Description
Classic Beef Wellington featuring tender filet mignon wrapped in a savory mushroom duxelles, prosciutto, and flaky puff pastry. This elegant dish is perfect for special occasions, combining tender steak seared to perfection with a rich, flavorful mushroom mixture and a golden, crisp pastry crust.
Ingredients
Scale
For the Mushroom Duxelles
- 10 ounces mushrooms (white or brown), finely chopped
- 1 tablespoon butter
- 2 tablespoons finely diced shallot
- 1 clove garlic, minced
- â…› teaspoon dried thyme leaves
- ½ teaspoon kosher salt, divided
- 1 tablespoon cooking sherry
For the Steak
- 2 filet mignons (1 ½ inches thick)
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon vegetable oil
- 4 slices prosciutto
- 2 teaspoons Dijon mustard
For the Pastry
- 1 sheet puff pastry (thawed)
- 1 large egg (lightly beaten)
Instructions
- Prepare Mushrooms: Finely chop the mushrooms by hand or pulse them in a food processor until finely diced. This forms the base of the duxelles.
- Season Steaks: Pat the steaks dry with paper towels and season them evenly on all sides with ¼ teaspoon kosher salt and ¼ teaspoon black pepper.
- Sear Steaks: Heat the vegetable oil in a medium skillet over medium-high heat. Add the steaks and sear for about 2 minutes per side until nicely browned. Remove the steaks from the skillet and place them in the refrigerator to keep cool while you prepare the mushrooms.
- Cook Shallots: Reduce the skillet heat to medium. Add butter and shallots, cooking until shallots soften, about 3 minutes.
- Cook Mushroom Mixture: Add minced garlic, chopped mushrooms, ¼ teaspoon kosher salt, and dried thyme to the skillet. Cook on medium heat until the mushrooms release their liquid, then increase to medium-high and continue cooking until all liquid evaporates. Add the cooking sherry and cook until it’s fully evaporated. Remove from heat and transfer the mixture to a bowl to cool completely.
- Assemble Mushroom and Prosciutto Layer: Lay two slices of prosciutto on a square of plastic wrap. Spread half of the cooled mushroom mixture evenly on top and press into a disc shape.
- Wrap Steak: Dab each steak dry with a paper towel and brush all over with Dijon mustard. Place each steak on the mushroom and prosciutto disc, then wrap the prosciutto around the steak tightly using the plastic wrap. Seal tightly and refrigerate for at least 90 minutes to firm up.
- Preheat Oven: When ready to bake, preheat your oven to 425°F (220°C).
- Prepare Pastry: Roll out the thawed puff pastry and cut into two 8×8-inch squares. Reserve any leftover pastry for decoration if you like. Remove plastic wrap from the steaks and place each one prosciutto-side down in the center of a pastry square.
- Wrap in Pastry: Fold the four corners of each pastry square toward the center, allowing slight overlap to seal. Trim any excess dough to prevent sogginess. Then, fold in the points of any overhanging dough, trimming and pinching to seal securely.
- Arrange for Baking: Place the wrapped steaks seam-side down on a parchment-lined baking sheet.
- Glaze and Bake: Whisk the egg and brush it generously over the pastry to give a golden glaze. Bake in the preheated oven for 18-23 minutes or until a meat thermometer inserted into the center reads 115-120°F for medium-rare.
- Rest and Serve: Remove the Beef Wellingtons from the oven and transfer to a wire rack. Let them rest for 10-15 minutes before slicing and serving to allow juices to redistribute.
Notes
- Use a meat thermometer to ensure perfect doneness without overcooking.
- Make sure the mushroom duxelles is completely cooled before wrapping the steaks to keep the pastry crisp.
- Chilling the wrapped steaks helps the prosciutto and mushroom layer firm up, making the pastry wrapping easier and neater.
- You can decorate the pastry with leftover dough scraps for an attractive presentation.
- Leftover Beef Wellington can be reheated gently in the oven at 350°F for 10 minutes, but it’s best enjoyed fresh.
