Name: Beef Wellington With Mushroom Sauce Recipe
Total time: 135 min
Yield: 2
Cuisine: British

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Gourmet beef wellington served with a red wine mushroom pan sauce. The perfect meal for special occasions and romantic dinners. 

How to make Beef Wellington With Mushroom Sauce Recipe

Jessica Gavin

Crawler

British

<p>Gourmet beef wellington served with a red wine mushroom pan sauce. The perfect meal for special occasions and romantic dinners. </p>

Non Vegetarian

Frozen puff pastry sheet,  pepperidge farm recommended

Brown mushrooms,  rinsed and dried

Olive oil

Kosher salt

Black pepper

Dijon mustard

Water,  as needed for brushing the pastry

Large egg yolk

Milk

Kosher salt,  as needed for seasoning

Black pepper,  as needed for seasoning

Red wine

All purpose flour

Beef stock,  divided

Defrost 1 sheet of puff pastry at room temperature. Place on a sheet pan lined with parchment paper and tightly cover it with plastic wrap until pliable yet cool, 30 to 40 minutes. Refrigerate covered with plastic wrap if defrosted and not using immediately.

step 1

Set the oven rack to the middle position. Preheat the oven to 400f (204c). Begin making the mushroom filling.

step 2

Add mushrooms to a food processor and pulse until the texture is similar to coarse breadcrumbs. It should not become a paste. Alternatively, chop with a chefs knife as finely as possible.

step 3

Heat a medium-sized pan over medium heat, add olive oil. Add chopped mushrooms, then saut until the mixture is soft and most of the moisture evaporates, about 5 minutes.

step 4

Season mushroom mixture with teaspoon salt and teaspoon of pepper. Transfer mushrooms to a bowl and refrigerate until completely cooled.

step 5

Trim any excess fat or silverskin from the meat. The steaks can be reformed into rounds by tying them together with butcher's twine to hold the shape as it cooks in the pan.

step 6

Pat dry the steaks with a paper towel and season each side generously with salt and black pepper.

step 7

Heat a large skillet over medium-high heat. Once hot, add two tablespoons of olive oil. The pan should be really hot before adding the steaks. When the oil just begins to smoke, add the filets to the pan, press them down, and brown for 2 minutes on each side. Quickly sear the raw edges of the meat, so the red turns to brown on the surface. Remove the steaks from the pan and place on a clean plate to cool. Turn off the heat and save the pan with the drippings for the mushrooms sauce.

step 8

Cut off the butcher's twine if using. Brush dijon mustard all over each filet while still warm. Set aside.

step 9

On a cutting board, place a large piece of plastic wrap. Lay down 3 to 4 slices of prosciutto, enough to completely cover the beef. Slightly overlap each piece about inch to create a row. Spread half of the mushroom filling over the prosciutto, leaving about a inch border along the sides. The layered prosciutto slices should resemble the shape of a rectangle.

step 10

Place the seared filet in the center of the prosciutto and mushroom layer. If the beef is more rectangular, lay it so the longer end lines up with, the longer sides of the prosciutto layer. Use the plastic wrap to draw the prosciutto around the fillet, covering all sides. Roll up and twist the ends of the film to tighten. Repeat the process with the remaining filet. Refrigerate the fillets for 5 minutes.

step 11

Roll the defrosted pastry sheet into an 11-inch by 11-inch square. Lightly dust the surface with flour if it sticks to the rolling pin. Cut the pastry in half into two 5-inch by 11-inch rectangles.

step 12

Place the prosciutto-wrapped beef fillets in the center of each pastry sheet. Line up the long side of meat with the long side of the pastry. Lightly brush the pastry edges with water. Starting at the longer sides, bring opposite corners of the pastry over, gently stretching the dough if needed. Press seams to seal tightly. Fold the shorter sides up to enclose the other portions. If they do not reach the center, just press the sides to seal the pastry. Repeat wrapping with the remaining filet. Use a piece of plastic wrap to tightly seal each pastry-wrapped beef filet and refrigerate for about 5 minutes to allow the pastry to firm up again.

step 13

In a small bowl, whisk together the egg yolk and milk. Line a sheet pan with parchment paper. Remove wellingtons from the refrigerator, remove the plastic wrap, and lay the filets seam-side down on the baking sheet. Brush the top and sides of each puff pastry with the egg wash. If desired, use the back of a knife or pizza cutter to create long diagonal, cross-hatched lines on the surface. Make sure not to cut through the dough. Sprinkle the top of each pastry with kosher salt.

step 14

Bake until the pastry is golden brown, and the internal temperature reaches 125f (52c) for medium-rare or 130 to 135f (54 to 57c) for medium. This will take about 20 to 30 minutes. Remove the beef wellingtons from the oven and allow to rest on the sheet pan for at least 10 minutes before slicing. Make the sauce while the meat is resting.

step 15

Using the pan with the steak drippings, heat over medium heat. If you did not save the pan, use a new pan and add 2 tablespoons of olive oil. Add red wine to the pan. Whisk to deglaze and dissolve the brown bits.

step 16

Add chopped shallots, stirring until the wine has reduced by half and you can no longer smell the alcohol, about 1 to 2 minutes. Add 1 tablespoon flour and whisk for 1 minute. Slowly add the beef stock by whisking in about a cup at a time until 1 cup is added. Simmer the sauce until it has slightly thickened to a spoonable consistency, about 2 minutes.

step 17

Add sliced mushrooms to the sauce and simmer until tender, about 5 minutes. The sauce will continue to reduce and thicken during this time. If needed, whisk in additional beef stock to thin the sauce. Season sauce with salt and pepper to taste. Keep warm on low heat until ready to serve.

step 18

Slice the beef wellingtons into medallions or serve whole with the mushroom sauce on the side.

Beef Wellington With Mushroom Sauce Recipe

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Ingredients for Beef Wellington With Mushroom Sauce Recipe

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