Individual Beef Wellingtons

By carol gorman

Ingredients

• 1/2 lb. (225 g) cremini mushrooms
• 1/4 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
• 1 small shallot, finely chopped
• 1/4 cup Kraft 100% Parmesan Aged Grated Cheese
• 1 Tbsp. finely chopped fresh parsley
• 6 beef tenderloin steaks (1-1/2 lb./675 g), 1 inch thick
• 2 tsp. freshly ground peppercorns
• 1 Tbsp. oil
• 1 sheet frozen puff pastry (1/2 of 450-g pkg.), thawed
• 1 egg, beaten

Details

Servings 6
Preparation time 30mins
Cooking time 74mins
Adapted from kraftcanada.com

Preparation

Step 1

Heat oven to 450ºF.

Use pulsing action of food processor to chop mushrooms until finely chopped. Heat dressing in large nonstick skillet on medium-high heat. Add mushrooms; cook and stir 2 min. Add shallots; cook 2 min. or until liquid is cooked off. Spoon into bowl; stir in cheese and parsley.

Sprinkle both sides of steaks with ground peppercorns. Carefully wipe skillet clean with paper towel. Heat oil in skillet on medium-high heat. Add steaks in batches; cook 1 min. on each side. Remove from skillet; cool 5 min.

Unroll pastry on lightly floured cutting board; roll to 20x12-inch rectangle. Cut into 6 squares. Spoon mushroom mixture onto centre of each square; top with steak. Bring edges of pastry together, then pinch together at top to seal. Place, upside-down, on rimmed baking sheet sprayed with cooking spray.

Use sharp knife to cut slits in star-shaped design in top of each pastry bundle. Brush with egg.

Bake 10 to 14 min. or until pastry is golden brown and steaks are cooked to medium doneness (160ºF). Remove from oven. Let stand 7 to 10 min. before serving.