Beef Wellington: A Show-Stopping Filet Mignon with Mushroom Duxelles
Servings: 6-8
Prep Time: 2 hours
Cook Time: 30 minutes
Total Time: 2.5 hours
Difficulty: Challenging
Description: This elegant dish is sure to impress your dinner guests with its tender filet mignon, earthy mushroom duxelles, and flaky puff pastry. A perfect recipe for special occasions or holidays.
Ingredients:
For the filet mignon:
- 1 (1.5-2 pound) filet mignon, tied with kitchen twine
- Salt and pepper, to taste
- 2 tablespoons olive oil
For the mushroom duxelles:
- 1 cup finely chopped mushrooms (such as shiitake or cremini)
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1/4 cup cognac (optional)
- 1 tablespoon butter
- Salt and pepper, to taste
For the puff pastry:
- 1 package (1 sheet) puff pastry, thawed
- 1 egg, beaten (for brushing pastry)
Instructions:
- Preheat oven: Preheat the oven to 400°F (200°C).
- Season the filet: Rub the filet mignon with salt, pepper, and olive oil. Let it sit at room temperature for 30 minutes before cooking.
- Make the mushroom duxelles: In a small skillet, sauté the mushrooms, onion, and garlic over medium heat until the mushrooms release their moisture and start to brown. Add the flour and cook for 1 minute. If using cognac, add it and cook until the liquid has almost completely evaporated. Stir in the butter until melted. Season with salt and pepper to taste. Let the duxelles cool to room temperature.
- Assemble the Wellington: On a lightly floured surface, roll out the puff pastry to a large rectangle, about 1/4-inch thick. Brush the edges with the beaten egg.
- Add the filet: Place the filet mignon in the center of the pastry, leaving a 1-inch border around it. Spread the cooled mushroom duxelles over the filet, leaving a small border around the edges.
- Brush the edges: Brush the edges of the pastry with the beaten egg.
- Roll the Wellington: Roll the pastry over the filet, starting with one long side. Press the edges to seal the pastry. Place the Wellington seam-side down on a baking sheet lined with parchment paper.
- Brush the top: Brush the top of the pastry with the beaten egg.
- Bake the Wellington: Bake the Wellington for 25-30 minutes, or until the pastry is golden brown and the internal temperature of the filet reaches 130°F (54°C) for medium-rare.
- Let it rest: Remove the Wellington from the oven and let it rest for 10 minutes before slicing and serving.
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