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Beef Wellingtons - Individual

Individual Beef Wellington served with a red wine Mushroom sauce. The perfect meal for special occasions and romantic dinners.
Difficulty: Expert
Course Dinner
Cuisine British
Keyword Beef
Method Oven, Stove Top
Prep Time 45 minutes
Cook Time 30 minutes
Resting 5 minutes
Total Time 1 hour 20 minutes
Servings 4
Calories 600kcal

Equipment

  • Large Skillet
  • Baking Sheet
  • Parchment Paper
  • Brush for Egg Wash
  • Digital Instant-read Thermometer (recommended)

INGREDIENTS 

Beef and Filling

  • 4 6–8 oz Center-cut Beef Tenderloin Steaks (Filet Mignon) - trimmed
  • Salt and freshly Ground Black Pepper - to taste
  • 2 Tbsp EVOO
  • 12 oz Mushrooms - Cremini or Button, finely chopped
  • 1 small Shallot - washed and minced
  • 2 cloves Garlic - minced
  • 1 Tbsp Butter - unsalted
  • 2 tsp Fresh Thyme leaves - minced
  • 3 oz. Prosciutto - 6 to 8 slices
  • 2 Tbsp Dijon Mustard - for brushing

Assembly and Baking

  • 1 17.3 oz pkg Frozen Puff Pastry Sheets - thawed
  • All-Purpose Flour - for dusting table
  • 1 Lg Egg - beaten with 1 tsp water (Egg Wash)

Mushroom Sauce

  • 2 Tbsps Olive Oil
  • ¼ cup Red Wine - sweet
  • ¼ cup Shallots - diced
  • 1 Tbsp AP Flour
  • 1 ½ cups Beef Stock - divided
  • 4 oz. Brown Mushrooms - 1/4" thick slices
  • Kosher Salt - as needed for seasoning
  • Black Pepper - as needed for seasoning

INSTRUCTIONS

Prepare the Beef

  • Pat the Tenderloin Steaks dry and season all sides with Salt and Black Pepper.
  • Heat Olive Oil in a large skillet over medium-high heat until shimmering.
  • Sear each Steak on all sides until well browned, about 2–3 minutes per side. The interior will remain rare at this point.
  • Remove Steaks to a plate to cool. Once cool, brush all sides lightly with Dijon Mustard.

Make the Mushroom Paste

  • In the same skillet, reduce heat to medium and add Butter.
  • Add the chopped Mushrooms, Shallot, Garlic and Thyme; season lightly with Salt and Pepper.
  • Cook, stirring frequently, until the mixture is fragrant and most of the moisture has evaporated, 8–10 minutes. Be patient, it takes time.
  • If using, add Wine and cook until it has evaporated and the mixture is dry. Remove from heat and let cool slightly.

Assemble the Wellingtons

  • On a lightly floured surface, roll a sheet of thawed puff pastry into a Square and cut into quarters. Place each square on a sheet of Plastic Wrap.
  • Lay one slice of Prosciutto on each Pastry square. Divide the Mushroom mixture evenly and spread over the Prosciutto, leaving edges bare for a bare edge for sealing later.
  • Place one Tenderloin on the Mushroom Mixture.
  • Wrap the pastry fully around the tenderloin, tucking in the ends and sealing with gentle pressure. Brush the cut edges with a little egg wash to help seal.
  • Use the Plastic Wrap sheet to tightly squeeze the Wellington into a firm ball. Refrigerate for 10 minutes to firm them up.
  • Place each assembled Wellington seam-side down on a baking sheet lined with parchment.

Bake

  • Brush the top and sides of each Wellington with Egg Wash.
  • If desired, score the tops lightly with a sharp knife for decoration (avoid cutting through to the filling).
  • Bake in a preheated 400°F oven for 25–30 minutes, or until the pastry is golden brown and an instant-read thermometer inserted into the center of the beef reads 125°F for medium-rare. (130°F for medium.)
  • Remove from oven and let rest 5–10 minutes before serving.

Mushroom Sauce

  • Using the pan with the Steak drippings, heat over medium heat. Add Red Wine to the pan. Whisk to deglaze and dissolve the brown bits.
  • Add chopped Shallots, stirring until the Wine has reduced by half, 1 to 2 minutes. Add 1 Tbsp of Flour and whisk for 1 minute. Slowly add the Beef Stock by whisking in about a 1/4 cup at a time until 1 cup is added. Simmer for 2 minutes then add sliced Mushrooms and simmer until tender, about 5 minutes. Add more Beef Stock to thin.
  • Season with salt and pepper to taste. Keep warm on low heat until ready to serve.

Serving

  • Slice each Wellington in half and serve with the Mushroom sauce on the side.

Notes

Serve these individual Beef Wellingtons with classic accompaniments such as Mashed Potatoes and steamed Green Beans. A Green Salad or roasted Seasonal Vegetables also pair well with the rich pastry and tender beef.
There are many illustrated Methods on the Internet. If you need additional step-by-step instructions, search Google for more pics of "Individual Beef Wellingtons".

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