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Chef John's Individual Beef Wellingtons

Chef John's Individual Beef Wellingtons

Cost $50, save $25

Source: Recommended by CookPal

  • 75 Min
  • 4 Servings
  • $50

INGREDIENTS

  • Butter & Pastry

    • 🧈 3 tablespoons unsalted butter
    • 1 (17.25 ounce) package frozen puff pastry
    • 🧈 2 tablespoons salted butter

  • Mushrooms & Vegetables

    • 🍄 10 large brown mushrooms, finely chopped
    • 2 tablespoons minced shallots

  • Spices & Seasoning

    • 🧂 ¼ teaspoon salt
    • Freshly ground black pepper to taste
    • 1 pinch cayenne pepper, or to taste

  • Meats & Proteins

    • 2 ounces pate
    • 4 (8 ounce) filet mignon steaks

  • Liquids

    • 3 tablespoons white wine
    • 2 tablespoons Dijon mustard

  • Eggs & Miscellaneous

    • 🥚 1 large egg, beaten
    • 💧 1 teaspoon water

STEPS

1

Melt butter over medium-high heat. Add mushrooms and salt; cook and stir until well browned and caramelized, about 5 minutes.

2

Add shallots; cook until softened, about 3 minutes. Add black pepper, cayenne, and white wine; stir until wine evaporates, about 1 minute. Cool mixture.

3

Combine cooled mushroom mixture with pate in a bowl. Set aside.

4

Season filets with salt and pepper. Sear in butter until browned, about 5 minutes per filet. Refrigerate steaks.

5

Prepare puff pastry. Cut into squares. Spread pate and mustard onto pastry, wrap around filets. Form remaining 3 Wellingtons.

6

Preheat oven to 425°F (220°C). Bake puff pastry circles until cooked and crispy, 20-25 minutes.

7

Chill Wellingtons in freezer for 15 minutes. Brush pastry with egg wash. Bake at 450°F (230°C) for 23-25 minutes until golden brown.

8

Remove Wellingtons. Rest for 5 minutes. Trim and plate onto pastry bases.

NUTRIENTS

Per 1 serving

🔥

1330

Calories

  • 46
    Protein
  • 59
    Carbs
  • 100
    Fats

💡 Use high-quality puff pastry for best results.Ensure filets are well-seared to lock in juices.Allow Wellingtons to rest before serving for maximum texture.