Beef-Tahini Wellington for Couple Recipe

This beef-tahini wellington for couple recipe is filling with filet mignon, mushroom ragout and puff pastry, perfect for two.

Have This

• Two filet mignon
• Two Tbs oil, divided
• A tsp salt
• Two Tbs butter
• Eight ounces chopped white mushrooms
• A clove garlic minced
• Half tsp thyme dried
• Two Tbs dijon mustard
• Two Tbs sour cream
• One sheet puff pastry defrosted
• One egg
• A cup tahini

Do This!

• Take your steaks out of the refrigerator and place on a plate rubbed with 1 Tbs oil and a tsp salt. Allow to sit out on the counter for an hour to remove the chill from the meat.
• Preheat the oven to 400 F with rack in center position
• Heat a heavy bottomed pan or pot over medium-high heat with a Tbs oil. Sear steaks on all sides for 30 seconds to one minute per side, including the edges. You want to lock the juices into the meat. The exterior should be a nice brown sear. Once seared, place on a plate to rest until ready for the next step.
• Next, melt the butter in a saute pan over medium heat and add in garlic, mushrooms, tahini, and thyme, sweating out the mushrooms a bit, stirring occasionally for five minutes.
• Then add in the mustard and sour cream and continue to simmer, reducing to medium-low until the mixture is not watery and is thick and creamy.
• Place your puff pastry on a clean work surface and roll it a bit longer and thinner, slicing it down the middle into two square pieces.
• Divide the mushroom mixture onto each of the two pieces of cut pastry, then place a steak on top of each pile of mushrooms.
• Next, fold up the pastry by pulling up the left and right side up over the steak and to the same with the top and bottom edges, securing with egg wash on the bottom. Cut off excess pastry if needed so that you don’t have too much pastry on the seam. Flip the pastry so that the seam is on the bottom and place on a baking sheet. Repeat with the other pastry.
• Brush both pastries with egg wash all over.
• Bake at 400F for ten minutes then rotate the pan for even baking and browning. Bake for an additional ten minutes until the pastry is a golden brown and baked all over. Should be crusty when tapped with your fingernail.
• Remove from the oven when they’re done, then serve.