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Individual Beef Wellingtons with Mushroom, Spinach & Blue Cheese Filling
Ingredients
- For the pastry:
- 3 packages (1 lb. each) frozen puff pastry (6 sheets total), such as Pepperidge Farm brand
- Flour for rolling
- For the mushrooms:
- 2 large portabella mushrooms, stems removed
- 6 Tbs. olive oil; more for cooking
- 2 cloves garlic, minced
- 1/2 tsp. fresh thyme leaves, lightly chopped
- 1/2 tsp. very roughly chopped fresh rosemary
- Coarse salt and freshly ground black pepper
- For the onions:
- 4 Tbs. unsalted butter
- 3 medium onions (about 6 oz. each), thinly sliced
- 1/2 cup medium-dry sherry (I prefer Amontillado)
- Coarse salt and freshly ground black pepper
- For the spinach and cheese:
- 12 cups tightly packed spinach (about 14 oz.)
- Pinch ground white pepper (optional)
- 2 Tbs. unsalted butter
- 6 oz. Maytag blue cheese (or other good-quality blue, such as Roquefort)
- For the filets:
- 6 portions beef tenderloin, 5 to 6 oz. each (choose equal-size center-cut portions)
- Coarse salt and freshly ground black pepper
- About 3/4 cup olive oil; more as needed
- For assembly:
- 2 eggs, whisked together lightly with 1 tsp. water
- Flour
- To cook the Wellingtons:
- 2 eggs, whisked together lightly with 1 tsp. water
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