Paired with Brenda’s Vineyard Cabernet Sauvignon
Traditionally, Beef Wellington is a whole roast wrapped in puff pastry with a layer of mushroom duxelles and liver pate. As is the case with all things, we like to experiment. For our Christmas dinner, we used individual wellingtons, which take extra care, but we think it’s a beautiful presentation.
Yield: 8 individual servings
- 4-lb trimmed beef tenderloin or 8 eight-ounce filet mignon
- 16 slices prosciutto
- 4 c. mushrooms, chopped very fine, or better yet, use a food processor
- Olive oil
- 1/3 c. minced shallots
- 2 tsp chopped garlic
- 3/4 c. red or white wine (Or brandy, for that matter)
- 1/4 c. chopped fresh thyme
- 2-lb puff pastry
- 1 large egg
- If using tenderloin, cut into equal filets. Heat a heavy skillet until a drop of oil smokes when added. Season the filets with salt and pepper. Brush with vegetable oil. Sear each side for 30 seconds to a minute. Return to the plate. Let cool.
- Reduce heat to med-hi. Add 2 Tbsp olive oil to skillet and heat. Season with salt and pepper. Add shallots and sauté for 1 min. Add the mushrooms and thyme to Shallots and sauté for 2 min. Add wine and bring the liquid to a simmer. Cook until liquid has dissipated, and the mixture is nearly dry. Remove from heat. Cool completely.
- Preheat oven to 425 F.
- On a lightly floured surface, cut the pastry into quarters and roll into 10” squares. Whisk the egg as an egg wash.
- Lay two strips of prosciutto on each square, leaving a ½ inch of the pastry uncovered.
- Spread the paste and duxelles in ¼” layers over the prosciutto.
- Place a filet near the center of the pastry. Spread a thin layer of paste over the top of the steak and then evenly pile ¼ inch of duxelles on top.
- Brush the edges of puff pastry with egg wash.
- Fold one corner of pastry over the filet, tucking in tightly. Folding in the edges as you go, wrap the other two corners over the pastry. Brush egg wash over the pleats to hold them together. Make sure the filet is entirely enclosed. Pinch folds together.
- Repeat for all steaks. Place steaks on baking sheets.
- Brush each steak generously with egg wash.
- Place in oven. Bake for 25 to 30 minutes
- Remove from oven and let rest for ten minutes before serving.