There are few dishes more elegant than beef Wellington. Classic beef Wellington is made with a single, large tenderloin of beef. This easy recipe for individual Wellingtons for two people combines filet mignon and mushroom duxelles wrapped in puff pastry, which is then baked. This recipe omits the traditional inclusion of foie gras.
Beef Wellington is also surprisingly easy to make if prepped a day in advance and then slid into the oven and baked for 30 minutes. It's perfect for any occasion -- birthdays, Valentine's Day, Mother's Day or Father's Day. birthdays, Valentine's Day, Mother's Day or Father's Day.
This recipe is easy, but it does involve several steps, some of which are easier to show than to describe. Here's a photo tutorial to take you through the steps. It looks like a million bucks and tastes like heaven.
Cook the Filets
- Filets are often irregular in shape. If yours are, use a piece of kitchen twine to tie them into a round.
- Season filets generously with salt and pepper.
- Heat a 10-inch nonstick skillet over medium heat. Add the butter and swirl in pan to melt.
- Cook the filets on both sides for about 3 minutes until well-browned, then brown the edges. Regularly check the internal temperature of the filets. They should not be cooked past 120 F at the center because they will continue to cook in the oven (see the note below).
- Allow filets to cool, then wrap in plastic wrap and chill for at least 2 hours.
Assemble and Cook the Dish
- Make the mushroom duxelles.
- Spread the mushrooms over the filets.
- Heat the oven to 400 F.
- Whisk together the egg and 1 tablespoon water to make an egg wash.
- Wrap the filets in puff pastry according to the steps outlined in the photo tutorial.
- Brush with egg wash, place on a sheet pan and bake in the center of the oven until golden brown, about 30 minutes.
- If you'd like a sauce for the Wellingtons, this mushroom sauce is delicious.
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 cook meat.