Mini Beef Wellingtons
An elegant dish of individual beef Wellingtons is prepared and served with a rich red wine and Gorgonzola sauce.
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Instructions
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Preheat oven to 425F and line a baking tray with parchment paper.
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Season filet mignon steaks with salt and pepper. Heat oil in a skillet over medium-high heat, then sear filets for 1 minute per side. Cool, then refrigerate for 30 minutes.
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Clean and finely chop cremini mushrooms. Heat butter in a skillet over medium-high heat; sauté shallot and garlic for 1 minute.
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Add mushrooms, salt, and pepper; cook, stirring, until liquid evaporates and mushrooms brown. Remove from heat, stir in sherry.
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Return skillet to heat and cook until liquid evaporates again. Transfer to a plate and cool completely.
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Prepare the red wine sauce and keep it warm.
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Roll puff pastry to a 14-inch square; cut into four 7-inch squares.
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Remove chilled filets and pat dry. Press mushroom duxelles onto each filet.
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Place a filet, mushroom-side down, on a pastry square; brush pastry edges with egg wash. Wrap and seal each filet in pastry like a package; place seam-side down on the tray.
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Brush Wellingtons with more egg wash. Bake for 20 minutes until golden brown; rest for 5 minutes.
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Reheat the red wine sauce; if using Gorgonzola, stir and whisk until melted and smooth.
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Spoon sauce onto plates, top with Wellingtons; slice Wellingtons diagonally, slightly separate halves, and spoon more sauce inside before serving.