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Chef John's Individual Beef Wellingtons
Chef John's Individual Beef Wellingtons
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Prep Time:
45 minutes
Cook Time:
75 minutes
Total Time:
140 minutes
Filet mignon with mushroom pate in flaky pastry, served on buttery base for unbeatable flavor combo.
Ingredients:
  • 3 tablespoons unsalted butter
  • 10 large brown mushrooms, finely chopped
  • 2 tablespoons minced shallots
  • freshly ground black pepper to taste
  • 1 pinch cayenne pepper, or to taste
  • 3 tablespoons white wine
  • 2 ounces pate
  • 4 (8 ounce) filet mignon steaks
  • salt and freshly ground black pepper to taste
  • 1 (17.25 ounce) package frozen puff pastry
  • 2 tablespoons Dijon mustard
  • 1 large egg, beaten
  • 1 teaspoon water
Instructions:
  • In a skillfully heated skillet, gracefully melt butter until it shimmers. Introduce mushrooms and a pinch of salt, sauté with delicacy until deeply golden and caramelized, approximately 5 minutes. Initially, they may appear damp and soft, but fear not, they shall transform into a dry, flavorful delight.
  • Saute shallots until soft and translucent for about 3 minutes. Stir in black pepper, cayenne, and white wine. Cook until the wine evaporates for about 1 minute. Remove from heat and transfer to a bowl to cool to room temperature.
  • Combine the pate with the cooled mushroom mixture, then mix and mash together with a spoon until fully incorporated. Set it aside for later.
  • Season filets liberally with salt and pepper. In the same hot pan, melt butter for Wellingtons over high heat. Sear each filet individually until all sides are beautifully browned, approximately 5 minutes per filet. Transfer to a plate and refrigerate until ready to use.
  • Cut each pastry sheet into 4 squares. Place a square of frozen puff pastry on a lightly floured surface. Fill the center with 3 tablespoons of pate mixture and press it out to match the size of a filet. Spread 1/2 tablespoon of mustard on top of one filet, then place it mustard-side down on the pate.
  • Wrap the filet in the pastry by folding the shorter sides first, then the longer sides to seal. Be gentle while stretching the dough at the bottom, avoiding stretching the sides and top too much. Don't worry if there are a few small holes at the bottom. Place the Wellington seam-side down on a plate, then repeat to make the remaining 3 Wellingtons. Finally, transfer all to the refrigerator.
  • Preheat your oven to 425°F (220°C) and prepare a sheet pan by lining it with parchment paper.
  • Cut the 4 remaining puff pastry squares into circles roughly the same size as the Wellingtons, and then place them on the prepared sheet pan. Use a fork to poke holes all over each circle.
  • Place the dish in the center of the preheated oven for 15 minutes. Take it out, flip it over, and use a spatula to press down circles to flatten it. Put it back in the oven and bake until crispy and cooked through, around 5 to 10 more minutes. Remove it from the oven and lift it off the pan to cool. Increase the oven temperature to 450 degrees F (230 degrees C).
  • Place the Wellingtons in the freezer for precisely 15 minutes. Next, line the sheet pan with aluminum foil followed by parchment paper. Beat egg and water together in a small bowl.
  • After chilling the Wellingtons in the freezer for 15 minutes, place them on the prepared pan and give them a generous egg wash.
  • Bake pastry in the center of the preheated oven for 23-25 minutes until golden brown, puffed, and filets are cooked through. Use an instant-read thermometer; it should read 122°F (50°C) for doneness.
  • Transfer the Wellingtons to a plate or cutting board and let them rest for at least 5 minutes. Cut each Wellington in half, then trim the ends to create a flat surface.
  • Arrange each rounded pastry base onto individual plates, then elegantly place 2 filet halves on top with the center cut facing upwards.

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