BEEF WELLINGTON RECIPE
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BEEF WELLINGTON RECIPE

This easy beef wellington recipe for two is perfect for a date night or dinner party. Individual beef wellingtons are perfect to serve as part of a special occasion and are simpler than you think! Enjoy quality food at this restaurant at home!

BEEF WELLINGTON RECIPE

BEEF WELLINGTON RECIPE

HOW TO MAKE THIS EASY BEEF WELLINGTON RECIPE FOR TWO

First of all, preheat the oven and place it on a parchment baking sheet.

Mince the mushrooms in a food processor until they are fine and set to one side.

Dry your beef fillets, add some salt and pepper and cook in a hot frying pan. Remove the fillets and cook the mushrooms, shallots, and other spices in the same pan for about 5 minutes before adding madeira and cooling.

Roll out the puff pastry and cut into four equal squares. On two of the squares, spread the mushroom mixture, lay the fillets on top and then cover with the other square of pastry to form a parcel. Seal the pastry and place in the fridge for 30 minutes before cooking in the oven.

BEEF WELLINGTON RECIPE

INGREDIENTS

  • 10 ounces cremini mushrooms trimmed and halved
  • 2 8-ounce center-cut filets mignons, 2-inches thick, trimmed of fat
  • Kosher salt
  • Freshly ground black pepper
  • 2 teaspoons vegetable oil
  • 2 tablespoons unsalted butter
  • 1 small shallot minced
  • 2 garlic cloves minced
  • 2 teaspoon minced fresh thyme
  • 3 tablespoons Madeira or Dry Sherry
  • 1 9½x9-inch sheet puff pastry, thawed
  • 1 teaspoon Dijon mustard
  • 1 large egg lightly beaten
  • Flake sea salt optional

INSTRUCTIONS

  1. Adjust oven rack to upper-middle position and heat oven to 400°F, and line a rimmed baking sheet with parchment paper.
  2. Process mushrooms in a food processor until minced, scraping down sides of bowl as needed.
  3. Pat filets dry with paper towels and sprinkle with salt and pepper.
  4. Heat oil over medium-high heat, in a non-stick skillet. Sear filets 2 minutes per side or until mahogany brown. Transfer the beef to a paper towel-lined plate.
  5. Reduce heat to medium and add the minced mushrooms, shallot, garlic, thyme, 1 teaspoon salt, and ¼ teaspoon pepper. Cook, stirring often, until browned and most of the liquid has evaporated, about 6-8 minutes.
  6. Stir in the Madeira and cook about 2 minutes or until all liquid has evaporated. Transfer the mixture to a plate and allow to cool completely.
  7. Lightly flour a clean work surface and roll the puff pastry into an 11-inch square. Cut the pastry into 4 equal squares and transfer 2 of the squares (2 inches apart) on the prepared baking sheet.
  8. Spread ¼ cup mushroom mixture in the center of each square, to about the same diameter of the filets. Be sure to leave a 1-inch border of the puff pastry showing.
  9. Set a filet on top of the mushroom mixture in the middle of the two pastry squares.
  10. Spread ½ teaspoon mustard over the tops of the filets.
  11. Set the 2 remaining pastry squares over the filets and stretch the top pastry squares to meet the bottom pastry squares. Gently press the pastry around the filets to form a tight pastry pocket/shape.
  12. Pinch the top and bottom together.
  13. Trim excess pastry around the filets, leaving 1/2 –inch border around all around.
  14. Crimp the dough around the edge being sure to securely seal the filet packets.
  15. Place the pastry packets in the fridge, uncovered for 30-60 minutes or until cold. Do NOT leave the packets longer than 1 hour or the pastry will get soggy.
  16. When the packets are cold, brush the tops and sides with the beaten egg, and sprinkle the tops with flake sea salt.
  17. Bake 18-25 minutes or until meat registers 110°F-120°F (depending on how you like your steaks).
  18. Transfer Beef Wellington to a wire rack to rest.
  19. **For steaks medium-rare, cook the meat to 110°F and let rest 10 minutes. For steaks cooked to medium, cook the meat to 110°F and let rest 20 minutes. For steaks cooked medium-well, cook the meat to 120° and let rest 10 minutes. As stated in the Notes sections, the puff pastry packets act as an oven and the meat continues to cook while resting.
  20. Once the Beef Wellington has rested as desired, serve and…
  21. Enjoy!

NOTES

Pull the Beef Wellington from the oven when the meat registers about 110°F. The puff pastry packets mimic an oven and the beef will continue cooking after removal from the oven. If you like your steaks a little more done, cook to 120°F, then remove from the oven. The rest time will determine the final temperature of the beef.

It is very important to choose the correct size of beef filets.

The perfect size steak for this recipe is an 8-ounce steak – 2-inches thick.

Follow the thawing instructions for the puff pastry.

BEEF WELLINGTON RECIPE

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