Beef Wellington for One

This is the classic amazing dinner to strut your stuff. But what if you want to make it for just you? You don't want to be in the kitchen all-day, so try this.

Ingredients:

1/2 lb grass fed Beef tenderloin

1/2 lb Cremini "Baby Bella" mushrooms – dice in food processor

1 Pastry dough

2 Shallots – finely diced

2 Garlic cloves – finely diced

Black truffle oil

Olive oil

Pinch rock salt

Pinch black pepper

Directions:

• Pat beef tenderloin dry with a paper towel and cut into 1” cubes.

• Heat olive oil on stovetop to high temperature until it just starts to shimmer.

• Sear cubes of beef on all sides (let meat release from the pan on it’s own) then remove from pan and let rest.

• Sautee diced mushrooms, shallots, garlic, salt and pepper in same pan for 20 min on High or until all moisture evaporates.

• Cut dough into 3” x 3” squares.

• Spoon 1 tsp of mushroom filling onto dough, top with 1 small drop of truffle oil and 1 seared beef cube.

• Press edges to seal dough, then cook according to dough instructions.

Doughs Tried:

Organic Fillo Dough by The Fillo Factory (must be thawed prior): cook for 15 min at 375F. Very flaky pastry dough and hard to keep together.

Puff Pastry Shells by Pepperidge Farm (must be thawed prior/brushed with egg): cook for 12 min at 425F. Stacked 2 shells with beef inside, was too much dough.

Pizza Dough Thin Crust by Pillsbury’s Best: cook for 12 min at 425F. Tastes like pizza dough.

Grands! Flaky Layers by Pillsbury: cook for 11 min at 350F. Had a very nice buttery taste, but was a large bread:meat ratio.

Crescent Dough Sheet by Pillsbury: cook for 11 min at 350F. Wish this had the buttery taste, but overall fit the job description for Beef Wellington well.

Written by: Dr. Terra Caudill

Photo Credit: Dr. Terra Caudill

Original Recipe: Claire Robinson at FoodNetwork.com