Beef Wellington How Much Fillet Steak Do I Need Per Person

You don't have to be a star chef like Gorden Ramsey or Jamie Oliver to make individual Beef Wellington!

Start with one or two filet mignons and in minutes, you'll be able to enjoy this British classic!

The ingredients and method are simple, and the result is elegant and beautiful presentation-perfect for special occasions and holidays!

Beef Wellington is a steak dish of British origin that consists of a beef tenderloin wrapped in duxelles, Prosciutto di Parma ham (use Parma ham or Prosciutto) and then baked in a puff pastry. Duxelles (pronounced "duck-cell") is finely chopped and sautéed mushrooms.

This recipe uses individually wrapped filet mignons in place of a whole tenderloin.

The classic version of Beef Wellington includes foie gras and duxelles coated and wrapped in ham, then baked in a puff pastry. Foie gras is illegal in many countries due to animal cruelty laws, so most contemporary recipes for Beef Wellington eliminate this ingredient.

Jump to:

• Why this recipe works
• Ingredients for individual Beef Wellington
• How to make it
• Tips
• Checking for doneness
• Serving suggestions
• Make ahead
• Storage and reheating
• Related recipes
• 📋 Recipe

Why this recipe works

• Simple ingredients - start with individual 7-8 ounce cuts of filet mignon or get a 2-3 pound tenderloin and slice it into individual portions
• Simple cooking method - sear the beef, wrap it, then a quick bake and you're done!

Ingredients for individual Beef Wellington

You'll need one 7-8 ounce filet per person and two slices of prosciutto per filet, one pound of mushrooms, a package of puff pastry and one egg and a little water (for the egg wash.)

How to make it

Here's an overview of the steps in making individual Beef Wellington. These same steps apply to a whole beef tenderloin as well. See Recipe Card below for details.

• Make the duxelles: sauté finely chopped mushrooms and seasonings until there is no visible liquid; remove from pan and set aside
• Add a little bit of oil to a hot skillet and sear the beef tenderloins all the way around; remove from pan and immediately coat with Dijon mustard and set aside
• Assemble : place plastic wrap on counter; place two pieces of prosciutto on the plastic; apply a thin layer of duxelles on the proscioutto.
• Place beef in the center, fold the ham around the beef; roll the plastic wrap over the filet and refrigerate for 15 minutes.
• After 15 minutes, roll out the pastry dough onto plastic wrap,  cut the dough just about 2 inches larger than the size of the beef filet
• Place the filet on the puff pastry and gently roll it; tuck the ends in and trim any excess pastry dough; roll into plastic wrap and refrigerate for another 15 minutes.Preheat oven to 425°F
• Remove and lightly coat with egg wash; use a sharp knife to score the top of the pastry (for design)
• Place individual beef wellington on broiler pan and place on middle rack for 15-20 minutes
• Cook until internal temperature reaches 125°F for medium rare; allow to rest, tented with foil, for 5-8 minutes; (during this resting time, the internal temperature will increase to 135°F), slice with serrated knife and serve

Tips

For best results, pulse the mushrooms in a food processor

Keep the puff pastry cool, but not cold: Puff pastry "puffs" best when it's slightly cool and the oven is HOT

Don't over -sear the meat if you like your beef medium-rare

Coat the beef with Dijon mustard right after you sear it

Try to wrap the puff pastry smoothly; if there's any wrinkles in the raw pastry, there will be wrinkles in the baked pastry

After the individual Beef Wellington is assembled, it is important to return it to the refrigerator so the puff pastry can chill. Puff pastry "puffs" better when it's a little bit cool.

Checking for doneness

Since every oven is different, the best way to determine if your individual Beef Wellington is done is to use an accurate meat thermometer.

• Rare is 125°F
• Medium -rare is 135°F
• Medium is 145°F
• Medium-well is 150°F

You're going to let the tenderloins rest for 5-8 minutes after you cook them and during that time, the temperature of the meat will increase.

For best results, remove the Beef Wellington when it is about 8-10 degreess UNDER your desired degree of doneness. For instance, if you want a medium-rare Beef Wellington, remove it from the oven when the internal temperature is around 125°F.

Serving suggestions

This delicious and impressive dish pairs well with Brussels Sprouts with Horseradish Cream Sauce, French Onion Soup, or a vegetable such as asparagus, broccoli, or Ratatouille.

Make ahead

You can make the Duxelles (sauteed mushrooms) 3-5 days in advance and store them in a secure container in the fridge. Other than that, that's about all you can make ahead of time.

