For special occasions, treat yourself to this beef wellington recipe made of tender filet mignon individually wrapped in puff pastry and served with a delicious mushroom sauce.
Whenever I think of a fancy “let’s go out” date night restaurant meal, Beef Wellington is an old school classic that is on top of my list. Everything about this dish screams indulgence; tender and juicy pan-seared filet mignon topped with a savory mushroom duxelles, wrapped in prosciutto, and then wrapped again in a blanket of golden brown crispy puff pastry, drool!
After watching one too many episodes of Hell’s Kitchen when every cook finds a way to ruin those beautiful packages of meat, I knew I had to get off of my couch and get in the kitchen. I needed to make this delicacy at home for the hubby and me since going out for an expensive meal is not on the radar anytime soon.
Life choices… daycare or fancy restaurant.. hmm. I decided to take some time to make us some delicious individual beef Wellington with red wine mushroom sauce right at home! Thank goodness I didn’t have Gordon Ramsey peeking over my shoulder, just baby James!
Whenever I’ve had the chance to order beef Wellington at a restaurant, I get a huge grin on my face as it arrives at the table. I can’t wait to cut into that flaky crust and take my first bite. It’s got that oh my gosh, I feel so guilty yet happy experience, give me more!
But why don’t we make this decadent meal at home? It may take a little more preparation but guess what, it’s not as hard as you might think. It just requires a few steps, but once you’ve gotten over your fear of overcooking the meat, just go for it. You won’t have to spend a significant chunk of your paycheck to dine out when you can make it right at home.
I made my version pretty traditional because I like how all the flavors merry together just right. There is no need to make puff pastry from scratch, I use Pepperidge Farm puff pastry sheets, and need only one sheet to make 2 portions. I get that defrosted at room temperature on a sheet tray while I prep the meat and filling.
When searing the filet mignon, you want a hot surface, so the outside just kisses the pan for 2 minutes on each side to brown the meat. Ideally, after the wellingtons are baked in the oven, you want a medium-rare piece of steak on the inside.
Now comes the layering. The steaks are brushed with a little bit of Dijon mustard for a bit of tanginess, topped with a savory mushroom filling, and then rolled up in a prosciutto wrap, yum!
The last step is to gently roll out your defrosted puff pastry and wrap the steaks snuggly into the dough. You don’t want too much excess pastry because it will be too thick and doughy when you bite into it. So trim off the excess then score the top, brush with egg wash, sprinkle with kosher salt, and bake at high temperatures of 400°F for about 20 to 30 minutes.
It’s a beautiful thing when you peek into the oven, and the tops of those individual beef wellington’s are a golden shiny package of awesomeness. You just want to jump for joy and dig in, but you have to have a little patience and let the meat rest for 10 minutes.
You must have a sauce when enjoying this meal fit for royalty. I like to make a quick red wine mushroom sauce, so velvety and delicious, a perfect compliment to the tender beef and crispy pastry. I like to serve this dish with either herb roasted potatoes or mashed potatoes and some fresh haricot verts. I am salivating while writing this. I need to make this again soon. Looking to impress the family or a loved one? Give this recipe a try!
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What is the best way to work with frozen Puff Pastry?
Working with frozen puff pastry takes a little planning. The quickest way to thaw it is to separate the sheets (but do not unfold), transfer to a sheet pan and cover with plastic wrap and allow to sit at room temperature (away from a hot oven or sunny window) for about 30 to 40 minutes. You can also thaw puff pastry in the refrigerator by following the same method above, however letting it defrost for about 4 hours in the fridge. It’s best to work with the puff pastry when it’s cold and easy to manipulate. Just pop the sheets back in the refrigerator to chill if it gets to room temperature, or as you are cutting and working with your sheets, and right before baking so the butter can firm up again for a few minutes.
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