Beef Wellington for Two Recipe

INGREDIENTS

• 1 tablespoon neutral oil
• 2 (8-ounce) center-cut filet mignons, 1¾ inches thick
• 2 tablespoons high-quality salted butter
• 8 ounces cremini mushrooms, very finely chopped
• 1 shallot, finely minced
• 2 garlic cloves, finely minced
• 2 teaspoons fresh thyme leaves
• 2 tablespoons cognac (optional)
• 6 slices prosciutto
• 2 tablespoons Dijon mustard
• 1 sheet store-bought all-butter puff pastry, defrosted overnight in the fridge
• 1 egg
• Kosher salt
• Freshly cracked black pepper
• Flaky sea salt

INSTRUCTIONS

For Searing the Steaks:

1. Let your filet mignon steaks come to room temperature before cooking.
2. Pat the steaks dry with a paper towel, and season liberally on both sides with salt and pepper.
3. Heat neutral oil in a cast iron or stainless steel skillet over medium-high heat.
4. Once the pan is hot, place the steaks in the skillet and let them sear hard for 3 to 4 minutes on the first side until deeply golden brown. Flip and let the other side and sear for 2 to 3 minutes.
5. Transfer to a plate and refrigerate the steaks for 30 minutes.

For Preparing the Mushroom Duxelles:

1. While the steaks are in the fridge, cook the mushrooms. You can use a food processor to finely chop the mushrooms or mince them by hand.
2. In the same skillet you used to sear the steaks, melt the butter over medium-high heat.
3. Once the butter is foamy, add the mushrooms and toss to coat.
4. Season with salt and pepper.
5. Cook the mushrooms, stirring occasionally until the liquid is starting to release.
6. Add the shallot, garlic, and thyme, and reduce the heat to medium.
7. Cook for another 10 to 12 minutes until all the liquid is cooked out of the mushrooms and they are dry.
8. Transfer to a bowl to cool to room temperature.

For Wrapping the Steaks:

1. Set up your workstation by placing two pieces of plastic wrap next to each other on a cutting board or directly on the kitchen counter.
2. Place 3 pieces of prosciutto overlapping on each piece of the plastic wrap.
3. Spread the mushrooms evenly between them.
4. Place the seared steaks in the middle and brush each steak all over with Dijon mustard.
5. Using the plastic wrap to help you, wrap the prosciutto and mushrooms around the steak in a tight package. Discard the plastic wrap and set the wrapped steaks aside.
6. Lightly flour your workstation and unroll the puff pastry.
7. Cut the puff pastry into 4 equal squares. Arrange them by stacking two pieces on top of each other twice.
8. Using a rolling pin, roll the stacked puff pastry pieces into one large square that measures 8 inches by 8 inches. Repeat with the other stack.
9. Place the prosciutto-wrapped steaks in the center of each square.
10. Fold the puff pastry around the steak and press the edges together to secure tightly.
11. Transfer to the freezer for 25 minutes.

For Baking the Beef Wellington:

1. Preheat an oven to 425°F.
2. Remove the beef wellingtons from the freezer and place them on a baking sheet.
3. Brush them all over with the lightly beaten egg and sprinkle the top with flaky sea salt.
4. Bake the beef wellingtons for 20 to 25 minutes, until the internal temperature has reached about 120 to 125°F for medium rare/medium.
5. Remove from the oven and transfer to a cutting board to rest for 10 minutes.
6. Serve and enjoy!