Description
A recipe for making single-serving Beef Wellingtons, featuring beef tenderloin wrapped in mushroom duxelles, prosciutto, and puff pastry.
Ingredients
Scale
- 4 (6 ounce) beef tenderloin steaks, about 1.5 inches thick
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 8 thin slices prosciutto
- 1 sheet (about 14 ounces) all-butter puff pastry, thawed
- 1 large egg, beaten (for egg wash)
- For the Duxelles:
- 8 ounces cremini mushrooms, finely chopped
- 2 shallots, minced
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1 tablespoon unsalted butter
Instructions
- Season the beef steaks generously with salt and pepper. Sear the steaks in hot olive oil in a skillet for 1 minute per side until browned. Remove from heat and let cool completely.
- Prepare the Duxelles: Melt butter in the same skillet over medium heat. Add shallots and cook until soft, about 3 minutes. Add garlic and cook for 1 minute more. Add mushrooms and thyme. Cook, stirring often, until all moisture has evaporated and the mixture resembles a thick paste, about 10 to 15 minutes. Season with salt and pepper. Spread the duxelles onto a plate to cool completely.
- Wrap the Beef: Lay two slices of prosciutto on plastic wrap, slightly overlapping. Spread a thin, even layer of cooled duxelles over the prosciutto. Place one cooled steak on the duxelles. Use the plastic wrap to tightly roll the prosciutto and duxelles around the steak, twisting the ends to secure a tight cylinder. Chill for at least 30 minutes. Repeat for all steaks.
- Prepare the Pastry: On a lightly floured surface, roll the puff pastry slightly thinner. Cut the pastry into four equal rectangles large enough to fully enclose each wrapped steak.
- Wrap in Pastry: Brush the edges of one pastry rectangle with egg wash. Place one chilled, wrapped steak near one edge. Roll the pastry around the steak, trimming excess pastry so the edges overlap slightly. Seal the edges firmly, tucking the ends underneath. Place seam-side down on a parchment-lined baking sheet. Brush the entire surface with egg wash. Repeat for the remaining portions. Chill for another 15 minutes.
- Bake: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Bake the Wellingtons for 20 to 25 minutes for medium-rare (internal temperature of 130-135 degrees Fahrenheit).
- Rest and Serve: Let the Wellingtons rest for 5 to 10 minutes before slicing in half diagonally or serving whole.
Notes
- For a crispier bottom crust, place the baking sheet in the oven while it preheats.
- If you prefer a deeper brown color, apply a second coat of egg wash halfway through the baking time.
- Use a meat thermometer inserted through the pastry into the center of the beef to gauge doneness accurately.
- Prep Time: 45 min
- Cook Time: 25 min
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 Wellington
- Calories: 550
- Sugar: 2
- Sodium: 450
- Fat: 35
- Saturated Fat: 15
- Unsaturated Fat: 20
- Trans Fat: 0.5
- Carbohydrates: 25
- Fiber: 2
- Protein: 35
- Cholesterol: 120