Easy Individual Beef Wellington Recipe
2 thick-cut beef tenderloin steaks (Filet Mignon - about 8 ounces each)
Salt and pepper
2 tablespoons butter, divided
1 cup cremini mushrooms, minced
¼ cup yellow onion, finely chopped
2 tablespoons fresh parsley, finely chopped
¼ cup dry sherry
1 egg
1 tablespoon water
1 package frozen puff pastry, thawed
Directions
Preheat the oven to 425 degrees Fahrenheit.
Generously season both sides of the steaks with salt and pepper.
Heat 1 tablespoon of butter in a medium skillet over medium-high heat. Add the steaks and sear on each side for 1-2 minutes, then transfer to a plate and place in the refrigerator.
Heat the other 1 tablespoon of butter in the same skillet over medium-high heat.
Add the mushrooms, onion, parsley, and sherry. Sauté, stirring frequently, until all the liquid is absorbed and the mixture is paste-like (about 8 minutes). Make sure to scrape the brown bits from the bottom of the pan. Salt and pepper to taste. Set aside.
Mix 1 egg and 1 tablespoon water to create egg wash.
Roll out the puff pastry on a lightly floured board and cut pieces of puff pastry large enough to cover the top, sides, and bottom of each steak, about a 7-inch square.
Place a large spoonful of the mushroom mixture in the center of each puff pastry piece, followed by a steak on top.
Wrap the puff pastry around the steak and mushroom mixture and seal with egg wash.
Place the wrapped steaks right side up, mushroom mixture on top, on a baking sheet with parchment.
Cut three vent holes in the top of each beef Wellington and brush with egg wash.
Bake in a preheated oven for 20 minutes, or until it reaches an internal temperature of 135 degrees Fahrenheit for medium-rare steaks.
Let rest 10 minutes before serving.
Prep Time: 20 min Total Cook Time: 40 min
