A refined take on the classic Beef Wellington, perfect for special occasions.
Rub the beef filets with the garlic and season with salt and pepper.
Seasoning the beef well enhances its flavor during cooking.
Heat butter in a skillet over medium heat and sear the beef filets for 3-4 minutes on each side.
Ensure the skillet is hot before adding the beef to achieve a good sear.
Pour the brandy over the beef and carefully ignite to flambé, then remove the beef and let it cool.
Flambéing adds a depth of flavor; use caution and keep a lid nearby to extinguish the flame if needed.
In the same skillet, sauté the chopped mushrooms and onions until softened, then let them cool.
Cooking the mushrooms and onions together enhances their combined flavors.
Roll out the puff pastry and cut into squares large enough to wrap each beef filet.
Keep the pastry cold to make it easier to handle and prevent sticking.
Place each beef filet on a pastry square, top with the mushroom mixture, and fold the pastry over to seal.
Seal the edges well to prevent the filling from leaking during baking.
Brush the pastry with beaten egg and place on a greased baking sheet.
Brushing with egg gives the pastry a golden and shiny finish.
Bake in a preheated oven at 425°F (220°C) for 20-25 minutes until the pastry is golden brown.
Check the pastry occasionally to ensure it doesn't overbrown.
Serve the beef wellingtons with the prepared mushroom sauce on the side.
Garnish with fresh herbs for an elegant presentation.
