A delightful twist on the classic Beef Wellington, perfect for individual servings.
Melt the butter in a large sauté pan over medium heat.
Ensure the butter is fully melted before adding the shallots for even cooking.
Add the shallots and cook until softened.
Stir occasionally to prevent the shallots from burning.
Add the mushrooms and cook until they release their moisture and begin to brown.
Cook over medium-high heat to achieve a nice caramelization.
Pour in the marsala wine and reduce until almost dry.
Scrape the bottom of the pan to incorporate all the flavors.
Stir in the heavy cream and reduce until thickened.
Keep stirring to prevent the cream from scorching.
Transfer the mixture to a food processor and blend until smooth. Chill in the refrigerator.
Let the mixture cool slightly before blending to avoid steam buildup.
Season the beef fillets with salt and pepper.
Pat the beef dry before seasoning for better searing.
Sear the beef in a hot pan with olive oil spray until browned on all sides.
Do not overcrowd the pan to ensure even browning.
Cool the beef completely in the refrigerator.
Cooling helps maintain the beef's shape during baking.
Roll out the puff pastry and cut into squares large enough to wrap the beef.
Work quickly to keep the pastry cold for better puffing.
Spread the mushroom filling over the beef and wrap with the pastry. Seal the edges.
Use a little water to help seal the pastry edges.
Brush the pastry with beaten egg and place on a baking sheet.
Ensure even coverage for a golden finish.
Bake in a preheated oven at 400°F (200°C) for 20-25 minutes.
Check the internal temperature of the beef for desired doneness.
While the beef bakes, prepare the sauce by sautéing shallots in the same pan.
Use the same pan for added flavor from the beef drippings.
Add red wine and reduce by half.
Scrape the pan to deglaze and incorporate all the flavors.
Stir in chicken broth and simmer. Thicken with cornstarch mixed with water.
Add the cornstarch mixture gradually to avoid lumps.
Serve the beef wellingtons with the sauce drizzled on top.
Garnish with fresh herbs for an elegant presentation.
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