Entrée: United States – Individual Beef Wellington

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 30 min

Cook 22 min

Additional 25 min

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 filet mignon (6 oz (170 g) each), tied if needed
Salt and freshly ground black pepper to taste
1 tbsp (15 ml) neutral oil
2 tbsp (30 ml) unsalted butter
8 oz (225 g) cremini or button mushrooms, very finely chopped
1 small shallot, minced
2 tsp (10 ml) fresh thyme leaves
4 thin slices prosciutto
2 tsp (10 ml) Dijon mustard
1 sheet puff pastry, thawed
1 egg yolk + 1 tsp (5 ml) water (egg wash)

Show original ingredient measurements

2 filet mignon (6 oz / 170 g each), tied if needed
Salt and freshly ground black pepper to taste
1 tbsp neutral oil
2 tbsp unsalted butter
8 oz / 225 g cremini or button mushrooms, very finely chopped
1 small shallot, minced
2 tsp fresh thyme leaves
4 thin slices prosciutto
2 tsp Dijon mustard
1 sheet puff pastry, thawed
1 egg yolk + 1 tsp water (egg wash)

Instructions

1. Season steaks; sear in hot oil 1–2 minutes per side. Cool, then brush with Dijon; chill 10 minutes.
2. In butter, sauté mushrooms, shallot, and thyme over medium until dry and concentrated, 8–10 minutes. Cool completely (duxelles).
3. On plastic wrap, lay 2 prosciutto slices overlapping. Spread half the duxelles; place a steak on top. Roll tightly; twist ends to secure. Repeat; chill 15 minutes.
4. Cut puff pastry in two squares. Unwrap each steak; place on pastry and wrap, sealing edges. Brush with egg wash; chill 10 minutes. Heat oven to 400°F/200°C.
5. Score tops lightly; bake 18–22 minutes to golden and 125–130°F internal for medium-rare. Rest 10 minutes before serving.