Beef Wellingtons (Cooking for 2)
"Make an impressive dinner worthy of a fine dining restaurant, right at home and sized perfectly for two! Flaky pastry is wrapped around tender filet mignon and flavorful sautéed mushrooms. Making two individual portions not only simplifies the process of making this legendary recipe, it also avoids wasting the ingredients. Bring this beautiful dish to the table with a finishing brandy cream sauce that’s the definition of luxurious. It’ll be a meal to remember (and even repeat)!..."
INGREDIENTS
•
2
boneless beef tenderloin steaks, 1 1/2 inche
•
1/2
teaspoon salt
•
1/4
teaspoon pepper
•
1
tablespoon olive oil
•
2
tablespoons butter
•
2
tablespoons finely chopped shallot
•
1
clove garlic, finely chopped
•
1
cup finely chopped cremini mushrooms (2 oz)
•
2
thin slices prosciutto, finely chopped
•
1/2
teaspoon finely chopped fresh thyme leaves
•
1
sheet frozen puff pastry (from 1-lb package)
•
1
egg, beaten
•
1
tablespoon water
•
2
teaspoons Dijon mustard
•
1
tablespoon butter
•
2
tablespoons finely chopped shallot
•
1
clove garlic, finely chopped
•
1
teaspoon Dijon mustard
•
3/4
cup Progresso™ beef-flavored broth (from 3
•
1/2
cup heavy whipping cream
•
2
tablespoons brandy
•
1
tablespoon chopped fresh Italian (flat-leaf)
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