Ingredients

serves 4

　　4 (1 1/2-inch-thick) filet mignon steaks

　　1 tablespoon EVOO (extra-virgin olive oil), plus some for drizzling

　　2 tablespoons butter

　　1/2 pound button mushrooms, wiped clean and finely chopped

　　1 large shallot, finely chopped

　　3 to 4 sprigs of fresh thyme, leaves removed and finely chopped

　　Salt and pepper

　　1/4 cup dry sherry, a couple splashes

　　8 ounces mousse pâté

　　1 sheet frozen puff pastry dough, 11 x 17 inches, or 2 smaller sheets—depends on the brand, defrosted

　　All-purpose flour

　　1 egg, lightly beaten with a splash of water

　　4 plum tomatoes, halved lengthwise

　　1 bundle of broccolini, trimmed and sliced into spears or 1 bunch of broccoli

　　

Step 1

Bring the steaks to room temperature.

　　

Step 2

Preheat the oven to 425°F.

　　

Step 3

Heat the oil and butter in a small skillet over medium heat. When the butter melts into the oil, add the mushrooms and cook to darken for 3 to 4 minutes, then add the shallots, thyme, and salt and pepper and cook for a few minutes more. Add the sherry and stir, then remove the mushrooms from the heat and let cool.

　　

Step 4

Drizzle the steaks with EVOO to coat and season with salt and pepper. Heat a skillet over high heat. Add the steaks to the very hot pan and caramelize it for 2 minutes on each side.

　　

Step 5

Cut the pâté into 4 pieces, 2 ounces each. Roll out the puff pastry sheet a bit on a lightly floured surface. If using one large sheet of dough, quarter it, or halve two smaller sheets of dough. Cover a baking sheet with parchment paper and lay out the 4 rectangles of dough. On each rectangle of dough, place one quarter of the cooked mushrooms. Top the mushrooms with a portion of pâté and 1 steak. Wrap the dough up and over the meat, trim the excess dough, and seal with egg wash, using a pastry brush.

　　

Step 6

Leftover dough bits may be used to decorate the tops of your Wellingtons. Turn the wrapped Wellingtons over on the lined baking sheet. Cut small vents into the tops with a knife, and brush evenly with egg wash. Bake for 10 to 15 minutes, or until fluffed and golden. Let stand for 5 minutes, then serve.

　　

Step 7

While the Wellingtons are baking, preheat the broiler to high. Place the plum tomatoes on a rimmed baking sheet. Drizzle with olive oil and salt and pepper. Broil for 5 minutes.

　　

Step 8

Cook the broccolini in 1 inch of simmering salted water, covered, for about 5 minutes or until just tender.

　　

Step 9

Serve the Wellingtons with the tomatoes and broccolini alongside.

　　Rachael Ray's Look + Cook