Beef Wellingtons with Sherry Cream Sauce
 
Makes 12 servings
Ingredients
  • 4 tablespoons olive oil
  • 12 (4-ounce) 1½-inch-thick beef tenderloin fillets
  • 2 teaspoons salt, divided
  • 1 teaspoon ground black pepper
  • 2 (8-ounce) packages baby portobello mushrooms, finely chopped
  • 2 large shallots, minced
  • ½ cup dry sherry
  • ¼ cup heavy whipping cream
  • 2 tablespoons chopped fresh parsley
  • 1½ (17.3-ounce) boxes frozen puff pastry, thawed (3 sheets)
  • 2 large eggs, lightly beaten
  • Sherry Cream Sauce (recipe follows)
Instructions
  1. In a large skillet, heat olive oil over medium-high heat. Sprinkle fillets with 1 teaspoon salt and pepper. Cook fillets in batches for 1 to 2 minutes per side or until browned. Transfer fillets to a baking sheet, reserving drippings in skillet, and refrigerate for 1 hour.
  2. Meanwhile, to drippings in skillet, add mushrooms and shallot; cook, stirring occasionally, over medium-high heat for 3 minutes. Stir in sherry, cream, and remaining 1 teaspoon salt; cook, stirring frequently, for 12 to 14 minutes or until all liquid has evaporated; stir in parsley. Remove from heat, and let cool completely.
  3. Preheat oven to 425º. Line 2 large rimmed baking sheets with parchment paper.
  4. On a lightly floured surface, unfold 1 pastry sheet, and roll to a 12x10-inch rectangle. Cut pastry in half lengthwise and then crosswise (there will be 4 pieces). Spoon 1 heaping tablespoon mushroom mixture in center of each piece, and top each with 1 cold fillet. Brush edges of pastry with beaten egg. Fold 2 opposite sides of pastry over each fillet, overlapping sides; brush pastry with egg. Fold remaining 2 sides of pastry over fillet, and gently press to seal; brush with egg. Placed pastry-wrapped fillet seam side down on prepared pan, and brush top of pastry with egg. Repeat procedure with remaining pastry, mushroom mixture, fillets, and egg.
  5. Bake for 20 to 25 minutes or until pastry is golden brown. Serve immediately with Sherry Cream Sauce.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/beef-wellingtons-sherry-cream-sauce-recipe/