Get ready to impress your dinner guests with the most indulgent and flavorful dish of the season: Individual Beef Wellingtons with Caramelized Onions, Bleu Cheese, and Rosemary Compound Butter! This show-stopping recipe is a masterclass in French cuisine, combining the tender richness of beef tenderloin with the pungent sweetness of caramelized onions, the tangy creaminess of bleu cheese, and the fragrant freshness of rosemary compound butter, all wrapped up in a flaky, buttery puff pastry crust. And the best part? It's surprisingly easier to make than you think! So, don't be intimidated by the fancy name - dive in and discover the secrets to creating this culinary masterpiece in the comfort of your own kitchen.
Ingredients
- 1 lb beef tenderloin
- 1 sheet puff pastry
- 1 cup caramelized onions
- 1/2 cup bleu cheese, crumbled
- 2 tbsp rosemary, chopped
- 1 egg, beaten
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Pat the beef tenderloin dry with paper towels. Season generously with salt and freshly ground black pepper on all sides.
- In a hot skillet over medium-high heat, sear the beef tenderloin for 2-3 minutes on each side to create a golden-brown crust. Remove from heat and let cool completely.
- Prepare the rosemary compound butter by mixing softened butter with finely chopped fresh rosemary, salt, and pepper in a small bowl.
- Thaw the puff pastry sheet at room temperature for 10-15 minutes until pliable but still cold.
- Cut the puff pastry into 4 equal squares. Spread a thin layer of rosemary compound butter in the center of each square.
- Place a portion of caramelized onions in the center of each pastry square, creating a bed for the beef.
- Cut the cooled beef tenderloin into 4 equal portions. Place each portion on top of the caramelized onions.
- Sprinkle crumbled bleu cheese over each beef portion.
- Carefully fold the puff pastry edges over the beef, sealing the edges by pressing and crimping. Trim any excess pastry.
- Brush each Wellington with beaten egg wash, ensuring complete coverage for a golden finish.
- Create a small steam vent on top of each Wellington by making a tiny cut with a sharp knife.
- Place the prepared Wellingtons on the prepared baking sheet, ensuring they are not touching.
- Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 125°F for medium-rare.
- Remove from oven and let rest for 5-10 minutes before serving to allow juices to redistribute.
- Garnish with additional fresh rosemary and serve immediately with a side of mixed green salad or roasted vegetables.
Tips
- To ensure a successful Beef Wellington experience, keep the following tips in mind: * Make sure to pat the beef tenderloin dry with paper towels before seasoning to prevent excess moisture from affecting the pastry. * Don't overwork the puff pastry, as it can become too warm and difficult to handle. Keep it cold and pliable for the best results. * Use high-quality ingredients, such as fresh rosemary and good-quality bleu cheese, to elevate the flavors of the dish. * Don't be afraid to get creative with your Wellington design - try using different shapes or patterns with the puff pastry to make it your own! * Let the Wellingtons rest for at least 5-10 minutes before serving to allow the juices to redistribute and the pastry to set.
Nutrition Facts
Calories: 510kcal
Carbohydrates: 26g
Protein: 32g
Fat: g
Saturated Fat: g
Cholesterol: 160mg
