Individual Beef Wellington
Tender filet mignon and a savory mushroom filling are wrapped in flaky puff pastry for an elegant main course.
Ingredients
- 4 filet mignon steaks about 2 inches thick, 4-ounce / 115 g
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil 15 ml
- 2 tablespoons unsalted butter 28 g
- 8 ounces cremini mushrooms finely chopped, 225 g
- 2 large shallots minced
- 1 tablespoon fresh thyme leaves
- 1 sheet all-butter puff pastry thawed, 14-ounce / 400 g
- 4 ounces garlic and herb cheese spread (like Boursin) 115 g
- 1 large egg beaten with 1 teaspoon of water
Instructions
- Pat the filet mignon steaks dry with paper towels and season all over with salt and pepper.
- Heat olive oil in a large skillet over high heat. Once the oil is shimmering, sear the steaks for 2 minutes per side until a brown crust forms. Transfer the steaks to a plate and let them cool completely.
- Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the chopped mushrooms, shallots, and thyme. Cook, stirring occasionally, for 8-10 minutes, until the mushrooms have released their liquid and the mixture is dry. Remove from the heat and let it cool completely.
- On a lightly floured surface, roll out the puff pastry sheet into a 14x14-inch square. Cut the pastry into four equal 7x7-inch squares.
- Spread 1/4 of the garlic and herb cheese over the top of each cooled steak. Top the cheese with 1/4 of the cooled mushroom mixture.
- Place one steak in the center of each pastry square. Lightly brush the edges of the pastry with the beaten egg wash. Fold two opposite corners up over the steak, then bring the other two corners up to meet in the middle. Pinch all the seams together firmly to seal the package.
- Place the wrapped wellingtons seam-side down on a parchment-lined baking sheet. Cover and refrigerate for at least 1 hour or up to 24 hours.
- Preheat your oven to 425°F (220°C). Remove the wellingtons from the refrigerator, unwrap, and brush the entire surface of each with the egg wash.
- Bake for 15-18 minutes, or until the pastry is golden brown and puffed. For medium-rare, the internal temperature should be 130-135°F (54-57°C). Let the wellingtons rest for 5-10 minutes before serving.
Notes
For food safety, the USDA recommends cooking whole cuts of beef to a minimum internal temperature of 145°F (63°C), followed by a 3-minute rest.
Ensuring your steak and mushroom mixture are completely cool before wrapping is very important. This prevents the puff pastry from becoming soggy.
If you don't have a garlic and herb cheese spread, you can use a smooth liver pâté for a more traditional flavor, or mix your own soft cream cheese with minced garlic and herbs.
All-butter puff pastry provides the best flavor and texture. Thaw it in the refrigerator overnight for the easiest handling.