Storage and reheating

If you have any individual Beef Wellington leftover, store it securely wrapped in foil for up to 3 days in the refrigerator. When ready to reheat, turn oven to 200°F, place foil wrapped beef in oven for about 15-20 minutes.

• Perfect Beef Tenderloin
• Roasted Cauliflower Spread
• Burgundy Mushrooms
• Cream Puffs

If you make this recipe, please scroll down and leave a rating and comment! I love to hear from you!

📋 Recipe

• 2 7-8 ounce beef tenderloin filets or filet mignon
• 1-2 tablespoons oil , for searing tenderloin and sauteeing mushrooms
• 2 tablespoons Dijon mustard
• ¼ teaspoon salt and pepper each
• 4 slices Prosciutto
• 1 pint mushrooms, finely chopped , for best results, pulse in food processor
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon ground thyme (or about 5 sprigs of fresh thyme - pull the little sprigs off the stem first:)
• 1 sheet puff pastry, cut in half
• 1 large egg, for pastry wash
• 1 teaspoon water, for pastry wash

• Lightly season beef tenderloins with a sprinkle of salt and pepper; wrap in plastic wrap and refrigerate

  2 7-8 ounce beef tenderloin filets or filet mignon, ¼ teaspoon salt and pepper each

• In a medium saucepan, add a little oil, finely chopped mushrooms, onion powder, garlic powder and thyme; cook on medium heat 5-6 minutes or until most of the moisture is gone from the mushrooms; plate and set aside

  1-2 tablespoons oil, 1 pint mushrooms, finely chopped, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon ground thyme

• In a heavy bottom skillet, add a little oil and bring stove to medium-high heat

  1-2 tablespoons oil

• Sear the tenderloins on both sides and edges for about 1 minute

  2 7-8 ounce beef tenderloin filets or filet mignon

• Remove beef from heat and brush Dijon mustard on filets; set aside

  2 tablespoons Dijon mustard

• Place a layer of plastic wrap on the counter; place 2 slices of prosciutto per filet in a perpendicular fashion on the plastic; add ¼ cup of mushroom mixture on top of the prosciutto - flatten it with a spoon

  4 slices Prosciutto

• Place the filet on the mushroom mixture; pull up the sides of the prosciutto to wrap the filet; set aside

• Roll out one puff pastry sheet; cut it in half; place the prosciutto wrapped filet on the pastry; use the plastic wrap to roll the pastry around the dough, creating a smooth exterior; trim excess dough; crimp and tuck edges of dough to seal the beef entirely in the dough

  1 sheet puff pastry, cut in half

• Tightly twist ends of plastic wrap and refrigerate for 15 minutes

• Turn oven to 425° F; remove filets from refrigerator, apply the egg wash and gently score the top with a sharp knife; place on broiler pan and bake on middle rack 15 minutes See Recipe Notes

  1 large egg, for pastry wash, 1 teaspoon water, for pastry wash

• To check for doneness, insert meat thermometer into the side of the Beef Wellington, making sure to get the probe to the center of the meat; for medium-rare,

Important

After you've assembled the Beef Wellington, it is important to wrap it in plastic wrap and return it to the fridge to cool a bit. Why? Cool puff pastry "puffs" better than room temperature pastry.

Duxelles (Mushroom)

For best results, pulse in a food processor until fine

Checking for doneness

Since every oven is different, the best way to determine if your individual Beef Wellington is done is to use an accurate meat thermometer.

• Rare is 125°F
• Medium -rare is 135°F
• Medium is 145°F
• Medium-well is 150°F

You're going to let the tenderloins rest for 5-8 minutes after you cook them and during that time, the temperature of the meat will increase.

For best results, remove the Beef Wellington when it is about 8-10 degreess UNDER your desired degree of doneness. For instance, if you want a medium-rare Beef Wellington, remove it from the oven when the internal temperature is around 125°F.

Serving: 1 cup Calories: 871 kcal Carbohydrates: 65 g Protein: 19 g Fat: 62 g Saturated Fat: 15 g Polyunsaturated Fat: 10 g Monounsaturated Fat: 34 g Trans Fat: 1 g Cholesterol: 11 mg Sodium: 594 mg Potassium: 890 mg Fiber: 5 g Sugar: 6 g Vitamin A: 23 IU Vitamin C: 5 mg Calcium: 33 mg Iron: 5 mg

abbottforrithas.blogspot.com

Source: https://www.smartypantskitchen.com/individual-beef-wellington/

Share this post