Chef John’s Beef
Chef John’s Individual Beef Wellingtons are elegant and flavorful.Each portion is perfectly cooked and beautifully wrapped in pastry.They’re ideal for special occasions and holiday dinners.Classic flavors with a practical, modern twist.
Ingredients
- 4 beef tenderloin steaks (6 oz each)
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 2 cups mushrooms, finely chopped
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- 4 slices prosciutto
- 1 sheet puff pastry, thawed
- 1 egg, beaten (egg wash)
- Dijon mustard (optional)
Instructions
- Season beef steaks generously with salt and pepper.
- Heat olive oil in a skillet and sear steaks on all sides until browned. Remove and cool completely.
- In the same skillet, melt butter and cook mushrooms until moisture evaporates. Add garlic and thyme; cool mixture.
- Wrap each steak with a slice of prosciutto and a layer of mushroom duxelles.
- Cut puff pastry into four squares and wrap each steak tightly, sealing edges underneath.
- Brush with egg wash and chill for 15 minutes.
- Bake at 425°F (220°C) for 30–35 minutes until golden and cooked to desired doneness.
- Rest for 5 minutes before serving.
Notes
- Cooling components prevents soggy pastry.
- Mushroom duxelles should be very dry.
- Use center-cut tenderloin for best results.
- Chill before baking to keep pastry flaky.
- Resting ensures juicy beef.