Beef Wellington can seem a little overwhelming to make, but we have made it very easy! This simple Beef Wellington recipe, with Truffletopia White Truffle Sauce, will feed your friends and family, and leave them full and delightfully satisfied. If you haven't had Beef Wellington, you're in for a treat and our truffle sauces will take it to the next level!
With our take on this dish, we prefer to do individual cuts of meat for each person being served, rather than one giant piece of meat. This gives everyone more flakey crust in each bite, and it also offers options to customize, if you have people who would rather forego the mushroom duxelle. The other awesome part of doing individual or mini Beef Wellingtons is it will shorten your cooking time, and you can use your preferred cut of meat! Mine is filet mignon, so that's what I used for this recipe!
Simple Truffle Beef Wellington Minis
These Truffle Beef Wellington minis are great for individual servings! You can bulk up this recipe if you want to do the large, single cut of beef, but it will take a bit longer, so adjust your time accordingly. I will say, I prefer the dish like this as you also get some puff pastry in each bite. Plus, you can individualize the steaks, if you're feeding family or friends who prefer different temperatures or who prefer to not have the mushroom duxelle.
4-6 filet mignon cuts, sliced about 1 inch each
2 sheets puff pastry, I use premade puff pastry
1 stick of butter for cooking the filets and mushrooms, use 1 tbsp at a time, as needed
4-6 tsp Truffletopia White Truffle Sauce, 1 tsp per filet
1/2 medium shallot, minced
5 oz mushrooms, finely chopped
1 tbsp parsley, minced (if desired)
1 tbsp water
Fresh ground pepper and salt to taste
Season beef filets with fresh ground pepper and salt.
Heat pan to high heat and add butter one tablespoon at a time as needed. On high heat, sear your filets for 1-2 minutes on each side. Set filets to the side, and reduce heat to medium, medium-low.
Add 1 tablespoon of butter and shallot. Cook for 2 minutes.
Add mushrooms, and a little parsley if desired, Cook until all liquid from mushrooms and shallot are evaporated and set aside. This is what is called your duxelle.
Preheat oven to 400 degrees.
In a small bowl add egg and water and whisk together. This is your egg wash.
Lay out one sheet of puff pastry and brush lightly with egg wash.
Use a paper towel to pat dry any juice on the filets. Arrange filets with room between each, so the pastry can be cut and formed with the second layer of pastry that will go over the top.
Add 1 teaspoon of Truffletopia White Truffle Sauce over each filet and spread thin. Use slightly more for a stronger truffle flavor.
Spoon mushroom duxelle atop each filet into a single layer.
Brush second puff pastry sheet lightly with egg wash. Lay it even with the bottom pastry sheet over top of filets (egg wash side down).
Cut the pasty sheets around each filet. Seal each filet by crimping the top and bottom pastry sheets together. Feel free to use your fingers or a fork to make a design when crimping the edges together.
Place beef wellington pastries onto greased baking sheet and brush tops of each beef wellington pastry with egg wash.
Bake at 400 for 15-20 minutes or until pastries are golden brown.
- Use a knife to score the top of each pastry for added design. This should be done after the egg wash for a more defined look.
- Use extra puff pastry scraps to create designs (i.e. leaves) to put atop puff pastries. If you do this. egg wash the top of the extra puff pastry designs so they get golden brown as well.