- 1Â teaspoon extra-virgin olive oilÂ
- 2Â tablespoons butterÂ
- 1/3Â cup minced shallotsÂ
- 1Â cup diced fresh button mushroomsÂ
- salt & freshly ground black pepper, to tasteÂ
- 1Â garlic clove, mincedÂ
- 2Â tablespoons dry sherryÂ
- 2 (3Â ounce) beef filet mignon (or 1 beef and 2 scallops to make two different kinds) or beef tenderloin, about 1-inch thick
- 2 scallops to make two different kinds) or 4 large sea scallops (or 1 beef and 2 scallops to make two different kinds)Â
- 4Â ounces sliced pate, cut in half vertically (use your favorite pate, chicken, pork, or duck mousse)Â
- 1/2Â sheet frozen prepared puff pastry, thawed, cut in halfÂ
- 1Â egg, beatenÂ
- 1Â tablespoon waterÂ
- 1Â tablespoon minced fresh basilÂ
Go ahead & preheat your oven to 400 F or 200 C.
Melt together the butter and oil over medium heat in a small skillet.
Add the shallot and mushrooms, season to taste with salt and pepper, and sautÃ© until mushrooms are browned, about 5 to 7 minutes, then add the garlic and sautÃ© for an additional 2 minutes.
Add the sherry, stir well, and sautÃ© until sherry evaporates; remove from heat.
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.
Mix together the beaten egg and water to make an egg wash.
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.
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.
Brush the perimeter of the pastry with the egg wash.
Gather two opposite corners of the dough together, then the other two, and twist the 4 corners to seal.
Loosely tie the reserved strips around the top of each Wellington.
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.
Bake 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.Â