Individual Beef Wellington
If you've always been intimidated to try Beef Wellington, that ends today! The rich, luxurious and delicious dish gets an individual makeover, making it easier to handle and cook. Beef Wellington is truly a showstopper meal in any form, so let's roll up our sleeves and get to work!
Equipment
- Instant Read Meat Thermometer
- Food processor
Ingredients
- 2 filet mignon steaks about 2 inches thick
- salt & pepper for seasoning
- 2 tbsp olive oil
- 2 tablespoon butter
- 1½ c cremini mushrooms
- 1½ c shiitake mushrooms
- ½ c oyster mushrooms
- 1 shallot
- 1 clove garlic
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoon sherry vinegar
- 3 tablespoon Dijon Mustard
- 1 sheet frozen puff pastry dethawed
- 4 slices prosciutto
- 1 egg
- 1 tablespoon water
Instructions
- Preheat your oven to 400°F. Heat your oil in a cast iron skillet over medium high heat.
- Generously season your filets with salt and pepper. Sear them in the skillet, for about two minutes each side. The outside should be brown, but the inside should still be raw. Set the filets aside. Keep your cast iron on low heat.
- Add the mushrooms, shallot and garlic to a food processor. Pulse until the mushrooms are in very fine pieces.
- Cook the duxelles: Add the butter to the cast iron, then add the mushroom mixture. Add the salt to get the mushrooms to release their moisture. Add the sherry vinegar, and then let this mixture cook until ALL the moisture is gone from the pan, and you're left with almost a mushroom paste. Take off the heat, and set aside.
- Flour a clean flat surface, and gently roll out your sheet of puff pastry so it's big enough to wrap both your steaks (the size will vary depending on how big the filets are).
- Brush each filet with Dijon mustard
- Cut the pastry to size. Spread a rectangle of the duxelles about the same size as the filet on the pastry. Lay a slice of prosciutto down, and place one of the filets on top. Spread another layer of duxuelles directly on top of the filet, topping with another slice of prosciutto.
- Gently pull each of the corners of the puff pastry to the middle of the filet, pinching to seal. Next, fold the edges into the middle, again sealing. This doesn't have to look pretty, just make sure it's closed and try and make it as flat as possible. One of mine kind of looked like a gremlin. It's ok. Just keep going. Repeat the process with the second filet.
- Place the Wellingtons fold side down on a baking sheet. Mix the egg and water, and brush over the tops. Using a sharp knife, gently slice three small slits in the top of the Wellingtons, to allow steam to escape. Place in the oven.
- This is where you need to be on your game. Grab your trusty meat thermometer and check the Wellingtons after about 15 minutes in the oven. You're looking for an internal temperature of 115°-120° for medium rare when you serve. Depending on where you're at (if you're close, check again in five, if not, make it ten), and continue to keep an eye on it until you hit temperature.
- Once you hit the temperature, pull out of the oven. Let the individual Beef Wellingtons rest for about 5 minutes, and then serve.
Notes
If you're looking at my photos here, I definitely prefer my Beef Wellington on the rare side of medium rare. I took these out of the oven at 110F. Take them out a 115 or 120, and they will be exactly medium rare. Keep in mind, you want the end temperature to be 125F-130F, and these will keep cooking after they come out of the oven. That's why you need to take them out a few degrees early.
Nutrition
Serving: 116gCalories: 425kcalCarbohydrates: 11.7gProtein: 22.2gFat: 32gSaturated Fat: 11gPolyunsaturated Fat: 3.4gMonounsaturated Fat: 13.3gTrans Fat: 13.3gCholesterol: 96.3mgSodium: 212.3mgPotassium: 310.9mgFiber: 0.5gSugar: 0.1gVitamin A: 17.4IUVitamin C: 0.7mgCalcium: 10.4mgIron: 3.8mg
Tried this recipe?Let us know how it was!