Lunch / Dinner
Beef Wellingtons
If you thought the gift giving was over, you thought wrong! Tender beef is topped with savory ingredients, then wrapped up like a present with puff pastry, and served just for you to open at the dinner table.
Beef Wellington is a perfect entrée for the holidays — it’s made with tender filet mignon, and lavish ingredients like pâté with truffles and puff pastry. This version swaps prosciutto for the pâté, but includes the classic mushroom mixture called duxelles [dook-SEHL].
Typically this dish is a presentation piece that portions are sliced from, but this recipe is special — everyone gets their own. Sear the filets in a hot skillet, then wrap each like a gift. A bonus of these individual portions is they cook more evenly, so each piece is perfect.
Ingredients
FOR THE BEEF, SEAR:
FRIZZLE:
FOR THE DUXELLES, SAUTÉ:
FOR THE PASTRY, ROLL OUT:
BRUSH:
Test Kitchen Tip
If possible, buy center-cut filets (filet mignon). Center cuts are evenly shaped, but if you can’t find them, the next best option is to cut filets from a whole tenderloin.
Instructions
Line a baking sheet with parchment paper.
For the beef, sear filets in oil in a large skillet over medium-high heat until browned, 3 minutes. Flip filets and sear 1 minute more; transfer to a plate and chill at least 30 minutes.
Frizzle prosciutto in same skillet over medium-high heat until crisp; remove from pan.
For the duxelles, sauté shallots and mushrooms in butter in same skillet over medium-high heat, about 5 minutes. Add cream and sherry and simmer until liquid is nearly evaporated. Off heat, stir in thyme and season with salt and pepper; cool completely.
For the pastry, roll out 1 sheet puff pastry on a lightly floured work surface into a 13-inch square; cut into four squares. Place a cooled filet in the center of each square. Top each filet with duxelles and prosciutto.
Brush corners of pastry with egg wash, then fold a corner up to the center. Fold opposite corner up to center, meeting at the top; press to adhere. Fold the other corners up, tucking in sides as if wrapping a gift. Gently stretch pastry over any open areas to enclose; place on prepared baking sheet.
For the cutouts, trim leaf shapes from the other sheet of puff pastry with a paring knife.
Make vein imprints with knife tip, then glue leaves onto the Wellingtons with egg wash; chill at least 1 hour or up to 24.
Preheat oven to 400° with rack in lower third.
Brush Wellingtons with egg wash and bake until pastry is puffed and golden, 20–25 minutes. Let Wellingtons rest 10 minutes. Serve Wellingtons with Port Wine Sauce.
Place a cooled filet in the center of the pastry, then top with duxelles and frizzled prosciutto.
Tuck in sides of pastry like you’re wrapping a gift. Press to adhere and stretch to cover any open areas.
Trim shapes out of pastry with a paring knife, then make the vein imprints with the tip
Nutritional Facts
Nutritional Facts
Per serving
Calories: 452
% Daily Value*
Total Fat 27g 41%
Saturated Fat 11g 55%
Cholesterol 179mg 59%
Sodium 776mg 32%
Carbs 10g 3%
Fiber 1g 4%
Protein 43g
*Percent Daily Values are based on a 2,000 calorie diet.