Individual Beef Wellington Recipe by Chef John

Ingredients

• 3 tablespoons unsalted butter
• 10 large brown mushrooms, finely chopped
• 0.25 teaspoon salt
• 2 tablespoons minced shallots
• freshly ground black pepper to taste
• 1 pinch cayenne pepper, or to taste
• 3 tablespoons white wine
• 2 ounces pate
• 4 (8 ounce) filet mignon steaks
• salt and freshly ground black pepper to taste
• 2 tablespoons salted butter
• 1 (17.25 ounce) package frozen puff pastry
• 2 tablespoons Dijon mustard
• 1 large egg, beaten
• 1 teaspoon water

Instructions

1. Melt butter in a pan over medium-high heat. Add mushrooms and salt; cook, stirring constantly, until the mushrooms are well-browned and caramelized, about 5 minutes. The mushrooms will release moisture initially, but will then dry out.
2. Add shallots and cook until softened and translucent, about 3 minutes. Add black pepper, cayenne pepper, and white wine. Stir until the wine has evaporated, about 1 minute. Remove from heat and transfer the mixture to a bowl to cool to room temperature.
3. Add pate to the cooled mushroom mixture; toss and mash with a spoon until well combined. Set aside.
4. Season the filets generously with salt and pepper. Melt butter for the Wellingtons in the same pan over high heat. Sear the filets, one at a time, in the hot pan until the sides and edges are nicely browned, about 5 minutes per filet. Transfer to a plate and refrigerate until needed.
5. Cut each sheet of pastry into 4 equal squares. Place one square of frozen puff pastry onto a lightly floured surface. Spoon about 3 tablespoons of the pate mixture into the center of the pastry and spread it out to roughly the same size as the filet. Spread 1/2 tablespoon of mustard on top of one filet and place it mustard-side down onto the pate.
6. Gently stretch and fold the shorter sides of the pastry around the filet, then bring the longer sides up and over to seal. You can stretch the dough on the bottom of the filet if needed, but avoid stretching the sides and top. Small holes on the bottom are acceptable. Flip the Wellington over and place it seam-side down on a plate. Repeat with the remaining 3 Wellingtons, then transfer them all to the refrigerator.
7. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
8. Cut the remaining 4 squares of puff pastry into circles roughly the same size as the Wellingtons. Place the circles on the prepared baking sheet and poke them all over with a fork.
9. Bake in the center of the preheated oven for 15 minutes. Remove from the oven, flip the circles, and press them down with a spatula to flatten. Return to the oven and bake until fully cooked and crispy, 5 to 10 minutes longer. Remove from the oven and lift the circles off the baking sheet to cool. Increase the oven temperature to 450 degrees F (230 degrees C).
10. Transfer the Wellingtons to the freezer for exactly 15 minutes. Line the same baking sheet with aluminum foil, then top with parchment paper. Beat the egg with water in a small bowl to create an egg wash.
11. After the Wellingtons have been in the freezer for 15 minutes, transfer them to the prepared pan and generously brush them with the egg wash.
12. Bake the pastry in the center of the preheated oven until it is golden brown and puffed, and the filets are cooked through, approximately 23 to 25 minutes. An instant-read thermometer inserted into the center should read 122 degrees F (50 degrees C).
13. Immediately remove from the hot pan and transfer to a plate or cutting board to rest for at least 5 minutes. Cut the Wellingtons in half, then trim each end to create a flat surface.
14. Place each rounded pastry base on a plate and stand 2 filet halves on top with the center cut facing up.

Nutrition

• Calories: 1330 kcal
• Fat Content: 100 g
• Fiber Content: 2 g
• Sugar Content: 2 g
• Sodium Content: 870 mg
• Protein Content: 46 g
• Cholesterol Content: 235 mg
• Carbohydrate Content: 59 g
• Saturated Fat Content: 36 g
• Unsaturated Fat Content: 0 g