The Perfect Beef Wellington Recipe: How To Make A Gourmet Filet Mignon Delight

Indulge in the culinary masterpiece of Beef Wellington with Filet Mignon. This delectable dish combines the finest filet mignon, enveloped in a layer of pâté, wrapped in puff pastry, and baked to perfection. Follow our step-by-step guide to create this impressive entrée that will leave a lasting impression on your guests.

Selecting the Filet Mignon:

The foundation of Beef Wellington lies in selecting the perfect filet mignon. Opt for a thick-cut, tenderloin cut, approximately 6-8 ounces in weight. Look for a deep red color with minimal marbling for an even texture.

Preparing the Pâté:

The pâté adds a rich and savory element to the dish. For a classic Pâté de Foie Gras, sauté shallots and mushrooms, then combine them with chicken livers and a touch of brandy. Blend until smooth and season to taste.

Seasoning the Filet Mignon:

Generously season the filet mignon with salt and pepper. Sear it in a hot skillet for 2-3 minutes per side, creating a golden-brown crust while maintaining a medium-rare interior.

Wrapping the Filet Mignon:

Spread a thin layer of pâté over the seared filet mignon and wrap it tightly in prosciutto slices, overlapping them slightly. Secure the prosciutto with butcher’s twine.

Rolling the Puff Pastry:

Unroll a sheet of puff pastry and lightly flour it. Roll it out to a 12×12 inch square. Place the wrapped filet mignon in the center of the pastry and brush the edges with water.

Encasing the Beef Wellington:

Fold the puff pastry over the filet mignon, making sure to seal the edges firmly. Trim any excess pastry and cut vent holes in the top for steam to escape.

Chilling and Baking:

Refrigerate the Beef Wellington for at least 30 minutes to allow the pastry to firm up. Preheat the oven to 400°F (200°C) and bake for 20-25 minutes, or until the pastry is golden brown and the internal temperature of the filet mignon reaches 135°F (57°C) for medium-rare.

Resting and Serving:

Remove the Beef Wellington from the oven and let it rest for 10-15 minutes before slicing. Serve it with your favorite sides, such as roasted vegetables or mashed potatoes.

Mastering the Art of Beef Wellington:

Tips for Perfect Pastry:

• Use cold puff pastry to prevent it from becoming soggy.
• Roll out the pastry thinly and evenly to ensure it cooks through.
• Brush the edges of the pastry with water to help it seal.

Achieving the Perfect Temperature:

• Use a meat thermometer to ensure the filet mignon reaches the desired internal temperature.
• Rest the Beef Wellington before slicing to allow the juices to redistribute.

Choosing the Right Sides:

• Pair Beef Wellington with rich sauces, such as red wine sauce or béarnaise.
• Serve it with roasted vegetables, such as asparagus or carrots, for a balanced meal.

The Art of Presentation:

• Arrange the sliced Beef Wellington on a serving platter and drizzle with a jus.
• Garnish with fresh herbs, such as parsley or chives.
• Serve it with a side of your choice to complete the presentation.

Final Note:

Embark on a culinary adventure and master the art of Beef Wellington with Filet Mignon. By following these detailed instructions, you can create an unforgettable dish that will impress your loved ones and elevate your culinary skills.

Answers to Your Questions

1. Can I use a different cut of beef for Beef Wellington?
Yes, you can use other cuts of beef, such as tenderloin or top sirloin, but the filet mignon is considered the most tender and flavorful.

2. How can I prevent the pastry from becoming soggy?
Use cold puff pastry and roll it out thinly to prevent sogginess. Additionally, brush the edges of the pastry with water to help it seal.

3. How long can I store Beef Wellington?
Cooked Beef Wellington can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat it in a preheated oven before serving.