Individual Beef Or Scallop Wellingtons - Rachael Ray

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1 teaspoon extra virgin olive oil
• 2 tablespoons butter
• 1/3 cup minced shallot
• 1 cup diced fresh button mushroom
• salt & freshly ground black pepper, to taste
• 1 garlic clove, minced
• 2 tablespoons dry sherry
• 2 (3 ounce) beef filet mignon (or 1 beef and 2 scallops to make two different kinds) or 2 (3 ounce) beef tenderloin, about 1-inch thick (or 1 beef and 2 scallops to make two different kinds) or 4 large sea scallops (or 1 beef and 2 scallops to make two different kinds)
• 4 ounces sliced pate, cut in half vertically (use your favorite pate, chicken, lamb, or duck mousse)
• 1/2 sheet frozen prepared puff pastry, thawed, cut in half
• 1 egg, beaten
• 1 tablespoon water
• 1 tablespoon minced fresh basil

Recipe

• 1 preheat oven to 400°f
• 2 melt together the butter and oil over medium heat in a small skillet.
• 3 add the shallot and mushrooms, season to taste with salt and pepper, and sauté until mushrooms are browned, about 5 to 7 minutes, then add the garlic and sauté for an additional 2 minutes.
• 4 add the sherry, stir well, and sauté until sherry evaporates; remove from heat.
• 5 heat a nonstick skillet over high heat, drizzle with a little olive oil, and sear both sides of the pieces of beef (leaving the middles rare) and/or the scallops; set aside and keep warm.
• 6 mix together the beaten egg and water to make an egg wash.
• 7 on a lightly floured board, roll out each piece of the puff pastry until they're about 10"x6" big; cut a thin strip, about 1/8th inch thick, from the 6-inch ends of the pastries and set aside for decorative purposes.
• 8 on each piece of pastry, place half of the mushroom mixture, top with half of the pate, and then either 1 piece of seared beef or 2 seared scallops.
• 9 brush the perimeter of the pastry with the egg wash.
• 10 gather two opposite corners of the dough together, then the other two, and twist the 4 corners to seal.
• 11 loosely tie the reserved strips around the top of each wellington.
• 12 transfer wellingtons to a parchment or silpat lined baking sheet (a non-stick baking pan should be okay, too), then brush each wellington well with the egg wash and sprinkle with minced basil.
• 13 bake at 400°f for 15-20 minutes or until they've turned a golden brown to your preference; remove from oven and let sit on baking sheet for 5 minutes.
• 14 serve and enjoy!