Beef Wellington Recipe


2 (6-ounce) thickly cut filet mignons

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoon extra virgin olive oil

2 tablespoons of butter

One-half (17 1/4-ounce package) frozen puff pastry (1 sheet), thawed

Mushroom Duxelles, recipe follows

1 large egg beaten with 2 teaspoons water to make an egg wash

Mushroom Duxelles:

1 tablespoon butter

1 red onion

2 teaspoons minced garlic

10 ounces mushrooms, wiped clean, stemmed, and finely chopped

1/4 teaspoon salt

1/8 teaspoon freshly ground white pepper

2 1/2 tablespoons dry red wine



  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
  • Pat the filets down well with a paper towel
  • Massage both sides of the filet with the EVOO
  • Season both sides of each filet with salt and pepper to taste
  • Heat the oil in a large heavy skillet over medium-high heat. Add the filets and sear for 1 minute on each side for medium-rare. Transfer to a plate to cool completely.
  • Roll out the puff pastry on a lightly floured surface to a 14-inch square, and cut into 2 (7-inch) squares. You can save the rest for another day
  • Spread one-half of the mushroom duxelles on top of each filet and top each with 1 tablespoon of the butter, pressing to flatten. Place one filet, mushroom side down, in the center of a puff pastry square. Using a pastry brush or your finger, paint the inside edges of the pastry with egg wash. Fold the pastry over the filet as though wrapping a package and press the edges to seal. Place the packages seam-side down on the prepared baking sheet. Brush the egg wash over the tops and sides of each package and bake until the pastry is golden brown and an instant-read thermometer registers 140 degrees F for medium-rare, about 20 minutes.
  • Remove from the oven and let rest for 10 minutes before serving.
  • Place the Beef Wellingtons in the center of 2 large plates, and accompany with the sauce and vegetables of choice.

Mushroom Duxelles:

  • Heat the butter in a medium skillet over medium-high heat. Add the onion and garlic and cook, stirring, for 30 seconds. Add the mushrooms, salt, and pepper, reduce the heat to medium, and cook, stirring, until all the liquid has evaporated and the mushrooms begin to caramelize, about 12 minutes. Add the wine and cook, stirring to deglaze the pan, until all the liquid has evaporated. Remove from the heat and let cool before using.

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