Individual Beef Wellington with a Trio of Fillings

Instructions

1. Preheat oven to 450.
2. 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.
3. 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.
4. If using frozen spinach, defrost and squeeze dry.
5. 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.
6. Cut the duck pate into ½” thick slices.
7. Crumble the blue cheese and freeze until ready to assemble
8. Season the filets on both side with salt and pepper.
9. 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.
10. Refrigerate the meat until chilled or ready to use.
11. Roll out the puff pastry into 7 inch square.
12. Spread one filet with mushrooms and a piece of pate, pressing down firmly to flatten.
13. Place in the center of a puff pastry square.
14. 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.
15. Top the second fillet with some sauté onions and blue cheese.
16. Follow the same procedure for packaging.
17. Top the third filet with spinach, onions and blue cheese.
18. Bake fillets for 20 minutes or until internal temperature reaches 140.