Description
Classic Beef Wellington features tender filet mignons coated with a savory mushroom duxelles and wrapped in prosciutto and flaky puff pastry. This elegant dish is seared, chilled, then baked to perfection, making it a perfect centerpiece for special occasions or gourmet dinners.
Ingredients
Scale
Produce
- 10 ounces mushrooms (white or brown)
- 2 tablespoons finely diced shallot
- 1 clove garlic (minced)
Meat
- 2 filet mignons (1 ½ inches thick)
- 4 slices prosciutto
Pantry
- ½ teaspoon kosher salt (divided)
- ¼ teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- â…› teaspoon dried thyme leaves
- 1 tablespoon cooking sherry
- 2 teaspoons Dijon mustard
- 1 sheet puff pastry (thawed)
- 1 large egg (lightly beaten)
Instructions
- Prepare Mushrooms: Finely chop the mushrooms using a knife or pulse them in a food processor until finely minced.
- Season Steaks: Pat the filet mignons dry and season evenly with ¼ teaspoon kosher salt and black pepper on all sides.
- Sear Steaks: Heat vegetable oil in a medium skillet over medium-high heat. Add the steaks and brown them for 2 minutes on each side. Remove the steaks from the pan and refrigerate to cool.
- Sauté Shallots: Reduce skillet heat to medium and add butter and diced shallot. Cook until the shallots begin to soften, about 3 minutes.
- Cook Mushrooms: Add minced garlic, chopped mushrooms, ¼ teaspoon kosher salt, and dried thyme to the skillet. Cook until mushrooms release their liquid, then increase heat to medium-high and cook until liquid evaporates. Pour in cooking sherry and continue cooking until it evaporates. Remove from heat and transfer mushroom mixture to a bowl to cool completely.
- Assemble Mushroom Layer: Lay two slices of prosciutto in the center of a piece of plastic wrap. Spread half of the cooled mushroom mixture on top and press into a compact disc shape.
- Wrap Steaks: Dab the cooled steaks dry with paper towels and brush all over with Dijon mustard. Place each steak on top of the mushroom discs wrapped in prosciutto, then fold prosciutto around the sides. Use the plastic wrap to tightly wrap each steak and refrigerate for at least 90 minutes.
- Preheat Oven: When ready to cook, preheat the oven to 425°F (220°C).
- Prepare Puff Pastry: Roll out the puff pastry and cut two 8×8-inch squares. Reserve any excess pastry for decoration if desired. Remove plastic wrap from the steaks and place each prosciutto side down in the center of a pastry square.
- Wrap in Puff Pastry: Fold in the four corners of the pastry to seal the steak, trimming excess dough to avoid sogginess. Then fold and pinch the overhanging dough corners to seal completely.
- Place on Baking Sheet: Put the wrapped steaks seam side down on a parchment-lined baking sheet.
- Brush with Egg Wash: Whisk the beaten egg and brush the pastry surface to achieve a golden finish when baked.
- Bake: Bake in the preheated oven for 18–23 minutes or until the internal temperature of the steak reaches 115-120°F for medium-rare doneness, using a meat thermometer for accuracy.
- Rest and Serve: Remove the Beef Wellingtons from the oven and transfer to a wire rack. Let them rest for 10–15 minutes before serving to allow juices to redistribute.
Notes
- Use a food thermometer to check steak doneness accurately.
- Allow the mushroom mixture and seared steaks to cool before wrapping to prevent soggy pastry.
- Wrapping steaks tightly in plastic wrap and refrigerating helps the Wellington keep its shape during baking.
- Resting the Beef Wellington after baking keeps it juicy and tender.
- For a richer flavor, you can add foie gras or pâté to the mushroom layer, if desired.
- Make sure puff pastry is thoroughly thawed before use to prevent cracking during rolling and baking.
