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Beef Wellington (Single Serve) Recipe (with Video)

Tree nut free, Eggs, Dairy-free
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By
thebuttababe

Discover our Beef Wellington (Single Serve) Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
2

Prep 1h20min | Cook 30min

Ingredients

Main Ingredients
- 2 Beef filets mignon
- 4 tbsp EVOO
- 2 cartons Mushrooms, (cremini, bello, shiitake) any
- 2 Shallots, or 1 white onion diced
- 10 slices Prosciutto
- 1 pkg Puff pastry, thawed
- 2 Eggs
- 4 tbsp Ground mustard
- Salt
- Pepper
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Directions

Preparing the Filets
1. Heat your cast iron skillet to high.
2. Then add in olive oil and sear your filets on all sides until golden brown.
3. This should only take one to two minutes because you do not want to cook your filet. You want it to be rare inside.
4. Once your filets are brown, set them to the side and let them cool.
Preparing the Mushrooms and Onions
1. Grill and chop your mushrooms with very small dice.
2. Dice your shallots or onions very finely.
3. On medium high heat, add a small amount of oil to a pan and add in your mushrooms and onions and cook until all the moisture is removed from the mushrooms.
4. While your mushrooms are cooking add salt, pepper and thyme.
Wrapping the Filets
1. On a large flat surface, add plastic wrap.
2. Layer in prosciutto.
3. Spread your mushroom layer all over the prosciutto.
4. Add your filet to the middle and season them with salt, pepper and brush with stone ground mustard all over.
5. Use your plastic wrap to wrap your filet with the prosciutto and mushroom.
6. Wrap your filet very tight and place it in the refrigerator for at least 30 minutes.
Preparing the Puff Pastry
1. Roll out your puff pastry till it is about double the size.
2. Brush with egg wash and season with a little bit of salt.
3. Add your chilled filet to the puff pastry and roll till it's fully covered.
4. Trim any excess puff pastry and seal the edges.
5. Add a design if you like. If you do add a design make sure you dip it in egg wash so it sticks to the top.
6. Chill your Wellington's for another 30 minutes.
Baking the Wellingtons
1. Once chilled, remove from the refrigerator and brush with more egg wash.
2. Top with flake salt and bake for 20 to 22 minutes until golden brown.
3. Let your Wellington's rest for 15 minutes before slicing into them.
4. Serve with your favorite sauce and enjoy!

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