Beef Wellington
Looks elegant, right? It's a posh meal for special occasions, but my version is simple to make and super delicious.
Equipment
- 1 food processor 10-cup
- 1 rimmed baking sheet pan
- 1 saute pan 12-inch
- 1 cast-iron skillet 12-inch
- 1 mixing bowl Small
- 1 chef's knife
- 1 cutting board
Ingredients
- Ingredients for the Duxelles:
- 3 cloves garlic Roughly chopped
- 1 large shallot Roughly chopped
- 1 pint cremini mushrooms Sliced
- 2 tbsps olive oil
- 2 tbsps butter Unsalted
- 1/4 cup Pinot Grigio
- 2 tbsps fresh thyme leaves Chopped
- 2 tbsps heavy cream
- 1/2 cup Italian-style breadcrumbs
- Ingredients for the Beef Wellington:
- 1 box Puff Pastry sheets Pepperidge Farm, both sheets thawed
- 2 8-ounce Filet Mignons
- 1 1/3 cups prepared Duxelles approx. amount
- 2 tsps canola oil
- 1 tbsp kosher salt Divided between the two steaks
- 1 tsp black pepper Freshly ground and divided between the two steaks
- 1 tbsp Dijon mustard
- 1 tbsp whole-grain mustard
- 4 slices prosciutto Thinly sliced
Instructions
- Instructions for the Duxelles:Add the garlic to a food processor and pulse until minced. Next, add the chopped shallots. Pulse until the shallots are minced. Add the cremini mushrooms and pulse until they are finely minced. Lastly, add 1 tablespoon olive oil to bind the ingredients together. Transfer to a bowl. Refer to the pictures.In a large sauté pan over medium heat, add 2 tablespoons butter with 1 tablespoon olive oil. Add the Duxelles (mushroom mixture) to the hot sauté pan. Next, add the Pinot Grigio and stir occasionally. Allow the wine to reduce for about 5 minutes. At this point, add the freshly chopped thyme leaves.To a pan, add heavy cream, stir to combine, and cook for 2-3 minutes. You may notice there is still too much liquid in the pan to match the consistency of a pâté. That's where the breadcrumbs come into play. Add 1/2 cup Italian-style breadcrumbs to the pan, and stir until completely combined. This will give you the right consistency. Refer to the pictures.Instructions for the Beef Wellington:Now for the steaks. Traditionally, Beef Wellington is made with a whole tenderloin wrapped in puff pastry. This is a little different because I'm making individual Beef Wellingtons. Start with a cast iron skillet over medium-high heat. Add the canola oil and heat until the oil shimmers. First, pat the meat dry on both sides. Season both sides of the steaks with kosher salt and freshly ground black pepper. Place the steaks into the skillet; do not touch for the first 1-2 minutes. The steaks will stick to the bottom of the pan at first and then release naturally when ready to flip. After a few minutes (using a mitt), shake the skillet; if the meat releases from the pan, then it's ready to be flipped to the other side. Repeat the process. Transfer the steaks to a plate, and turn off the heat.Preheat oven to 425°F.In a small mixing bowl, spoon Dijon and whole-grain mustard, and whisk to combine. Together, spread this mustard mixture over the top of each filet.Lay one sheet out on your board and place the steak in the center. Spread half the duxelles over top of the mustard. Wrap 2 slices of prosciutto around the steak and mushroom mixture. Repeat this process for the second filet. Refer to the pictures.Take one side and pull the other side over, pinching the two sides together. Then fold the ends underneath and place down on a rimmed baking sheet. Do the same with the second filet. Using a paring knife, make 3 tiny slits in the top to release steam, then score the top in a criss-cross pattern.Finally, brush the tops with egg wash. Bake for 25-30 minutes or until the pastry is golden brown and the steaks register 125°F. on an instant-read thermometer. Remove from oven and rest for 5 minutes.Serve with a side of my Roasted Mocha-Chili Spiced Asparagus.There you have it, my Beef Wellington.
Notes
1) You want to remember when using puff pastry to keep it in the fridge until you're ready to use it. You want it to be cold. Allow the pastry to thaw overnight in the fridge.
2) *Eggwash: 2 large eggs and 2 tablespoons of water whisked together.
3) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value matter to you, I recommend running the ingredients through your preferred online nutritional calculator. Calories and values can vary, depending on the brands you choose.