|Fillet mignon||24 Ounce (Four 6 oz 1 1/2-inch thick cut)|
|Kosher salt||To Taste|
|Olive oil||1 Tablespoon|
|Frozen puff pastry||14 Ounce, Defrosted (A Pack of 2 Sheets)|
|For the egg wash|
|For the mushroom duxelles|
|Shallot||1 Large, finely diced|
|Garlic cloves||2 Medium, minced|
|Mushrooms||10 Ounce, chopped finely (Crimini or Button)|
|White pepper||1⁄8 Teaspoon|
|Dry white wine||3 Tablespoon (Sauvignon Blanc)|
1. In a food processor, grind mushrooms finely and set aside.
2. Line a rimmed baking sheet with parchment paper.
3. Take the fillet mignon and generously season both sides of each filet with kosher salt and pepper.
4. Heat the olive oil in a large skillet over medium-high heat. Add the fillets and sear for 1-2 minutes on each side.
5. Transfer to a plate to cool for about 30 minutes at room temperature. (Once the meat is lukewarm, you can place the meat in the refrigerator to cool completely.)
To prepare the Mushroom Duxelles:
6. In a large skillet, heat 2 tbsp butter over medium-high heat.
7. Add the shallots and garlic and cook for about 30 seconds.
8. Add the ground mushrooms, kosher salt, and white pepper, reduce the heat to medium, and cook, stirring, until all the liquid has evaporated and the mushrooms begin to caramelize, about 6-7 minutes.
9. Add the dry white wine and cook, stirring to deglaze the pan.
10. Remove from the heat and let cool. (Once lukewarm, place in the refrigerator to cool completely.)
11. Preheat the oven to 425 F.
12. In a small bowl, prepare the egg wash, by beating an egg with a couple of tsp water. set aside.
13. Unwrap defrosted puff pastry. On a piece of parchment, cut each sheet of puff pastry in half. Working with one piece at a time, cover the pastry with a piece of plastic wrap and roll out until it is large enough to encase the meat.
14. Spread one-quarter of the mushroom duxelles (about 2 - 3 spoons full) in the center of the rolled out pastry. Place on fillet on top of the mushrooms. Using a pastry brush. brush the edges of the puff pastry with the egg wash.
15. Fold the pastry over the ends of the fillet, then fold the end closest to you over the filet. Then roll the fillet so that it is completely covered in pastry.
16. Place each individual Wellingtons seam-side down on the lined baking sheet.
17. Brush some of the egg wash over the tops of each Wellington and sprinkle with some coarse salt.
18. Bake until the pastry is golden brown. (For medium-rare, about 20 minutes.)
19. Place each Beef Wellingtons in the center of a large plate and serve along with Bearnaise Sauce.
Before assembling the Beef Wellingtons, make sure that both the meat and the mushrooms are completely chilled. If either are warm, they will begin to melt the puff pastry.
If you are making these ahead of time, cover the baking sheet with plastic wrap and place in the refrigerator until you're ready to bake them. Remember to take them out of the refrigerator about 30 minutes before you place them in the oven.
2. Baking sheet
3. Parchment paper
4. Pizza cutter
5. Plastic wrap
6. Rolling pin