This filet mignon beef wellington is a version of beef wellington that uses beef tenderloin filets or filet mignon instead of the whole beef tenderloin, it also uses ham instead of prosciutto and the mushroom duxelles is a quick and easy blend of mushrooms, parsley and garlic that gets pulsed in the blender.
This recipe is very similar in flavor to a traditional beef wellington and of course it has that gorgeous puff pastry wrapped around it and a perfectly medium rare tender cut of meat in the center.
Using the filet mignon or a beef tenderloin filet makes it easy to make individual portions and you can feed a crowd of 2 or a crowd of 10 or more. This recipe is also quicker to make and I think is easier to cook than a recipe using an entire beef tenderloin.
It also tends to be less expensive overall as well because you are paying for a smaller portion of meat. I can find filet mignon or beef tenderloin filets for around $5 a filet so these cost roughly $6-$7 per serving. Which if you are feeding a small group of people ends up being alot less expensive than buying a whole beef tenderloin which can cost around $20-$30 a pound and comes in larger cuts.
With this recipe you don’t have to refrigerate your beef after searing it and before baking it, which cuts down on the time it takes to make this recipe. I can make this recipe in roughly 45 minutes with distractions, which includes the ~20 minutes to bake it and the ~5 minutes to rest the wellington.
If you want to make this on a smoker you can use all of the same ingredients and instructions and just cook on your smoker or pellet grill on 400 F. or the same cook times as listed below.
What you need to make this Filet Mignon Beef Wellington: (Printable recipe card below)
Serves 2
For the filet mignon:
- 2 filet mignon steaks or beef tenderloin filets
- Salt
- Black pepper
- Olive oil – for searing filets
Mushroom duxelles:
- 1 heaping cup mushrooms – white or cremini
- 2 cloves roasted garlic – you can sauté this in a pan quickly or pop in the microwave for a minute
- 3/4 cup parsley – chopped
- 1 tablespoon olive oil
For the wellington:
- 2 tablespoons yellow mustard
- 4 slices deli ham
- 1 sheet puff pastry – roll out and cut in half
Egg wash:
- 1 egg
- 1 tablespoon water
Instructions for filet mignon beef wellington:
- Preheat oven to 400 F.
- Season filet mignons with salt and pepper on both sides.
- Heat olive oil in a cast iron or sauté pan, when the pan just starts to smoke, sear the filets very briefly on each side.
- Remove filets from pan and brush with mustard on both sides.
- In a blender or food processor, add mushrooms, roasted garlic, parsley and olive oil and pulse until blended and it forms a chunky mixture.
- Place the mushroom duxelles mixture on the filets and pat around the outsides.
- Wrap the filets with ham, don’t worry if the ends are open, the puff pastry will help hold everything in place.
- Roll out the puff pastry then slice down the middle of the sheet.
- Add the ham wrapped filet in the middle and fold the top half of the sheet over the filet, followed by the bottom half then fold in the sides, like you would wrap a burrito or package.
- Flip puff pastry wrapped filet over so the folded seams are underneath and gently tuck around the sides so the pastry is smooth and fits the shape of the filet.
- Place on a parchment or lined cookie sheet.
- Mix together the egg and water then brush the tops of the puff pastry.
- Bake for ~17 minutes or until the puff pastry is golden/medium brown and looks baked.
- Let the wellington rest for 5 minutes before serving and enjoying.
Filet Mignon Beef Wellington
Ingredients
- 2 filet mignon steaks or beef tenderloin filets
- Salt
- Black pepper
- Olive oil – for searing filets
- Mushroom duxelles:
- 1 heaping cup mushrooms – white or cremini
- 2 cloves roasted garlic – you can sauté this in a pan quickly or pop in the microwave for a minute
- 3/4 cup parsley – chopped
- 1 tablespoon olive oil
- For the wellington:
- 2 tablespoons yellow mustard
- 4 slices deli ham
- 1 sheet puff pastry – roll out and cut in half
- Egg Wash:
- 1 egg
- 1 tablespoon water
Instructions
- Preheat oven to 400 F.
- Season filet mignons with salt and pepper on both sides.
- Heat olive oil in a cast iron or sauté pan, when the pan just starts to smoke, sear the filets very briefly on each side.
- Remove filets from pan and brush with mustard on both sides.
- In a blender or food processor, add mushrooms, roasted garlic, parsley and olive oil and pulse until blended and it forms a chunky mixture.
- Place the mushroom duxelles mixture on the filets and pat around the outsides.
- Wrap the filets with ham, don’t worry if the ends are open, the puff pastry will help hold everything in place.
- Roll out the puff pastry then slice down the middle of the sheet.
- Add the ham wrapped filet in the middle and fold the top half of the sheet over the filet, followed by the bottom half then fold in the sides, like you would wrap a burrito or package.
- Flip puff pastry wrapped filet over so the folded seams are underneath and gently tuck around the sides so the pastry is smooth and fits the shape of the filet.
- Place on a parchment or lined cookie sheet.
- Mix together the egg and water then brush the tops of the puff pastry.
- Bake for ~17 minutes or until the puff pastry is golden/medium brown and looks baked.
- Let the wellington rest for 5 minutes before serving and enjoying.