There are few dishes more elegant than Beef Wellington. This savory recipe combines beef loin, mushroom duxelles, and (traditionally) foie gras is wrapped in puff pastry and baked. It looks like a million dollars and tastes like heaven. It's also surprisingly easy to make, albeit time-consuming, but can easily be completely prepped a day in advance and then slid into the oven for 30 minutes to bake before serving. I think it's perfect for birthdays, Valentine's Day, or Mothers/Fathers Day. (Larger image.) Serves 2.
Sign up for the Cooking for Two newsletter.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
- 2 filets mignon, 1-inch thick
- 2 sheets puff pastry
- Salt and pepper to taste
- 1 Tbsp. unsalted butter
- 4 Tbsp. Mushroom Duxelles
- 1 egg
1. Thaw puff pastry according to package directions.
2. Filets are often irregular in shape, if yours are use a piece of kitchen twine to tie them into a round. (See the photo tutorial for making Individual Beef Wellingtons.)
3. Season filets generously with salt and pepper.
4. Pre-heat a medium (10-inch) non-stick skillet over medium heat. Add butter and swirl in pan to melt.
5. Cook filets on both sides for about 3 minutes until well-browned, then brown the edges. Note: Regularly check the internal temperature of the filets, they should not be cooked past 120F at the center.*** Allow filets to cool, then wrap in plastic and chill for at least a couple of hours. In the meantime make the duxelles*.
6. Heat oven to 400F. Whisk together egg and 1 tablespoon water (egg wash).
7. Wrap the filets in puff pastry according to the steps outlined in the photo tutorial for Individual Beef Wellingtons. Brush with egg wash, and bake in center of oven until golden brown; about 30 minutes.
If you'd like a sauce for the Wellingtons, this Mushroom Sauce is delicious.
**Click here for photo tutorial on making Individual Beef Wellingtons.
***Note: The filets are deliberately undercooked and then chilled to prevent them from overcooking in the final step. They should come out of the oven medium rare after the final baking. If you don't have a digital instant-read thermometer and digital probe thermometer, you need them. They are relatively cheap and essential to properly cooking meat.