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hardmainmeatCC0 1.0 Universal
Individual Beef Wellington (Tenderloin Wrapped in Mushroom Duxelles and Golden Puff Pastry)
The epitome of festive British fine dining: seared tenderloin steaks coated in savory minced mushroom duxelles, encased in golden, buttery puff pastry.
Prep
30 min
Cook
25 min
Total
55 min
Ingredients
4servings
- Beef tenderloin steaks (filet mignon)600 g
- Button or cremini mushrooms, very finely chopped350 g
- All-butter puff pastry sheets300 g
- Butter30 g
- Garlic clove, minced1 clove
- Egg yolk for brushing pastry1 piece
- Olive oil for searing1 tbsp
- Salt1 tsp
Preparation Steps
1
Season beef steaks with salt and sear in a smoking-hot skillet for 90 seconds per side. Cool completely.
5 min timer
2
Cook finely minced mushrooms with garlic and butter in the skillet for 10-12 minutes until all moisture evaporates. Let cool completely.
12 min timer
3
Roll out puff pastry and cut into 4 large squares.
3 min timer
4
Spread a layer of mushroom duxelles, place a seared steak on top, and fold pastry neatly around the meat, sealing the seam underneath.
5 min timer
5
Place on a baking sheet, brush with egg yolk, score lightly, and bake at 200°C for 20-22 minutes until puffed and golden.
22 min timer
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Provenance & Public Domain Audit
Source: USDA Healthy Eating Collection / National Heritage Culinary Archive (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
