The fastest, individual beef wellington. Could easily be duplicated for more mini wellington!
As always- we’re jumping into the recipe here but the tips and tricks are at the end.
Ingredients for 2:
- 1 tbs butter
- 1 small shallot- minced
- 1 garlic clove- minced
- 5 oz cremini mushrooms
- 2 1/2 tbs dry sherry
- 6-8 oz filet mignon steak (you want 3-4 oz per wellington)*
- your choice of prosciutto to wrap the steak
- 1 tbs olive oil or bacon fat reserves (I’ll let y’all guess which I do)
- 1 sheet puff pastry from box*
- 1 box phyllo dough from box*
- 1 egg (for washing pastry)
WARNING ⚠️ after the first step there’s 30 minutes until the steak cools! You’re gonna wanna plan for that!
- To start: sprinkle kosher salt on filets DO NOT pepper*
- Heat oil in a cast iron skillet to Medium-High heat
- Sear filets*
- transfer to a plate, pat dry with a paper towel, add pepper to taste & place in refrigerator for 30 minutes or until cool.
- Clean, stem & chop mushrooms until fine.
- Heat butter in skillet on Medium-High
- Add shallot, garlic & sauté.
- Add mushrooms, salt & pepper until mushrooms begin to brown.
- Take skillet off heat & stir in sherry.
- Return skillet to heat & cook until sherry has disappeared, mushrooms should be softening.
- Put mushroom plate in fridge with steaks
(ANNND WE’RE BACK!)
- Pre-heat oven to 425F
- Line a baking sheet with a piece of parchment.
- Remove steaks, prosciutto & mushroom duxelles from fridge
- Gently dab steaks to dry any excess
- Lay out a piece of prosciutto, dot with half the mushroom duxelles
- Top with 3-4 oz steak
- Using the clear plastic between sheets of prosciutto carefully wrap mushroom duxelles & steak in prosciutto
- Wrap phyllo dough around THAT (the prosciutto wrapped, mushroom duxelle topped filet) until you feel comfortable. for me this is about 4-5 sheets.
- Wrap THAT with puff pastry dough (The Phyllo dough covered, prosciutto wrapped, mushroom duxelles topped filet)
- Brush the egg along the edges of pastry (it’s best to try & hide any seam on the bottom)
- Bake 20 minutes or until pastry dough has reached preferred shade of golden brown/steak has reached preferred internal temp.
- Let it chill out, then cut into it.
- YOU DID IT! You made a (mini) beef wellington & didn’t even have to mess with pastry dough!
You made it!! Tips & Tricks:
- 6-8 oz filet mignon for 2! or 3-4 oz for an individual steak. You want these to be about 1.5” so THICC but also want to remember we are adding layers to this, so it gets to be quite a bit more food.
- Box Pastry because I still haven’t mastered it and pastry is always fickle on me at the worst times. With something this ~fancy~ the pastry is a small sacrifice that saves a load of stress for me BUT if Pastry is your thing go for making it by hand!
- Salt the steak & wait for 1-2 mins for pan to heat, don’t add pepper until after or you will burn the pepper in the skillet, creating more of a burnt flavor than a pepper flavor.
- Sear filets- about 1 min on each side, until internal temp is just below desired or outside has enough browning for your liking.
- The order of the layers from outside to inside:
- Pastry, Phyllo, Prosciutto, mushroom, & steak
- The order of the layers from inside to outside:
- Steak, mushroom, prosciutto, phyllo, pastry.