Beef Wellington (for two).
Beef Wellington (for two) most diverse and own mind sense that unique. Few types of Beef Wellington (for two) recipes are also sufficient convenient to process and dont take lengthy. Even though not everyone likes Beef Wellington (for two) food, now few people are get attached and like the sundry Beef Wellington (for two) foods on hand. This can be seen than the number of restaurants that supply Beef Wellington (for two) as one of the dish. You can have Beef Wellington (for two) using 14 ingredients and 12 steps. Here is how you achieve that.
Ingredients of Beef Wellington (for two)
- Prepare 1 Tbs. of vegetable oil.
- You need 1 of large filet mignon.
- It's Dash of salt, pepper, & dried thyme.
- You need 2 Tbs. of brown mustard.
- You need 1 Tbs. of olive oil.
- You need 8 oz. of cremini mushrooms, finely chopped.
- It's 1 of medium shallot, finely chopped.
- You need 1 clove of garlic, minced.
- Prepare 1/2 Tbs. of unsalted butter.
- Prepare Dash of Sherry wine (optional).
- It's 4 slices of prosciutto, thinly sliced.
- Prepare Dash of flour.
- You need 1 sheet of puff pastry, thawed.
- You need 1 of egg beaten (dash of water).
Beef Wellington (for two) instructions
- Heat a medium sized heavy skillet and add oil. Over medium-high heat, sear the "seasoned" beef until browned on all sides, including the sides, about 1 minute per side..
- Transfer to a plate. Coat all sides with mustard. Let cool in fridge..
- In the same skillet, add olive oil to prepare the “duxelles.” Add the mushrooms & shallots and begin to sauté. Add a bit of butter along with garlic, dried thyme, and dash of sherry..
- Cook and stir until all liquid has evaporated 25-30 minutes. Add a dash of salt & pepper and place in a bowl to cool. [Tend to your side dishes].
- Place plastic wrap down on a work surface (2x the length and width of the beef). Lay the prosciutto slices on the wrap (shingling them) in a 6” square pattern. Spread the duxelles thinly over the prosciutto..
- Place the beef at the bottom of the first prosciutto slice. Using the plastic wrap, begin to roll the beef up tightly, tucking the prosciutto sides as you roll. Twist ends of wrap tightly. Transfer to freezer for 10 minutes..
- Lightly flour work surface and spread out puff pastry. Place the beef in the center and trim off the sides (and top) of the pastry a bit. Brush the pastry edges with egg wash and fold things up (a present / gift)..
- Place seam side down on a plate. Decorate the top by braiding or a simple X (use egg wash like glue), and then chill for 20 minutes..
- Heat oven to 400°..
- Transfer the Wellington to a parchment-lined baking sheet. Brush with egg wash all over and sprinkle with flaky salt..
- Bake until pastry is golden and the center registers 120°F for medium-rare, about 25 minutes. Let rest 10 minutes before making a center cut (dividing the Wellington into two)..
- Spoon a port wine/ beef reduction sauce on each plate half. Add the Wellington and top with a bit more gravy. Complete the dish with the sides and enjoy..
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