Description
Enjoy these individual beef Wellingtons with no regrets and no second thoughts! Perfectly cooked filet mignon topped with a rich, savory mushroom pate is wrapped in a crispy pastry crust and served on top of a buttery pastry base for a 1-2 punch that’s hard to beat. Serve as-is or with a simple, brown pan sauce.
Ingredients
- 3 tablespoons unsalted butter
- 10 large brown mushrooms, finely chopped
- ΒΌ teaspoon salt
- 2 tablespoons minced shallots
- freshly ground black pepper to taste
- 1 pinch cayenne pepper, or to taste
- 3 tablespoons white wine
- 2 ounces smooth-style, truffle-flavored pate
- 4 (8 ounce) filet mignon steaks
- salt and freshly ground black pepper to taste
- 2 tablespoons salted butter
- 1 (17.25 ounce) package frozen puff pastry
- 2 tablespoons Dijon mustard
- 1 large egg, beaten
- 1 teaspoon water
Instructions
- Melt butter over medium-high heat. Add mushrooms and salt; cook and stir until well browned and caramelized
- about 5 minutes. They will be wet and soggy at first but will dry out.
- Add shallots and cook until they soften up and turn translucent
- about 3 minutes. Add black pepper
- cayenne
- and white wine. Stir until wine evaporates
- about 1 minute. Turn off the heat and transfer to a bowl to cool to room temperature.
- Add pate to cooled mushroom mixture; toss and mash with a spoon until thoroughly combined. Set aside.
- Generously season filets with salt and pepper. Melt butter for Wellingtons in the same pan over high heat. Sear
- one at a time
- in the hot pan until the sides and edges are nicely browned
- about 5 minutes per filet. Transfer to a plate and place in the refrigerator until needed.
- Cut each sheet of pastry into 4 squares. Place one square frozen puff pastry onto a lightly floured surface. Spoon about 3 tablespoons pate mixture into the center and press out to roughly the same size as a filet. Spread 1/2 tablespoon mustard on top of one filet and place mustard-side down on the pate.
- Gently stretch and fold the shorter sides of the pastry around the filet
- then bring the longer sides up and over to seal. You can stretch the dough that will be on the bottom of the filet
- but try not to stretch it on the sides and top. It’s okay to have a couple of small holes at the bottom. Flip Wellington over and place seam-side down on a plate. Repeat to form remaining 3 Wellingtons
- then transfer all to the refrigerator.
- Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with parchment paper.
- Cut remaining 4 squares of puff pastry into circles that are roughly the size of the Wellingtons. Place on the prepared sheet pan and poke all over each circle with a fork.
- Bake in the center of the preheated oven for 15 minutes. Remove from the oven
- flip
- and press circles down with a spatula to flatten. Return to the oven and bake until cooked through and crispy
- 5 to 10 minutes longer. Remove from the oven and lift off the sheet pan to cool. Increase the oven temperature to 450 degrees F (230 degrees C).
- Transfer Wellingtons to the freezer for exactly 15 minutes. Line the same sheet pan with aluminum foil
- then top with parchment paper. Beat egg with water in a small bowl.
- When Wellingtons have been in the freezer for 15 minutes
- transfer to the prepared pan and generously brush with egg wash.
- Bake pastry in the center of the preheated oven until pastry is golden brown and puffed and filets are cooked through
- 23 to 25 minutes. An instant-read thermometer inserted into the center should read 122 degrees F (50 degrees C).
- Immediately remove from the hot pan and transfer onto a plate or cutting board for at least 5 minutes. Cut Wellingtons in half
- then trim each end to create a flat surface.
- Place each rounded pastry base on a plate and stand 2 filet halves on top with center cut facing up.
Prep Time: 45 mins
Cook Time: 1 hr 15 mins
Total Time: 2 hrs 20 mins
Servings: 4