I posted last week for individual beef wellingtons without mushrooms, today I will be posting for with mushrooms.
As I was preparing, I realized I did not have enough prosciutto slices left, so for one I spread a layer of gorgonzola cheese to act as a wrap same as prosciutto would have.
Ingredients (for 2 people):
- 2x400g of beef tenderloin (filet mignon)
- Olive oil
- 1/2 stick of unsalted butter
- Ground black pepper
- 260g of baby bella mushrooms
- 7 black peppercorns
- 6-8 slices of prosciutto- 3-4slices per filet(i only had 3 so I used left over gorgonzola cheese for the other tenderloin piece)
- 250g puff pastry
- 2 shallots
- 325ml red wine
- 300ml beef stock
- 1 bay leaf
- 1 thyme sprig (leaves only)
- 1 thyme sprig
- If your tenderloin is not set in shape, wrap with cling wrap to set its shape overnight
- Quickly sear the beef in a hot pan with a little olive oil until browned all over and rare in the middle. Remove from pan and let cool.
- Mince the mushroom really small. In a frying pan, put a little olive oil and fry the mushroom and the chopped thyme leaves until the mushroom is dry. Let cool.
- Lay a large sheet of cling wrap on a work surface and place 3 slices of prosciutto (or parma ham) in the middle overlapping them slightly to create a square. Spread the mushroom paste (duxelle) evenly over the ham.
- Season the beef filets with salt and pepper on both sides. Place them on top of the mushroom covered ham. Use the cling film to cover the ham over the beef and wrap each piece tightly. Repeat steps 4-5 for the remaining beef filet. Chill for 30 minutes in the fridge.
- Cut the pastry to match the sizes of the filets. Brush each piecce with the egg wash.
- Remove the cling film from the beef and wrap the pastry around each ham-wrapped fillet. Brush all over with the egg wash. Cover with cling film and chill for at least 30 minutes.
- Meanwhile make the red wine sauce. Heat 2 tbsp of olive oil in a large pan. Melt in the 1/2 stick of butter (this was a substitute for 200g of beef trimmings). Stir in the sliced shallots with the 12 black pepperforns, 1 bay leaf and 1 sprig of thyme. Continue to cook for about 5 minutes stirring frequently, until the shallots turn golden brown.
- Pour in the splash of vinegar and let it bubble for a few minutes until almost dry.
- Add the 325ml of bottle of red wine and boil until almost completely reduced. Add the stock and bring to a boil again. Lower the heat and simmer gently for 1 hour removing any scum from the surface of the sauce until the liquid is reduced to a half.
- Strain the liquid through a fine sieve.
- When you are ready to cook the beef wellingtons, score the pastry lightly and brush with the egg wash again and bake at 400F for 30-40 minutes until the pastry is golden brown and meat is cooked to medium rare. Rest for 10 minutes before serving.
You can catch clips of the cooking process and my boyfriend and I enjoying the meal in our new recent mukbang episode.