Individual Beef Wellington
Beef Wellington is the ideal dinner for any special occasion or holiday entertaining. Filet mignon smothered in mushrooms and onions, wrapped in soft prosciutto and a flaky buttery pastry. Easy to prep ahead. The recipe is for 2 individual 4-6oz steaks, scale up for a double date night or holiday dinner.
Servings: 2 people
Calories:
Ingredients
- 2 4-6 oz Filet Mignon Steaks
- Salt
- 2 TBSP Butter (divided)
- 2 Cloves Garlic - minced
- 1 cup Onion - small diced
- 1 cup White Mushrooms - small diced (about 4 oz)
- 4 Sprigs Fresh Thyme (1/4 tsp of dry thyme)
- 2 Sprigs Fresh Rosemary (optional) (1/8 tsp of dry Rosemary)
- ¼ cup Dry Red Wine (optional)
- ¼ cup Yellow Mustard
- 1 sheet Puff Pastry - defrosted
- A dusting of AP Flour
- 2 oz Prosciutto (4 slices)
- 1 Egg
Instructions
- Sprinkle a pinch or two of salt on your steaks and set them aside.
- In a large pan, over medium heat, add one tablespoon of butter, garlic, onions, mushrooms, herbs and a pinch of salt. Cook until the onions become soft and translucent. The garlic and herbs should be fragrant, about 3-5 minutes. stainless steal or non stick, if you're using red wine, do not use a cast iron
- (Optional, if not cooking with wine, skip to next step) Once the onion and mushroom mixture has cooked down, deglaze with the red wine. Add the red wine and let it reduce all the way, about 5 minutes. If you are using a stainless steel pan, use a wooden spoon and scrape up the bits stuck to the bottom of the pan to allow the flavors reincorporate into the dish.
- On a paper towel, drain the onion and mushroom mixture, remove the herb stems and set aside.
- With a paper towel, pat the steaks to remove any liquid the salt my have released. In the same pan you used for the onions and mushrooms, over medium-hot heat add one tablespoon of butter and let it melt. Quickly sear all side of both steaks until brown. Note: the longer you sear your steaks, the longer they will have time to cook making their internal temperatures rise. For instance, if you want a rare steak (130F), you will sear quickly, only a few seconds on each side. Likewise, if you want a well done (160F) steak, you will spend more time searing. This is the time to control the end-result because once the steaks are wrapped in puff pastry and placed in the oven you have to cook it long enough for the pasty to bake, but not too long it drys out. The steak will have additional cooking time in the oven so do not cook to final serving temperature at this stage. If you want to serve steaks that are medium (140F) then you will sear each side for about 25 seconds.
- Once the steaks are seared, remove from the heat.
- Once the steaks are cool enough to handle, brush yellow mustard all over the steaks.
- Sprinkle the counter with flour and roll out the puff pastry. It should be about ¼ inch thick.
- On the top of each steak, scoop on the onion and mushroom filling. You want it to cover the entire surface area and be as thick as possible.
- Drape a slice of prosciutto over to cover the filling and wrap onto the steak, tuck the ends of the prosciutto underneath so that it's snug and tight. Do this again with a second slice if the first one doesn't cover the entire surface.
- Divide the rolled out puff pastry into two pieces that best fit the shape of the steaks. Wrap each beef wellington into the puff pastry dough. Place the prosciutto-wrapped steak upside down to keep the duxelles on top. Fold the edges and wrap tightly, trim any excess dough off and place seam-side down on prepared sheet pan with parchment paper.
- In a small bowl, whisk the egg. Using a brush or rolled up paper towel, brush the puff pastry with egg. Set the whisked egg aside and refrigerate uncovered for 10 minutes. Preheat the oven to 400F.
- (Optional) Remove from the refrigerator, brush again with egg. The double brush of egg wash is optional but it does create a thicker brown pastry top.
- Cut vents in the top. Bake 400F. Medium internal temperature: 4 oz: bake 13-15 minutes. 6 oz: bake 17-20 minutes.
