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Individual Beef Wellingtons

Individual Beef Wellingtons

A new way to serve filet. Impress your guests with this contemporary twist on a classic.

Serves 4

Ingredients:
2 sheets puff pastry (store bought or your favorite homemade recipe)
4 (6 ounce) beef filets
2 ½ + tsp kosher salt, divided
2 + tsp ground black pepper, divided
4 tbsp olive oil
16 ounces mushrooms (a mix of whichever kinds you like)
4 small shallots
1 clove garlic
4 tbsp unsalted butter
Handful of thyme sprigs
8 slices prosciutto
2 eggs
1 ½ cups dry red wine
2 bay leaves
4 cups beef stock
Plastic wrap

Directions:
Make your pastry or thaw your pastry sheets according to package instructions.

  1. Sear the Filets
    • Season each filet with salt and pepper on both sides.
    • Heat 1 tablespoon of olive oil in a pan over medium-high heat until glistening.
    • Sear the filets on both sides for 1 minute each, until browned.
    • Remove from pan and set aside.
  2. Make Mushroom Duxelles
    • Clean and very, very finely chop mushrooms (use a food processor if you prefer)
    • Finely chop 2 shallots, and mince garlic.
    • To the same pan in which you seared the filets, add 4 tbsp butter, heat over medium, and add
    the shallots and garlic. Cook, stirring occasionally, 2-3 minutes, until softened.
    Add the mushrooms, ½ tsp salt, and a pinch of black pepper.
    • Cook, stirring occasionally, 5 minutes, until the mushrooms have softened and begin to release
    their juices.
    • Increase heat to medium-high and cook, stirring occasionally, 2-3 minutes, until the liquid has
    evaporated, and the mushrooms begin to stick to the bottom of the pan.
    • Remove from heat, stir in the leaves from a sprig or two of thyme, and set the pan aside.
  3.  Wrap Filets
    • Lay out a piece of plastic wrap, large enough to enclose a single filet.
    • Place two slices of prosciutto in the middle.
    • Spread ¼ of the duxelles over the prosciutto.
    • Place a single filet in the center of the duxelles.
    • Bring corners of plastic wrap up to encase the beef completely.
    • Repeat with the other three filets.
    • Chill in the fridge for at least 30 min
  4. Assemble Wellingtons
    • Roll out your pastry to ⅛ inch thickness and cut into 4 equal sheets. Or, cut your thawed puff pastry sheets into 4 equal pieces.
    • Remove the plastic wrap from the beef, and place one prosciutto covered filet in the middle of each puff pastry sheet.
    • Bring the corners of the pastry up to wrap the steak. Seal, and turn over so the seam side is down.
    • Crack and separate the eggs. Beat the egg yolks and 1 tbsp water with a fork.
    • Brush the egg wash over the top and sides of each Wellington.
    • Cover and chill 30 minutes to 24 hours. (Save the remaining egg wash in the fridge.)
  5. When you are ready to Bake and Serve, remove Wellingtons from fridge and prep your sauce.
  6. Preheat oven to 400 F
  7. Make the Bordelaise
    • Finely chop 2 shallots.
    • Add red wine, shallots, leaves from 1 sprig of thyme, and bay leaves to a saucepan and set over
    medium heat.
    • Bring the mixture to a rolling boil and cook until the contents reduce to half
    • Add beef stock to the pan and bring the mixture to a boil once more.
    • Skim and discard any foam that appears on the top of the sauce.
    • Continue cooking the sauce until it has reached a nappe consistency; is thick enough to coat
    the back of a spoon. (The sauce should have reduced by 75% of its original volume by this
    point.)
    • Pour the sauce through a fine mesh sieve.
    • Season with salt and pepper to taste.
  8. Bake the Wellingtons
    • Line a large, rimmed baking sheet with a silicone baking mat or parchment paper.
    • Remove the wellingtons from the fridge, unwrap them, and place them on the lined baking
    sheet.
    • Score the pastry lightly with a sharp knife and brush with the egg wash again.
    • Bake for 15 to 20 minutes, until the pastry is golden brown.
  9. Rest Wellingtons for 10 minutes before carving.
  10. Serve with Bordelaise.

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