I have previously expressed my opinion that beef Wellington is a recipe that lacks intelligence and that I would never create a video featuring it. I still maintain my stance on this matter. However, just because a dish is dumb” doesn’t mean it isn’t delicious or visually appealing. Even though I’m preparing an individual version today, I haven’t technically made an actual beef Wellington yet. My legal team assures me that I’m not breaking any rules, and I anticipate that Attorneys General from all over the country will support my claim for no particular reason.
Individual Beef Wellingtons are a culinary masterpiece, showcasing the perfect marriage of tender beef, savory mushroom duxelles, and the buttery embrace of puff pastry. This classic dish exudes elegance and is sure to impress even the most discerning palates. Well done on delving into this culinary adventure!
Classic Beef Wellingtons
“I believe that preparing a classic beef Wellington using a whole tenderloin is not a smart recipe. It is much easier and more effective to prepare the individual components separately and serve them together. For example, if you want crispy puff pastry, there’s no need to wrap it around meat and mushroom pate. Similarly, if you prefer perfectly cooked beef tenderloin, it’s best not to complicate the cooking process by wrapping it in pastry.”
Why didn’t I go for a “deconstructed” beef Wellington?
Well, despite its conceptual flaws, slicing through perfectly cooked, pastry-wrapped meat is a truly dramatic and crowd-pleasing moment. That’s why I’ve come up with this fun-sized version of the recipe that still delivers the visual impact we all love. Thanks to the smaller size, we can control and execute the components more easily. Plus, with this method, we can sneak in a small round of crispy pastry underneath our Wellington, just in case.
The process shown in the video is quite simple. Just make sure that you cut the beef into uniform sizes and weight, chill them in the freezer for 15 minutes before baking, and take them out at precisely 122 degrees F for a delicious medium-rare texture. If you follow these steps, there is little chance of anything going wrong. I highly recommend that you try making a “beef Wellington” soon. Enjoy!
This dish is quite heavy primarily due to the combination of red meat and pastry. Additionally, the portion size is quite substantial, resulting in a high overall calorie count for the meal. However, it's an excellent choice for a hearty lunch for those looking to quickly gain weight. Nevertheless, if you want a healthier version of this dish, consider making the pastry yourself using whole wheat flour, and if possible, substitute the meat for a leaner option (such as turkey, chicken, or rabbit). In its original recipe, the dish contains a very high amount of fat (100 grams per serving), so if you have a predisposition to high cholesterol, it's advisable to replace the fatty filet mignon with a leaner alternative.
1 Melt the butter in a pan over medium-high heat. Add the mushrooms and salt. Cook and stir until they are browned and caramelized, which should take about 5 minutes. Initially, the mushrooms will be wet and soggy but as they cook they will dry out.
2 Add the chopped shallots to the pan and cook them until they become soft and translucent, which usually takes about 3 minutes. Then, add the black pepper, cayenne pepper, and white wine. Continue stirring until the wine evaporates completely, which should take around 1 minute. Finally, turn off the heat and transfer the mixture into a bowl. Allow it to cool down to room temperature before using it in your recipe.
3 Add pate to the cooled mushroom mixture, toss and mash with a spoon until it’s thoroughly combined. Set it aside.
4 First, generously season the filets with salt and pepper. Then melt butter for the Wellingtons in the same pan over high heat. Sear each filet one at a time in the hot pan until the sides and edges are nicely browned, which should take about 5 minutes per filet. Once seared, transfer the filets to a plate and refrigerate until you are ready to use them.
5 Start by cutting each sheet of pastry into four equally sized squares. Place one square of frozen puff pastry onto a lightly floured surface, and spoon about three tablespoons of pate mixture into the center, pressing it out to roughly the same size as a filet. Next, spread half a tablespoon of mustard on top of one filet and place it mustard-side down on top of the pate.
6 Gently wrap the shorter sides of the pastry around the filet and fold them. Then, fold the longer sides over to seal the pastry. While wrapping the pastry, you can stretch the dough that will be on the bottom of the filet, but avoid stretching it on the sides and top. It’s fine to have a few small holes at the bottom. Turn over the Wellington and place it on a plate with the seam-side facing down. Repeat this process to make the remaining three Wellingtons, then transfer all of them to the refrigerator.
7 Preheat the oven to 425°F and line a baking sheet with parchment paper.
8 Cut the remaining 4 squares of puff pastry into circles approximately the same size as the Wellingtons. Place them on the prepared baking sheet and use a fork to poke holes all over each circle.
9 Bake your dish at the center of the oven that has already been preheated for 15 minutes. Then, take it out of the oven, flip it over, and press circles down using a spatula to flatten it. Put it back in the oven and bake it until it is crispy and cooked through, which should take 5 to 10 minutes longer. After it is cooked, take it out of the oven and remove the sheet pan to let it cool. Then, increase the oven temperature to 450 degrees F (230 degrees C).
10 Transfer the Wellington boots to the freezer for exactly 15 minutes. Line the sheet pan with aluminum foil and top with parchment paper. Beat an egg with water in a small bowl.
11 After freezing Wellingtons for 15 minutes, transfer them to the prepared pan and brush generously with egg wash.
12 Bake the pastry in the center of the preheated oven until it turns golden brown and puffed. Also, make sure that the filets are fully cooked through. This should take around 23 to 25 minutes. To check if the filets are done, insert an instant-read thermometer into the center. The thermometer should read 122 degrees F (50 degrees C).
13 Remove Wellingtons from pan and transfer to plate for 5 minutes. Cut in half and trim ends to create flat surface.
14 Place each rounded pastry base on a plate and place 2 filet halves on top with the center cut facing up.
Calories: 1330
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Achieving a golden, flaky pastry while ensuring the beef is cooked to perfection can be a delicate balance. To ensure even cooking, let the beef come to room temperature before wrapping it in the puff pastry. This helps the meat cook more evenly, while the pastry achieves that sought-after golden hue. Also, a light egg wash on the pastry just before baking adds a glossy finish that enhances the visual appeal of your Individual Beef Wellingtons. Serve with confidence, and savor the delightful layers of flavor in every bite!
