Individual Beef Wellington
Rating
The traditional British classic made mini – Individual Beef Wellington!
Ingredients
- 1.75 pounds (28 ounces) center cut beef tenderloin (see Recipe Notes, below)
- 2 tablespoons grapeseed oil (or other high smoke point oil)
- 1½ teaspoons kosher salt
- ground black pepper
- ¼ cup Dijon mustard
- 4 ounces prosciutto (8 pieces thinly sliced)
- mushroom duxelles (below)
- 14 ounces puff pastry, homemade or thawed from frozen
- 1 large egg, beaten for egg wash
- for serving, as desired: extra flaky sea salt & fresh herbs
- for the Mushroom Duxelles:
- 2 tablespoons unsalted butter
- 16 ounces cremini mushrooms, cleaned & trimmed
- 1 large shallot, finely diced
- pinch kosher salt
- 10–12 sprigs fresh thyme
- ½ cup dry white wine
Instructions
- For the Individual Beef Wellington:
- Sear the beef tenderloin: Add the oil to a large skillet over medium-high heat. Use paper towel to pat the surface of the beef tenderloin as dry as possible, then season with the kosher salt & ground black pepper. Once the oil is hot & shimmering, add in the beef tenderloin. Cook 2-3 minutes per side until deeply browned. Transfer the seared beef tenderloin to a plate or cutting board & set aside to rest for 20-25 minutes before slicing into 4 individual steaks, roughly 7 ounces each.Seared beef tenderloin, in a large skillet atop a white surface.
- Make the mushroom duxelles: Use paper towel to carefully wipe out the skillet used in Step 1, above, then return to the stove over medium heat, adding the butter. Once melted, add in the chopped mushrooms & shallot. Season with kosher salt & fresh thyme, stirring to combine. Cook, stirring occasionally, for 10-15 minutes, until all of the water is cooked out of the mixture. Slowly add in the wine, using a wooden spoon to scrape up any browned bits that may have formed on the bottom of the skillet. Continue to cook, stirring occasionally, for an additional 10-15 minutes more, until all of the wine is cooked out of the mixture. Remove from the heat & set aside to cool. Mushroom duxelles in a large skillet atop a white surface.
- Individual Beef Wellington assembly: Gather the remaining ingredients & assemble the mini Beef Wellington:
- Individual Beef Wellington assembly: Spreading mushroom duxelles over thinly sliced prosciutto.
- Individual Beef Wellington assembly: wrapping Dijon-brushed filet mignon in prosciutto + mushroom duxelles.
- Individual Beef Wellington assembly: wrapping Dijon-brushed filet mignon in prosciutto + mushroom duxelles.
- Individual Beef Wellington assembly: wrapping Dijon-brushed filet mignon in prosciutto + mushroom duxelles.
- Individual Beef Wellington assembly: Prosciutto-wrapped beef tenderloin placed atop a piece of puff pastry.
- Individual Beef Wellington assembly: wrapping puff pastry around prosciutto-wrapped beef tenderloin.
- Individual Beef Wellington assembly: wrapping puff pastry around prosciutto-wrapped beef tenderloin.
- Individual beef wellington on a small piece of plastic wrap, surrounded by mushroom duxelles, dijon mustard & a cutting board with more filet mignon.
- Roll out the puff pastry: Lightly dust a work surface with flour. Carefully unfold the puff pastry, then slice in half vertically & horizontally, creating 4 equal pieces of puff pastry. Gently roll out each piece into a roughly 7×7 square. Set aside.
- Layer the prosciutto & mushroom duxelles: Arrange 2 pieces of prosciutto side-by-side, slightly overlapping at their edges to create one thin layer of prosciutto. Press the duxelles over top, into a thin, even layer covering the surface of the prosciutto. Since prosciutto is so delicate, it can be helpful to arrange these layers on a piece of plastic wrap (pictured above) or parchment paper to prevent it from sticking to your work surface.
- Brush the seared beef tenderloin generously with Dijon mustard, then place it atop the mushroom duxelles on the prepared layer of prosciutto.
- Wrap the beef tenderloin with the prosciutto & duxelles: Fold the sides of the prosciutto up towards the steak, then roll the steak forward as tightly as possible, completely encasing the steak in the prosciutto & duxelles. (See photos, above.) The prosciutto acts as a protective barrier between the juicy steak & mushrooms & the crispy puff pastry, so take your time to carefully ensure the entire surface of the steak & mushrooms are covered by prosciutto.
- Fold the prosciutto-wrapped beef tenderloin into puff pastry: Set the prosciutto-wrapped steak in the center of a piece of puff pastry. Brush the edges of the puff pastry with egg wash to help seal the mini Beef Wellington pocket. Fold the corners of the puff pastry over the top of the beef tenderloin, tucking the sides in as you go to completely encase the steak with the puff pastry. (See photos, above.)
- Repeat Steps 3.1-6 with the remaining steaks.
- Chill: Place the assembled individual Beef Wellington on a sheet pan. Transfer to the freezer to chill for 25-30 minutes.
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper for easy cleanup, then arrange the chilled Beef Wellington over top. Generously brush egg wash over the surface of each individual Beef Wellington, then finish with a generous sprinkling of coarse sea salt, as desired.Individual Beef Wellington assembly: brushing individual Beef Wellington with egg wash before roasting.
- Bake the individual Beef Wellington for 25-35 minutes, until the puff pastry is golden brown & the steak has reached your preferred doneness. The best way to measure doneness is to probe an instant-read thermometer into the side of the Beef Wellington. Look for an internal temperature of 120 degrees for rare, 130 degrees for medium-rare, 140 degrees for medium, & so on. Remove from the oven & set aside to rest for 5-10 minutes before serving – the internal temperature will continue to rise to the final temperature as the Beef Wellington rest.
- Serve the individual Beef Wellington with desired side dishes – mashed potatoes, crispy mushrooms, etc. Enjoy!
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