This was the main course for Joe’s birthday dinner. He had told me several months ago he would like to try Beef Wellington and I have had this in mind for his birthday ever since. We both really enjoyed these, but next time I will make them much smaller. We could barely finish our portions. Joe prefers his steak on the rare side, so I cooked the wellingtons a little less than suggested.
Individual Beef Wellingtons
4 6oz thickly cut filet mignons
1 tsp salt
1/2 tsp freshly ground black pepper
1 sheet frozen puff pastry, thawed
1 egg, beaten with 2 tsp of water
For the Mushromm Duzelles
1 Tbsp unsalted butter
2 Tbsp minced shallots
1/2 tsp minced garlic
10 oz button mushrooms, finely chopped
1/4 tsp salt
1/8 tsp freshly ground white pepper
2 1/2 Tbsp white wine
To make the mushroom duxelles, heat butter in a medium skillet over medium-high heat. Add the shallots and garlic, cooking for 30 seconds. Add the mushrooms, salt, and white pepper, reduce the heat to medium and cook about 10 minutes. Add the wine, stir, and cook until wine has evaporated. Cool before using.
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and set aside. Season both sides of filets with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the filets and sear for 1 minute on each side. Transfer to a plate to cool completely.
Roll out the puff pastry on a lightly flour surface to a 14 inch square, cut into 4 equal squares. Spread 1/4 of mushroom duzelles on top of each filet. Transfer mushroom side down to the center of a puff pastry square. Using a pastry brush, brush the inside edges with egg wash. Fold the pastry over to completely enclose the filet. Place the filets seam-side down on the prepared baking sheet. Brush egg wash over the pastry dough. Bake until pastry is golden brown or until desired doneness, 15-20 minutes.
Source: Adapted from Brown Eyed Baker