These Easy Individual Beef Wellingtons with Mushroom Shallot Gravy are a version of the Classic Beef Wellington. Filet Mignon is wrapped in puff pastry with a layer of duxelles made with finely chopped mushrooms, shallots, butter, and fresh thyme. This is a recipe fit for a king and bursting with flavor!
I had never eaten beef wellington before, much less made it at home myself. I felt intimidated due to watching Hell’s Kitchen and seeing how Gordon Ramsey would put down the Beef Wellingtons produced in the kitchen. My assumption was it would be hard to make and have it turn out right. However, Beef Wellington happens to be very easy to make after all!
Then I went on my blogger/chef one on one session where I was shown how to do the sous vide technique with steak. Many of my friends had told me I should ask to be shown how to make Beef Wellington, The topic was brought up before the trip and it as decided that I would also be shown how to make this classic beef recipe! I am so excited to share the results of my own attempt at this recipe with you today!
How do you make Beef Wellingtons and are they really that easy to make?
Beef Wellington can be made in a couple of different ways. Some people will wrap the whole tenderloin along with a topping of prosciutto and pate or duxelles. This makes for a really gorgeous presentation if you are serving a lot of people. I went with individually wrapped filets because I was making this for just two of us. This can be just as gorgeous of a presentation and for me seemed the easiest route to go for a first timer.
What do you put in the puff pastry with your beef?
I watched Chef Patrick make the Beef Wellingtons, but I also did my own take on what I was shown. After doing a little reading on the internet I discovered that you can also put a pate of the mushroom filling or Fois Gras spread over prosciutto to layer with your beef. I feel that you can do whatever floats your boat and create any version you might find delicious. One of my blogging friends went outside the box and made a Chorizo Beef Wellington with Cilantro Pesto that sounds and looks incredible!
Preparing to make Beef Wellingtons and seasoning the Filet Mignon
One of Chef Patrick’s tips that I took to heart was to season liberally before searing. The reason for this is a lot of the seasoning remains in your skillet. The residual seasoning in the pan is good for two reasons, you’re getting your meat seasoned, but you are also getting flavor primed for your sauce if you are making one.
Searing your filet mignon in a very hot skillet
When searing your beef, it should be done in a very hot skillet with an oil that can withstand hot temperatures. I used sunflower oil when I seared my filets. It should be seared just long enough to be browned on top, bottom and sides.
Rest your filets to and let them cool before assembling.
I cooked the mushroom mixture and then divided it in half. Saving half for the Beef Wellingtons and the other half for my gravy.
How much puff pastry do you need for Beef Wellingtons?
I was only making two wellingtons, so I used only 1/2 of a puff pastry sheet. When Chef Patrick made his wellingtons, he used a whole sheet cut in half and wrapped two wellingtons. I wanted a thinner pastry covering basically because I wanted to keep our carbs down.
Wrapping the filet mignon in the puff pastry dough
I rolled the puff pastry dough out fairly thin, put a layer of duxelles on the pastry then sat the filet on top of the duxelles. I used the egg/water mixture that I was going to brush over the dough to seal the edges together as I wrapped the beef.
After the beef is wrapped in the phyllo dough, I transferred it over to a baking sheet lined with parchment paper. I brushed the puff pastry with the egg wash, vented the dough with a few little knife pricks on the top, and into the oven it went!
Baking your Individual Beef Wellingtons
This is where I had a little bit of trouble. However, even though I say that, the Beef Wellingtons came out incredibly delicious and tender. I still overcooked the beef for us. It wasn’t medium rare as I would have liked it to have been. Instead, it was closer to medium to well done.
Less time in the oven would have produced closer to the doneness we were looking for. Since the phyllo dough was thin, there was not the matter of the dough having cooking issues and it probably could have come out 5 minutes sooner.
If you have been afraid to make Beef Wellingtons for the same reason I have been afraid to, then I encourage you to give it a try. It really is so easy to do. Just be patient, watch the temperature of your beef and take your time. Grumpy was super impressed with the result and I will definitely give it a try again in the near future to perfect my skill!
For the beef:
- 2 filet mignons (about 6 oz each)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1 tbsp olive oil
For the Duxelles and Gravy
- 8 oz package mushrooms, finely chopped
- 2 shallots, minced
- 1 tbsp butter
- salt and pepper to taste
- 1 cup beef broth
- 2 tbsp flour
For the Wellingtons assembly:
- 1 package frozen puff pastry, thawed
- 1 large egg
- 1 tbsp water
- Pre-heat oven to 350 degrees.
- Season filet mignons, Heat skillet until hot, add oil and sear beef browning top, bottom, and sides of beef.
- Prepare the Duxelles. Add butter to hot pan and bring to a bubble. Add chopped mushrooms shallots, and fresh thyme, to saucepan. Cook until liquid is absorbed. Season with salt and pepper to taste.
- Remove 1/2 of the Duxelles from the pan, place in a bowl and set aside. Remove the skillet from your cooktop and turn the heat off until you are ready to make the gravy.
- Cut pastry sheet in half and roll each sheet out until it is big enough to wrap around the beef.
- Divide he Duxelles that you placed in the bowl between the pastry sheets.
- Whisk together egg and water in small bowl. Using pastry brush, brush edges of puff pastry with egg wash and wrap pastry around beef.
- Place Wellingtons seam side down on parchment lined baking sheet. Cut 4 tiny slits in top of Wellingtons to vent.
- Bake in oven for 20-30 minutes until beef has reached desired doneness.
- Remove from oven and let rest.
- While Beef Wellingtons are resting, prepare the gravy.
- Whisk 1 tbsp flour, 1 cup beef broth, and 2 tbsp dry red wine together.Turn the cooktop heat back on and return skillet with duxelles to heat.
- Whisk in broth mixture and cook until the broth comes to a boil and thickens, whisking the whole time. Add more salt and pepper if needed. Remove from heat once broth has thickened.
- Place Beef Wellingtons on serving platter and top with gravy to serve.
Nutrition information calculated for 4 servings using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.
*I had originally intended this recipe for just two people, however, it ended up making two meals for us as we were able to share one Beef Wellington between us due to the size.
Reynolds Kitchens Parchment Paper (SmartGrid, Non-Stick, 50 Square Foot Roll, 3 Count)
AirBake Natural 2 Pack Cookie Sheet Set, 16 x 14 in
Farberware Classic Wood Rolling Pin
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Serving Size:1/2 Beef Wellington
Amount Per Serving: Calories: 666 Total Fat: 35g Saturated Fat: 10g Cholesterol: 138mg Carbohydrates: 55g Fiber: 6g Sugar: 3g Protein: 36g