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Individual Beef Wellington Parcels (Tender Beef Filet Wrapped in Mushroom Duxelles and Puff Pastry)
The iconic British banquet classic made into elegant individual parcels: seared beef tenderloin fillets coated in savory mushroom duxelles, baked in flaky golden puff pastry.
Prep
30 min
Cook
20 min
Total
50 min
Oven
210Ā°C (190Ā°C vent.)
Ingredients
servings
4
- Center-cut beef tenderloin steaks (filet mignon)4 pc
- All-butter puff pastry sheet350 g
- Cremini mushrooms, finely food-processed300 g
- Shallot, finely minced1 pc
- Thin prosciutto or Parma ham slices8 pc
- Dijon mustard2 tbsp
- Egg yolk beaten with 1 tsp milk for egg wash1 pc
- Butter20 g
- Salt1 tsp
Preparation Steps
1
Sear beef fillets in a smoking hot pan with butter for 1 minute per side, remove, brush immediately with Dijon mustard, and chill thoroughly.
5 min timer
2
Cook minced mushrooms and shallot in a dry skillet for 8-10 minutes until all liquid evaporates into a dry duxelles paste. Cool completely.
10 min timer
3
Lay prosciutto slices, spread duxelles, and wrap around beef medallions; enclose in puff pastry squares, seal edges, brush with egg wash, and score decoratively. Bake at 210Ā°C for 18-20 minutes until golden brown and puffed. Rest 5 minutes before slicing.
20 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
530
Protein
38g
Carbohydrates
31g
Fat
28g
Allergens
GlutenMilkEggsMustard
*estimated values per serving
Provenance & Public Domain Audit
Source: European Gastronomic Heritage / Public Domain Archives (United States Department of Agriculture (USDA) & European Culinary Traditions Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
