Beef Wellington
A tender filet coated in a flavorfull mushroom and shallot paste, all wrapped in flakey puff pastry. Serve with greens or even a potato and you have yourself a delisious meal and elegant meal.
Servings Prep Time
2personal beef wellingtons 15minutes
Cook Time
45minutes
Servings Prep Time
2personal beef wellingtons 15minutes
Cook Time
45minutes
Ingredients
Mushroom Duxelles
Beef
Instructions
For the Duxelles
  1. Set out puff pastry and heat oven to 425 F
  2. Finely chop the mushrooms, shallots, and garlic in a blender or food processor.
  3. Heat butter in a skillet and add chopped mixture and spices. Cook until they have reduced in size and are very tender.
  4. Add in red wine and simmer until evaporated. Set aside and let cool.
For the Beef
  1. Let the meat come to room temperature before cooking, season with salt and pepper.
  2. Sear all sides of the meat for 1 minute each. Then transfer to a plate and let rest for 10-15 minutes
  3. Take the puff pastry and roll it out so it is about 1/4 inch to 1/2 inch thick. Cut into 2 equal pieces.
  4. Lay the prochuitto out the puff pastry followed by the duxelles mixture. Try to make it even on each one.
  5. Set the beef at one end of your first piece. Then roll tucking in the edges as you go and make a nice seam at the bottom. I used a bit of water to get the pastry to stick to its self when needed.
  6. Place on a pan lined with parchment paper and brush all sides with egg wash.
  7. Bake for about 20 minutes or until thermometer reads 140F for med-rare. Let rest for 10 mintues before cutting.