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Nutrition Facts

Serving Size 1 (333g)

Recipe makes 2 servings

The following items or measurements are not included below:

pate

Calories 820
Calories from Fat 525 (63%)
Amount Per Serving %DV
Total Fat 58.3g 89%
Saturated Fat 21.9g 109%
Monounsaturated Fat 26.7g
Polyunsaturated Fat 4.8g
Trans Fat 0.0g
Cholesterol 195mg 65%
Sodium 320mg 13%
Potassium 618mg 17%
Total Carbohydrate 36.0g 12%
Dietary Fiber 1.4g 5%
Sugars 1.8g
Protein 25.1g 50%

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Individual Beef or Scallop Wellingtons - Rachael Ray

Recipe #115155 | 40 min | 10 min prep | add private note
Julesong

By: Julesong

This is based on Rachael Ray's recipe for Wellingtons ("Well Deserved, Well Dressed Individual Beef Wellingtons", but I've also made them with sea scallops in addition to beef and they were astoundingly delicious. This is a very romantic dinner item. grin My husband was a big fan of this dish!!

SERVES 2 (change servings and units)

Ingredients

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!

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Featured Reviews for This Recipe

From: KylerEsq

On Apr 20, 2007

I made this right after this show first aired and it was incredible. Super easy, and yes, less than 30 mins total. The duxelle was so tasty that we didn't even really need the pate, so next time I would probably leave that out. Definitely a keeper!

1 person found this review helpful

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  • From: tereez

    On Jan 29, 2007

    Excellent! My husband has always loved beef wellington, but I have never attempted to make it..until now! He was blown away and said it was the best he has ever had! We loved it!!

    1 person found this review helpful

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  • From: Steingrim

    On Apr 28, 2005

    I know I'm her husband but really I can't give these enough stars! They were SO good! I tried a taste of both the steak and scallop ones and BOTH of them were SO good. I could not decide which was better. If I were at a restaurant, I would expect to pay a LOT for this spectacular food!

    2 people found this review helpful

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  • From: live_to_eat

    On Jan 27, 2008

    This recipe is spot on. The key to a good Wellington is definitely the pate. If you can't find a pate you like, I suggest making your own--it's pretty easy and you can avoid "metalic tasting" pates by making your own fresh. Personally, I really don't like for a pate to have even a hint of that undeniable liver taste, so I use lots of onion--and forgive my linking, but this pate recipe comes out perfect every time: http://101things.wordpress.com/2006/04/02/chicken-liver-pate/ You'll thank me later.

    1 person found this review helpful

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  • Read all 5 reviews

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