Individual Beef Wellington Recipe
Looking to make a special dish for the holidays? Look no further than this Individual Beef Wellington recipe by Chef Jean-Pierre. This recipe puts a twist on the classic dish by replacing the traditional duxelles with a mushroom mousse. Don't worry, it's not as difficult as it sounds! The key is to create a nice caramelization on the beef filet without overcooking it. The mushroom mousse is made from cremini mushrooms, shallots, clarified butter, and a touch of salt. After sautéing the shallots and mushrooms, you'll puree them to create a smooth, spreadable texture. Add a bit of cream and a splash of cognac for a flavorful twist. The mushroom mousse is then piped onto the beef filet, which has been wrapped in prosciutto. The beef filet is then wrapped in puff pastry and baked to perfection. Serve with a rich reduction sauce made from beef stock, herbs, and a touch of fortified wine. This Individual Beef Wellington recipe is sure to impress your guests and make any occasion special.
Ingredients:
- Beef filet
- Prosciutto
- Puff pastry
- Cremini mushrooms
- Shallots
- Clarified butter
- Salt
- Cream
- Cognac
- Beef stock
- Herbs (tarragon, thyme)
- Fortified wine (port or Madeira)
Cooking steps:
- Sauté shallots and mushrooms in clarified butter.
- Puree the sautéed mushrooms to create a smooth, spreadable texture.
- Add cream and a splash of cognac to the mushroom mixture.
- Pipe the mushroom mousse onto the beef filet wrapped in prosciutto.
- Wrap the beef filet in puff pastry and bake until golden brown.
- While the Wellington is baking, make a reduction sauce using beef stock, herbs, and fortified wine.
- Serve the Individual Beef Wellington with the reduction sauce on the side.
