Indulgent Beef Wellington for Two: A Romantic Dinner Delight
Experience the indulgence of Beef Wellington, a perfect blend of flavors designed for a romantic dinner.
Equipment
- Skillet
- Plastic Wrap
- Rolling Pin
- Oven
Ingredients
For the Beef
- 16 oz Center Cut Filet Mignons Choose high-quality cuts for the best flavor and tenderness.
- Kosher Salt Essential for enhancing the natural flavors of the meat.
- Freshly Cracked Black Pepper
For the Mushroom Filling
- 8 oz Cremini Mushrooms Finely chopped; substitute with button mushrooms if preferred.
- 1 Shallot Finely minced; can be replaced with yellow onion in a pinch.
- 2 Garlic Cloves Finely minced; intensifies the aroma and taste.
- 2 tsp Fresh Thyme Leaves Use dried thyme if fresh isn't available, reducing the amount.
- 2 tbsp Cognac Optional; introduces rich depth.
- 2 tbsp Salted Butter Provides a luscious richness to the mushroom mixture.
For Wrapping & Baking
- 6 slices Prosciutto Forms a savory layer around the beef; bacon can serve as a suitable alternative.
- 2 tbsp Dijon Mustard Adds a zesty kick; swap with whole grain mustard for a different flavor profile.
- 1 sheet All-Butter Puff Pastry Thawed; creates a flaky outer crust.
- 1 Egg Beaten; essential for a golden-brown finish.
- Flaky Sea Salt Sprinkle before baking for an extra crunch.
Instructions
How to Make Beef Wellington
- Begin by bringing your filet mignons to room temperature. Season generously with kosher salt and freshly cracked black pepper. Heat neutral oil in a skillet until shimmering, then sear the steaks for 3 minutes on one side, and 2-3 minutes on the other. Set aside to chill for 30 minutes.
- In the same skillet, melt salted butter and add finely chopped cremini mushrooms. Sauté until moisture evaporates and the mixture is dry. Stir in minced shallot, garlic, and fresh thyme, with cognac if using. Cool the filling to room temperature.
- Take the chilled filet mignons and layer with prosciutto slices, followed by the cooled mushroom filling. Spread a layer of Dijon mustard on each steak, then wrap tightly in plastic wrap, ensuring everything is secure. Refrigerate for at least 15 minutes.
- On a floured surface, roll out your thawed puff pastry into squares large enough to completely encase the steaks. Place the wrapped steaks in the center, fold the pastry around them, and seal the edges tightly. Freeze for about 25 minutes to firm up.
- Preheat your oven to 425°F (220°C). Carefully remove the steak parcels from the freezer, brush with the beaten egg, and sprinkle with flaky sea salt. Bake for 20-25 minutes, or until the internal temperature reaches 120-125°F for medium-rare. Let rest for 10 minutes before slicing open.
Notes
Mix and match ingredients as you please, but remember that the key to a perfect Beef Wellington is quality and care in preparation!