Individual Beef or Scallop Wellingtons - Rachael Ray
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Food.com
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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 (3 ounce) beeffilet mignon (or 1 beef and 2 scallops to make two different kinds) or 2 (3 ounce) 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

Instructions

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