Portions: 2 people
Preparation Time: 30 minutes
Rest Time: 30 minutes
1 filet of beef between 400 g and 450 g
1 tbsp Olive Oil
2 tbsp of English Mustard (can use Dijon instead)
5 cups of Portobello mushrooms coarsely chopped (I used a mix of Portobello and Shitake)
1 Thyme branch worth of leaves
8 slices of Prosciutto
3 egg yolks beaten
1 pack of flaky puff pastry dough
Fleur de sel
Salt and Pepper
- Preheat your oven to 450 degrees Fahrenheit.
- Season every side of your filet of beef with salt and pepper.
- In a very hot pan, brown every side of the filet of beef for a total time of around 30-60 seconds.
- Now brush your filet of beef with the English mustard and make sure to cover every side. Let the filet mignon rest.
- In a blender, puree your mushrooms until you get a smooth paste.
- Add the puree to a pan over medium heat to cook in the olive oil and thyme.
- Once the mushrooms start to lose their moisture, continue cooking for about 7 to 8 minutes more. This mushroom paste is called a Duxelles.
- Remove the Duxelle from the heat and let it cool.
- Set some saran wrap on your counter and place the 8 slices of prosciutto side by side on the plastic wrap.
- On top of your prosciutto, spread a thin layer of your Duxelles across the entire surface of the prosciutto.
- Now Place your filet of beef at the center of the duxelles. You should now have something that resembles this:
- Now it’s time to roll your plastic wrap onto itself tightly like a sushi roll. Make sure that the prosciutto and the Duxelles completely cover the filet of beef.
- Tighten the ends of the saran wrap and let it cool in the fridge for 20 to 25 minutes.
- While your Wellington is cooling down in the fridge, use this time to flour your counter and place the puff pastry dough onto it. Now spread the dough into a sheet.
- Now remove your Wellington from the fridge and unwrap it from the plastic wrap. Place it onto the center of the puff pastry sheet.
- Brush the beaten egg yolks all around the Wellington on the puff pastry sheet, make sure to cover all 4 corners.
- Fold the bottom of your puff pastry on the top of the filet and next, the top of the pastry onto the top of the filet and on top of the bottom folded puff pastry.
- Now fold the sides tightly to create the same effect as when you wrap your gifts.
- Now flip your Wellington upside down so we don’t see the fold of the puff pastry.
- Refrigerate your Wellington for another 5 to 10 minutes.
- Brush the surface of your Wellington with the beaten egg yolks.
- Now score lightly your dough (superficially) to add a little creative touch to your presentation during the cooking process.
- Sprinkle the fleur de sel and insert your Wellington in the oven for 15 to 20 minutes.
- With a sharp bread knife, cut into the middle of your Wellington and admire your perfectly cooked Beef Wellington
- Next cut the portions of about 1 inch in thickness and serve.
For my side dishes, I Barbecued some peppers and onions with garlic oil, rosemary, and oregano.
I also brushed small croutons with the garlic oil mix used above and I layered onto it a tomato slice, Boconccini, basil and a balsamic vinegar reduction.
A meal that will leave your guests and loved ones as well as yourself speechless.