There’s something truly elegant about a perfectly baked Beef Wellington.
This filet mignon version is rich, buttery, and wrapped in golden puff pastry, making it ideal for special occasions.
It’s luxurious but approachable enough to recreate at home.
Why You’ll Love This Recipe
It’s a restaurant-quality dish made with simple steps.
The mushroom duxelle adds earthy flavor that complements the tender filet mignon.
Prosciutto keeps the beef juicy and adds savory depth.
Golden puff pastry gives a crisp, buttery finish that looks stunning.
What You’ll Need (Ingredient Highlights)
Filet mignon steaks are the star—tender and buttery.
Button and baby bella mushrooms create a flavorful duxelle.
Prosciutto or Parma ham keeps moisture inside while adding saltiness.
Puff pastry wraps everything in a flaky, golden crust.
Dijon mustard enhances the beef’s richness with tangy sharpness.
Pro Tips Before You Start
Prepare the mushroom mixture the night before to dry it fully.
Brown the beef quickly on all sides for maximum flavor.
Wrap tightly in plastic to hold shape before baking.
Chill the assembled wellingtons before wrapping in puff pastry to keep the pastry crisp.
How to Make Beef Wellington Filet Mignon
Step 1 – Make the mushroom duxelle
Mince mushrooms, shallot, and thyme.
Cook slowly for about 30 minutes until dry. Chill overnight.
Step 2 – Sear the steaks
Season filet mignon with salt and pepper.
Sear in butter over medium-high heat, 30 seconds per side.
Step 3 – Prepare the wrap
On plastic wrap, layer prosciutto slices.
Spread mushroom duxelle on top. Coat steaks with Dijon mustard.
Step 4 – Wrap the beef
Place steak on mushrooms, top with more duxelle, and wrap tightly in prosciutto.
Secure with plastic wrap and chill for 1 hour.
Step 5 – Wrap in puff pastry
Roll out pastry. Place wrapped steak inside, fold to seal, and trim excess.
Decorate if desired.
Step 6 – Bake to perfection
Brush with egg wash, sprinkle with salt, and bake at 400°F for 25–30 minutes until golden brown.
Rest before slicing.
What to Serve Them With
Pair with roasted potatoes or mashed potatoes.
Add sautéed green beans or asparagus for freshness.
Serve with a red wine reduction or mushroom gravy for extra richness.
Variations / Substitutions
Swap filet mignon for beef tenderloin medallions.
Use pancetta instead of prosciutto for a smoky twist.
Add truffle oil to the mushroom mixture for luxury flavor.
Make mini versions with smaller cuts of beef for appetizers.
Storage & Leftovers
Store leftovers in the fridge, covered, for up to 2 days.
Reheat gently in the oven at 300°F until warmed through.
Avoid microwaving—it can make the pastry soggy.
FAQs
Can I make the mushroom duxelle ahead of time?
Yes, prepare it the night before and refrigerate.
Can I use beef tenderloin instead of filet mignon?
Yes, tenderloin medallions work well.
Do I need to wrap with prosciutto?
It helps seal in moisture, but you can skip or use pancetta.
Can I freeze beef wellington before baking?
Yes, wrap tightly and freeze unbaked. Bake from frozen, adding extra time.
What wine pairs best with beef wellington?
A bold red wine like Cabernet Sauvignon or Merlot is ideal.
How do I prevent soggy pastry?
Make sure the mushroom mixture is dry and chill the wrapped beef before baking.
Can I make individual mini wellingtons?
Yes, this recipe is already portioned for two steaks.
Do I need a meat thermometer?
It helps—aim for 125°F for medium-rare before resting.
Can I add cheese inside?
A thin layer of blue cheese or Gruyère can add richness.
What should I serve alongside this dish?
Potatoes, green beans, and a red wine sauce complement it perfectly.
Final Thoughts
Beef Wellington filet mignon is an impressive dish with layers of flavor and texture.
It’s a show-stopping recipe for holidays, romantic dinners, or any occasion worth celebrating.
