Beef Wellington
Servings 2 People
Ingredients
- 2 Beef Tenderloin (filet mignon) 2.5-3” tall, about 3/4 pound
- 1 Tbsp Olive oil
- 3 Tbsp Butter
- 8 Oz Crimini mushrooms
- 1/3 Cup Onion finely diceed
- 1 Tbsp Garlic minced
- 1/2 Tsp Salt
- Pepper
- 1/3 Cup Sherry
- 1/2 Tsp thyme
- 1 Sheet Puffed pastry
- 1 Tbsp Dijon Mustard
- 1 Egg beaten
Instructions
- Heat a stainless steel pan or cast iron skillet over medium-high heat. Add the vegetable oil and heat until just starting to smoke.
- Rub the meat generously with salt and pepper.
- Once the pan is very hot, sear the two filets very briefly on each side. You don’t want to cook the interior of the meat at this point, so it shouldn’t be more than a minute or so per side. Remove the filets from the pan and place on a plate in the freezer while you make the filling.
- Let the pan cool slightly and turn the heat down to medium. Add the butter mushrooms, onion and garlic to the pan, and sprinkle on salt and pepper. Cook until the mushrooms release all their water and the onion is translucent.
- Add the sherry and thyme. Cook until the sherry evaporates. Taste for salt and pepper, and season as necessary.
- Remove from the heat and refrigerate until cold
- Roll out one puff pastry piece to about 1/16” and cut in half, so you have two rectangular strips of dough.
- Remove the steaks from the freezer and brush with the Dijon mustard on both sides.
- Put a quarter of the mushroom mixture in the middle of one piece of the puff pastry. Top with one steak, then add a quarter more of the mushrooms. Repeat with the other steak, puff pastry piece and mushrooms.
- Fold the long sides of the pastry over the steak, tucking in and tightly sealing all the edges so the juice doesn’t escape. Wrapping it all in plastic wrap can help! You may need to trim the pastry to avoid excess dough in the final product.
- Preheat the oven to 425 degrees Fahrenheit and line a sheet pan. While the oven preheats, put the wrapped beef in the freezer.
- Once the oven is hot, remove the beef from the freezer and put on the lined sheet pan. Brush the pastry with egg wash.
- Bake for 20 minutes, until a thermometer inserted into the middle of the steak reads 115 to 120 degrees Fahrenheit (for medium-rare – note temp will continue to rise as the meat rests) and the pastry is a deep golden brown.
- Allow to rest for at least 5 minutes. Cut in half so you can see the intersection of steak, pastry and mushrooms, and serve.