Individual Beef Wellington {+ Step-by-Step Photos}
The traditional British classic made mini – Individual Beef Wellington! This showstopping dish is the epitome of elegance and indulgence: seared filet mignon is encased in herbed mushrooms and prosciutto then wrapped into individual pockets of flaky, golden-brown puff pastry. Make-ahead and freezing instructions provided.
- Time: 180 min
- Servings: 4
Source: Only Recipes
Ingredients
- pounds center cut beef tenderloin
- tablespoons grapeseed oil
- teaspoons kosher salt
- ground black pepper
- dijon mustard
- ounces prosciutto
- mushroom duxelles
- ounces puff pastry, homemade or thawed from frozen
- large egg, beaten for egg wash
- for serving, as desired: extra flaky sea salt and fresh herbs
- tablespoons unsalted butter
- ounces cremini mushrooms, cleaned and trimmed
- large shallot, finely diced
- kosher salt
- teaspoons finely chopped fresh thyme leaves
- dry white wine