Individual Beef or Scallop Wellingtons – Rachael Ray

Jun 09, 2023June 9, 20230 1
Individual Beef or Scallop Wellingtons - Rachael Ray
in Main

Prep

30 min

Cook

25 min

Ready In

55 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

1 teaspoon extra virgin olive oil
2 tablespoons butter
1/3 cup minced shallot
1 cup diced fresh button mushroom
salt & freshly ground black pepper , to taste
1 garlic clove , minced
2 tablespoons dry sherry
2 beef tenderloin , about 1-inch thick ( or 1 beef and 2 scallops to make two different kinds ) or 4 large sea scallops ( or 1 beef and 2 scallops to make two different kinds )
4 ounces sliced pate , cut in half vertically ( use your favorite pate , chicken , pork , or duck mousse )
1/2 sheet frozen prepared puff pastry , thawed , cut in half
1 egg , beaten
1 tablespoon water
1 tablespoon minced fresh basil

Nutrision Information

Servings Per Recipe
2
Calories
1006
Sugar
3g
Fat
78g
Individual beef or scallop wellingtons are a dish that originated in England. The dish was named after the Duke of Wellington, who was known for his love of beef and mushrooms. Traditionally, the dish is made by wrapping a beef tenderloin in puff pastry with a mushroom and pate filling. Over time, the dish has been adapted to include other proteins like chicken, salmon, or scallops. The individual servings make it perfect for a special occasion like Valentine's Day or a dinner party. In this version by Rachael Ray, you have the option to make both beef and scallop wellingtons, giving you two different flavor options to suit your tastes.

Instructions

1.Preheat the oven to 425°F.
2.In a large skillet over medium-high heat, add olive oil and butter. When the butter has melted, add shallots, mushrooms, salt, pepper, and garlic. Cook until the mushrooms are browned and the shallots are softened.
3.Add sherry and cook for another 2 minutes until the liquid has evaporated.
4.Season beef or scallops with salt and pepper. If using beef, sear them in a hot pan for 1-2 minutes on each side until browned. Set aside and let cool.
5.Roll out each puff pastry half into a rectangle and place half of the pate vertically on each piece. Top with mushrooms and shallots mixture and beef or scallops.
6.Fold the left and right sides of the pastry over the filling, and then the top and bottom, tucking it under. Brush the pastry with a mixture of beaten egg and water. Repeat with the other half of the pastry.
7.Bake for 20-25 minutes until the pastry is golden brown and flaky. Let it rest for 5 minutes before serving. Garnish with fresh basil.

PROS

Beef or scallop wellington is a classic and elegant dish that is perfect for a special occasion.
The individual servings make it perfect for a romantic dinner for two.

The combination of savory pate, mushrooms, and shallots make for an incredibly rich and flavorful filling.

The puff pastry is crispy and flaky, making this dish a crowd-pleaser.

CONS

Beef tenderloin can be quite expensive, and the addition of the pate and mushrooms makes it even more so.

The preparation for beef and scallops is different, which can create a bit of confusion in the kitchen if you are doing both at the same time.

HEALTH & BENEFITS

While this dish is quite indulgent, beef tenderloin is a lean cut of meat. It is high in protein, iron, and vitamin B12 which is important for energy production.
The mushrooms in the dish provide a good source of antioxidants and immune-boosting nutrients like vitamin D.
Scallops are a good source of protein, omega-3 fatty acids, and minerals like zinc and magnesium.

Print

Leave a Reply

Your email address will not be published.