Individual Beef Wellington with Mushroom Sauce #christmas #Beef

For unique events, treat your self to this pork wellington recipe manufactured from smooth filet mignon personally wrapped in puff pastry and served with a delicious mushroom sauce.

Whenever I think about a elaborate “allow’s exit” date night restaurant meal, beef Wellington is an antique college traditional that is on top of my listing. the entirety about this dish screams indulgence; soft and juicy pan-seared filet mignon crowned with a savory mushroom duxelles, wrapped in prosciutto, and then wrapped once more in a blanket of golden brown crispy puff pastry, drool!

After looking one too many episodes of Hell’s Kitchen when each prepare dinner unearths a way to destroy the ones beautiful applications of meat, I knew I had to get off of my couch and get inside the kitchen. I had to make this delicacy at home for the hubby and me considering that going out for an costly meal is not on the radar each time soon.

Existence selections… daycare or fancy eating place.. hmm. I decided to make an effort to make us some scrumptious character red meat Wellington with red wine mushroom sauce right at home! Thank goodness I didn’t have Gordon Ramsey peeking over my shoulder, simply child James!

Individual Beef Wellington with Mushroom Sauce

tender filet mignon wrapped in golden puff pastry for a scrumptious person red meat wellington with mushroom sauce recipe on your next special event!

Prep Time1 hr 30 mins

Cook Time45 mins

Total Time2 hrs 15 mins

Ingredients

Beef-

• 1/2 pound puff pastry, sheet frozen, thawed
• 1 egg yolk
• 1 tablespoon milk
• kosher salt
• 16 ounces beef tenderloin steaks, (two 8-oz pieces) 1 1/4" to 2" thick
• 1 tablespoon dijon mustard
• 3 ounces prosciutto, 8 slices

Mushroom Filling-

• 8 ounces brown mushrooms
• 1 teaspoon olive oil
• 1 tablespoon unsalted butter
• 1 sprig thyme
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper

Mushroom Sauce-

• 1/4 cup shallots, diced
• 1 tablespoon all-purpose flour
• 1 1/2 cups beef stock
• 2 tablespoons olive oil
• 1/4 cup red wine
• 3 ounces brown mushrooms, ¼-inch thick slices
• kosher salt
• black pepper

Instructions

Puff Pastry-

• Defrost 1 sheet of puff pastry at room temperature on a sheet pan covered with parchment paper for forty minutes, or until pliable yet cooled. Refrigerate protected with plastic wrap if defrosted and not the usage of straight away.
• Preheat oven to four hundred°F. begin making mushroom filling.

Mushroom Filling-

• Upload mushrooms to a meals processor, blender, or chop as finely as viable. the texture must be just like coarse breadcrumbs, you do not want them to come to be a slurry.
• Warmness a medium-sized pan over medium heat and add a teaspoon of olive oil and 1 tablespoon of butter to the pan.
• Upload mushrooms and 1 sprig of fresh thyme, sauté for about 10 minutes until combination is softened and most of the moisture has evaporated.
• Season mushroom mixture with ¼ teaspoon salt and 1/8 teaspoon of pepper.
• Remove and discard thyme sprig and switch mushrooms to a bowl and refrigerate.

Preparing the Beef-

• Trim any extra fat or silver pores and skin from the beef. you can reform the steaks into rounds via tying the steaks with butchers cord in order that it holds form as it chefs within the pan.
• Pat dry the steaks with a paper towel and season every aspect generously with salt and black pepper.
• Warmness a big skillet over medium-high warmth and add two tablespoons of olive oil. You want the pan surely warm earlier than including the steaks.
• Whilst the oil begins to smoke, add the filets to the pan, and brown for 2 minutes on each side. fast sear the uncooked edges of the meat so that the purple turns to brown at the floor. put off the steaks from the pan and area on a plate to cool. flip off the heat and save the pan with the drippings for the pink wine mushrooms sauce.
• Cut off the butcher's twine if using. Brush approximately 1 ½ teaspoons of Dijon mustard over the surface of every filet at the same time as still warm. Set apart.

Rolling the Beef Wellingtons-

1. On a huge reducing board, area a massive piece of plastic wrap. Lay down four slices of prosciutto barely overlap every piece about ¼ inch to create a row. spread 1/2 of the mushroom filling over the prosciutto, leaving approximately a ½ inch border alongside the perimeters. The layered prosciutto slices will resemble the form of a rectangle.
2. Vicinity the seared filet within the center of the prosciutto and mushroom layer (if the beef is more rectangular in shape then lay in order that the longer cease strains up with the longer aspects of the prosciutto layer). Use the plastic wrap to attract the prosciutto across the fillet, masking all sides. Roll up and twist the ends of the movie to tighten. relax and repeat the process with the final filet.
3. Place a big piece of plastic wrap on a reducing board or smooth surface, roll the defrosted pastry sheet into an eleven-inch by way of eleven-inch square. you may gently dirt the surface with flour if it sticks for your rolling pin. reduce pastry in half of ( five.5-inch by eleven-inch rectangles).
4. Area the pork fillets blanketed in prosciutto in the center of every pastry. Line up the long aspect of meat with the longer facets of the pastry. gently brush the pastry edges with water. starting on the longer facets, deliver opposite corners of the pastry over, gently stretching the dough if wished. Press seams to seal tightly. Fold the shorter aspects up to enclose the alternative portions. If they'll not attain the center, just ensure to press facets to seal the pastry. Repeat wrapping with the remaining filet.
5. Use a piece of plastic wrap to tightly seal every pastry-wrapped beef filet, and refrigerate about five minutes to permit the pastry to company up again.
6. In a small bowl, blend egg yolk and milk.
7. Line a sheet pan with parchment paper. put off wellingtons from the refrigerator, get rid of plastic wrap, and lay the filets seam-facet down at the baking sheet. Brush the top and sides of every puff pastry with the egg wash. If favored, use the again of the knife or pizza cutter to create lengthy diagonal lines on the floor, make certain no longer to cut into the meat. Sprinkle kosher salt on pinnacle of each.
8. Bake in the top middle part of the oven for approximately 20-30 minutes, or until the inner temperature of the steak reaches one hundred twenty five°F for medium-uncommon. The pastry need to be golden brown at the floor. put off the pork wellingtons from the oven and permit to rest at the sheet pan for at the least 10 minutes earlier than reducing. Make the sauce whilst the meat is baking.

Mushroom Sauce-

1. The use of the pan with the steak drippings, warmth over medium warmth. if you did not store the pan, use a new pan with 2 tablespoons of olive oil added.
2. Add the crimson wine to the pan and whisk to deglaze and eliminate the brown bits from the lowest of the pan. upload the chopped shallots, stirring until the wine has reduced till you can not odor the alcohol, decreased to about 1/2.
3. Upload 1 tablespoon flour and whisk for one minute. Slowly upload the red meat stock by means of whisking in about a 1/4 cup at a time, till 1 cup has been brought and the sauce has thinned to a spoonable consistency.
4. Add the sliced mushrooms to the sauce and simmer till the mushrooms are cooked and soft. Whisk in additional red meat inventory if had to thin the sauce. Season with salt and pepper to flavor. preserve warm on low warmness till ready to serve.