Modern Beef Wellington

These individual portions are perfect for a small dinner party.  You can make this ahead of time and just pop them in the oven when you’re ready!


  • 4 – 6 oz. filet mignons
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp olive oil
  • Boursin cheese
  • 2 sheets Pepperidge Farm frozen puff pastry (thawed, but still cold)
  • Mushroom Duxelles*
  • Egg wash: 1 large egg beaten with 1 tbsp water
    • 1 tbsp butter
    • 2 tbsp shallots, chopped
    • 1/2 tsp garlic, pressed
    • 10 oz. button mushrooms, finely chopped
    • 1/4 tsp salt
    • 1/8 tsp white pepper
    • 2  1/2 tbsp dry white wine (one you would drink)


  • Season both sides of each filet with 1/4 tsp salt and 1/8 tsp pepper
  • Heat the oil in a large frying pan over medium-high heat
  • Add the filets and sear for 30 seconds – 1 minute on each side (the cook time depends on the thickness of the steak – when using 1 in. thick filets, I cook them for 30 seconds per side to get medium rare).  Transfer to a plate and cool completely
  • Roll out one sheet of puff pastry on a lightly floured surface – cut it in half
  • Spread approximately 1 tbsp Boursin cheese on top of the filet, then top with 1/4 of the Mushroom Duxelles
  • Place the filet on the center of the puff pastry rectangle and pull one side of the the puff pastry over the top of the mushrooms.  Then pull the other side over the puff pastry you just pulled over.  Basically, you fold the pastry over the filet like you’re wrapping a package and press or pinch the edges to seal.  You’ll need to trim some dough off the sides because if it’s too thick, it won’t cook completely.
  • Place the packages on a baking sheet lined with parchment paper
  • Brush the egg wash over the tops and sides of each package and bake at 425°F until the pastry is golden brown – approximately 20 minutes for medium rare
    • Heat the butter in a medium frying pan over medium-high heat
    • Add the shallots and garlic and cook, stirring, for 30 seconds
    • Add the mushrooms, salt and pepper – reduce the heat to medium and cook, stirring until the mushrooms have given off their liquid and they’ve begun to caramelize (about 10-12 minutes)
    • Add the wine and cook on medium-high heat, stirring to deglaze the pan, until all of the liquid has evaporated
    • Remove from heat and let it cool before using


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