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Wellington Calling

Filet Mignon Wrapped in Mushroom Duxelles and Puff Pastry

1 hour 30 minutes
Serves 4
DinnerFrench
Herb's take

This is French luxury at its most theatrical. Tonight you'll master the art of Beef Wellington, a dish that turns a simple steak into an all-star by wrapping it in duxelles and buttery pastry. There’s nothing like slicing through that golden crust to find a perfectly blushing center.

Equipment needed
  • Instant-read thermometer
  • Plastic wrap
  • Parchment paper

Ingredients

Yield
4

Instructions

  1. 01
    Preheat oven to 425°F. Pat the filet mignon dry with paper towels and season all sides generously with salt and pepper.
  2. 02
    Heat the olive oil in a heavy skillet over high heat. Sear the filet mignon for 1 minute per side (including the edges) until you have a deep brown crust. Transfer to a plate and let cool to room temperature.
  3. 03
    Lower the heat to medium and add the butter to the same skillet. Sauté the shallots and garlic for 1 minute until aromatic.
  4. 04
    Add the chopped mushrooms and thyme. Cook, stirring often, until all the moisture has evaporated and the mushrooms are deeply browned, about 10 minutes.
  5. 05
    Pour in the white wine, scraping up any browned bits. Continue cooking until the mixture is dry again, about 2-3 minutes. Remove from the heat and let cool.
  6. 06
    Lay a sheet of plastic wrap on your counter. Overlap the prosciutto slices on the wrap to form a rectangle large enough to wrap the two steaks side by side.
  7. 07
    Spread the cooled mushroom duxelles evenly over the prosciutto.
  8. 08
    Brush each filet with Dijon mustard on all sides.
  9. 09
    Place both filets side by side at the bottom edge of the prosciutto, then, using the plastic wrap, roll the prosciutto and duxelles tightly around the steaks to form a log. Twist the ends of the wrap and chill in the fridge for 20 minutes to help it hold its shape.
  10. 10
    On a lightly floured surface, roll out the puff pastry just large enough to encase the wrapped steaks.
  11. 11
    Unwrap the steak log and set it on the pastry. Trim excess pastry, then wrap the log, pinching the edges to seal, and place seam-side down on a parchment-lined baking sheet.
  12. 12
    Whisk the egg yolk and heavy cream together. Brush the pastry all over with the egg wash for maximum golden glory.
  13. 13
    Use the tip of a paring knife to lightly score a decorative pattern on the pastry (careful not to cut through), then bake in the preheated oven for 28-32 minutes, until the pastry is golden brown and an instant-read thermometer inserted into the center reads 120-125°F for medium-rare.
  14. 14
    Remove from the oven and let rest for 10 minutes before slicing and serving.

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