Description
This Individual Beef Wellington recipe transforms tender filet mignon steaks into elegant, flaky pastry parcels filled with savory mushroom duxelles and aromatic herbs, enriched with creamy Boursin cheese. Perfectly seared steaks are wrapped in puff pastry and baked to a golden crisp, making it an impressive yet approachable dish for special dinners or celebrations.
Ingredients
Steaks and Seasoning
- 4 (4-ounce) filet mignon steaks (preferably about 2" thick)
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
For Searing and Filling
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 cup finely chopped mushrooms (white button mushrooms preferred)
- 3 medium shallots (or 2 large), minced
- 1 tablespoon chopped fresh thyme
Pastry and Assembly
- All-purpose (white) flour for rolling out pastry
- 1 sheet frozen puff pastry, thawed
- 1/2 cup Boursin Garlic and Fine Herbs Cheese
- 1 egg, beaten (for egg wash)
Instructions
- Season the Steaks: Pat the filet mignon steaks dry with paper towels. Season both sides evenly with kosher salt and black pepper to enhance the natural flavor of the meat.
- Sear the Steaks: Preheat a large, heavy skillet over high heat until very hot. Add olive oil and swirl to coat the pan. Place the steaks in the skillet and sear each side for 2 minutes for medium-rare or 3 to 5 minutes for medium. Cook until a crust forms and the steaks release easily from the pan without tearing. Transfer them to a plate to cool off.
- Prepare the Mushroom Filling: Reduce the stove heat to medium-high. In the same skillet, melt butter. Add the finely chopped mushrooms, minced shallots, and fresh thyme. Sauté for about 5 minutes or until the mixture is very soft, stirring frequently to avoid burning. Remove from the skillet and let cool.
- Roll Out the Puff Pastry: Lightly flour your rolling pin and work surface. On a large piece of parchment or waxed paper, roll the puff pastry sheet into a 13" x 15" rectangle. Cut the dough into four equal squares. Optionally, use a second sheet of puff pastry to create decorative shapes with a paring knife or cookie cutters.
- Assemble the Beef Wellingtons: Gently blot the cooled steaks dry with a paper towel. Place one steak in the center of each puff pastry square. Spread 2 tablespoons of Boursin cheese over each steak, then spoon a quarter of the mushroom mixture on top of the cheese.
- Seal the Pastry: Brush the edges of each puff pastry square thoroughly with the beaten egg. Fold the corners up to the center over the steak, tucking in the sides gently but firmly. Press all edges to seal well, ensuring no filling escapes during baking.
- Optional Decoration: If you cut out decorative pastry shapes earlier, brush one side of each with egg wash and gently press them onto the top of each wrapped beef parcel (egg wash side down). Repeat for each Wellington.
- Chill the Wrapped Steaks: Place the assembled Beef Wellingtons on a parchment-lined baking sheet. Wrap the tray tightly with plastic wrap and refrigerate for at least 1 hour, or overnight. Also cover and refrigerate the remaining egg wash.
- Bake: Preheat the oven to 425°F (220°C). Remove the Beef Wellingtons from the refrigerator and discard plastic wrap. Brush each Wellington thoroughly with the reserved egg wash. Bake for 15 to 16 minutes for medium-rare or 16 to 18 minutes for medium, until the pastry is golden brown and crisp. Serve immediately and enjoy!
Notes
- Choosing filet mignon about 2 inches thick ensures perfect medium-rare doneness wrapped in pastry.
- Using a heavy skillet (not nonstick) is essential for a good sear and crust formation on the steaks.
- The mushroom filling (duxelles) is cooked until very soft and should be cooled before assembling to avoid soggy pastry.
- Chilling the assembled Wellingtons before baking helps the pastry hold its shape and bake evenly.
- You can prepare the decorative pastry shapes ahead of time and store them in the refrigerator until use.
- Baking times can vary slightly depending on the oven and steak thickness; use a meat thermometer for perfect doneness if desired (120°F for rare, 130°F for medium-rare, 140°F for medium).
- Allow the finished Wellingtons to rest for a few minutes after baking for juices to redistribute.
- Prep Time: 20 minutes
- Cook Time: 24 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British