Beef Wellington With Filet Mignon Steak

Individual Beefiness Wellington is the perfect gourmet dinner

These Beef Wellingtons are layered with season and ideal for special occasions and vacation dinners

They are super luxurious!

What are Beef Wellingtons?

Beef Wellington is a tender filet mignon steak wrapped in delicate puff pastry. It is allegedly named after Arthur Wellesley, the first Knuckles of Wellington.

The Wellingtons take a filling of filet mignon, seasoned mushrooms (called duxelles), pâté, and Dijon mustard which all add to the decadent flavor.

There are multiple steps merely they are all unproblematic. We make it easy with step by step instructions beneath.

Beef Wellington with wild rice and broccoli on white plate

Ingredients for Individual Beef Wellington recipe:

Butter
Shallots
Garlic
Rosemary or Thyme
Dry out Sherry or Ruddy Wine
Mushrooms
Filet Mignons
Pâté
Puff Pastry
Olive Oil

What cut of meat is best for Beef Wellington?

Private Beef Wellingtons are made using prime number beef filet mignons, cut virtually two-inches thick and weighing 4-half-dozen ounces each. All of the backlog fat and silverskin should be trimmed away before cooking.

About Pâté and Beef Wellington variations

We similar our Beef Wellingtons made the traditional way with mushrooms and pâté, simply if yous don't intendance for pâté you can omit it.

Prosciutto is a pop addition to Wellingtons. If you decide to add prosciutto information technology will be the first layer on the puff pastry (before the pâté or mushrooms).

Tips for working with puff pastry:

Before using frozen puff pastry it needs to be thawed out in the refrigerator for virtually 4 hours, or 30 minutes at room temperature. Split the wrapped layers but exercise not unfold until thawed out and ready to utilise.

The pastry will dry out adequately apace so don't unwrap until ready to use or go along it covered with plastic wrap. Ever keep puff pastry cold for the best results.

How to make Individual Beef Wellingtons

Prep:

If your puff pastry is frozen thaw it in the fridge for 4 hours or at room temperature for about 30 minutes. You want to work with cold puff pastry because it'south easier to scroll out and stretch.
Chop the shallots, garlic, and rosemary or thyme in a food processor and set bated.
Chop the mushrooms, in a food processor, into a fine crumble, similar to the consistency of bread crumbs. Don't over-process into a paste. Set aside.

Searing the meat:

Trim the filets of whatever fatty, rinse and pat dry. Common salt and pepper generously.
Heat oil to shimmering in a heavy-bottomed pan.
Sear the meat on both sides and then sear the sides.
Remove from heat and castor the meat with Dijon mustard. Set aside.

Cook the mushroom filling:

Add butter to the pan that the steaks were cooked in and saute the shallots, garlic, and rosemary or thyme.
Scrape the lesser of the pan to loosen the steak bits. Add the sherry and cook until liquid is evaporated.
Add the mushrooms, salt, and pepper and melt until all the liquid has evaporated and mushrooms are dry, for virtually 25-30 minutes.
Remove from the heat, and refrigerate to absurd downward.

Assembling Private Beefiness Wellingtons:

Prepare the egg launder by whisking together the egg and milk.
Preheat the oven to 400°F.
Lightly flour a cutting board or countertop for rolling out the puff pastry.
Ringlet out one cold sail of rectangle puff pastry at a time, making it square-shaped (Each piece of puff pastry volition make 2 private beefiness Wellingtons).

One piece of puff pastry with rolling pin

Place two tablespoon of pâté in the middle of each one-half of the pastry.
Superlative with 4 tablespoons of the mushroom mixture. Place the Dijon coated filet on top of the mushrooms.

Cut the puff pastry into two equal pieces – one for each Wellington.

Brush the edges of the puff pastry with egg wash. Pull the pastry upward around the filet and overlap to cover. Castor over again with the egg launder to seal the edges.
Echo with the other slice of puff pastry to make a total of 4 private Beef Wellingtons.

Cooking:

Place on the baking canvass seam side down. Lightly score the top of each to permit steam to escape during baking.

4 beef wellington's wrapped in puff pastry on a tray

Bake in preheated oven for 20-thirty minutes depending on if yous want medium rare or medium meat. The pastry should be gold brownish.
Let rest on the sheet pan for 10 minutes before serving.

What to serve with Beef Wellington:

Beef Wellington is a rich dish and best served with lighter sides. Our favorite is wild rice and a light-green vegetable or salad.

In winter months pair it with our citrus-based Tricolore Salad with Oranges and in the summertime try it with our Strawberry Spinach Salad.

Beef wellington cut in half on a white plate

Tin Beef Wellingtons be prepared in accelerate?

Yeah! This is a perfect brand-alee dish. Nearly all of the components can be prepared alee of time. The mushrooms take the longest to ready so those are great to brand ahead so keep in the refrigerator for upwards to 2 days.

