These petite Beef Wellingtons deliver all the elegance of the classic—tender filet mignon, earthy mushrooms, pancetta, and flaky golden pastry—without the stress of preparing a full roast. Each portion is wrapped individually for perfect presentation, making this dish as impressive as it is surprisingly manageable. “This impressive dish is a lot easier than it looks.” — Kerry Loutas
INGREDIENTS:
4 filet mignon steaks, 5 ounces each, well chilled
8 oz. mixed wild mushrooms, roughly chopped
1 small shallot, minced
1 thick slice pancetta, chopped (or 2 slices smoked bacon, blanched and chopped)
3/4 oz. Malmsey Madeira or sweet Marsala
1 tablespoon vegetable oil
2 tablespoons butter
8 slices of prosciutto
A few drops truffle oil (optional)
2 sheets puff pastry dough
1 egg plus one yolk, well mixed
METHOD:
Season the chilled filet mignon with salt and pepper. Heat a skillet over high heat and add 1 tablespoon oil and 1 tablespoon butter. Sear the steaks for about 40 seconds per side. Remove and refrigerate to keep them cold for wrapping.
In a medium skillet over medium heat, cook the bacon or pancetta with 1 tablespoon butter. Add the minced shallot and chopped mushrooms. Cook for 15 minutes or until the mushrooms release their liquid and the pan is nearly dry. Add the Madeira and cook 2–3 minutes more, reducing until almost dry. Optional: stir in a few drops of truffle oil. Transfer the mixture to a food processor and pulse until finely minced. Set aside to cool.
Place puff pastry on a well-chilled, lightly floured surface. Using a round cutter, cut eight 5-inch discs. With a rolling pin, roll each disc to about 6¼ inches in diameter.
Arrange four pastry discs on a floured sheet pan. Keep the other four chilled. Lay two slices of prosciutto in an “X” over each pastry disc, letting the ends extend beyond the pastry. Place a chilled filet in the center and top with 1 tablespoon of mushroom filling. Fold the prosciutto over the top to encase the steak. Drape a second pastry disc over each portion. Lightly dampen the edge of the bottom disc with ice water. Fold and press the lower disc up around the top pastry disc to seal securely.
Preheat oven to 425°F.
Cut a small steam vent in the top of each pastry—about the diameter of your fingertip. Brush with egg wash. Bake for 20 minutes, or until pastry is glossy, golden brown, and internal steak temperature reaches 110°F. Rest for 5 minutes before serving.
SERVING SUGGESTIONS:
- Serve with a simple vegetable: Swiss chard, Brussels sprouts, sautéed green beans, or roasted carrots.
- A classic red wine reduction made with shallots and reduced veal stock pairs beautifully.
- For an elegant plating, spoon sauce beneath the Wellington rather than over the top to preserve the crisp pastry.
YIELD: Serves 4
SOURCE: Chef Kerry Loutas, L’Escargot, Carmel, CA
