This recipe is another inspiration from Gordon Ramsay, I can just hear him screaming now..."It's RAW". But these individual beef wellingtons won't be raw and is a great recipe if you are trying to impress some dinner guests.
Individual Beef Wellingtons
1 Pound Fresh Mushrooms, Sliced
1/2 C Chopped Onion
1/2 C Dry Sherry
1/4 C Butter
1/4 C Chopped Parsley
6 8oz Beef Tenderloin Fillets
1 17.5oz Package Frozen Puff Pastry, Thawed
1) In a Large Skillet over medium heat, combine the Mushrooms, Onion, Sherry, Butter, and Parsley and Saute until all the liquid is absorbed and the mixture resembles a paste. Cover the top of the steak with the mixture
2) Partially thaw the Puff Pastry Sheets and roll out the pieces enough to cover each piece of meat. Place steaks on a baking sheet, cover with plastic wrap and store in refrigerator until serving time.
3) Preheat oven to 425 and bake for 25 minutes. Steak will be rare but will continue cooking while the dish is sitting.
I love a good piece of meat, but sometimes I am at a loss of what to do with it. My "go to" steak marinade is: garlic, Worcestershire sauce, salt, and pepper - but I wanted something different. One thing I dislike about a lot of marinade recipes is that they all require a long time to marinade and I usually fail to pre-plan long enough in advance to marinade for the length of time that the recipe requires. Because of this, the meat often doesn't get the full flavor that it would had I remembered to thaw my meat and prepare my marinade in time.
I found a great flank steak recipe on All Recipes by GUYCON. He grills this, and seeing that my grill is currently covered in 3 feet of snow I skipped this step (broiled instead), and I of course didn't have the 6 hours that this recipe recommends marinading my meat and instead marinated for 1 hour. The meat was still plenty flavorful and everything I look for in a steak. I may have found a new "go to" steak marinade - and maybe one day I will remember to take my meat out in enough time to marinade for the full 6 hours.
Marinated Flank Steak
1/2 C Vegetable Oil
1/3 C Soy Sauce
1/4 C Red Wine Vinegar
2 Tbspn Lemon Juice
1 1/2 Tbspn Worcestershire Sauce
1 Tbspn Dijon Mustard
2 Cloves Garlic, Minced
1/2 tsp Ground Black Pepper
1 1/2 Pounds Flank Steak
1) In a medium bowl mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass pan. Pour the marinade over the steak, turn and cover. Refrigerate for 6 hours
2) Preheat grill for medium-high heat
3) Oil the grill. Place the steaks on the grill and discard the marinade. Grill meat for 5 minutes on each side or until it is to your liking.
