Beef Wellington Singles Den & Donna

Traditionally a large roast entrée, these Beef Wellington Singles are essentially individual "roasts" that provide the flexibility to serve fewer people. They may be prepared a day in advance.

1 egg, lightly beaten
1 tablespoon fresh thyme, chopped
1 sheet puffed pastry, thawed
½ cup Boursin Garlic & Herb Cheese
½ cup mushrooms, finely chopped
2 tablespoons butter
2 tablespoons olive oil
2 to 3 shallots, finely chopped
4 filet mignon steaks, 2" thick
salt & freshly ground pepper, to taste
Parchment paper

Heat olive oil in a heavy skillet over high heat. Season steaks with salt and pepper, and sear. For medium, sear steaks for 3 minutes on each side. For rare steaks, sear 1 to 2 minutes per side; for well-done, 5 to 6 minutes per side. Remove beef from skillet and allow to cool.

In the same skillet, melt butter. Add mushrooms, shallots and thyme, and sauté for 5 minutes or until soft. Remove from heat and cool. On a lightly floured surface, prepare pastry.

Roll out puff pastry into a 13 to 15" square. Cut into 4 equal squares. Blot steaks dry and place in the center of each square. Spread 2 tablespoons Boursin cheese on each and top with 1/4 of the mushroom/shallots mixture.

Brush the corners and sides of each square with lightly beaten egg, fold each corner up to the center, brush egg to help seal, tuck in the sides, and press lightly to seal. Cover and chill 1 hour or overnight.

Preheat oven to 425F.
Remove singles from refrigerator, transfer to a baking sheet lined with parchment paper, and brush again with lightly beaten egg. Bake for 20 minutes for medium doneness, or until golden brown.

Serves four.

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