Petite Beef Wellington
An iconic and luxurious dish, perfect for a special anniversary. Individual Wellingtons feel extra special and ensure a perfect, crispy pastry wrap every time.
Equipment
- Oven-Proof Skillet
- Baking Sheet
Ingredients
Main Components
- 2 6 oz filet mignon steaks at room temperature
- Salt and freshly ground black pepper
- 2 tbsp olive oil
- 2 tbsp English mustard
Duxelles (Mushroom Mixture)
- 100 g cremini mushrooms very finely chopped
- 1 shallot finely chopped
- 2 tbsp butter
- 50 ml dry sherry or brandy
Assembly
- 4 slices prosciutto
- 1 sheet all-butter puff pastry thawed
- 1 egg beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C). Season filets generously with salt and pepper.
- Heat oil in a skillet over high heat. Sear filets on all sides until deeply browned, about 1-2 minutes per side. Remove and let cool. Brush all over with mustard.
- In the same skillet, melt butter over medium heat. Add mushrooms and shallot. Cook until all moisture has evaporated and mixture is a thick paste (duxelles). Add sherry and cook until dry. Season and let cool.
- Lay out two slices of prosciutto, slightly overlapping. Spread half the duxelles on top. Place a filet in the center and wrap the prosciutto tightly around it. Repeat.
- Roll out the pastry and cut into two large squares. Place a prosciutto-wrapped filet in the center of each. Brush pastry edges with egg wash. Fold up to enclose completely, pressing to seal.
- Place seam-side down on a baking sheet. Brush all over with egg wash. Score the top lightly with a knife for decoration. Bake for 20-25 mins for medium-rare. Rest for 5 mins before serving.
Notes
Ensure your puff pastry is cold for easy handling. Letting the beef rest after searing and before wrapping prevents the pastry from becoming soggy.
