Individual beef wellington served with a homemade blackberry red wine sauce and topped with herbed mushrooms makes for an iconic showstopping dish. Each piece is seasoned with a light layer of dijon mustard and encased in prosciutto then wrapped into individual pockets of flaky, golden brown puff pastry.
If you’re unsure of what to make this holiday season and are down to the last minute with your planning (it happens almost every year for us), this is an excellent alternative. These individual beef wellingtons make for a festive presentation for any holiday dinner. That first cut down the middle showing off that beautiful shade of pink and that perfectly cooked steak is all you need to please.
For this recipe we stuck to the traditional components of a beef wellington but prepared it differently and hopefully a little easier. Instead of slow cooking the mushrooms for a long time and to the point where its very finely ground and all the moisture has gone, we simply sautéed them and chose to serve them overtop. Typically you would prepare what is called mushroom duxelles which is fancy for the aromatic mixture of mushrooms, shallots and herbs. We just didn’t want to risk adding more moisture wrapped into the puff pastry and leave you with a soggy bottom.
This recipe can be served as an entrée alongside your favourite vegetables. Here we opted for some crispy parmesan brussel sprouts that were done in the air fryer. We also prepared a quick blackerry sauce with red wine for a festive touch but you could serve this with a sauce of your licking. A pomegranate glaze or even a gravy would be delicious here.
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