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Individual Beef Wellington Recipe

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3.8 from 71 reviews

This Individual Beef Wellington recipe features perfectly seared filet mignon steaks wrapped in flaky puff pastry with a savory mushroom and shallot mixture, enhanced by creamy Boursin Garlic and Fine Herbs cheese. A classic and elegant dish perfect for impressing guests or special occasions, combining rich flavors and tender textures in every bite.

  • Total Time: 44 minutes plus chilling time (at least 1 hour recommended)
  • Yield: 4 servings

Ingredients

Beef and Seasoning

  • 4 (4-ounce) filet mignon steaks (preferably about 2″ thick)
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons olive oil

Mushroom Mixture

  • 2 tablespoons butter
  • 1/2 cup finely chopped mushrooms (white button mushrooms recommended)
  • 3 medium shallots (or 2 large), minced
  • 1 tablespoon chopped fresh thyme

Pastry and Finishing

  • All-purpose (white) flour for rolling out pastry
  • 1 sheet frozen puff pastry, thawed
  • 1/2 cup Boursin Garlic and Fine Herbs Cheese
  • 1 egg, beaten (for egg wash)

Instructions

  1. Season the Steaks: Pat the filet mignon steaks dry and season both sides evenly with kosher salt and black pepper to enhance flavor.
  2. Sear the Steaks: Preheat a large, heavy skillet over high heat until very hot. Add olive oil and swirl to coat the pan. Sear each steak for about 2 minutes per side for medium rare or 3-5 minutes per side for medium doneness, until a crust forms and steaks release easily from the pan. Transfer steaks to a plate to cool.
  3. Prepare Mushroom Mixture: Lower stove heat to medium-high, melt butter in the same skillet. Add finely chopped mushrooms, minced shallots, and fresh thyme. Sauté for approximately 5 minutes, stirring frequently until very soft and fragrant. Remove from heat and allow to cool.
  4. Roll Out Puff Pastry: Lightly flour your rolling pin and work surface (preferably on parchment or waxed paper). Roll the puff pastry sheet into a 13 x 15-inch rectangle and cut into four equal sections. Optionally, use extra pastry to create decorative shapes.
  5. Assemble the Wellingtons: Gently blot the cooled steaks dry. Place one steak in the center of each pastry square. Top each steak with 2 tablespoons of Boursin cheese, spreading slightly to cover the steak, then spoon a quarter of the mushroom mixture over each.
  6. Seal the Pastry: Brush the edges of each pastry square thoroughly with beaten egg. Fold the corners up to the center and gently tuck the sides in while pressing firmly around edges to seal completely.
  7. Add Decorations (Optional): If you cut pastry decorations, brush one side with egg wash and gently press them onto the top of each pastry bundle with the wash side down.
  8. Chill the Wellingtons: Transfer the assembled Beef Wellingtons to a parchment-lined baking sheet, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or overnight to help seal and firm up the pastries. Keep the remaining egg wash covered in the fridge.
  9. Bake the Wellingtons: Remove from refrigerator and discard plastic wrap. Preheat oven to 425°F (220°C). Brush each Wellington lightly but thoroughly with egg wash. Bake for 15-16 minutes for medium rare or 16-18 minutes for medium doneness. Serve immediately and enjoy!

Notes

  • Use a heavy skillet (such as cast iron) to achieve proper searing of the steaks.
  • Ensure the steaks are cooled before assembling to prevent premature cooking of the puff pastry.
  • Chilling before baking helps the pastry hold its shape and results in a flakier texture.
  • Baking time may vary depending on steak thickness and oven performance; monitor closely to achieve desired doneness.
  • Optional decorative pastry cutouts enhance presentation but can be omitted.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 29 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: British

Find it online: https://allyumcooks.com/individual-beef-wellington-recipe/