Individual Beef Wellington with Red Wine Sauce
Ingredients
Puff Pastry
1 Frozen Pepperidge Farm puff pastry sheet
Beef
2 8 oz. beef tenderloin steaks (filet mignon) 1 1/2 to 2 inches thick
1 TBSP Dijon mustard
3 oz. prosciutto (6-8 slices)
water, as needed to brush pastry
1 large egg yolk
1 TBSP milk
salt, as needed for seasoning
black pepper, as needed for seasoning
Sauce
2 TBSP olive oil
1/4 cup red wine
1 TBSP all purpose flour
1 1/2 tsp Better Than Bouillon
1 1/2 cups boiling water
salt, as needed for seasoning
black pepper, as needed for seasoning
1 Frozen Pepperidge Farm puff pastry sheet
Beef
2 8 oz. beef tenderloin steaks (filet mignon) 1 1/2 to 2 inches thick
1 TBSP Dijon mustard
3 oz. prosciutto (6-8 slices)
water, as needed to brush pastry
1 large egg yolk
1 TBSP milk
salt, as needed for seasoning
black pepper, as needed for seasoning
Sauce
2 TBSP olive oil
1/4 cup red wine
1 TBSP all purpose flour
1 1/2 tsp Better Than Bouillon
1 1/2 cups boiling water
salt, as needed for seasoning
black pepper, as needed for seasoning
Directions
Preparation
1. Defrost one 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 if defrosted and not using immediately.
2. Set the oven rack in the middle position. Preheat oven to 400 degrees F.
Prepare the Beef
1. Make sure there is no excess fat or silverskin on the steaks. Remove if any.
2. Pat dry the steaks with a paper towel and season each side generously with salt and black pepper.
3. 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 them on a clean plate to cool. Turn off the heat and save the pan with the drippings for the sauce.
4. Cut off butcher's twine if tied. Brush Dijon mustard over each filet while still warm. Set aside.
Wrap the Beef
1. Place a large piece of plastic wrap on a cutting board. Lay down 2 to 4 slices of prosciutto, enough to completely cover the beef. Slightly overlap about 1/4 inch to create a row. the layered prosciutto slices should resemble the shape of a rectangle.
2. Place the seared filet in the center of the prosciutto. Use the plastic wrap to draw the prosciutto around the filet, 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 at least 5 minutes.
3. 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 1/2-inch by 11-inch rectangles.
4. Place the prosciutto wrapped beef fillets in the center of each pastry sheet. Line up the long side of the 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.
5. 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 or place any pastry ornamentation as desired. Make sure not to cut through the dough. Sprinkle the top of each pastry with salt.
6. Bake until the pastry is golden brown and internal temperature is 125 degrees F for medium-rare or 130-135 degrees F for medium (about 20-25 minutes). Remove the beef wellingtons from the oven and allow to rest on the sheet for at least 10 minutes. Make the sauce while the meat is resting.
Red Wine Sauce
1. Using the pan with the steak drippings, heat over medium heat. Add red wine to the pan. Whisk to deglaze the pan and dissolve the brown bits.
2. Stir until wine is reduced to half and you can no longer smell the alcohol, about 1-2 minutes. *Add 1 tablespoon flour and whisk for minute. Dissolve the Better than Bouillon in the boiling water and slowly add by whisking in about 1/4 cup at a time until 1 cup is added. (If you do not have Better Than Bullion, use Beef Stock) Simmer the sauce until it has slightly thickened to a spoonable consistency about 2 minutes.
3. **Season sauce with salt and pepper to taste. if still too thick, whisk in additional Better than Bullion to thin the sauce. Keep warm on low heat until ready to serve.
*If desired, you may add 1/4 cup diced shallots (1/4" dice)
** If desired, add 4 ounces sliced mushrooms, simmer until tender about 5 minutes.
To Serve
1. Slice the beef wellingtons into medallions or serve whole with the red wine sauce on the side.
1. Defrost one 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 if defrosted and not using immediately.
2. Set the oven rack in the middle position. Preheat oven to 400 degrees F.
Prepare the Beef
1. Make sure there is no excess fat or silverskin on the steaks. Remove if any.
2. Pat dry the steaks with a paper towel and season each side generously with salt and black pepper.
3. 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 them on a clean plate to cool. Turn off the heat and save the pan with the drippings for the sauce.
4. Cut off butcher's twine if tied. Brush Dijon mustard over each filet while still warm. Set aside.
Wrap the Beef
1. Place a large piece of plastic wrap on a cutting board. Lay down 2 to 4 slices of prosciutto, enough to completely cover the beef. Slightly overlap about 1/4 inch to create a row. the layered prosciutto slices should resemble the shape of a rectangle.
2. Place the seared filet in the center of the prosciutto. Use the plastic wrap to draw the prosciutto around the filet, 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 at least 5 minutes.
3. 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 1/2-inch by 11-inch rectangles.
4. Place the prosciutto wrapped beef fillets in the center of each pastry sheet. Line up the long side of the 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.
5. 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 or place any pastry ornamentation as desired. Make sure not to cut through the dough. Sprinkle the top of each pastry with salt.
6. Bake until the pastry is golden brown and internal temperature is 125 degrees F for medium-rare or 130-135 degrees F for medium (about 20-25 minutes). Remove the beef wellingtons from the oven and allow to rest on the sheet for at least 10 minutes. Make the sauce while the meat is resting.
Red Wine Sauce
1. Using the pan with the steak drippings, heat over medium heat. Add red wine to the pan. Whisk to deglaze the pan and dissolve the brown bits.
2. Stir until wine is reduced to half and you can no longer smell the alcohol, about 1-2 minutes. *Add 1 tablespoon flour and whisk for minute. Dissolve the Better than Bouillon in the boiling water and slowly add by whisking in about 1/4 cup at a time until 1 cup is added. (If you do not have Better Than Bullion, use Beef Stock) Simmer the sauce until it has slightly thickened to a spoonable consistency about 2 minutes.
3. **Season sauce with salt and pepper to taste. if still too thick, whisk in additional Better than Bullion to thin the sauce. Keep warm on low heat until ready to serve.
*If desired, you may add 1/4 cup diced shallots (1/4" dice)
** If desired, add 4 ounces sliced mushrooms, simmer until tender about 5 minutes.
To Serve
1. Slice the beef wellingtons into medallions or serve whole with the red wine sauce on the side.
©2015 HansRich Productions
