Individual Beef Wellington
User Reviews
4.8
Individual Beef Wellington
Description
This recipe begins by seasoning beef tenderloin steaks with salt and black pepper before quickly searing each side for about 30 seconds. Separately, a duxelles is prepared by finely processing button mushrooms with onion or shallot, thyme, salt, and pepper, then sautéing it in butter until the mushrooms release and cook off their moisture, resulting in a concentrated paste.
The puff pastry sheets are rolled out and cut into squares larger than the steaks. The duxelles is spread on the pastry squares, leaving a border. Each seared steak is placed centrally, and the pastry edges are brushed with beaten egg to seal. The pastry is folded around the beef, enclosing it completely. The parcels are baked in a preheated 450°F oven until the pastry is golden and cooked through, producing a crisp outer layer with a juicy beef interior.
Individual Beef Wellington works well as a refined main course that offers a combination of textures from the flaky pastry, savory mushroom paste, and tender beef. The recipe requires some advance planning due to pastry thawing and assembly but results in a sophisticated dish suitable for special occasions.
Ingredients
For The Beef
- 4 (7-8oz) beef tenderloin steak
- salt
- black pepper
For the Duxelles
- 16 oz button mushrooms cleaned and quartered
- 1 onion chopped, or shallot
- 1 tsp thyme
- ¼ tsp salt
- ⅛ tsp black pepper
- 1 Tbsp butter unsalted
Putting It All Together
- 2 heets puff pastry thawed to soft (1.5-2 hours
- all-purpose flour to dust, unbleached
- 1 egg beaten
Instructions
- Season the beef lightly with salt and pepper. Then, place the steaks in a hot skillet to sear, roughly 30 seconds a side. Remove the beef from the pan and let cool slightly.
- Place the mushrooms, shallot, thyme, salt, and pepper in the bowl of your food processor. Process until everything is finely minced and nearly a paste.
- In the same pan you seared the beef, melt the butter. Add the mushroom mixture and saute over medium heat for 10-15 minutes, stirring often, to cook the moisture from the mushrooms. Remove the pan from the heat and spread the duxelles on a plate to cool.
- Preheat your oven to 450F.
- Roll each thawed puff pastry sheet into a large rectangle at least 7x14 inches. Cut each rectangle into 2 (7 inch) squares. (You will have excess pastry.)
- Spread the duxelles on top of puff pastry, leaving an ½ inch border.
- Place one fillet in center of the pastry square and brush the bare pastry edges lightly with the beaten egg. Fold the pastry up over the fillet to create a nicely wrapped parcel. Place the parcels, seam side down, on a baking sheet. Brush the pastry all over with the egg wash.
- Bake the Wellington for 10-12 min for medium-rare or 15-17 minutes for medium. (You can double check your steaks' done-ness by inserting a thermometer into the side of the parcel. Medium-rare will be 130F. Medium will be 140F.)
- When the parcels are golden and the meat is done, remove the Wellingtons from the oven and let rest for 5-10 minutes before serving.
User Reviews
Overall Rating
4.8
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