Mini Beef Wellingtons

Mini Beef Wellington
Donald Russell
  • Total: 50 mins
  • Prep: 30 mins
  • Cook: 20 mins
  • Yield: 4 portions (4 servings)
Nutritional Guidelines (per serving)
680 Calories
36g Fat
66g Carbs
28g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 4 portions (4 servings)
Amount per serving
Calories 680
% Daily Value*
Total Fat 36g 46%
Saturated Fat 8g 38%
Cholesterol 72mg 24%
Sodium 286mg 12%
Total Carbohydrate 66g 24%
Dietary Fiber 5g 17%
Protein 28g
Calcium 92mg 7%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Beef Wellington is one of those recipes that everyone should try once. It's not the easiest dish to make, but it is a culinary adventure and the results can be quite impressive. This recipe takes some of the mystery out of the classic British dish, guiding you through each step. It creates four individual beef Wellingtons using filet mignon rather than the single beef tenderloin that's traditionally sliced for serving.

This version was adapted from Emeril Lagasse's recipe for mini beef Wellingtons. Necessary adjustments were made to the cooking time in order to avoid undercooked beef and soggy puff pastry. It also eliminates the foie gras pate—which you can put back in if you like. Instead, it opts for a rich red wine and gorgonzola sauce.

Ingredients

  • For the Filet Mignon:
  • 4 (6-ounce) filet mignon steaks (cut 1 1/2 inches thick)
  • 1/8 teaspoon salt (kosher)
  • 1/8 teaspoon black pepper (freshly ground)
  • 1 tablespoon olive oil
  • For the Mushroom Duxelles:
  • 10 ounces cremini mushrooms
  • 1 tablespoon butter (unsalted)
  • 1 small shallot (minced)
  • 1 clove garlic (minced)
  • 1/4 teaspoon salt (sea)
  • 1/8 teaspoon black pepper (freshly ground)
  • 2 1/2 tablespoons dry sherry (or dry vermouth)
  • For the Beef Wellington:
  • 1 sheet puff pastry (frozen; thawed)
  • 1 large egg (beaten with 2 teaspoons water)
  • 1 1/4 cups red wine sauce
  • Optional: 4 ounces gorgonzola

Steps to Make It

Note: while there are multiple steps to this recipe, it is broken down into workable categories to help you better plan for preparation and assembly.

Make the Filet Mignon

  1. Sprinkle kosher salt and fresh ground pepper over both sides of the filet mignon steaks.

  2. In a heavy skillet over medium-high heat, heat the oil. Add the filets and sear for 1 minute on each side.

  3. Transfer to a plate, cool, then refrigerate for 30 minutes.

Make the Mushroom Duxelles

  1. Clean, stem, and finely chop the cremini mushrooms.

  2. Heat the butter in a skillet over medium-high heat. Add the shallot and garlic, and sauté for 1 minute.

  3. Add the mushrooms, salt, and pepper. Cook, stirring often, until the mushroom liquid has evaporated and the mushrooms begin to brown around the edges.

  4. Take the skillet off the heat and stir in the sherry.

  5. Return the skillet to the heat, and cook until the liquid has again evaporated. Transfer to a plate and cool completely.

Make the Beef Wellington

  1. Heat oven to 425 F. Cut a piece of parchment paper to fit inside a baking tray.

  2. Prepare the red wine sauce, and keep warm.

  3. Roll out the puff pastry on a lightly floured board to a 14-inch square. Cut into four 7-inch squares.

  4. Remove the seared filets from the refrigerator. Using a paper towel, gently dab them dry to remove any accumulated juices.

  5. Compactly press an equal amount of the mushroom duxelles on top of each filet.

  6. Lay a filet, mushroom-side down, on a puff pastry square. Using a pastry brush, brush the egg wash along the edges of the pastry square.

  7. Fold one side of the pastry, press down, then fold the adjacent side (like wrapping a package) and press down. Press together the other two sides to seal the pastry. Put the Wellington, with the seal-side down onto the tray. Do the same for the other three Wellingtons.

  8. Brush more of the egg wash over the top and sides of each Wellington.

  9. Bake for 20 minutes, or until the pastry is golden brown. Remove the tray from the oven, and let the Wellingtons rest for 5 minutes.

  10. Re-heat the red-wine sauce. If using the gorgonzola, stir it into the sauce, then whisk until melted and smooth.

  11. Spoon a little of the sauce onto each plate. Transfer a Wellington on top of the sauce. Cut the Wellington in half on the diagonal, slightly opening the two halves, and spoon a little sauce between the two halves.

  12. Serve and enjoy!