I usually do an individual serving (4-6oz steak per person) because I like the presentation however I’m sure you will get some “ooos and aaahhhs” no matter what you decide…if you want to do one large one, you can find that recipe here.
The step by step picture instructions show two individual servings, because I took pictures while I was preparing this for a date-night in, so there were only two people eating. Not to worry, it’s the same concept no matter what – see notes along the way for adaptations for more than 2 servings.
It’s fun to make something out of the ordinary and this prosciutto-wrapped steak in a puff pastry is a crowd pleaser. This may look overwhelming and cumbersome but it’s easier than you think and totally worth the effort so take a chance on this, you will not regret it, I promise.
Ingredients(For 2 Individual 4-6oz Filet Mignons)
- 2 Filet Mignons (4-6oz each) or 1 Beef Tenderloin/Chateaubriand (see recipe here for that.)
- 1/2 TBSP of Butter and a drizzle of Olive Oil
- 1/4 cup Yellow Mustard
- 4 slices of Prosciutto
- 1 sheet of Puff Pastry
- 1 Egg
For the Duxelles Filling (for 2 individual 4-6 oz steaks)
- 1/2 TBSP Butter
- 2 cloves of Garlic- minced
- A few stems of freshly picked thyme leaves or 1/4 tsp of dry thyme
- 1/4 tsp of Salt
- 1 small Onion – diced (1 cup)
- 5 white Mushrooms – diced (1 cup)
- 1/4 cup of Red Wine (use something you like to drink) (optional)
Notes for making more individual 4-6 oz Beef Wellingtons:
You will want to keep the same ratio of ingredients per each Wellington; I did the math for you for each additional Beef Wellington you will need to add:
1/4 TBSP of butter, 2 TBSP of yellow mustard, 2 slices of prosciutto per 4-6oz steak. For the duxelles: 1/4 TBSP of butter, 1 clove of minced garlic, pinch of rosemary, 1/2 cup of small diced onion, 1/2 cup of small diced white mushrooms, 2 TBSP of red wine (optional)
1 sheet of puff pastry (from the frozen section of the grocery store) – rolled out a little thinner, can cover roughly 3 individual steaks so plan accordingly. The package I buy has two sheets.
The egg is for egg wash so you won’t need to increase this unless you run out, so I would say make the egg wash per instructions below with one egg before increasing this ingredient. You can always make more if needed.
Red Wine Shallot Sauce
- 1 Shallot – thinly sliced
- 1 -2 cups of Red Wine (use something you like to drink)
- 1 TBSP Demi-Glace
- Splash of Red Wine Vinegar
- 1/4 TBSP Butter
To make more Red Wine Shallot Sauce, you can easily increase your ingredients. I would start by increasing only the red wine. You may need to increase the red wine vinegar to taste at the end.
If you’re making 4+ cups, then I would suggest doubling the recipe completely.
It maybe worth skimming all of the instructions before starting. There are times you can break and I will be sure to highlight them along the way, you can even do the heavy lifting a day early.
Prepping the steak:
Sprinkle with salt and set it aside to let the salt dissolve.
If you want to keep a round shape to your steak you can tie it with twine (or keep the twine on until they are seared if your steak comes tied already)
Making the duxelles filling: You will want to have 1 cup of the mixture per steak before cooking.
If you ask me, this is the hardest part in prep. The struggle is real, having the endurance to dice enough onion and mushrooms is difficult. No matter how hard I try to speed up the process, it seems like it can take hours (but it really doesn’t). But it’s worth it, you do not want to under prepare. The onions and mushrooms have this annoying tendency to shrink when cooked so the more the merrier.
Time to cook! In a pan, over medium heat, melt butter and a splash of olive oil.
Add in the onions, mushrooms, minced garlic, thyme and salt.
Sweat until just about soft (approx. 5 mins). Stirring it occasionally. You will get some cooked on brown bits which is inevitable, unless you’re using a non-stick pan.
Take your pan off the heat and slowly add in the red wine.
If you don’t want to cook with wine you, you can take the duxelles filling off the heat and drain on a paper towel.
Place the pan back on the medium heat and with a wooden spoon gently scrape the bottom of the pan to get the brown bits loose. If you are using a non-stick pan, no need to scrape but you will want to stir to combine.
