Individual Beef Wellington

décembre 24, 2025 par articles articles

Scale

Red wine sauce

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1. Preheat grill for direct heat
2. Season each filet with (SPG salt, pepper garlic powder) then sear over direct heat for 2 minutes each side then set aside.

Melt butter in a skillet over medium heat, then add mushrooms, shallot, salt and fresh thyme. Stir every 3 minutes until water is fully cooked out.
Slowly pour in ½ cup red wine to deglaze the pan then let it cook for another 5-7 minutes.
Roll out the puff pasty, assemble 2 slices of prosciutto next to each other then add a layer of the mushroom duxelles
Brush the seared filet with dijon mustard then place on the mushrooms.
Carefully fold the prosciutto around the filet then tightly wrap the filet in prosciutto
Place the filet wrapped in prosciutto in the center of the puff pastry. Brush the egg wash on the edge of the puff pastry then fold the corners of the puff pastry over the top of the beef tenderloin, tucking the sides in as you go to completely encase the steak with the puff pastry.
Place the assembled beef wellingtons on a sheet pan lined with parchment paper then place in the fridge for 15 minutes.
Make red wine sauce: melt butter then saute shallot and garlic for 2 mins. Add tomato paste, red wine, salt and pepper then cook for 5 mins until thickened.
Remove the wellingtons from the fridge then brush the outside with a egg wash. Insert the MEATER into the deepest part of the steak
Bake at 425° F for 20 mins then remove once they reach an internal temp of 125°F
Rest for 7 mins before serving then enjoy!
Serve with mashed potatoes and red wine sauce

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