The only drawback of this recipe is that you will have to prepare it in a good quantity, as your guests and family will want more of it.
The ingredients suggested are for preparing the dish to serve four people, for more people you can pick ingredients accordingly.
Four pieces of beef tenderloin (6-ounce each), a bunch of thyme leaves, peeled and finely chopped 4 shallots, a pack of frozen puff pastry (17.3-ounce),an ounce of dried morels, a pound of finely chopped crimini mushrooms.
Vegetable oil 2 tablespoons, a cup of heavy cream, kosher salt, grounded black pepper, a large egg, unsalted butter 2 tablespoons, a little flour for dusting, and ¼ cup sherry.
Clean the morels thoroughly in cold or room temperature water and place them in a bowl. Add hot water to the bowl and let them soak in it for at least 20 minutes. Beat the large egg slightly and keep it aside.
Sprinkle some flour on a surface and roll the puff pastry on it. Roll the puff pastry into a size so that it can accommodate the beef pieces. Divide the puff pastry in to four equal parts, the thickness of the pastry should be 1/8 inch. Place them on a baking sheet and keep it in the refrigerator to stiffen them.
On the stove
Now is the time to cook the juicy meat and add the ingredients in order. Heat the vegetable oil, over a medium flame, in a frying pan. Sprinkle the salt and pepper on the meat, turn the flame on high and place the meat in the frying pan. Cook it until it sears equally on both sides and keep it aside.
Low the temperature of the pan by reducing the heat to medium, add shallot and cook them for 4-5 minutes. Add crimini mushrooms and butter to the pan and cook for 3-4 minutes. Drain the water from the morels and chop them finely. Add the morels along with the sherry in the pan. Increase the flame and cook until the mushrooms are dry, add thyme seasoned with salt and pepper and cook for a minute and remove the pan from the heat.
It’s time to bake now, preheat the oven to 400°F. Remove the puff pastry from the refrigerator, place a tablespoon of the cooked vegetables in the center, and spread them evenly. Keep a piece of beef on top of it, apply the sides of the pastry with egg wash and hold the pastry so that the ends meet in the center on top of the meat. Apply egg wash on top of it, repeat the process for all the pieces and place them in the oven to bake them for 14 minutes. The veggies that were left behind in the pan, add the cream to it and cook for about two minutes. You will love this sauce with the Wellingtons.
When the baking is done, transfer the Wellingtons in a platter and relish them with the sauce.
Apart from the mouth-watering taste, this dish is protein packed. Enjoy it with your friends and family and make your weekends special.