Individual Beef or Scallop Wellingtons - Rachael Ray

Ingredients

• 1 teaspoon extra-virgin olive oil
• 2 tablespoons butter
• 1/3 cup minced shallot
• 1 cup diced fresh button mushroom
• salt & freshly ground black pepper, to taste
• 1 garlic clove, minced
• 2 tablespoons dry sherry
• 2 (3 ounce)  beef filet mignon (or 1 beef and 2 scallops to make two different kinds) or beef tenderloin, about 1-inch thick (or 1 beef and 2 scallops to make two different kinds) or 4 large sea scallops (or 1 beef and 2 scallops to make two different kinds)
• 4 ounces sliced pate, cut in half vertically (use your favorite pate, chicken, pork, or duck mousse)
• 1/2 sheet frozen prepared puff pastry, thawed, cut in half
• 1 egg, beaten
• 1 tablespoon water
• 1 tablespoon minced fresh basil

Directions

1. 1

   Preheat oven to 400°F

2. 2

   Melt together the butter and oil over medium heat in a small skillet.

3. 3

   Add the shallot and mushrooms, season to taste with salt and pepper, and sauté until mushrooms are browned, about 5 to 7 minutes, then add the garlic and sauté for an additional 2 minutes.

4. 4

   Add the sherry, stir well, and sauté until sherry evaporates; remove from heat.

5. 5

   Heat a nonstick skillet over high heat, drizzle with a little olive oil, and sear both sides of the pieces of beef (leaving the middles rare) and/or the scallops; set aside and keep warm.

6. 6

   Mix together the beaten egg and water to make an egg wash.

7. 7

   On a lightly floured board, roll out each piece of the puff pastry until they're about 10"x6" big; cut a thin strip, about 1/8th inch thick, from the 6-inch ends of the pastries and set aside for decorative purposes.

8. 8

   On each piece of pastry, place half of the mushroom mixture, top with half of the pate, and then either 1 piece of seared beef or 2 seared scallops.

9. 9

   Brush the perimeter of the pastry with the egg wash.

10. 10

    Gather two opposite corners of the dough together, then the other two, and twist the 4 corners to seal.

11. 11

    Loosely tie the reserved strips around the top of each Wellington.

12. 12

    Transfer Wellingtons to a parchment or silpat lined baking sheet (a non-stick baking pan should be okay, too), then brush each Wellington well with the egg wash and sprinkle with minced basil.

13. 13

    Bake at 400°F for 15-20 minutes or until they've turned a golden brown to your preference; remove from oven and let sit on baking sheet for 5 minutes.

14. 14

    Serve and enjoy!