You can set up the entire recipe, chill, and then freeze the Wellingtons. Wrap them individually and freeze up to 3-months. When gear up to bake, remove and leave at room temperature for fifteen-20 minutes, brush with egg wash, and bake. Add about 10 minutes to the cooking time.

Suggestions for Wine pairings:

When pairing wines with Beef Wellington a medium to full bodied dry red wine will stand up well to the richness of the pâté and mushroom duxelles.

Your weekday wine:

2016 Duckhorn Cabernet Sauvignon, Napa Valley
2014 Chateau St. Estepe de Montrose, France

Your weekend wines:

2018 Caymus Cabernet Sauvignon, Napa Valley
2017 Duckhorn Merlot, Napa Valley

Special Occasion Wines:

2016 Silver Oak Cabernet Sauvignon, Alexander Valley
2016 Groth Vineyards, Cabernet Sauvignon, Oakville

Individual Beef Wellington Recipe

Individual Beefiness Wellingtons are the perfect gourmet dinner. Tender filet mignon steaks are wrapped and baked in puff pastry. Our pace by step recipe makes information technology unproblematic.

Prep Fourth dimension 45 mins

Cook Time 30 mins

Full Fourth dimension 1 60 minutes 15 mins

Course: Main Class

Cuisine: British

Servings: 4 servings

Calories: 844 kcal

ii puff pastry sheets

Mushroom Filling:

3 tablespoon shallots, minced
i tablespoon garlic, minced
2 tablespoon fresh rosemary or thyme, minced (or 2 tsp dried)
20 ounces mushrooms, minced
2-8 tablespoon butter, or olive oil
½ cup dry out sherry (or red wine)
2 teaspoon salt
ane teaspoon black pepper, freshly ground

Filling for Wellingtons:

1 tablespoon olive oil
four 4-ounce fillet mignons, about two" thick
1 teaspoon common salt
½ teaspoon blackness pepper, freshly ground
4 teaspoons Dijon mustard
8 tablespoons pâté

For Sealing Puff Pastry:

1 egg
2 Tablespoons milk, cream, or h2o

Thaw the puff pastry if frozen. Go along covered, refrigerated, until ready to use to avoid it drying out.

Place oven rack to the middle position. Preheat oven to 400°F.
Finely mince shallots, garlic, and rosemary in a food processor and set bated. Finely mince mushrooms in the food processor until they are the texture of bread crumbs, but non a paste.

Searing the meat:

Trim the filets of any backlog fat. Pat dry out and season with common salt and pepper.
In a big skillet, heat 1 tablespoon olive oil, over medium heat, until shimmering. Sear the fillets for two-3 minutes on each side. Sear the sides lightly, likewise. All surfaces should exist seared. Remove fillets from the pan and immediately brush warm fillets with Dijon mustard. Gear up aside on a plate.

Cooking Mushroom Filling:

Add together the butter to the pan that the meat was seared in, at medium heat, and saute the shallot, garlic, and rosemary mixture for 2 minutes, scraping the lesser of the pan to loosen the steak bits. Add together the sherry and cook until liquid is evaporated.
Add together mushrooms, salt, and pepper. Cook about 25-30 minutes or until the liquid has evaporated.
Remove from rut and absurd the mixture in the fridge.

Assembling the Beef Wellingtons:

Make the egg wash by whisking the egg and milk together in a pocket-size bowl.
Lightly flour a cut lath and coil out a common cold sheet of rectangle puff pastry to arrive square-shaped. Each piece of puff pastry will make 2 individual beef Wellingtons.
Place ii tablespoon of pâté in the middle of each half. Top with iii-iv tablespoons of the mushroom mixture. And then place the Dijon coated fillet on top of the mushrooms.
Cut the puff pastry into two equal pieces – 1 for each Wellington. Brush the edges of the puff pastry with the egg wash. Pull the pastry up around the filet and overlap to cover. Castor again with the egg launder to seal the edges.

Repeat with the other piece of puff pastry to brand a total of 4 individual beefiness Wellingtons.
Line a sheet pan with parchment paper or aluminum foil. Place the beef Wellingtons seam side down on the sheet pan. Lightly score the top of each Wellington with a pocketknife in a cross hatch design, just don't cutting all the way through the dough. Castor with the egg wash lightly.
Bake in the preheated oven until the pastry is aureate dark-brown. Cook for about 20 minutes for medium-rare meat (internal temp of 125°) and up to 30 minutes for medium meat (internal temp of130-135°).
Permit the Wellingtons rest on the pan for at least x-minutes before serving.

Mushrooms can be made ahead upwardly to 24 hours in advance. Refrigerate until ready to utilise.

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Source: https://theartoffoodandwine.com/individual-beef-wellington-recipe/