Tardif's American Brasserie’s Beef Wellington
Beef Wellington has always been an elegant and impressive dish, and Tardif's American Brasserie in San Antonio kicks it up a notch by showing us how to make individual portions, neatly wrapped in delicate puff pastry that you can hand-decorate to up the wow factor. Bathed in a fragrant mushroom mixture, wrapped in salty-sweet prosciutto, and glazed in butter at the end, the classic family-style roast is reenvisioned here with tender center-cut prime tenderloin filets.
Ingredients
Mushroom Duxelles
- ¼ cup olive oil
- 5 large shallots finely chopped
- Kosher salt
- 3 pounds mushrooms either baby bella or cremini button, shredded on a box grater
- 2 garlic cloves finely chopped
- 2 Tablespoons finely chopped rosemary (optional)
Beef Wellington
- Four 8-ounce prime filet tenderloins
- Kosher salt and freshly ground black pepper
- 2 Tablespoons canola or grapeseed oil
- 2 large eggs lightly beaten
- 4 puff pastry sheets (two 17-ounce boxes; see Notes)
- ¼ cup Dijon mustard
- 2 cups mushroom duxelles
- 8 slices prosciutto
- Melted butter for brushing
Instructions
Prepare the Mushroom Duxelles
- In a large skillet, heat the olive oil. Add the shallots and season with salt. Cook over moderate heat, stirring occasionally, until translucent, 5 to 7 minutes.
- Add the mushrooms, garlic, and rosemary, if using, and cook low and slow, stirring occasionally until the mushrooms are a deep brown and all of the moisture has evaporated, about 20 minutes. Transfer to a bowl and let cool, draining any liquid that accumulates. Wipe out the skillet.
Prepare the Beef Wellington
- Preheat the oven to 350°F and line a rimmed baking sheet with parchment paper.
- Season the filets with salt and pepper. In the skillet, heat the oil until shimmering. Sear the steaks over high heat until you get a dark brown crust, about 3 minutes on each side. It should still be rare within—the steaks will continue to cook in the oven. Let cool to room temperature.
- To assemble the Wellington, cut the puff pastry sheets in half. Using a pastry brush, brush the edges of each piece with the beaten eggs.
- Working one at a time, smear 1 tablespoon of mustard all over a filet. Mold ½ cup of the mushroom duxelles around the filet (like molding Play-Doh).
- Wrap the filet in 2 slices of prosciutto and place in the center of a piece of puff pastry.
- Gently place a second piece of puff pastry on top of the filet—egg-washed edges to egg-washed edges. Gently press out any air bubbles before sealing the edges. Trim any excess to make a perfect square (save scraps to decorate the top of the Wellington—adhere with more egg wash). Crimp the edges with a fork and brush the pastry all over with the egg wash. Repeat with the remaining puff pastry, filets, mustard, duxelles, and prosciutto.
- Transfer the Beef Wellington to the prepared baking sheet and bake for 20 minutes, or until the puff pastry is puffed and golden brown.
- Remove from the oven and brush with the melted butter. Transfer to plates and serve right away.
Notes
If you use the Athena brand of puff pastries from H-E-B, you will only need one box.
Recipe and photo courtesy of Tardif's American Brasserie.
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