Individual Beef Wellington
Individual beef wellington is the epitome of a classic, gourmet dish. Small filet mignon steaks are layered in puff pastry with a mushroom chestnut duxelle and a thin layer of paté. The individual beef wellingtons are perfect for a holiday dinner or for a special night in.
Servings: 4 servings
Calories: 627kcal
Cost: $20
Ingredients
Mushroom and Chestnut Duxelle
- 4 ounces mushrooms any variety, roughly chopped
- 6-7 roasted chestnuts optional, but highly recommended
- 1 shallot finely chopped
- 2 tablespoons unsalted butter
- 5-6 sprigs of fresh thyme leaves removed
- 1-2 tablespoons sherry wine
Beef Wellingtons
- Flour for rolling out puff pastry
- 1 sheet of puff pastry thawed
- 4 4- ounce filet mignon
- ½ teaspoon Kosher salt
- Ground black pepper
- 1 tablespoon olive oil
- ¼ cup Dijon mustard
- 4 tablespoons paté chicken or pork paté
- Flakey sea salt for finishing
- 1 egg + water for egg wash
Instructions
- Start with the Mushroom duxelle. Chop mushrooms and chestnuts finely or add to a food processor to finely chop.
- Heat a skillet over medium heat and add butter and chopped shallots and saute until softened, about 2 minutes.
- Add mushroom mixture and thyme and saute until mushrooms darken in color and liquid has evaporated. Season with salt and pepper and pour in sherry. Continue sauteing until alcohol cooks off, for another 1-2 minutes.
- Taste for seasoning and once done, remove and set aside to cool.
- Pat the beef filets well with paper towels to blot excess moisture and season with salt and pepper. Bring skillet up to medium-high heat and add olive oil. Sear the beef filet for 1-2 minutes per side until there is a good crust. Don't cook the filet too much since it will be cooking in the oven as well. Set aside and cool to room temperature.
- Defrost the frozen puff pastry and thaw by either placing it in the refrigerator or at room temperature for an hour.
- On a lightly floured surface, roll out the pastry until it's ⅛th of an inch thin and cut into quarters. Each of the puff pastry squares will be what you wrap the filet in.
- Spread 1 tablespoon of paté in the center of the pastry, then ¼ cup of mushroom duxelle and filet on top. Brush a layer of Dijon mustard onto the steak.
- To wrap the individual beef wellingtons, bring up the sides of the puff pastry and wrap into a tight package. Turn over and if you have leftover dough, you can cut out a little shape to place on top. Or just use a paring knife and lightly score the top of the pastry for an easy design.
- Brush with egg wash, season with coarse salt and place on a parchment lined baking sheet.
- Bake individual beef wellingtons for 25-30 minutes, or until desired internal temperature is reached and the pastry is golden brown.
Notes
- A lot of the steps can be made ahead of time. Make the mushroom duxelle up to a day in advance and sear the steaks ahead of time too.
- If the pastry is getting too dark too quickly, place a sheet of foil over and continue cooking.
- Let the wellingtons rest for at least 10 minutes after cooking and before cutting into.
- Have fun with the filligns, such as adding a slice of prosciutto or speck (similar to prosciutto, but smoked).
Nutrition
Calories: 627kcal | Carbohydrates: 37g | Protein: 21g | Fat: 44g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 387mg | Potassium: 464mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1947IU | Vitamin C: 11mg | Calcium: 39mg | Iron: 5mg