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Savory Individual Beef Wellington Recipe
This Individual Beef Wellington recipe is perfect for special occasions when you want to impress your guests with a delicious and elegant dish. Tender beef fillet is encased in a flavorful mushroom mousse and wrapped in flaky puff pastry. The result is a mouthwatering dish that combines rich flavors and a beautiful presentation. Serve it with a savory sauce to complete the experience.
👥 4 Servings👤 Chef Jean-Pierre📖 chefjeanpierre
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- food processor
- frying pan
- saucepan
- knife
- baking sheet
- oven
📝 Preparation Steps
1
Prepare the Mushroom Mousse:
2
Heat 2 tablespoons of clarified butter in a pan over medium heat.
Clarified Butter or your favorite cooking oil2 tablespoonsButter1 tablespoon-3 tablespoons Butter (for finishing the sauce)2
3
Add the finely chopped shallots and sauté until translucent.
4
Add the finely chopped mushrooms to the pan and cook until they release all their moisture and season with salt and pepper.
Mushrooms, finely chopped12 ounces
5
Remove the mushroom mixture from heat and let it cool.
6
Transfer the cooled mushroom mixture to a food processor. Add the fresh tarragon leaves and chicken breast to the food processor.
Fresh Tarragon Leaves, or substitute with other herbs like sage, basil or cilantro1 tablespoonFresh Tarragon Leaves (or substitute with other herbs)1 tablespoon
7
Season with salt and pepper and process the mixture until smooth.
8
If the mixture is too thick, add 1-2 tablespoons of cognac (or cream) to achieve a smooth, spreadable consistency.
9
Transfer the mushroom mousse to a pastry bag and refrigerate until needed.
10
Sear the Steaks:
11
In another frying pan, heat clarified butter and when hot sear the steaks on all side quickly. If you like your steak medium rare to rare, sear it a bit longer if you like them more cooked.
Clarified Butter or your favorite cooking oil2 tablespoonsButter1 tablespoon-3 tablespoons Butter (for finishing the sauce)2
12
Prepare the Sauce:
13
In a saucepan, melt butter over medium heat. Add the finely chopped shallot and sauté until softened.
Clarified Butter or your favorite cooking oil2 tablespoonsButter1 tablespoon-3 tablespoons Butter (for finishing the sauce)2
14
Add the fresh tarragon, wine and stock to the pan. Let it simmer until it reduces and thickens slightly.
15
Season the sauce with salt and pepper to taste.
Salt and Pepper to taste (the Chef used is Porcini Mushroom Salt)Salt and Pepper to taste
16
If needed, thicken the sauce by adding the cornstarch mixture and stirring until it thickens further.
17
Finally, finish the sauce by whisking in 2-3 tablespoons of cold butter until it's fully incorporated. This will give the sauce a velvety texture.
Clarified Butter or your favorite cooking oil2 tablespoonsButter1 tablespoon-3 tablespoons Butter (for finishing the sauce)2
18
Assemble the Individual Beef Wellingtons:
19
Wrap each filet with 4 slices of the prosciutto ham the way the Chef did it in the video.
Prosciutto16 slices
20
Cut out puff pastry circles that are slightly larger than your beef fillets
21
Place one beef fillet on each puff pastry circle. Pipe a layer of mushroom mousse on the base of the slice of Prosciutto cover with beef fillet, and top the filet with more mousse the same way the Chef did in the video.
Prosciutto16 slices
22
Carefully fold the puff pastry over the beef and mushroom mousse, sealing the edges. Trim any excess pastry.
23
Brush the top of each Wellington with a mixture of egg yolk. Let it dry in the fridge for about ⏱️ 30 minutes.
24
Add about 1 teaspoon of heavy cream top the remaining egg yolk and apply one more layer on each filet for a shiny finish.
Heavy Cream2 tablespoons-2 tablespoons Heavy Cream (for egg wash)1
25
Use a sharp knife to create decorative patterns on the puff pastry if desired.
26
Place the prepared Wellingtons on a baking sheet lined with parchment paper or a silicone mat.
27
Bake in the Preheated Oven for about ⏱️ 20-25 minutes or until the pastry is golden brown, and the internal temperature of the beef reaches your desired doneness (120°F-125°F or 49°C-52°C for medium-rare).
28
Remove from the oven and let them rest for a few minutes before serving.
29
Serve hot and enjoy your homemade Individual Beef Wellington!
30
This recipe will surely impress your guests with its rich flavors and elegant presentation.
31
It's perfect for a special dinner or holiday celebration. Bon appétit!
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