INDIVIDUAL BEEF WELLINGTON

FOR THE FILET MIGNON

4 (6-ounce) filet mignon steaks, about 1 1/2 inches thick

1/8 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1 tablespoon olive oil

FOR THE MUSHROOM DUXELLES

10 ounces cremini mushrooms

1 tablespoon unsalted butter

1 small shallot, minced

1 clove garlic, minced

1/4 teaspoon sea salt

1/8 teaspoon freshly ground black pepper

2 1/2 tablespoons dry sherry, or vermouth

FOR THE WELLINGTON

1 sheet puff pastry, thawed

1 large egg beaten with 2 teaspoons water

1 1/4 cups red wine sauce

FOR THE RED WINE SAUCE 

(this is great with any beef dish you make)

4 tablespoons unsalted butter, divided

2 tablespoons finely chopped shallots

2 cloves garlic, minced

1/2 teaspoon oregano

3 tablespoons tomato paste

2 cups dry red wine

1 dash kosher salt, or to taste

1 dash pepper, or to taste

4 ounces gorgonzola, optional

PREPARE FILET MIGNON

1.  Sprinkle both sides of the filet mignon steaks with salt and pepper.

2.  Heat oil in a heavy skillet on medium-high heat.  Sear steaks for 1-3 minutes per side.

3.  Transfer to a plate, cool, then refrigerate until ready to assemble.

PREPARE THE DUXELLES

1.  Clean, stem, and finely chop the cremini mushrooms.

2.  Sauté the butter, shallot and garlic for for 1 minute over med-high heat.

3.  Add the mushrooms, salt, and pepper. Stir often, until the mushroom liquid has evaporated and the mushrooms begin to brown around the edges.

4.  Take the skillet off the heat and stir in the sherry.

5.  Return to the heat, and cook until the liquid has again evaporated. 

6.  Transfer to a plate and cool completely.

PREPARE THE RED WINE SAUCE

1.  In the pan the meat was seared, over med-high heat, melt 1 tablespoon of butter. Place the remaining 3 tablespoons of butter in the refrigerator until you need them. Sauté the shallots until tender—about 4 to 5 minutes.

2.  Add the garlic and sauté for about 1 minute longer.

3.  Add the oregano and tomato paste. Cook, stirring, for 1 minute.

4.  Add the wine and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until reduced by about half and thickened—about 8 to 10 minutes.

5.  Place a fine mesh strainer over a bowl and strain the sauce. Discard the solids.

6.  Return the sauce to the pan over low heat. Cut the remaining 3 tablespoons of cold butter into small pieces. Whisk the butter pieces into the sauce a few at a time.

7.  Whisk in gorgonzola if using.

8.  Taste and season with salt and pepper, as needed.

ASSEMBLE THE WELLINGTON

1.  Preheat the oven to 425 F. Cut a piece of parchment paper to fit inside a baking tray.

2.  Roll out the puff pastry on a lightly floured board to a 14-inch square. Cut into four 7-inch squares.

3.  Remove the seared filets from the refrigerator. Using a paper towel, gently dab them dry to remove any accumulated juices.

4.  Compactly press an equal amount of the mushroom duxelles on top of each filet.

5. Lay a filet, mushroom-side down, on a puff pastry square. Using a pastry brush, brush the egg wash along the edges of the pastry square.

6.  Fold one side of the pastry, press down, then fold the adjacent side (like wrapping a package) and press down. Press together the other two sides to seal the pastry. Put the Wellington, with the seal-side down onto the tray. Do the same for the other three Wellingtons.

7.  Brush more of the egg wash over the top and sides of each Wellington.

8.  Bake for 20 minutes, or until the pastry is golden brown. Remove the tray from the oven, and let the Wellingtons rest for 5 minutes.

SERVE

Spoon a little of the sauce onto each plate. Transfer a Wellington on top of the sauce. Cut the Wellington in half on the diagonal, slightly opening the two halves, and spoon a little sauce between the two halves. Serve and enjoy.

TIPS AND HINTS

Why Does Beef Wellington Get Soggy?

As it bakes, the puff pastry will soak up any juices from the filet mignon and mushroom duxelles, and this can result in a soggy beef Wellington. To prevent that, be sure to cook the mushrooms until all of the liquid evaporates and pat the steak dry before assembling the Wellingtons.

Use a good quality red wine, one you enjoy drinking, for this sauce. A cheap or low-quality wine could produce a rather bitter sauce. Commonly used red wines for cooking include those that are a little lighter, such as Merlot, Pinot Noir, or Chianti, but if you prefer a Cabernet Sauvignon, pick one a little on the lighter side. Whatever you choose, those flavors will come through in your sauce. Opt for one that's on the younger side, with lighter, fruitier notes—those will be accentuated in the sauce, and a welcome taste.

What Does Wine Do To Beef?

Wine adds a ton of flavor in cooking; it can enhance, accent, and intensify both the flavor and aroma of food. The alcohol cooks off, and the flavor compounds are left behind. More specifically, wine is acidic and tenderizes the outside of the meat.