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Individual Beef Wellingtons with Caramelized Onions and Bleu Cheese Rosemary Compound Butter
KEVIN IS COOKING(4)12Ingredients
110Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1/2 cup softened butter
- 4 oz. gorgonzola crumbles
- 3 sprigs fresh rosemary (chopped)
- 2 beef tenderloin medallions (about 2 inches thick)
- 3 Tbsp. bacon fat (olive oil, or butter)
- kosher salt
- cracked pepper (fresh)
- 1 onion
- 2 Tbsp. butter
- 2 sheets puff pastry
- 2 egg (beaten, separated)
- 2 tsp. water (separated)
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Reviews(4)
Bozeman 4 years ago
Delish! Compound butter and freezing is key. One thing, I would sear a little less. I prefer my steak more medium rare.
Sheri Withrow 5 years ago
Fabulous! Made this for Super Bowl party using a whole tenderloin and it was gone before halftime.
Barbara 5 years ago
Absolutely wonderful! The caramelized onion is a nice change from more traditional recipes. The blue cheese compound butter is a glorious bonus!
John Munroe 6 years ago
Perfect recipe, the blue cheese butter is amazing. I’ve made this twice now. I’m going to make a full Wellington for Christmas using this recipe.