Recipe of Favorite Beef Wellington (for two)

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, beef wellington (for two). One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Beef Wellington (for two) is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Beef Wellington (for two) is something that I have loved my entire life.

Place one of the mustard-coated beef fillet on top of the mushroom mixture, then top the piece of beef with another spoonful of the mushroom mixture, making sure to pat it down flat across the top of the meat. Layer with another piece of ham and close the the Wellington by folding the puff pastry over the center of the meat. Classic beef Wellington is made with a single, large tenderloin of beef. This easy recipe for individual Wellingtons for two people combines filet mignon and mushroom duxelles wrapped in puff pastry, which is then baked.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook beef wellington (for two) using 14 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Beef Wellington (for two):

1. Get 1 Tbs. vegetable oil
2. Prepare 1 large filet mignon
3. Prepare Dash salt, pepper, & dried thyme
4. Make ready 2 Tbs. brown mustard
5. Get 1 Tbs. olive oil
6. Make ready 8 oz. cremini mushrooms, finely chopped
7. Take 1 medium shallot, finely chopped
8. Get 1 clove garlic, minced
9. Get 1/2 Tbs. unsalted butter
10. Get Dash Sherry wine (optional)
11. Prepare 4 slices prosciutto, thinly sliced
12. Get Dash flour
13. Get 1 sheet puff pastry, thawed
14. Take 1 egg beaten (dash of water)

If beef tenderloin steaks are irregular in shape, tie with kitchen string before browning. Remove from pan, and allow to cool completely. Easy beef wellington with filet mignon, mushroom ragout and puff pastry, perfect for two. What cut of beef is best for beef Wellington?

Instructions to make Beef Wellington (for two):

1. Heat a medium sized heavy skillet and add oil. Over medium-high heat, sear the "seasoned" beef until browned on all sides, including the sides, about 1 minute per side.
2. Transfer to a plate. Coat all sides with mustard. Let cool in fridge.
3. In the same skillet, add olive oil to prepare the “duxelles.” Add the mushrooms & shallots and begin to sauté. Add a bit of butter along with garlic, dried thyme, and dash of sherry.
4. Cook and stir until all liquid has evaporated 25-30 minutes. Add a dash of salt & pepper and place in a bowl to cool. [Tend to your side dishes]
5. Place plastic wrap down on a work surface (2x the length and width of the beef). Lay the prosciutto slices on the wrap (shingling them) in a 6” square pattern. Spread the duxelles thinly over the prosciutto.
6. Place the beef at the bottom of the first prosciutto slice. Using the plastic wrap, begin to roll the beef up tightly, tucking the prosciutto sides as you roll. Twist ends of wrap tightly. Transfer to freezer for 10 minutes.
7. Lightly flour work surface and spread out puff pastry. Place the beef in the center and trim off the sides (and top) of the pastry a bit. Brush the pastry edges with egg wash and fold things up (a present / gift).
8. Place seam side down on a plate. Decorate the top by braiding or a simple X (use egg wash like glue), and then chill for 20 minutes.
9. Heat oven to 400°.
10. Transfer the Wellington to a parchment-lined baking sheet. Brush with egg wash all over and sprinkle with flaky salt.
11. Bake until pastry is golden and the center registers 120°F for medium-rare, about 25 minutes. Let rest 10 minutes before making a center cut (dividing the Wellington into two).
12. Spoon a port wine/ beef reduction sauce on each plate half. Add the Wellington and top with a bit more gravy. Complete the dish with the sides and enjoy.

Easy beef wellington with filet mignon, mushroom ragout and puff pastry, perfect for two. What cut of beef is best for beef Wellington? Beef tenderloin is the cut of beef that's most commonly used for beef Wellington recipes. It cooks for a similar amount of time as the puff pastry it's wrapped in, which ensures you won't wind up with overcooked beef. What do you serve with beef Wellington?

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