Individual Beef Wellingtons

One of my biggest regrets from my trip to Vegas last month is that I wasn’t starving when we went to Hell’s Kitchen. The food was just so incredible that I wanted to eat more of it, but I was so stuffed, it just wasn’t going to happen.

Then Tom asked me to make beef wellington for his birthday and I was thrilled since I knew I’d be able to eat all of it!

Beef wellington can be a very time consuming dish as there are multiple parts of the recipe and you need to allow the puff pastry adequate time to cool. I knew I’d never be able to make this recipe on his actual birthday (today) so I made it this past Sunday when I had more than enough time to spend in the kitchen.

Individual Beef Wellingtons
Source: Cookaholic Wife
Servings:4 beef wellingtons
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    • For the Mushroom Mixture:
    • 1 tbsp olive oil
    • 1 tbsp unsalted butter
    • 8 oz mushrooms, finely chopped
    • 1 cup spinach, finely chopped
    • 1 shallot, minced
    • 2 sprigs fresh thyme
    • salt and pepper
    • For the Steaks:
    • 4 filet mignons, cut 1 ½ inches thick
    • 2 tbsp unsalted butter
    • 2 tbsp dijon mustard
    • ½ cup blue cheese crumbles
    • 1 box puff pastry, thawed
    • 1 egg, beaten
    • For the Mushroom Sauce:
    • 8 oz. mushrooms, chopped
    • 1 shallot, minced
    • 2 tbsp unsalted butter
    • 3/4 cup beef broth
    • 2 tbsp flour
    • 1 tbsp red wine
    • 3 sprigs fresh thyme
    • salt and pepper, to taste


1. Start by preparing the mushroom mixture. Add the olive oil and butter to a saucepan over medium heat. Once the butter has melted, add the mushrooms, spinach, shallot and thyme. Cook for 5-7 minutes or until the mushrooms are tender.
2. Place a mesh sieve over a bowl and spoon mushroom mixture on top. Season with salt and pepper and allow excess liquid to drain. Discard thyme and refrigerate until ready to use.
3. Next prepare the steaks. Pat each steak dry with a paper towel. Add the butter to the same skillet used for the mushrooms and place over high heat. Place the steaks into the pan and sear for 2-3 minutes on each side. Transfer to a plate and keep warm.
4. Roll out the puff pastry into a 14×9 rectangle and then cut into two 7-inch squares. Discard craps and repeat with the other sheet of pastry.
5. Spread a thin layer of the mushroom mixture onto the center of each puff pastry square, the same size as the steak. Gently press blue cheese into the mixture. Brush the top of the steak with the dijon mustard and place mustard side down on top of the mushroom/blue cheese mixture.
6. Dab each corner of the puff pastry with water and bring opposite corners over, pinching to seal.
7. Flip over the pastry and place onto a baking sheet cover with parchment paper. Using a sharp knife cut 3-4 slits into the top of the pastry to allow the steam to escape. Brush the beaten egg over each pastry and refrigerate until the oven is ready.
8. Preheat the oven to 400 degrees.
9. Cook for 25-30 minutes, until the pastry is golden brown and the steak has reached your desired temperature. (160 degrees for medium)
10. Meanwhile, prepare the mushroom sauce, by adding the butter to the skillet over medium heat. Once melted, add the mushrooms and shallot and cook for 3-5 minutes or until tender.
11. Whisk the beef broth and flour together until smooth and add to the mushroom mixture and bring to a boil. Cook for 2 minutes, stirring frequently, until the mixture has thickened.
12. Stir in the wine and thyme and cook for 2 more minutes. Remove from the heat, set aside and discar thyme right before serving.
11. Allow wellingtons to rest for 10 minutes before serving. Slice each wellington in half, plating on a diagonal and drizzle the mushroom sauce on top. 

I didn’t manage to get the puff pastry as crispy as I had it at Hell’s Kitchen, but it was still a really good dish. I served it with parsley roasted potatoes and steamed lemon green beans. 

The mushroom sauce was divine though! It came together perfectly and paired so nicely with everything else. The blue cheese and dijon mustard on the steak create a little bit of tang that really enhances the flavor since puff pastry just tastes like flaky butter. 

While Tom thought the dish was delicious, I thought there was room for improvement. (I always do.) I figure it will never likely be as good as Gordon Ramsay’s, but if I can manage to get it even 1/2 as good as his, I’ll consider it a complete success. 

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