75 minutes
A luxurious and comforting dish featuring filets mignons wrapped in puff pastry with a rich mushroom and shallot filling, seasoned with Dijon mustard and herbes de Provence.
tablespoons
Filets Mignons, seasoned with salt and black pepper
0 oz
to taste
to taste
Dijon Mustard, brushed
tablespoons
Cremini Mushrooms, finely chopped
0 oz
Shallots, finely chopped
each
Herbes De Provence
teaspoons
tablespoons
0.25 fluid ounces
0.25 fluid ounces
Puff Pastry, thawed, rolled out
sheets
Egg, beaten
each
1. Sear Filets Mignons
Heat olive oil in a skillet over high heat. Season filets mignons with salt and freshly ground black pepper, then sear them for one minute on each side. Remove from the skillet, brush with Dijon mustard, and set aside in the refrigerator to cool.
2. Prepare Mushroom Filling
In the same skillet, add olive oil, cremini mushrooms, and shallot. Cook until water evaporates and mixture caramelizes. Stir in herbes de Provence and honey, then add red wine. Simmer and add heavy cream, reducing to a jam-like consistency. Cool in the refrigerator.
3. Assemble Beef Wellingtons
Roll out puff pastry on a floured surface. Place a spoonful of the mushroom mixture on the pastry, top with a chilled filet, fold and crimp the pastry. Chill the wrapped filets for at least 30 minutes.
4. Bake Beef Wellingtons
Preheat the oven. Brush the Wellingtons with beaten egg and bake for 17-20 minutes until the pastry is golden. Let rest for 15 minutes before serving.
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