This classy staple of dinner parties in the 1960s gets the name of The Duke of Wellington who was a 19th-century English statesman and military official. The name isn’t due to his gourmet taste, however, but rather because the dish itself is believed to be akin to the dark and shiny boots he was wearing. Beef Wellington generally refers to an approximately 2-to-4 pound steak tenderloin that is topped with mushrooms duxelles as well as foie gras pate and then wrapped with puff pastry.
The preparation has been simplified by wrapping each beef filet. This recipe yields 4 servings however it can easily be reduced or doubled. Filets must be cut around 1 1/2-inches thick to ensure the meat does not dry out or get overcooked when it roasts inside the oven. If you cut your meat thinner, you can reduce the oven cooking time accordingly. And if the files are larger than six ounces then the puff pastry must be cut into more of a square to fully wrap the meat.
If that’s the situation you might need 2 sheets of puff pastry in addition to the one that is required in this recipe. Additionally, this cooking time plus resting time is appropriate for meat that’s served medium-rare. If you prefer your meat cooked more then increase the cooking time of the skillet by a couple of minutes and then check the temperature of the meat when it comes out of the oven using an instant-read thermometer. Classic sauces, like Marchand de Vin and Bearnaise, are delicious additions to these tiny Beef Wellingtons, along with creamy spinach, cooked asparagus, or the haricots verts.
The classic British classic is made into a mini-sized Individual Beef Wellington! This delicious and show-stopping meal is the perfect example of class and delicacy: seared filet mignon wrapped in herbed prosciutto and mushrooms and then wrapped in individual pockets of golden-brown, flaky puff pastry. Instructions for making ahead and freezing are included.
One (1) 1.75-lb Pre-Center-Cut Beef Tenderloin (28 Ounces) (see the Recipe Notes below)
2 tablespoons of grapeseed oil (or any other high smoke point oils)
1 1/2 teaspoons of kosher salt
ground black pepper
1/4 cup Dijon mustard
4 pounds prosciutto (8 pieces, thinly sliced)
mushroom duxelles (below)
14 ounces puff pastry made from scratch or thawed from frozen
1 . Large egg beating to make egg wash
to serve, according to your preference for serving: extra flaky sea salt and fresh herb
for the Mushroom Duxelles:
2 tablespoons butter that is unsalted
16 ounces cremini mushrooms cut and cleaned
1 large shallot, perfectly chopped
pinch of kosher salt
10-12 sprigs of fresh Thyme
1/2 cup white wine dry
Beef Wellington ingredients laid out on a white plate: Prosciutto, white wine beef tenderloin Dijon mustard, shallot fresh Thyme, puff pastry and cremini mushrooms.
Preparation: This particular Beef Wellington recipe isn’t particularly difficult, but the secret to success lies in the attention to specifics. Before cooking, make sure to thoroughly read the recipe. Prepare the following ingredients:
Get the meat to room temp, 20-30 minutes prior to the time you’d like to start cooking, take the tenderloin steak from the refrigerator and allow it to reach room temperature prior to searing.
The puff pastry should be frozen before cooking: Similar to if you’re using frozen, freeze the puff pastry if frozen. It’s possible to defrost puff pastry that has been frozen over night in the refrigerator, or place it on the counter to the temperature of room for 20-30 minutes prior to when you’d like to cook.
Chop the mushrooms working in batches as needed, put the cleaned and trimmed of the mushrooms into a processor and process, scraping the sides as required until the mushrooms are finely chopped.
For the Individual Beef Wellington:
Sear the tenderloin of beef: Place the oil in large skillet on medium-high temperature. Apply a towel to on the outside of the tenderloin to make it as dry as you can and then sprinkle with black pepper. When it is heated and sparkling, add the tenderloin of beef. Cook 2-3 minutes per side until deeply browned. Transfer the tenderloin of beef seared to a cutting board, and set aside to rest for 20 to 25 minutes before cutting into 4 separate steaks, approximately 7 pounds each.
Original recipe yields six servings
1 pounds fresh mushrooms, cut into slices
1 cup of chopped onions
1 cup of dry sherry
1/4 cup butter
1 cup of chopped parsley
6 (8 8 ounce) fillets of beef tenderloin
1 (17.5 ounce) package of frozen puff pastry, frozen and thawed
In a large pan over medium-high heat, mix the onions, mushrooms sherry, butter margarine, parsley and cook until the liquid has been taken up and the mixture is the shape of the consistency of a paste. Top any steaks with mix.
The puff pastry sheets should be partially thawed. sheets, then roll them out thin enough to wrap around the sides, top and the bottom on each of your steaks. The steaks should be placed on baking sheets and cover them with plastic wrap, and then store at room temperature until the time to serve.
Preheat oven until 425° F (220 ° C).
Cover the steaks and bake them in the oven that is preheated for about 25 minutes. (Note that they may be rare, but they continue to cook while the it is sitting.)
4. (6-ounce) Filets that are thickly cut Mignons
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 tablespoon olive oil 1 tablespoon olive
Four (1-ounce) slices of goose or duck liver pork pate in the country style
One-half (17 1/4-ounces packaging) Puff pastry frozen (1 sheet) Thawed
Mushroom Duxelles, recipe follows
One large egg that has been beaten together with 2 teaspoons of water prepare an egg wash
1 tablespoon butter that is unsalted
2 teaspoons chopped shallots
Half teaspoon of minced garlic
10 ounces of button mushrooms cleaned, stemmed and then finely chopped
1/4 teaspoon salt
Freshly ground, white pepper 1/8 cup
2 1/2 tablespoons of white wine that is dry
Preheat the oven until 425° F. Prepare the baking sheets with parchment, and place it aside.
Sprinkle both edges of the filets with 1/4 teaspoon salt, and one teaspoon pepper.
The oil should be heated in an enormous heavy skillet on medium-high temperatures. Place the filets in the skillet and sear for one minute each on both sides to achieve medium-rare. Transfer the filets to a plate and let them allow to cool completely.
The puff pastry can be rolled out on an unflourished surface to form a 14-inch square and cut into four (7-inch) rectangular pieces.
Place one quarter of duxelles of mushrooms over each filet. Then, top each one with a slice the pate. Press to make it flat. Place one filet, with the mushroom side up, in the middle of a square puff pastry. Utilizing a pastry brush, or your fingers paint the outside edge of the pastry using egg wash. The pastry is folded over the filet, as if wrapping a package , then apply pressure to the sides to close. Place the package seam-side down on the baking sheet. Sprinkle the egg wash on the sides and top of each one and bake till the dough is golden and an instant read thermometer reads 140 ° F for medium-rare, approximately 20 minutes.
Remove the baking sheet from the oven and let it rest for 10 minutes prior to serving.
Put your Beef Wellingtons on the middle of four large plates and serve by the sauce as well as other vegetables that you prefer.
Yield: 1/2 cup
In a medium-sized skillet over medium-high temperature. Add the garlic and shallots then cook stirring in 30 second intervals. In the meantime, add salt and white pepper. Reduce temperature to moderate and stir until all liquid evaporates while the mushrooms start to brown, around 12 minutes. Stir in the red wine, and continue cooking frequently to reduce the sauce until the liquid evaporates. Remove the pan from the stove and allow it to cool before serving.