Beef Wellington

Beef Wellington
Recipe type: Entree, Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
Unique individual servings of filet mignon with hearty mushroom filling in a light, flaky pastry.
  • 4 (4 to 6 oz) Filet Mignons
  • ¼ teaspoon Garlic powder
  • ½ teaspoon Olive oil
  • 1T minced fresh ginger
  • ¼-teaspoon salt
  • ¼-teaspoon pepper
  • 1 cup wild mushrooms, finely chopped
  • ½ purple onion, finely chopped
  • 2 garlic cloves minced
  • ¼-cup olive oil
  • 1 sheet of puff pastry dough, quartered
  • 1 egg yolk
  1. Preheat oven to 450 degrees.
  2. Season Filets with salt, pepper, and garlic powder and rub with the olive oil.
  3. Allow filets to cool for half an hour.
  4. Sauté the onion, garlic, and mushrooms in the olive oil.
  5. Cook until the onions are slightly caramelized.
  6. Remove mushroom mixture from skillet.
  7. In hot skillet, sear filets on each side for approximately 5 minutes.
  8. Let filets cool down.
  9. Put down a sheet of dough and cut it in quarters.
  10. Spoon mushroom mixture on the dough and place a filet over the mixture, than wrap the edges of the dough up careful to conceal all of the meat.
  11. Use Egg yolk to help seal the seams created (once all sides have been closed).
  12. Bake in oven for approximately 20 minutes.