Individual Beef Wellingtons
Published Feb. 9, 2022
- Total Time
- 50 minutes, plus 1 hour’s chilling
- Rating
- Comments
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Ingredients
- 2tablespoons olive oil
- 2(5-ounce) filets mignons, each about 1½ inches thick
- Salt and black pepper
- 2teaspoons Dijon mustard
- 4ounces cremini mushrooms, finely chopped (1¼ cups)
- 1large shallot, finely chopped
- ½teaspoon herbes de Provence
- 1teaspoon honey
- ¼cup medium-bodied, acidic red wine, such as cabernet franc or pinot noir
- 2tablespoons heavy cream
- 1sheet frozen puff pastry, thawed but still cold (half of a 17.3-ounce box)
- 1large egg
Nutritional analysis per serving (2 servings)
964 calories; 70 grams fat; 22 grams saturated fat; 0 grams trans fat; 36 grams monounsaturated fat; 6 grams polyunsaturated fat; 42 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 38 grams protein; 907 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a large skillet over medium-high and add 1 tablespoon oil. Generously season the filets mignons with salt and pepper, and sear until the surfaces on the top, bottom and rounded sides are no longer raw, about 2 minutes total. Transfer the steaks to a plate, reserving the oil in the skillet. Brush or spread the Dijon mustard all over each filet mignon and refrigerate until cool, about 15 minutes.
- Step 2
Turn the heat to medium-high, and add the remaining 1 tablespoon oil to the skillet. Add the mushrooms and shallot, season with salt and pepper, and cook, stirring occasionally, until deeply browned and no longer watery, 10 to 12 minutes. Be patient: The mushrooms will first release some water; then, once that liquid evaporates, the vegetables will start to brown. If the vegetables are sticking before they can brown, lower the heat or add a little water to the pan.
- Step 3
When the mushrooms are deeply browned, reduce the heat to medium and stir in the herbes de Provence, honey, wine and cream. Let the liquids bubble up and reduce until the mixture is thick and jammy, about 2 minutes. Transfer to a small dish and refrigerate until cool.
- Step 4
To assemble the Wellingtons, cut the puff pastry sheet in half (it doesn’t matter which direction). Use a rolling pin or empty wine bottle to evenly roll each sheet into an ⅛-inch-thick rectangle. Mount a filet mignon-size circle of the chilled mushroom mixture in the center of each rolled-out sheet, evenly dividing the mixture between the two pastry pieces. Top each mound of mushrooms with a filet mignon.
- Step 5
Carefully bring the edges of the puff pastry up and over the steaks, stretching the dough if needed to completely cover the meat. Twist the tops of the dough to seal the filling, as if you’re making dumplings. You want an even, uniform layer of pastry, so trim any overlapping dough as you go. When the tops are nicely sealed, flip the Wellingtons over, seam side down, and transfer to a parchment-lined sheet pan. You can use your hands to gently tighten each Wellington into perfectly smooth spheres. Refrigerate to chill completely before baking, at least 30 minutes or up to 24 hours.
- Step 6
Heat the oven to 425 degrees. In a small dish, whisk the egg until homogenous and, using a pastry brush or your fingers, evenly coat the entire outsides of the chilled Wellingtons with the egg. Bake until the pastry is golden brown, 17 to 20 minutes. The internal temperature of the steak should read 120 degrees for medium-rare (it will continue to cook as it rests).
- Step 7
Transfer the Wellingtons to serving plates. Let them rest for about 15 minutes before serving.
Private Notes
Comments
Been doing a variation of this for years, based on an Eduardo Loubet recipe. 3 tips 1) at450 degrees 10-12 minutes for a perfect medium rare; only 5 minutes rest. 2) To keep from getting soggy wrap the meat in paper towels and let sit for at least a half hour. 3). To keep the pastry base firm and not soggy make a thin crepe and let cool. Cut crepe to fit beef bottom and place on pastry then place beef and wrap. The crepe absorbs moisture for non soggy puff.
You are suggesting wrapping the meat in paper towels AFTER you cook it, not before, right? Just want to confirm.
Always wrap a filet BEFORE you cook it. No matter what the dish, letting it rest at room temp in the paper towel improves the final product
Wonderful recipe. I made with a 10oz beef tenderloin as that was best available. Followed other commentators on letting the meat come to room temp wrapped in paper towel. Used about ¾ of the pastry and cooked for about 23 mins and it turned out medium so will cook for 18-20 for med rare next time. Served with potatoes and green salad for Valentine’s Day. Perfect meal for two. The mushrooms are to die for.
Made this for Valentine's Day dinner. The recipe was easy to follow and the result was fantastic. The steaks we found were more like 7 oz so by the time you added all the ingredients and the pastry, one was enough for both of us. We halved it and had it with a salad and dessert then ate the other one for Sunday lunch the next day. I'd make the pastry shell thinner next time as it wasn't as flaky as I'd like in places but otherwise a great dish.
To brown mushrooms start them solo over medium high heat with the lid on, stirring occasionally. Once the water starts coming out you can remove the lid. Don’t add the shallots (or whatever) until they are starting to brown. It’s much faster and more effective!