Description
Ina Garten’s individual beef wellington showcases elegant British cuisine with premium filet mignon wrapped in golden puff pastry. Flaky layers and rich beef create a luxurious dinner centerpiece you’ll savor with pure culinary delight.
Ingredients
Scale
- 4 (6 oz/170 g) thickly cut filet mignons
- 4 (1 oz/28 g) slices of goose or duck liver, or pork country-style pate
- 10 oz/283 g button mushrooms, finely chopped
- 2 tbsps minced shallots
- ½ tsp minced garlic
- 1 tsp salt
- ¼ tsp salt
- ½ tsp freshly ground black pepper
- 1/8 tsp freshly ground white pepper
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 2 ½ tbsps dry white wine
- 1 sheet frozen puff pastry, thawed
- 1 large egg beaten with 2 tsp water (for egg wash)
Instructions
- Preparation: Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper for optimal cooking surface.
- Meat Seasoning: Season filet mignons with kosher salt and black pepper, ensuring comprehensive coverage on all surfaces.
- Searing: Heat a skillet over medium-high heat with olive oil, swiftly caramelizing the filets for 60 seconds per side to develop a rich, golden crust.
- Pastry Preparation: Roll out puff pastry, creating symmetrical squares to envelop the seasoned meat with precision.
- Flavor Layering: Spread mushroom duxelles across each filet, then top with a slice of liver pate to build a complex flavor profile.
- Wrapping Technique: Center the prepared filet on a pastry square, brushing edges with beaten egg. Fold pastry corners over the meat, crimping edges to create a seamless, elegant enclosure.
- Finishing Touch: Position wrapped filets seam-side down on the baking sheet, generously brushing with egg wash to achieve a glossy, golden-brown exterior.
- Baking Process: Bake for 20 minutes until the pastry transforms into a crisp, amber-colored shell that showcases the perfectly cooked meat within.
- Resting Period: Remove from oven and let rest for 10 minutes, allowing internal juices to redistribute and ensure maximum tenderness before serving.
Notes
- Searing Technique: Use a scorching hot skillet to develop a golden-brown crust, which locks in meat’s natural juices and enhances flavor complexity.
- Pastry Handling: Work with cold puff pastry and handle gently to maintain its delicate layers, preventing tough or dense texture during baking.
- Temperature Precision: Use a meat thermometer to check internal temperature, aiming for medium-rare (130-135°F) for optimal beef tenderness and juiciness.
- Resting Protocol: Let the Wellington rest after baking to allow meat fibers to relax and redistribute juices, ensuring a succulent and tender final presentation.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 580
- Sugar: 1 g
- Sodium: 900 mg
- Fat: 38 g
- Saturated Fat: 14 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 120 mg