Individual Beef Wellingtons

Total Time: 2 Hours | Servings: 2 | Calories per Serving: 787

Succulent beef tenderloin enveloped in a rich and earthy duxelles, prosciutto, and buttery puff pastry - baked to a golden-brown perfection.

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INGREDIENTS

2 4-oz fillet mignons
6 slices prosciutto
1 tbsp Dijon mustard
2 sheets puff pastry 
1 egg (whisked)
2 tsp olive oil
Salt & pepper (to taste)

DUXELLES
1 carton white mushrooms (finely chopped)
1 shallot (minced)
3 cloves garlic (minced)
2 tbsp olive oil
1 tbsp butter

DIRECTIONS

STEP 1
Duxelles: In a large pan, heat the butter and olive oil on medium heat. Add the chopped mushrooms, shallots, and garlic to the pan and sauté for 5-8 minutes. Remove from heat and set aside.

STEP 2
Preheat oven to 400°F.

STEP 3
Season fillets with salt and pepper, and drizzle with a bit of olive oil. 

STEP 4
Heat 2 tsp olive oil in a pan over medium-high heat. Add the fillets and sear on all sides. Remove from heat.

STEP 5
Coat the seared fillets in a light layer of Dijon mustard. Set aside.

STEP 6
Roll out 2 puff pastry sheets. Add a layer of prosciutto to each pastry sheet, and then a thin layer of the duxelles in the center of the prosciutto (see photos). Place each fillet on the duxelles-topped prosciutto and top with another layer of duxelles.

STEP 7
Wrap the puff pastry and its contents around the fillet and seal with an egg wash. Brush the top of the pastry with additional egg wash and lightly score the top with a knife.

STEP 8
Place puff pastry-wrapped fillets on a baking sheet and bake for 20-25 minutes. 

STEP 9
Remove from oven and let rest for 5-10 minutes. Garnish with sea salt and serve with herb-roasted potatoes or your favorite side dish.

Nurition Facts (Per Serving)

787 calories | 43.5g protein | 42.3g carbs | 49.1g fat