Ingredients
For the Beef
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4 filet mignon steaks (6–8 oz each), about 1½ inches thick
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Salt and black pepper
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2 tablespoons olive oil
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2 tablespoons Dijon mustard
For the Mushroom Duxelles
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12 oz cremini or button mushrooms, finely chopped
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2 shallots, minced
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2 garlic cloves, minced
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1 tablespoon butter
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1 tablespoon olive oil
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Salt and pepper to taste
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1 tablespoon fresh thyme leaves (or 1 tsp dried)
For the Wrapping
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4 slices prosciutto (or very thin beef or turkey bacon)
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1 sheet puff pastry per filet (or enough for wrapping 4)
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1 egg (beaten, for egg wash)
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All-purpose flour (for dusting)
Instructions
Step 1: Prepare the Filets
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Season filets generously with salt and pepper.
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Heat oil in a skillet and sear steaks on all sides—about 2 minutes per side.
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Remove from heat and let rest. Brush each steak with Dijon mustard while still warm.
Step 2: Make the Duxelles
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In a food processor, pulse mushrooms until finely chopped.
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Sauté shallots and garlic in butter and oil. Add mushrooms and thyme.
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Cook over medium heat until mixture is dry and dark brown—about 10–15 minutes.
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Season and cool.
Step 3: Assemble the Wrap
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On plastic wrap, lay a slice of prosciutto. Spread a thin layer of duxelles on top.
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Place a filet in the center and fold prosciutto/duxelles around it.
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Wrap tightly with plastic wrap and chill for at least 30 minutes.
Step 4: Wrap in Puff Pastry
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Roll out puff pastry on a floured surface.
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Unwrap the steak bundle and place in center of pastry.
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Fold pastry over to seal all sides. Trim excess.
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Place seam-side down on parchment-lined baking sheet.
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Brush with egg wash. Use pastry scraps for decoration if desired.
Step 5: Chill and Bake
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Chill assembled Wellingtons for 15–20 minutes.
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Preheat oven to 400°F (200°C).
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Bake for 20–25 minutes, until golden brown and internal temp reaches 125°F for medium-rare.
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Let rest 10 minutes before serving.