Beef Wellington with Mushroom Sauce Recipe

Ingredients

Beef-

• 16 ounces beef tenderloin steaks, (454g) filet mignon, (two 8-oz pieces) 1 1/2 to 2-inches thick
• 1 tablespoon dijon mustard, (15ml)
• 3 ounces prosciutto, 6 to 8 slices
• 1 frozen puff pastry sheet, Pepperidge Farm recommended
• 1 large egg yolk
• 1 tablespoon milk, (15ml)
• kosher salt, as needed for seasoning
• black pepper, as needed for seasoning

Mushroom Filling-

• 8 ounces brown mushrooms, (227g), rinsed and dried
• 1 teaspoon olive oil, (15ml)
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper

Mushroom Sauce-

• 2 tablespoons olive oil, (15ml)
• 1/4 cup red wine, (60ml)
• 1/4 cup shallots, diced
• 1 tablespoon all-purpose flour, (30g, 1 ounce), ¼-inch dice
• 1 1/2 cups beef stock, (360ml) divided
• 4 ounces brown mushrooms, (113g, 2 cups sliced) ¼-inch thick slices
• kosher salt, as needed for seasoning
• black pepper, as needed for seasoning

Instructions

Puff Pastry-

1. Defrost 1 sheet of puff pastry at room temperature on a sheet pan lined with parchment paper for 40 minutes, or until pliable yet cooled. Refrigerate covered with plastic wrap if defrosted and not using immediately.
2. Preheat oven to 400°F (204ºC). Begin making the mushroom filling.

Mushroom Filling-

1. Add mushrooms to a food processor, or chop as finely as possible. The texture should be similar to coarse breadcrumbs, you do not want them to become a slurry.
2. Heat a medium-sized pan over medium heat, add olive oil.
3. Add mushrooms, sauté until mixture is softened and most of the moisture has evaporated, about 5 minutes.
4. Season mushroom mixture with ¼ teaspoon salt and 1/8 teaspoon of pepper.
5. Transfer mushrooms to a bowl and refrigerate until completely cooled.

Preparing the Beef-

1. Trim any excess fat or silver skin from the meat. The steaks can be reformed into rounds by tying them together with butcher’s twine so that it holds the shape as it cooks in the pan.
2. Pat dry the steaks with paper towel and season each side generously with salt and black pepper.
3. Heat a large skillet over medium-high heat, once hot, add two tablespoons of olive oil. The pan should be really hot before adding the steaks.
4. When the oil begins to smoke, add the filets to the pan and brown for 2 minutes on each side. Quickly sear the raw edges of the meat so the red turns to brown on the surface. Remove the steaks from the pan and place on a plate to cool. Turn off the heat and save the pan with the drippings for the mushrooms sauce.
5. Cut off the butcher’s twine if using. Brush Dijon mustard all over each filet while still warm. Set aside.

Rolling the Beef Wellingtons-

1. On a cutting board, place a large piece of plastic wrap. Lay down 4 slices of prosciutto, slightly overlapping each piece about ¼ inch to create a row. Spread half of the mushroom filling over the prosciutto, leaving about a ½ inch border along the sides. The layered prosciutto slices should resemble the shape of a rectangle.
2. Place the seared filet in the center of the prosciutto and mushroom layer (if the beef is more rectangular in shape then lay so that the longer end lines up with the longer sides of the prosciutto layer). Use the plastic wrap to draw the prosciutto around the fillet, covering all sides. Roll up and twist the ends of the film to tighten. Chill and repeat the process with the remaining filet.
3. Roll the defrosted pastry sheet into an 11-inch by 11-inch square. Lightly dust the surface with flour if it sticks to the rolling pin. Cut pastry in half (two 5.5-inch by 11-inch rectangles).
4. Place the prosciutto-wrapped beef fillets in the center of each pastry sheet. Line up the long side of meat with the longer sides of the pastry. Lightly brush the pastry edges with water.
5. Starting at the longer sides, bring opposite corners of the pastry over, gently stretching the dough if needed. Press seams to seal tightly. Fold the shorter sides up to enclose the other portions. If they will not reach the center, just make sure to press the sides to seal the pastry. Repeat wrapping with the remaining filet.
6. Use a piece of plastic wrap to tightly seal each pastry-wrapped beef filet and refrigerate for about 5 minutes to allow the pastry to firm up again.
7. In a small bowl, mix egg yolk and milk.
8. Line a sheet pan with parchment paper. Remove wellingtons from the refrigerator, remove the plastic wrap, and lay the filets seam-side down on the baking sheet. Brush the top and sides of each puff pastry with the egg wash. If desired, use the back of the knife or pizza cutter to create long diagonal lines on the surface, make sure not to cut into the meat. Sprinkle kosher salt on top of each.
9. Bake in the upper-middle portion of the oven for approximately 20 to 30 minutes, or until the internal temperature of the steak reaches 125°F (52ºC) for medium-rare. The pastry should be golden brown on the surface.
10. Remove the beef wellingtons from the oven and allow to rest on the sheet pan for at least 10 minutes before slicing. Make the sauce while the meat is resting.

Mushroom Sauce-

1. Using the pan with the steak drippings, heat over medium heat. If you did not save the pan, use a new pan with 2 tablespoons of olive oil added.
2. Add red wine to the pan and whisk to deglaze and remove the brown bits from the bottom of the pan. Add chopped shallots, stirring until the wine has reduced until you cannot smell the alcohol, reduced to about half, about 1 minute.
3. Add 1 tablespoon flour and whisk for 1 minute. Slowly add the beef stock by whisking in about a 1/4 cup at a time, until 1 cup has been added and the sauce has thinned to a spoonable consistency.
4. Add sliced mushrooms to the sauce and simmer until cooked and tender. The sauce will continue to reduce and thicken. If needed, whisk in additional beef stock to thin the sauce.
5. Season sauce with salt and pepper to taste. Keep warm on low heat until ready to serve.
6. Once beef wellingtons have rested for 10 minutes, slice into medallions or serve whole with the mushroom sauce on the side.

Nutrition Facts