Chef John's Miniature Beef Wellingtons
I once claimed that beef Wellington was one of the dullest recipes ever and that I'd never make a video about it. I stand by that assessment. But just because something is "mundane" doesn't mean it isn't delicious or beautiful to look at. Since I'm making individual portions here, I still haven’t technically prepared a traditional beef Wellington. My legal team has assured me this is fine, and I suspect attorneys across the country will agree, for no particular reason.
The reason I find the classic whole tenderloin beef Wellington a bit boring is that you could easily and more effectively prepare each of the components separately and then simply serve them together. Want crispy puff pastry? Don't wrap it around meat and mushroom pate. Want perfectly cooked beef tenderloin? Don’t complicate the process by encasing it in pastry.
So, why didn’t I just make a "deconstructed" beef Wellington? Despite its conceptual flaws, there’s something undeniably dramatic about cutting into a perfectly cooked, pastry-wrapped steak for that big reveal. It’s a surefire crowd-pleaser. To sum it up, the best thing about this old recipe is its presentation, which is why I’m offering this mini version. You still get the visual impact, but the components are much easier to manage. Plus, we can cheat a little by adding a small, crispy pastry base beneath our Wellington for extra stability, just in case.
The process shown in the video is simple and easy to follow. As long as you cut your beef into uniform pieces, chill them in the freezer for 15 minutes before baking, and remove them from the oven when they reach exactly 122°F for a perfect medium-rare, it’s hard to go wrong. I really hope you give this "beef Wellington" a try soon. Enjoy!
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Ingredients
For the Mushroom Duxelles:
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3 tablespoons unsalted butter
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10 large brown mushrooms, finely chopped
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¼ teaspoon salt
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2 tablespoons minced shallots
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freshly ground black pepper to taste
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1 pinch cayenne pepper, or to taste
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3 tablespoons white wine
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2 ounces pate
For the Wellingtons:
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4 (8 ounce) filet mignon steaks
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salt and freshly ground black pepper to taste
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2 tablespoons salted butter
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1 (17.25 ounce) package frozen puff pastry
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2 tablespoons Dijon mustard
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1 large egg, beaten
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1 teaspoon water
Instructions
Melt butter over medium-high heat. Add the mushrooms and a pinch of salt, cooking and stirring until they're deeply browned and caramelized, around 5 minutes. At first, the mushrooms will release moisture and look soggy, but they will eventually dry out.
Add the shallots and cook them until they become soft and translucent, about 3 minutes. Then stir in black pepper, cayenne, and white wine. Continue to cook until the wine evaporates, about 1 minute. Remove from heat and transfer the mixture to a bowl to cool to room temperature.
Add the pate to the cooled mushroom mixture and stir or mash with a spoon until well combined. Set it aside.
Season the filets generously with salt and pepper. In the same pan, melt butter for the Wellingtons over high heat. Sear the filets one at a time, cooking each for about 5 minutes per side, until the edges are nicely browned. Transfer them to a plate and refrigerate until ready to use.
Cut each sheet of puff pastry into 4 squares. Place a square of frozen pastry on a lightly floured surface. Spoon approximately 3 tablespoons of the pate mixture into the center and spread it out to match the size of the filet. Spread 1/2 tablespoon of mustard on top of one filet, then place the filet, mustard-side down, onto the pate.
Gently fold the shorter edges of the pastry around the filet, then bring the longer sides over to seal it. You can stretch the dough under the filet, but avoid stretching the sides and top. It’s okay if there are a few small holes on the bottom. Flip the Wellington over and place it seam-side down on a plate. Repeat this process to form the remaining Wellingtons, then refrigerate them all.
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Cut the remaining 4 squares of puff pastry into circles roughly the size of your Wellingtons. Place them on the prepared baking sheet and prick each circle all over with a fork.
Bake in the center of the preheated oven for 15 minutes. Remove from the oven, flip the circles, and use a spatula to press them down to flatten. Return them to the oven and bake for an additional 5 to 10 minutes, or until fully cooked and crispy. Remove from the oven and transfer to a cooling rack. Raise the oven temperature to 450°F (230°C).
Place the Wellingtons in the freezer for exactly 15 minutes. Line the same sheet pan with aluminum foil, then add a layer of parchment paper. In a small bowl, beat the egg with a splash of water.
After 15 minutes in the freezer, transfer the Wellingtons to the prepared pan and generously brush them with the egg wash.
Bake the pastry in the center of the preheated oven until the pastry is golden brown, puffed, and the filets are fully cooked, about 23 to 25 minutes. Use an instant-read thermometer to check the internal temperature—it should read 122°F (50°C) at the center.
Immediately remove the Wellingtons from the hot pan and transfer them to a plate or cutting board. Let them rest for at least 5 minutes. After resting, cut each Wellington in half and trim the ends to create a flat surface.
Place each pastry base on a plate and carefully stand 2 halves of the filet on top, with the center cut facing upward.
Chef's Notes
You can substitute onion and garlic for shallots, or use a combination of all three for added flavor.
For this dish, opt for a smooth, truffle-flavored pate. If you can’t find it, you can use regular pate with a few drops of truffle oil, or simply use plain pate.
Be sure to keep your pastry cold while adding the pate—if it warms up too much, it will lose its structure and become too thin.
Nutrition Information (per serving)
| 1330 | Calories |
| 100g | Fat |
| 59g | Carbs |
| 46g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 1330 | |
| % Daily Value * | |
| Total Fat 100g | 128% |
| Saturated Fat 36g | 180% |
| Cholesterol 235mg | 78% |
| Sodium 870mg | 38% |
| Total Carbohydrate 59g | 22% |
| Dietary Fiber 2g | 9% |
| Total Sugars 2g | |
| Protein 46g | 92% |
| Vitamin C 2mg | 2% |
| Calcium 50mg | 4% |
| Iron 9mg | 47% |
| Potassium 756mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Evaluation :
5/5