If you're looking for a show-stopping meal to impress your guests or just want to treat yourself to a luxurious dinner at home, look no further than individual Beef Wellington. Traditionally known for its rich, flaky pastry and perfectly cooked beef, this dish takes a bit of effort but is absolutely worth it. Plus, by making individual servings with 6oz filet mignon, you get all the elegance without the fuss of a large portion. It's a personal little package of perfection!
At T-N-T Market, we pride ourselves on providing top-quality pasture-raised beef, and our filet mignon makes the ideal centerpiece for this decadent dish. The tender, buttery texture of our steaks paired with the earthy mushroom duxelles and crisp puff pastry creates a mouthwatering combination you’ll love.
Why Beef Wellington?
Beef Wellington is one of those iconic dishes that turns any meal into an event. The crispy, golden puff pastry encases a tender cut of filet mignon, which is wrapped in savory mushroom duxelles and prosciutto (or you could even get creative with some of our delicious free-range pork bacon). It's rich, flavorful, and elegant, and the individual portions make it perfect for intimate dinners, date nights, or special occasions where you want to serve something impressive.
Pro Tips for Perfecting Your Beef Wellington:
Start with High-Quality Meat: The filet mignon is the star of the show, so make sure you start with the best. T-N-T Market's pasture-raised filet is not only flavorful but ethically sourced, adding to the overall enjoyment of this gourmet meal.
Cook Filets to Perfection: Sear your filets quickly to develop that beautiful brown crust, which adds depth of flavor. While searing doesn’t “lock in” juices (a common myth!), it does give the beef a wonderful texture that contrasts beautifully with the softness inside.
Chill Before Wrapping: Once you’ve added the mushroom duxelles and prosciutto, give your filets a short chill in the fridge. This step ensures that the pastry holds its shape and crisps up perfectly without overcooking the steak.
Don’t Forget the Egg Wash: For that rich, golden color and a little extra shine, make sure to brush the puff pastry with egg wash before baking.
Why T-N-T Filet Mignon?
At T-N-T Market, we’re all about quality, flavor, and sustainability. Our filet mignon is pasture-raised and free of hormones, ensuring not only the best taste but also an ethical choice for your dinner table. This is meat you can feel good about, knowing it’s been sourced with care, from our ranch to your kitchen.
Ready to get cooking? Grab your T-N-T filet mignon, and let’s dive into this indulgent recipe!
Recipe: Individual Beef Wellington with Red Wine Sauce
Servings: 2 Prep Time: 25 minutes Cook Time: 40 minutes Total Time: 1 hour 5 minutes
Ingredients:
For the Beef Wellington:
2 (6oz) filet mignon steaks from T-N-T Market
Salt and pepper to taste
2 tbsp olive oil (for searing)
1 tbsp butter
1 cup mushrooms (cremini or button), finely chopped
2 cloves garlic, minced
4 slices prosciutto (or T-N-T Market bacon for a twist)
1 sheet puff pastry, thawed
2 tbsp Dijon mustard
1 egg, beaten (for egg wash)
Fresh thyme (optional garnish)
For the Red Wine Sauce:
1 tbsp olive oil
1 small shallot, finely chopped
2 cloves garlic, minced
1 cup red wine (Cabernet Sauvignon or Merlot work well)
1 cup beef stock (preferably homemade or low sodium)
2 tbsp unsalted butter
1 tsp fresh thyme (optional)
Salt and pepper to taste
Instructions:
Step 1: Prep the Filets
Season both sides of your filet mignon generously with salt and pepper. Heat 2 tbsp of olive oil in a hot skillet over medium-high heat. Once the oil is shimmering, sear the filets on all sides (about 1 minute per side) to develop a rich brown crust. Remove from heat and brush each filet with Dijon mustard while still warm. Set aside to cool.
Step 2: Make the Mushroom Duxelles
In the same pan, reduce the heat to medium and add 1 tbsp of butter. Sauté the mushrooms and garlic with a pinch of salt until they release their moisture and reduce to a paste-like consistency, about 8-10 minutes. Set aside to cool.
Step 3: Wrap the Filets
Lay a sheet of plastic wrap on your counter. Arrange two slices of prosciutto on the plastic wrap, slightly overlapping. Spread half of the mushroom mixture on top of the prosciutto. Place one filet in the center and gently roll the prosciutto around the filet, using the plastic wrap to tighten it. Twist the ends of the plastic wrap to secure and refrigerate for 15-20 minutes. Repeat for the second filet.
Step 4: Wrap in Puff Pastry
Preheat your oven to 400°F (200°C). Roll out the puff pastry on a floured surface and cut it in half, creating two squares large enough to wrap around each filet. Remove the filets from the plastic wrap and place each in the center of a pastry square. Fold the pastry over the filet, pinching the edges to seal tightly. Trim any excess pastry if needed.
Step 5: Bake the Beef Wellington
Transfer the wrapped filets onto a parchment-lined baking sheet, seam side down. Brush the tops with beaten egg for that golden-brown finish. You can also score a decorative pattern on the pastry using the back of a knife (optional). Bake for 20-25 minutes, until the pastry is golden brown and the internal temperature of the steak reaches 125°F (52°C) for medium-rare.
Step 6: Make the Red Wine Sauce
While the Wellingtons are baking, prepare the red wine sauce:
In a medium saucepan, heat 1 tbsp of olive oil over medium heat. Add the chopped shallot and sauté until soft and translucent, about 3-4 minutes. Stir in the garlic and cook for another 1-2 minutes, until fragrant.
Pour in the red wine and scrape up any browned bits from the bottom of the pan. Increase heat to medium-high and simmer for 10-12 minutes, allowing the wine to reduce by half.
Add the beef stock and fresh thyme (optional), and continue to simmer for another 10-12 minutes, until the sauce thickens.
Remove from heat and stir in the butter, one tablespoon at a time, until the sauce is smooth and glossy. Season with salt and pepper to taste.
(Optional) Strain the sauce through a fine mesh sieve for a smoother texture, or leave it as is for a more rustic feel.
Step 7: Rest and Serve
Remove the Wellingtons from the oven and allow them to rest for 5-10 minutes. Serve the Beef Wellington drizzled with the red wine sauce, or serve the sauce on the side for dipping. Garnish with fresh thyme if desired, and enjoy!
Tips for Success:
Chill the Filets: Don’t skip chilling the filets before wrapping them in pastry. This helps the pastry hold its shape and prevents the steaks from overcooking.
Perfect Pastry: If the pastry starts browning too quickly, cover loosely with foil for the final 5-10 minutes of baking.
Rich Red Wine Sauce: For added depth, try a splash of balsamic vinegar or a teaspoon of honey in the sauce.
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