You will want the wine to reduce until you see the color but there is little to no liquid left in the pan (see picture below):
Remove the duxelles and drain on a paper towel and set aside.
Searing the steaks:
In the same pan, dab out the pan. Add 1/2 TBSP of butter and drizzle of olive oil, heat over medium-hot heat.
Over medium-hot heat, quickly sear your steaks. The longer you sear your steaks the hotter the internal temperature will become, so if you want your steak served medium for 4 oz steaks, sear about 25 seconds on each side. Sear all sides even the edges. The steak will have additional cooking time in the oven so do not cook to final serving temperature at this stage.
You can adjust your searing time (more or less) depending on what your want your final internal temperature to be. The larger the steak the longer it will take for it to cook through. If you choose to sear longer, you will need to adjust your stove temperature to medium to prevent burning.
Set steak aside (remove twine if you had it on to keep the shape of the steak)
You can take a break here. Stretch out, grab a cup of coffee or glass or wine.
Putting it all together:
Grab the rest of the ingredients: yellow mustard and a brush, prepared duxelles, prosciutto, puff pastry and egg wash. Roll out the puff pastry so that it’s about 1/8-1/4 inch thick.
Cover the entire steak in yellow mustard. I know it seems weird but trust me do not skip this step. The acidity of the mustard really helps cut through all of the other fatty (soft) flavors. It does not have a strong mustard taste at the end so even the non-mustard lovers in your life will enjoy this.
Next, I eyeball a large square for each steak and, using a pizza cutter, I cut out the square/rectangle shape.
Top the steak with the duxelles. You want to aim to have about 1/2-1 inch thick layer. At this point, if you find you don’t have enough duxelles and you have time, you can make some more. The steaks can just wait on the counter until you’re done.
The next step is to wrap this yummy package in prosciutto. To make this easier I usually lay the prosciutto overtop of the duxelles and then tuck the ends underneath of the steak.
If you want to put more than one slice I will always agree with your decision (I would have added another slice do go horizontal in this picture below to give the steak a good snug wrap in prosciutto but I casually snacked on the rest while cooking…oops.
Place the prosciutto-wrapped steak upside down to keep the duxelles on top. Think about wrapping a present and how you’re suppose to remove the price tag and flip it upside down so that the seams go underneath the box…it’s similar to that idea. P.S. I almost always forget to remove the price tag when I give a gift, luckily this dish doesn’t have one of those, but it might have twine – remember to remove the twine because once it’s wrapped in puff pastry there is no going back.
Place seam side down on parchment paper and brush on egg wash. (Egg wash is 1 egg with a splash of water (1/2 TBSP ), I like to keep it more egg-y for so that the puff pastry has a nice brown color)
Carefully place the wellingtons on a clean parchment paper on a baking tray.
Break time. At this point you can put it in the refrigerator for 10 minutes up to 24 hours, until you’re ready to bake. This will allow everything to set up. If you’re running out of time this step can be skipped but it is highly recommended.
Preheat the oven to 400 degrees.
Remove the wellingtons from the refrigerator. Re-brush with egg wash and cut slits into the dough, try not to pierce holes through the dough, if you do, it’s ok, but try not to.
For 4 oz: bake 13-15 minutes.
For 6 oz: bake 17-20 minutes.
This is for a medium internal temperature (150-155 degrees). DO NOT use a thermometer to test the internal temperature, or if you do try to go through the bottom so that the puff pastry doesn’t have a giant hole through the top…up to you and how comfortable you are about being in the “medium internal temperature give or take a few degrees” Go with your gut.
If you want your steaks to be rarer than medium, see instructions on searing. You can also reduce the bake time and use the broiler to create a brown crust.
If you want your steaks well done (165 degrees), see instructions on searing; it’s best to do that step longer on medium/low heat rather than baking longer.
If you want to test it with a thermometer, I suggest doing so from the bottom side, make sure your thermometer tip is in the middle of the meat when assessing the temperature.
To complete the look, if you want the top to be browner you can broil on high for 1-2 minutes to get a darker color on the puffy pastry.
Rest before serving. It should rest for 5-7 minutes.
While the Beef Wellington(s) in the oven, you can start the red wine shallot sauce – totally optional but recommended. Full recipe is here.