The BEST Beef Wellington

The BEST Beef Wellington

For the mushroom filling:
* 1 lb. fresh white button or cremini mushrooms, cleaned
* 2 medium shallots
* 1 clove garlic, cut in half
* 2 Tbs. unsalted butter
* 1 Tbs. olive oil
* Kosher salt and pepper
For the filet mignon
* Kosher salt
* 1 Tbs. unsalted butter
* 1 Tbs. olive oil
* 2 slices herb Boursin cheese, slightly softened at room temperature
* 1-lb. package phyllo dough (with at least 24 sheets, preferably more), thawed in the refrigerator overnight
* 1/4 lb. (1/2 cup) unsalted butter, melted; more if needed
Pre heat oven to 375

Chop mushrooms and shallots.
Heat the butter and oil in a skillet or sauté pan over medium heat. Add the mushrooms and cook, stirring occasionally, until the mushrooms and onions are very soft and fragrant, 3 to 5 minutes.
Add one clove of chopped garlic.
Cook for an additional 2 minutes then place in a bowl and set aside.
Season the filets mignons generously on all sides with salt and pepper. Heat the butter and oil in a skillet or sauté pan over medium-high heat until very hot and sizzling. Put both of the filets in the pan and sear on one side until well browned, 1 to 2 minutes. (Depending how big the filets are) Turn and brown the other side. Then quickly sear along the sides, using tongs to turn, about another 1 minute per side. Transfer to a plate.
Lay a single phyllo sheet on a clean, dry surface. With a pastry brush, lightly paint an even coat of the melted butter over the entire surface of the square. You will use 4 sheets of phyllo dough. Repeat painting the butter on all four of them.
Cut pastry in half and place both filets in the middle of each pastry. Place a slab of Boursin cheese on each one. Then spoon the mushroom filling on top. Wrap the dough like a present using toothpicks. Paint the butter all over each present.
Place in pre heated oven for 20-25 minutes. Check on it to make sure the top doesn’t burn. Brown on the top is normal.


aly mcdaniel

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