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Beef Wellingtons (Cooking for 2)
Beef Wellingtons (Cooking for 2)
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Prep Time:
50 minutes
Total Time:
1 hour 20 minutes
Elegant home-cooked dinner for two: Filet mignon and mushroom Wellington with brandy cream sauce. Perfectly portioned and luxurious.
Ingredients:
  • 2 boneless beef tenderloin steaks, 1 1/2 inches thick (6 oz each)
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 tablespoons finely chopped shallot
  • 1 clove garlic, finely chopped
  • 1 cup finely chopped cremini mushrooms (2 oz)
  • 2 thin slices prosciutto, finely chopped
  • 1/2 teaspoon finely chopped fresh thyme leaves
  • 1 sheet frozen puff pastry (from 1-lb package), thawed
  • 1 egg, beaten
  • 1 tablespoon water
  • 2 teaspoons Dijon mustard
  • 1 tablespoon butter
  • 2 tablespoons finely chopped shallot
  • 1 clove garlic, finely chopped
  • 1 teaspoon Dijon mustard
  • 3/4 cup Progresso™ beef-flavored broth (from 32-oz carton)
  • 1/2 cup heavy whipping cream
  • 2 tablespoons brandy
  • 1 tablespoon chopped fresh Italian (flat-leaf) parsley
Instructions:
  • Season the steaks generously with salt and pepper. In a 10-inch skillet, heat oil over high heat. Sear the steaks for 2 minutes on each side until beautifully browned. Remove the steaks and let them chill in the refrigerator for 30 minutes before serving.
  • In the same skillet, melt 2 tablespoons of butter over medium-high heat. Sauté 2 tablespoons of shallot and 1 clove of garlic for about 2 minutes until softened. Then add mushrooms, prosciutto, and thyme. Cook for 3 to 4 minutes until mushrooms are soft and any liquid has evaporated. Transfer the mixture to a bowl and refrigerate for 10 to 15 minutes until completely cooled.
  • Prepare a large rimmed cookie sheet lined with parchment paper. Roll out the puff pastry sheet to 20x9 inches, then use a sharp knife to cut out two 9-inch rounds. Cut decorative shapes like leaves from the scraps. Arrange the pastry rounds and decorations on the prepared cookie sheet and chill in the freezer for 5 minutes.
  • Preheat oven to 400°F. Whisk together egg and water in a small bowl.
  • Take the pastry out of the freezer and brush 1 teaspoon of mustard onto each round. Add a heaping tablespoon of the mushroom mixture in the middle of each pastry. Place a steak on top of the mushroom mixture and add another generous tablespoon of the mushroom blend on top of each steak. Brush the edges of each pastry with egg wash, then fold the pastry over the steak, overlapping slightly, to fully enclose the steaks. Position them seam side down on a cookie sheet and brush the top and sides with more egg wash. Place decorative cutouts on top of each pastry and brush them with additional egg wash. Chill in the freezer for 5 minutes.
  • Take the dish out of the freezer and bake for 20 to 25 minutes until the pastry is beautifully golden and a meat thermometer inserted in the thickest part of the beef reads 135°F for medium-rare (temperature will reach 145°F as it rests). Let it cool on a rack for 10 minutes before serving.
  • In a 10-inch skillet, melt 1 tablespoon butter over medium heat. Sauté 2 tablespoons shallot and 1 clove garlic for 1 to 3 minutes until softened. Add 1 teaspoon mustard, then pour in broth, whipping cream, and brandy. Bring to a boil over medium-high heat, then simmer for 6 to 8 minutes until slightly thickened. Stir in parsley and serve the sauce with Wellingtons.

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