Since we are already in October (where has the time gone?), it’s time to start practicing those holiday meals. Obviously, you aren’t going to make a giant meal since you’re most likely cooking for a much smaller crowd. This is why I love to make mini individual beef wellingtons. These individual beef wellingtons are the perfect dry run for anyone that will be making beef wellington for the holidays. It’s also an amazing date night meal. Let’s make it!
Season and brown the meat
Before we get into the details, this recipe is very similar to our Beef Wellington recipe but on a smaller scale. Instead of a large beef tenderloin, you only need a normal sized filet mignon (however many that you want to make). Season the filet mignons generously all over with our Open Fire BPS rub. Then sear all sides over medium-high heat in order properly brown the meat.
Once browned, remove the meat from the heat and put it on a rack with paper towels or a tray/dish under it. Brush all sides (while it’s still hot) with dijon mustards and set aside.
Making the duxelles
While the filet mignons are resting, it’s time to make the duxelles. We are going to need the following:
- Red wine
The process is simple. Mince all of your produce ingredients and cook over medium heat. Stirring occasionally, the goal here is to cook everything down until the moisture is gone and you’re left with a dry paste.
You’re going to need some patience for this part. As you can see in the picture above, you’re going to start with a pan full of the duxelles mixture. As it cooks, the liquid will evaporate out and you’ll be left with a paste that’s maybe half of what you started with (and also very delicious – even if you don’t like mushrooms).
As you can see above, after the duxelles is cooked down, you’ll be left with a significantly less amount than you started with. When it gets like this, remove it from the heat and allow it to cool.
The first wrap
With the duxelles now cooled, lay out a layer of plastic wrap. Use multiple pieces if necessary to ensure it is long enough for a piece of filet mignon to fit. First put 1-2 pieces of prosciutto down with the pieces layering over each other. You will need enough so that when you roll the filet mignon, there’s enough to completely wrap it. Spread a layer of the duxelles over the prosciutto.
Then tightly wrap the filet mignon with the prosciutto/duxelles and plastic wrap. Once it’s completely wrapped, continue to twist the ends of the plastic wrap so that it get’s very tight. Put this in the refrigerator for at least 15 minutes so that it “sets”. Repeat with all filet mignons.
The second wrap
Lay out a new layer of plastic wrap that is similar in size to the one you previously laid out. Lay out a piece of puff pastry on the plastic wrap that will be large enough to wrap the prosciutto wrapped tenderloin. Now place the prosciutto wrapped tenderloin on the puff pastry and completely wrap it up.
Make sure to enclose the ends of the puff pastry so that the tenderloin is completely wrapped. You can cut off any excess puff pastry if necessary (optional – you can keep it on too). Tightly close with the ends of the plastic wrap again and refrigerate for at least 15 minutes.
Bake it in the oven
Now it’s time for the easy past – let’s bake it in the oven. This is the one thing that differs from our Beef Wellington recipe – since we are dealing with a smaller piece of meat, the cook times/temperatures are slightly different. Preheat the oven to 425ºF. While the oven is heating, brush each wellington with a beaten egg and sprinkle some salt on top. The egg will give the puff pastry it’s golden color. Put them in the oven for 25 minutes. This will get the wellingtons to an internal temperature of around 135ºF (cook for longer if you prefer). Allow the wellingtons to rest for 10 minutes and enjoy!
That’s all there is to it. I know there are a lot of steps and this can be a time consuming recipe, but it’s totally worth it. You could even do all of the steps up to and including wrapping it in the puff pastry ahead of time – just make sure to refrigerate it. You will impress anyone that you make this for and it’s the perfect dry run if you’re going to be making a full wellington for the holidays. The flavors and textures of this dish are amazing. Even if you think this dish is too difficult for you to do, give it a shot. You might be surprised at what you can pull off and you will definitely enjoy it!
Individual Beef Wellingtons
- 2 Filet Mignons
- Open Fire BPS Rub to tastes
- Avocado oil or any neutral oil
- Dijon mustard
- 8 oz Mushrooms minced
- 2 Shallots minced
- 3 Garlic cloves minced
- 1-2 Thyme sprigs leaves only
- 1 tbsp Butter
- 1 splash Red wine
- Salt to taste
- Black pepper to taste
Beef Wellington Compilation
- 1/3 lb Prosciutto
- 2 Puff pastry sheets
- 1 Egg beaten
- Salt to taste
- Remove the filet mignons from the refrigerator and allow them to come to room temperature. Generously season all sides with our Open Fire BPS rub.
- Heat some oil in a pan over medium-high to high heat. Sear all sides of the filet mignons until a brown crust has formed. This should take a few minutes per side. Remove from heat and put on a rack with a tray or paper towels under it.
- While still hot, brush dijon mustard all over each filet mignon. Allow to rest and cool.
- In the same pan, add the minced mushrooms, shallots, garlic, thyme, butter, and red wine. Season with salt and pepper.
- Stirring occasionally, cook until the duxelles moisture is gone and you are left with a dried paste like mixture. This could take up to 30 minutes or longer.
- Remove from heat and allow to cool.
Beef Wellington Compilation
- Place a layer of plastic wrap on a table or counter. If necessary, use multiple pieces to make sure there is enough to completely wrap and cover the length and width of each filet mignon.
- Lay pieces of prosciutto on the plastic wrap. Overlap the pieces so that there will be enough to wrap and cover a filet mignon. Evenly spread a layer of the duxelles over the prosciutto.
- Place a filet mignon on top of the duxelles/prosciutto/plastic wrap and roll it until it is tightly wrapped up. Twist the ends of the plastic wrap to make sure it is very tight. Place in the refrigerator for at least 15 minutes to allow it to "set". Repeat with remaining filet mignons.
- Place a new layer of plastic wrap down and lay a piece of puff pastry down (again, enough to be able to wrap a filet mignon). Place the prosciutto-wrapped filet mignon on the puff pastry and completely wrap it up. Make sure to enclose the ends of the filet mignon as well. Twist the ends of the plastic wrap to tighten. Place in the refrigerator for at least 15 minutes. Repeat with remaining filet mignons.
Cooking the Wellingtons
- Preheat the oven to 425ºF.
- Place the puff pastry-wrapped filet mignons on a tray that's covered with foil. Brush all over with a beaten egg and sprinkle salt on top.
- Bake for about 25 minutes to get medium-rare. Double check the internal temperature for 135ºF for medium-rare.
- Allow to rest 10 minutes. Enjoy!