carbohydrates: 59 g | Protein: 93 g | Fat: 116 g | Saturated Fat: 48 g | Cholesterol: 407 mg | Sodium: 1189 mg | Potassium: 1422 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 1220 IU | Vitamin C: 2.1 mg | Calcium: 262 mg | Iron: 9.1 mg

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Source: https://keviniscooking.com/individual-beef-wellingtons-caramelized-onions-bleu-cheese-rosemary-compound-butter/

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