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 25 min

Cook 25 min

Additional 5 min

Total 50 min

Ingredients

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

2 filet mignon steaks (6-8 oz (170-225 g) each)
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) Dijon mustard
8 oz (225 g) mushrooms, finely chopped
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp (30 g) butter
8 slices prosciutto
1 package puff pastry, thawed
1 egg, beaten

Show original ingredient measurements

2 filet mignon steaks (6-8 oz / 170-225 g each)
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) Dijon mustard
8 oz (225 g) mushrooms, finely chopped
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp (30 g) butter
8 slices prosciutto
1 package puff pastry, thawed
1 egg, beaten

Instructions

1. Preheat oven to 400°F (200°C). Season the filet mignon steaks with salt and pepper. Heat olive oil in a pan over medium-high heat and sear the steaks for about 2 minutes on each side. Brush with Dijon mustard and let cool.
2. In the same pan, add butter, mushrooms, onion, and garlic. Cook until the mixture is dry and mushrooms are softened. Let cool.
3. Roll out the puff pastry. Place a layer of prosciutto in the center, spoon the duxelles over the prosciutto, then place the filet on top. Wrap the prosciutto around the steak, followed by the puff pastry, sealing the edges. Brush with beaten egg.
4. Place on a baking sheet and bake for 20-25 minutes or until the pastry is golden brown. Let rest for a few minutes before slicing and serving.