Beef Wellington

Beef Wellington


Print Recipe
  • 2 sheets puff pastry (thawed)
  • 2 filets mignon (1-inch thick)
  • Salt (to taste)
  • Ground black pepper (to taste)
  • 1 tablespoon unsalted butter
  • 4 tablespoons mushroom duxelles
  • 1 egg
  • 1 tablespoon water
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.

Tip
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
 
Assemble and Cook 
Heat the oven to 400 F.
  • Make the mushroom duxelles*
  • Spread the mushrooms over the filets.
  • Whisk together the egg and 1 tablespoon water to make an egg wash.
  • Wrap the filets in puff pastry.
  • Brush with egg wash, place on a sheet pan and bake in the center of the oven until golden brown, about 30 minutes.‚Äč

*What Is a Duxelle?
In the culinary arts, the word Duxelle (pronounced duck-SELL) refers to a mixture of chopped mushrooms, onions, and shallots that is sautéed.