Deb's "Beef Wellington" for 2
12 Ounces Filet Mignon (I bought two individual filets.)
2 Ounces Paté
1/3 Cup Campbell's Healthy Request Cream of Mushroom Soup concentrate (substituted for Duxelles)
1 Tablespoon Chambourcin (substituted for Madeira -- I bought the Chambourcin to drink with the meal)
Frozen Puff Pastry sheets, thawed but still cold
1 large egg
1 Tablespoon water
1 Tablespoon milk (we keep 2% in the house)
Combine paté, soup & chambourcin in a bowl. Spread the mixture over the entire surface of each filet.
Unfold the puff pastry sheets (each package contains 2 sheets) and wrap each filet, with some overlap. Do not believe the package! It takes substantially longer than 40 minutes to thaw these suckers to workable temperature. Next time I'll refrigerate them from purchase to day of cooking, then let sit the recommended 40 minutes. Lightly whisk together egg, water and milk. Place the filets in the centers of the dough. Gently pull the pastry up and around each piece, wrapping the entire filet in a neat package. Trim off any excess dough and seal the edges by brushing them with the egg wash and pressing them together. Each rectangle with supply more than enough excess to decorate the filets - plan on making mini napoleon for dessert.
Lightly grease a baking sheet. Place the wrapped filets seam down on the pan and brush the top with egg wash. Use the trimmed dough to make decorative leaves or scrolls (I made hearts for valentines). Cut 2 or 3 small, neat holes evenly spaced in the top of the pastry to allow steam to escape as the filet cooks, and to allow insertion of a meat thermometer without breaking the crust.
Bake until the crust is golden brown and an instant-read thermometer registers 120°F to 125°F for rare, 125°F to 130°F for medium rare, or 135°F to 140°F for medium. Approximately 30 minutes at 425°F. (The meat temperature will continue to rise 5 to 10 degrees out of the oven.) If the pastry browns too early, cover loosely with foil to prevent overbrowning. Let stand 15 to 20 minutes before serving.
The recipe suggested Sauce Marchand du Vin or Sauce Bernaise; since the paté I selected was peppercorn, I chose to use a brown gravy with added cracked pepper. This worked well, although the wellingtons did produce a satisfying gravy inside the pastry.