How to cook Chef John’s Individual Beef Wellingtons

Enjoy these person pork Wellingtons with no regrets and no 2d thoughts! Perfectly cooked filet mignon topped with a rich, savory mushroom pate is wrapped in a crispy pastry crust and served on pinnacle of a buttery pastry base for a 1-2 punch it really is tough to beat. Serve as-is or with a simple, brown pan sauce.

Prep Time:
45 mins
Cook Time:
1 hrs 15 mins
Additional Time:
20 mins
Total Time:
2 hrs 20 mins
Servings:
4
Yield:
4 servings

I’ve been quoted as announcing red meat Wellington is one of the dumbest recipes of all time and that I would in no way do a video for it. I nonetheless stand by way of these statements. However, “dumb” would not imply now not scrumptious or now not stunning to seem to be at. Since I’m doing an man or woman model here, I’ve nevertheless now not technically completed a actual pork Wellington. My criminal branch has certain me I’m on stable ground, and I anticipate Attorneys General from all over the united states to agree with me for no obvious reason.

The cause I suppose a basic (whole tenderloin version) pork Wellington is a dumb recipe is the truth that you can tons extra effortlessly and efficiently put together these actual identical factors separately, and then certainly serve them together. You prefer crispy puff pasty? Don’t wrap it round meat and mushroom pate. You like flawlessly cooked red meat tenderloin? Then do not make cooking it so a great deal trickier by means of wrapping in pastry.

So then, why did not I simply do a “deconstructed” red meat Wellington? Because for all its obvious faults conceptually, slicing into exactly cooked, pastry-wrapped meat for the massive divulge is very dramatic, and a verified crowd-pleaser. So, to summarize, the high-quality factor about this historic recipe is the presentation, which is why I’m imparting this fun-size version. We nevertheless get the visible payoff at the end, however the aspects are tons less difficult to manage and execute. Also, the usage of this technique we’re capable to cheat with a small spherical base of crispy pastry beneath our Wellington, just in case.

The process in the video is very straightforward. As lengthy as you use portions of red meat reduce to the identical measurement and weight, sit back them in the freezer for 15 minutes earlier than they go in the oven, and pull them out at precisely 122 tiers F for a juicy medium rare, now not a whole lot can go wrong. I definitely do hope you provide this “beef Wellington” a strive soon. Enjoy!

Ingredients

For the Mushroom Duxelles:

  • 3 tablespoons unsalted butter
  • 10 large brown mushrooms, finely chopped
  • ¼ teaspoon salt
  • 2 tablespoons minced shallots
  • freshly ground black pepper to taste
  • 1 pinch cayenne pepper, or to taste
  • 3 tablespoons white wine
  • 2 ounces pate

For the Wellingtons:

  • 4 (8 ounce) filet mignon steaks
  • salt and freshly ground black pepper to taste
  • 2 tablespoons salted butter
  • 1 (17.25 ounce) package frozen puff pastry
  • 2 tablespoons Dijon mustard
  • 1 large egg, beaten
  • 1 teaspoon water

Directions

  1. Melt butter over medium-high heat. Add mushrooms and salt; cook and stir until well browned and caramelized, about 5 minutes. They will be wet and soggy at first but will dry out.

  2. Add shallots and cook until they soften up and turn translucent, about 3 minutes. Add black pepper, cayenne, and white wine. Stir until wine evaporates, about 1 minute. Turn off the heat and transfer to a bowl to cool to room temperature.

  3. Add pate to cooled mushroom mixture; toss and mash with a spoon until thoroughly combined. Set aside.

  4. Generously season filets with salt and pepper. Melt butter for Wellingtons in the same pan over high heat. Sear, one at a time, in the hot pan until the sides and edges are nicely browned, about 5 minutes per filet. Transfer to a plate and place in the refrigerator until needed.

  5. Cut each sheet of pastry into 4 squares. Place one square frozen puff pastry onto a lightly floured surface. Spoon about 3 tablespoons pate mixture into the center and press out to roughly the same size as a filet. Spread 1/2 tablespoon mustard on top of one filet and place mustard-side down on the pate.

  6. Gently stretch and fold the shorter sides of the pastry around the filet, then bring the longer sides up and over to seal. You can stretch the dough that will be on the bottom of the filet, but try not to stretch it on the sides and top. It’s okay to have a couple of small holes at the bottom. Flip Wellington over and place seam-side down on a plate. Repeat to form remaining 3 Wellingtons, then transfer all to the refrigerator.

  7. Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with parchment paper.

  8. Cut remaining 4 squares of puff pastry into circles that are roughly the size of the Wellingtons. Place on the prepared sheet pan and poke all over each circle with a fork.

  9. Bake in the center of the preheated oven for 15 minutes. Remove from the oven, flip, and press circles down with a spatula to flatten. Return to the oven and bake until cooked through and crispy, 5 to 10 minutes longer. Remove from the oven and lift off the sheet pan to cool. Increase the oven temperature to 450 degrees F (230 degrees C).

  10. Transfer Wellingtons to the freezer for exactly 15 minutes. Line the same sheet pan with aluminum foil, then top with parchment paper. Beat egg with water in a small bowl.

  11. When Wellingtons have been in the freezer for 15 minutes, transfer to the prepared pan and generously brush with egg wash.

  12. Bake pastry in the center of the preheated oven until pastry is golden brown and puffed and filets are cooked through, 23 to 25 minutes. An instant-read thermometer inserted into the center should read 122 degrees F (50 degrees C).

  13. Immediately remove from the hot pan and transfer onto a plate or cutting board for at least 5 minutes. Cut Wellingtons in half, then trim each end to create a flat surface.

  14. Place each rounded pastry base on a plate and stand 2 filet halves on top with center cut facing up.

Nutrition Facts (per serving)

1330 Calories
100g Fat
59g Carbs
46g Protein

Leave a Comment