Individual Beef Wellington with a Trio of Fillings


  • 4 (5 – ounce) fillets beef tenderloin
  • 8 oz. duck pate
  • 8 oz. blue cheese
  • 3 packages of puff pastry
  • 1lb. cremini mushrooms, chopped
  • 8 oz. frozen or fresh spinach, chopped
  • 2 garlic cloves, minced
  • 2 onions, thinly sliced
  • 1tsp. thyme, chopped
  • ½ tsp. nutmeg
  • 6 tbs. olive oil
  • 6 tbs. butter
  • egg wash (whisk 1 egg with 1 tbs. cold water until pale yellow and perfectly mixed)
  • ¼ cup dry sherry or vermouth
  • salt and pepper, to taste


  • Preheat oven to 450.
  • In a sauté pan over medium high heat, add 3 tbs. olive oil then the mushrooms and garlic and cook until mushrooms are dry and golden brown. Add the thyme and season with salt and pepper. Transfer mushroom mixture to a bowl.
  • In another sauté pan over medium high heat melt 4 tbs. butter. Then add the onions, reduce heat to low and cook slowly until brown, about 30 minutes. Then add the sherry or vermouth and salt & pepper. Cook until dry and set aside.
  • If using frozen spinach, defrost and squeeze dry.
  • In another sauté pan over medium high heat, melt 2 tbs. butter and add the spinach. Cook for 5-6 minutes and season with salt, pepper, and nutmeg. Set aside.
  • Cut the duck pate into ½” thick slices.
  • Crumble the blue cheese and freeze until ready to assemble
  • Season the filets on both side with salt and pepper.
  • In a heavy skillet over high heat add 3 tbs. of olive oil, just enough to thinly cover the bottom of skillet. Heat until smoking and add the filets and cook for 2 minutes on each side.
  • Refrigerate the meat until chilled or ready to use.
  • Roll out the puff pastry into 7 inch square.
  • Spread one filet with mushrooms and a piece of pate, pressing down firmly to flatten.
  • Place in the center of a puff pastry square.
  • Using a pastry brush paint the inside of edges of the pastry with egg wash, fold the pastry over the filet as though wrapping a package. Place the package seam side down on parchment lined baking sheet.
  • Top the second fillet with some sauté onions and blue cheese.
  • Follow the same procedure for packaging.
  • Top the third filet with spinach, onions and blue cheese.
  • Bake fillets for 20 minutes or until internal temperature reaches 140.

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