Today I'm sharing the recipe I used when I made Beef Wellington last week for Valentine's Day. Like I said before, this is probably the best meal that I've ever made, it was delicious!
|Beef Wellington with Gouda mashed potatoes |
and green beans with shallots
I combined a couple of recipes to get exactly what I wanted. Most Beef Wellington recipes call for a whole or half of a beef tenderloin, but since I was making this for two, I decided to do individual Beef Wellingtons and it worked well.
- 2 1-1.5" thick filets mignons (1-1.5 lbs)
- salt, pepper, thyme, olive oil
- 8 oz white mushrooms
- 8 oz cremini mushrooms
- 2 tbsp. Dijon mustard
- 6 slices prosciutto
- 2 sheets puff pastry, defrosted or homemade
- 2 egg yolks
By hand or in a food processor on pulse, chop the mushrooms into a fine paste, almost puree. Transfer the mushroom mixture to a hot, dry pan and cook on medium until all of the water evaporates. Optional, add some chopped thyme leaves while the mushrooms are cooking. When all of the moisture is gone, set aside to cool.Lay out two pieces of plastic cling wrap on the counter. Place 3 slices of prosciutto on each, slightly overlapping, and top with the cooled mushroom mixture.
Place the beef in the middle of the ham/mushrooms. Use the plastic wrap to help wrap the prosciutto and mushrooms tightly around the beef. Twist the ends of the wrap to tighten the roll. Refrigerate for 15 minutes to 24 hours.
Preheat the oven to 400 degrees. Place the rolls on a nonstick baking pan and coat the tops with egg wash and score the top with a knife. Bake for 30-40 minutes. The pastry should be very golden brown, but if it starts to burn while cooking, be sure to cover it with tinfoil, that will prevent it from getting too dark.
If available, use a temperature probe to check the internal temperature so that you don't under or over cook it. Remove from the oven at about 125 degrees internal temperature for rare and 135 for medium-rare. Allow the rolls to rest on the pan for about 10 minutes, this will help the meat reabsorb its juices.
Slice the Beef Wellingtons and serve! Our filets were so large that we split one Beef Wellington for dinner, so this amount of beef could easily serve 4+ people with other sides.