Individual Beef Wellingtons


By chef Rodney Bowers

Beef Wellington

4 (6-oz.) thick-cut filet mignons
1 tsp salt
1/2 tsp freshly ground black pepper
1 tbsp olive oil
4 (1-oz.) slices goose-, duck-liver or pork country-style pâté
12 slices prosciutto
1 17 1/4-oz. package rolled, frozen puff pastry (2 sheets), thawed
mushroom duxelles
1 large egg beaten with 2 tsp water to make an egg wash

  1. Season both sides of each filet with 1/4 tsp salt and 1/8 tsp pepper.
  2. Heat oil in a large, heavy skillet over medium-high heat. Add filets and sear for 1 minute on each side for medium-rare. Transfer to a plate to cool completely. Smear filets lightly all over with Dijon mustard.
  3. Spread one-quarter mushroom duxelles on top of each filet and top each with 1 slice of pâté, pressing to flatten. Roll in 3 slices of prosciutto each. Tuck in ends of prosciutto as you roll to completely encompass beef.
  4. Preheat oven to 425 F. Line a baking sheet with parchment paper and set aside.
  5. Roll out puff pastry on a lightly floured surface to a 14-in. square and cut into 2 rectangles.
  6. Place one filet, mushroom-side down, in the centre of a puff pastry square. Using a pastry brush, paint inside edges of pastry with egg wash. Fold pastry over filet as though wrapping a package and press edges to seal. Place packages seam-side down on the prepared baking sheet. Brush egg wash over the tops and sides of each package and bake until pastry is golden brown and an instant-read thermometer registers 140 F for medium-rare, about 20 minutes.
  7. Remove from oven and let rest for 10 minutes before serving.

Mushroom Duxelles

Yields 1/2 cup

1 tbsp unsalted butter
2 tbsp shallots, minced
1/2 tsp garlic, minced
10 oz. button mushrooms, wiped clean, stemmed and finely chopped
1/4 tsp salt
1/8 tsp freshly ground white pepper
2 1/2 tbsp dry white wine

Heat butter in a medium skillet over medium-high heat. Add shallots and garlic and cook, stirring, for 30 seconds. Add mushrooms, salt and white pepper, reduce heat to medium, and cook, stirring, until all the liquid has evaporated and mushrooms begin to caramelize, about 12 minutes. Add wine and cook, stirring to deglaze the pan, until all the liquid has evaporated. Remove from heat and let cool before using.


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