Individual Beef Wellington
Individual Beef Wellington are an easy way to bring an over the top, classy feel to any special dinner. Our recipe pairs perfectly with a glass of smooth Merlot wine.Yield: 4 (7-8 oz) wrapped tenderloin steaks
Servings: 4 people
Ingredients
For The Beef
- 4 (7-8oz) beef tenderloin steaks
- Salt and pepper
For the Duxelles
- 16 oz button mushrooms, cleaned and quartered
- 1 shallot, chopped
- 1 teaspoon thyme
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 1 tablespoon unsalted butter
Putting It All Together
- 2 sheets puff pastry, thawed to soft (1.5-2 hours)
- Unbleached all-purpose flour (to dust)
- 1 egg, beaten
Instructions
- Season the beef lightly with salt and pepper. Then, place the steaks in a hot skillet to sear, roughly 30 seconds a side. Remove the beef from the pan and let cool slightly.
- Place the mushrooms, shallot, thyme, salt, and pepper in the bowl of your food processor. Process until everything is finely minced and nearly a paste.
- In the same pan you seared the beef, melt the butter. Add the mushroom mixture and saute over medium heat for 10-15 minutes, stirring often, to cook the moisture from the mushrooms. Remove the pan from the heat and spread the duxelles on a plate to cool.
- Preheat your oven to 450F.
- Roll each thawed puff pastry sheet into a large rectangle at least 7x14 inches. Cut each rectangle into 2 (7 inch) squares. (You will have excess pastry.)
- Spread the duxelles on top of puff pastry, leaving an ½ inch border.
- Place one fillet in center of the pastry square and brush the bare pastry edges lightly with the beaten egg. Fold the pastry up over the fillet to create a nicely wrapped parcel. Place the parcels, seam side down, on a baking sheet. Brush the pastry all over with the egg wash.
- Bake the Wellington for 10-12 min for medium-rare or 15-17 minutes for medium. (You can double check your steaks' done-ness by inserting a thermometer into the side of the parcel. Medium-rare will be 130F. Medium will be 140F.)
- When the parcels are golden and the meat is done, remove the Wellingtons from the oven and let rest for 5-10 minutes before serving.