During the pandemic Christmas Eve’s (both of them) the Keil family decided to get crafty and to make personal-sized Beef Wellingtons. They were delicious and elevated an otherwise strange holiday season to be something more special.
Ingredients
12 oz beef tenderloin cut into 4 pieces, or 4 filet mignons
Salt and pepper, to taste
2 tbsp canola oil
1⁄4 cup english mustard or dijon
1 tbsp butter
2 shallots, minced
2 lb cremini mushroom, minced
5 cloves garlic, minced
1⁄2 lb prosciutto, thinly sliced, or ham
1 sheet puff pastry
2 eggs, beaten
Directions
Before beginning: This can be done over one day or two, depending on time. If doing over two days, pause at step 9. Follow steps 9 to 11, but do not use the puff pastry. Tightly wrap the proscuitto-wrapped-meat package in cling film. Take out of the refrigerator one hour before wrapping in pastry and baking. Continue as directed.
Let filets come to room temperature, then season with salt and pepper on all sides
In a medium-sized frying pan, heat 2 tablespoons of neutral oil over high heat. Once the oil has begun to smoke, quickly sear the meat pieces on both sides (45 to 60 seconds per side).
Once seared, transfer the meat to a plate or cutting board to rest.
Using a basting brush, brush the mustard on all sides of the meat while it’s still warm. Let the meat rest while making the duxelle (mushrooms cooked until dry).
To the same pan, add the butter, mushrooms, minced shallot, and minced garlic over medium- high heat. Cook, stirring occasionally, until all the liquid evaporates and the mushroom mixture becomes a thick dry-like paste (25 to 30 minutes). Season with salt and pepper, to taste.
Remove the mushrooms from the pan and let cool completely.
Preheat oven to 400° F (200° C).
To assemble the Wellingtons, lay out a piece of puff pastry on a lightly floured surface. Place a piece of prosciutto in the center of the pastry.
Next, layer about 1 tablespoon of the mushroom mixture on the center of the prosciutto and use the back of a spoon to flatten the paste to about the size of the tenderloin pieces.
Place one of the mustard-coated beef fillets 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 prosciutto and close the Wellington by folding the puff pastry over the center of the meat.
Using your hands, carefully seal the edges of the pastry then transfer seam-side down to a greased, parchment-paper lined baking sheet.
Brush the surface with the beaten eggs.
Optional: Decorate with additional pastry.
Sprinkle with kosher salt.
Bake for 20 minutes or until the puff pastry is a dark golden brown and the internal temperature of the beef is 135°F (57°C) for medium-rare.
Allow each Wellington to rest at least 10 minutes before cutting into it.
Recipe by Michaela Keil
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