01 of 07
02 of 07
Brown the filets.
Cook the filets on both sides and edges. You want to reach an internal temperature 120 F but be careful to not go higher in temperature, then pull the filet off the heat. When it's finally baked you will end up a perfectly medium-rare filet.Continue to 3 of 7 below.
03 of 07
Make the duxelles
Continue to 4 of 7 below.
- Finely chop the mushrooms in a food processor, then dump into a cotton towel.
- Roll up the towel and squeeze out as much moisture as you can over the sink.
- You will end up with a somewhat dry granular mixture.
- Saute the mixture until browned.
04 of 07
Layout the pastry
Continue to 5 of 7 below.
- Unfold a pastry sheet and place 2 or 3 tablespoons of duxelles in the center. Depending on the size of your filets you may need to roll out the pastry somewhat to be sure it's large enough.
- Place the filet on top of the duxelles. Be sure to remove the twine at this point, if you tied the filets.
05 of 07
Trim the pastry
Cut out the four corners of the pastry sheet (as you saw in the previous step). Note that we've left a flap on the right- (and left-) hand sides of the bottom and top flaps. These flaps fold in and seal the corners.Continue to 6 of 7 below.
06 of 07
Wrap the filets
Continue to 7 of 7 below.
- Fold one flap over, brush the opposite flap with egg wash then fold it over and press to seal.
- Brush edges of bottom flap with egg wash, fold over the top, wrap edges in, and press to seal. Repeat with top flap.
- You should now have a complete package, gently press the edges and top to secure seals.
- Turn package over and, if you wish, cut out some sort of shape from the scrap pastry and paste it to the top of the package with egg wash. Then brush entire package with egg wash and bake.
07 of 07
Bake to perfection...
Bake for 30 minutes and serve. Beef Wellington deserves its reputation. It's both elegant, delicious, and can be completely prepped short of the final baking a day in advance; perfect for any special occasion.