Beef Wellington is surprisingly easy to make following a few easy steps. It can be made in advance and finished cooking 30 minutes before guests arrive for a spectacular presentation.
You can use the same steps below for a whole center cut roast and slice off individual pieces. (Cooking time will vary for larger cut) This impressive, delicious recipe is worth the extra effort for special occasions
You will need:
2 filet mignon, 1 inch thick
2 sheets of puff pastry, thawed
Salt and pepper to taste
Mushroom Duxelles Recipe:
½ lb. button, cremini or morel mushrooms
2 Tbsp. unsalted butter; divided
3 Tbsp. finely chopped shallots
Salt and pepper to taste
1 ½ Tbsp. fresh thyme leaves, chopped
¼ cup white wine or sherry
1. Finely chop mushrooms in a food processor.
2. Pour mushrooms out on a clean cotton towel (flour sack) that has been folded in half.
Folding the mushroom mixture securely inside the towel, twist the towel up around the mushrooms, wringing out as much liquid as you can over the sink. (see photo below)
3. Heat a large nonstick skillet over medium high heat. Melt 1 Tbsp. butter in the skillet and add mushrooms, shallots, salt, pepper and thyme.
4. Cook mushroom mixture, stirring often, until mushrooms appear dry and start to brown.
5. Add remaining butter, and then add the wine or sherry. Cook until the wine or sherry is evaporated.
6. Remove from heat and cool.
Start with Double R Ranch Co. filets that are thawed and brought to room temperature for at least an hour.
Blot filets with a paper towel to remove any excess moisture. Season with fresh ground black pepper and kosher salt.
Heat a large cast iron skillet to medium high heat with approximately 1 Tbsp. olive oil or butter.
Sear the Double R Ranch Co. filets on each side for about 4 minutes to achieve a golden brown sear. Sear the sides briefly as well.
Using a digital probe thermometer or an insta-read thermometer, be sure filets reach 115 to 120 degrees, but no higher.
The filets will reach 135-140 (medium rare) final temperature when it is baked.
Pull filets off the heat and cool.
Wrap in plastic wrap and chill for at least two hours.
Place chopped mushrooms on a flour sack towel that has been folded in half.
Enclosing the mushrooms inside the towel, twist the towel around the mushrooms, wringing out as much moisture as possible over the sink.
Following the recipe for mushroom duxelles, sauté the mixture until browned, then set aside to cool.
Lightly dust the counter with flour and unfold a pastry sheet that has been thawed and place on top of flour.
Lightly dust the top of the pastry as well.
Run a rolling pin over the surface to smooth out the lines in the pastry.
If your filet is large, you may need to roll out the pastry a bit to fit, but keep the shape square.
Place 2-3 tablespoons of the cooled duxelles in the center.
Place the chilled, seared filet on top of the duxelles.
Cut four corners out of the pastry. Leave enough pastry next to the filet that you can pinch together and seal after folding up.
Reserve the extra pastry for decoration.
Lightly beat the egg, and using a pastry brush, brush one flap of the pastry with the egg wash and fold over filet.
Continue until each flap has been sealed with the egg and the filet is completely wrapped.
Pinch to seal seams at the sides.
Turn the filet package over so the duxelles will be on the top of the steak.
With a sharp knife cut out decorative leaves, if desired, and adhere to the top using the egg wash.
Finish by brushing entire pastry with egg wash.
NOTE: At this point, you can refrigerate filets a few hours, and up to a day in advance until ready to bake and serve.
In a preheated oven set at 400 degrees, bake the Wellingtons in the center of the oven until pastry is golden brown and internal temperature reaches 135- about 30 minutes. Do not over cook.
The beef will continue cooking 5 to 10 degrees when resting after being removed from oven.