Individual Beef Wellingtons with Caramelized Onions and Bleu Cheese Rosemary Compound Butter
Kevin is cooking
Kevin is cooking
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  • 40 minutes
  • ½ cup softened butter 4 oz Gorgonzola crumbles 3 sprigs of fresh rosemary, chopped 2 beef tenderloin medallions about 2 inches thick 3 tbsp bacon fat, olive oil, or butter kosher salt fresh cracked pepper 1 onion 2 tbsp butter 2 sheets puff pastry 2 egg, beaten (separated) 2 tsp of water (separated) Instructions Let butter come to room temperature and place in a bowl with the Gorgonzola crumbles. Chop the rosemary and mix in with butter and Gorgonzola cheese. With a spatula incorporate all the ingredients and fold onto a sheet of wax paper. Roll the butter mixture into a cylindrical shape working with the wax paper. Twist the edges and refrigerate until firm. Trim the fat off the filet and use kitchen twine to tie in a circle to hold it’s shape. Season with kosher salt an fresh cracked pepper. Sear both sides to seal in juices quickly in a hot pan with olive oil, butter or bacon fat. I had bacon fat and used that instead for another dimension of flavor. You want the outside browned and inside pink. Allow meat to rest and cool. In the same pan add the sliced onions and butter and slowly brown and caramelize. This takes about 45 minutes on low. Do not burn and stir often. Set aside and cool. Allow puff pastry sheets to come to room temperature. Remove compound butter from refrigerator, unroll and slice two ¼ inch round per filet. Roll up and refrigerate the remaining compound butter. Assemble with puff pastry sheet rolled to press crease marks together and in the center of each sheet top with 2 slices of the bleu cheese rosemary compound butter, a quarter of the caramelized onions, the seared filet, another quarter of the caramelized onions. BE SURE TO CUT AND REMOVE THE KITCHEN TWINE. Wet the edges of the puff pastry with a little of the egg wash to help seal. Gently fold the puff pastry up and around the Wellington stack of ingredients, trimming the excess and keeping things as smooth as possible. Set each one seam side down on a dish lined with parchment paper that will fit in your freezer easily. Brush the top and all sides with egg wash. Put any cut out puff pastry decorations on top and brush with egg wash. Brush again with egg wash and repeat with other filet the entire process. Place the dish with the Wellingtons in the freezer and after 1 hour cover with plastic wrap and continue to freeze for 5 hours or up to five days. Heat the oven to 400° F. Make another egg wash. Remove the Wellingtons from the freezer (do not thaw) and brush each with a fresh coat of egg wash. Put them on a lightly greased heavy rimmed baking sheet OR with a Silpat silicone sheet and bake for 20 minutes. Reduce the heat to 350° F and bake another 35 to 40 minutes. The internal temperature should be 110° F. Remove from oven, set aside and rest for 10 minutes. Cut each Wellington in half, and serve immediately. 3.2.2807



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