INDIVIDUAL BEEF WELLINGSTONS

Individual Beef Wellingtons, my 5th course for our Support Staff Appreciation Christmas Dinner

Beef

• 4 (4 ounce) Filets of beef
• 1 garlic clove, halved
• salt and pepper
• 1/4 cup butter
• 4 tablespoons brandy or cognac
• 1/2 cup fresh mushroom finely sliced (I like brown mushrooms)
• 4 ounces of duck or goose liver pate room temperature

Pastry

• 1 pkg, defrosted puff pastry (not phylo)
• 1 egg beaten

1. BEEF: Rub each filet with garlic and sprinkle with salt and pepper. Saute filets in butter 3-4 minutes on each side or til your desired doneness.  I like mine med rare.   Flame brandy, pour over filets.  Remove filets and chill.
2. In the same skillet, saute sliced mushrooms and chill.
3. Mold soften Pate over the top of the filets and then spread cooked mushrooms over the pate, and refrigerate.
4. PASTRY: Roll out puff pastry and trim into 4 6-inch squares. Place each filet, pate side down, on pastry. Fold dough completely over filets and seal edges. Place seam side down on a greased baking sheet (with a rim) and brush again with egg.
5. Pastry may now be garnished with small flowers or leaves made from extra dough and attached using butter or beaten egg. Don't skip this step, it is very impressive looking; even I will get out the small cocktail cookie cutters and stick on a few pastry leaves, holly and berry, or even hearts for Valentine's Day.
6. Bake at 425 degrees for 20-25 minutes or until crust is richly browned.

Can be made days in advance and kept covered in the fridge.