It’s essentially individual Beef Wellingtons — tender filet mignon steaks seared, wrapped in rich puff pastry (often with a layer of mushroom duxelles or pâté), and baked until golden brown.
🥩 Filet Mignon in a Puff Pastry Crust (Mini Beef Wellington)
Serves: 4
Prep Time: 30 min
Cook Time: 25 min
Ingredients
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4 filet mignon steaks (about 6 oz each)
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Salt & freshly ground black pepper
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2 tbsp olive oil
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2 tbsp butter
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8 oz mushrooms (finely chopped — cremini or baby bella)
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2 shallots, minced
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2 cloves garlic, minced
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1 tsp fresh thyme (or ½ tsp dried)
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2 tbsp dry sherry or white wine
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4 slices prosciutto (optional, but helps keep pastry crisp)
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1 sheet puff pastry (thawed if frozen)
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1 egg (beaten, for egg wash)
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2 tbsp Dijon mustard (optional)
Instructions
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Sear the filets:
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Season steaks generously with salt and pepper.
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Heat olive oil in a skillet over high heat.
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Sear each side of the steaks (about 1 minute per side) — just to brown.
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Transfer to a plate to cool.
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Make the mushroom filling (duxelles):
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In the same pan, melt butter.
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Add mushrooms, shallots, garlic, and thyme.
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Cook until most of the moisture evaporates and mixture becomes paste-like (8–10 min).
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Deglaze with wine, cook off liquid, and season to taste. Cool completely.
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Assemble:
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Roll out puff pastry and cut into 4 squares.
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(Optional) Lay a slice of prosciutto on each pastry square.
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Spread a spoonful of mushroom mixture in the center.
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Brush seared steaks with Dijon mustard and place on top of the mushrooms.
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Fold pastry up and around each filet, sealing edges well.
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Flip so the seam side is down. Brush all over with beaten egg.
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Bake:
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Preheat oven to 400°F (200°C).
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Place wrapped steaks on a parchment-lined baking sheet.
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Bake 20–25 minutes, until pastry is golden brown and internal temperature is about 130°F (for medium-rare).
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Rest & serve:
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Let rest 5–10 minutes before serving.
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Serve with red wine sauce, demi-glace, or a drizzle of balsamic reduction.
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🍷 Serving Ideas
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Sides: Garlic mashed potatoes, roasted asparagus, or glazed carrots.
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Sauce Pairings: Red wine jus, brandy cream sauce, or mushroom sauce.
Would you like me to generate an image of this dish — e.g., golden puff pastry-wrapped filet mignon on a plate with red wine sauce?
