|Nutrition Facts (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 37g||48%|
|Saturated Fat 11g||53%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 1g||5%|
|Total Sugars 1g|
|Vitamin C 4mg||18%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you wonder if you've got the cooking skills to make a beef Wellington, fear no more, as our easy recipe makes this show-stopping main a hassle-free dish. Our trick? Frozen puff pastry. Beef Wellington is essentially a steak wrapped in a blanket of crisp pastry, so why not use something already made and delicious to save you some time and energy? Store-bought puff pastry is great on all kinds of sweet and savory dishes. If baking isn't your forte, there is no need to spend hours folding, chilling, and stretching flour and butter to make your own.
The texture of the pastry is divine, and before you know it, you'll have a fabulous dinner ready to share on special occasions. A flavorful, sautéed mixture of mushrooms, onions, chicken livers, and garlic is spread on the puff pastry before the steak is added. Called duxelles, this mushroom-based preparation is earthy and has a wonderful flavor that complements the cooked-to-perfection filet mignon—the best cut of beef to use for this recipe.
Although traditionally wrapped as a whole, we made individually sized beef Wellingtons, perfect for a plated dinner party or a special holiday occasion. Beyond beautiful, they are absolutely delicious and make a wonderful meal alongside steamed green beans and roasted or mashed potatoes. Be sure to let the Wellingtons rest for about 10 minutes before slicing to retain the steak juices.
For the Duxelles:
4 tablespoons butter, divided
1 tablespoon olive oil
1 medium onion, finely chopped
8 ounces button mushrooms, chopped
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup chicken livers, finely chopped
2 cloves garlic, minced
1 teaspoon dried marjoram
2 tablespoons beef broth
For the Beef:
24 ounces filet mignon, sliced into 8 (3-ounce) rounds
17 ounces thawed frozen puff pastry, or 1 package (2 sheets)
1 large egg, beaten
Make de Duxelles
Gather the ingredients.
Preheat the oven to 400 F. In a large skillet, heat 2 tablespoons of butter and the olive oil over medium heat. Add the onion and mushrooms and season with salt and pepper.
Cook and stir over medium heat until the mixture is browned, and the moisture evaporates, or about 8 to 12 minutes.
Add the chicken livers, garlic, and marjoram. Stir and cook for 4 to 5 minutes longer.
Add the beef broth, cook and stir for 3 to 4 minutes until all the liquid evaporates. Remove the skillet from the heat.
Sear the Beef
In a nonstick skillet, melt the remaining butter over medium heat. Working in batches, sear the filet mignons on all sides, leaving the centers medium-rare. Depending on their thickness, the fillets need to cook from 3 to 4 minutes per side: 3 minutes per side for a 1.5-inch-thick medallion; 3.5 minutes per side for a 1.7-inch-thick medallion; and 4 minutes per side for a 2-inch-thick medallion. Once seared, remove from the heat and reserve.
Assemble the Beef Wellingtons
Roll out the 2 sheets of puff pastry on a lightly floured surface. Cut out 8 (4.5-inch) squares. Refrigerate the leftover puff pastry and save it for other recipes.
Divide the mushroom duxelles between all squares and spread to cover.
Top each square with a seared medallion of filet mignon. Brush the edges with the beaten egg and then bring the edges together and seal, forming a tight pocket.
Place the Wellingtons seam-side down on a rimmed baking sheet and brush with more beaten egg.
Bake for 15 to 25 minutes or until the pastry is golden brown. Let cool on wire racks for 10 minutes before serving.