Individual Beef Wellingtons with Peppercorn Sauce
 

Beef Wellingtons with Peppercorn Sauce

Photo of a slice of Beef Wellington from a whole beef tenderloin steak.

This updated classic dish is special enough for the most elegant dinner party. Everyone will applaud your culinary prowess. This dish can be made a day ahead and cooked just before serving. What could be easier?

Check out all of Linda's Beef Recipes using various cuts of beef.

Individual Beef Wellingtons with Peppercorn Sauce

8 (6-ounce each, 1-inch thick) beef tenderloin steaks (filet mignons)
 Olive Oil
Coarse kosher salt
Freshly ground black pepper
4 tablespoons butter
2 tablespoons finely chopped shallot or green onions
2 tablespoons minced garlic
1/2 pound assorted fresh mushrooms, thinly sliced
1 teaspoon dried thyme leaves
2 tablespoons finely minced fresh parsley leaves
2 sheets frozen puff pastry (from a 17 1/4-ounce package), thawed
2 eggs beaten with 1 tablespoon water
Peppercorn Sauce (see recipe below)
Fresh dill weed sprigs

Bring steaks to room temperature. Coat steaks lightly with olive oil and season both sides with salt and pepper (press in with your hands). In a heavy frying pan (I use my cast-iron frying pan) over medium-high heat, heat 2 tablespoons olive oil. Sear the steaks, moving them with tongs a little so they don't stick to the bottom, for 2 minutes per side or until brown and crisp on the outside. NOTE: Steak will be partially cooked - do not overcook. Remove from heat and refrigerate steak, covered, until well chilled, about 1 hour.

In a large frying pan over medium heat, melt butter. Add shallot or green onions and garlic; saute approximately 3 minutes or until slightly softened. Add mushrooms, thyme, parsley, and salt and pepper to taste. Cook, stirring, until mushrooms are lightly browned and their liquid is evaporated. Remove from heat and transfer mushroom mixture to a bowl to cool completely; set aside.

On a lightly floured surface, roll out east puff pastry into two (14-inch) squares. Trim edges to form two (13-inch) squares and cut each square into four (6 1/2-inch) squares. NOTE: Work with one sheet of puff pastry at a time, keeping the unused pastry covered with a damp cloth so it won't dry out (once it starts to dry out, it is impossible to work with).

Working with one square of puff pastry at a time (keeping other covered), spread 1/8th of mushroom mixture on the pastry, leaving a 1/2-inch edge on all sides. Place chilled steak in the center of the mushroom mixture; pressing it down gently. Wrap two opposite corners of puff pastry over the steak, overlapping them. Seal seam with egg wash. Wrap remaining two corners of pastry over steak and seal with egg wash. Wrap the pastry up over the steak and seal the edges. Place seam-side down on a non-stick baking sheet. Brush the tops with the egg wash. Repeat with remaining 7 steaks. Cover loosely and refrigerate at least 1 hour or up to 1 day.

NOTE: Decorations for the Beef Wellingtons using the scraps from the puff pastry. Cut pastry into shapes with a cookie cutter or cut into leaf shapes with a knife and "glue" to the top of each Beef Wellington with some of the egg wash.   Brush top of decoration with additional egg wash.

When ready to bake, brush top and sides of each Beef Wellington with some remaining egg wash. Preheat oven to 425°F. Bake approximately 15 to 20 minutes or until pastry is golden and the internal temperature of the meat registers 120°F. Use a meat thermometer to test for doneness. Remove from oven and let sit for 5 minutes before serving.

    Rare - 120°F
    Medium Rare - 125 °F
    Medium - 130°F

While Beef Wellington are baking, prepare Peppercorn Sauce. To serve, spoon some of the Peppercorn Sauce on each individual plate. Place one Beef Wellington in the center. Drizzle a little more sauce over the top and garnish with a dill sprig.

Makes 8 servings.

Peppercorn Sauce:
2 tablespoons butter
2 tablespoons chopped shallot or green onions
2 tablespoon crushed green peppercorns
1/2 cup brandy
1/2 cup heavy cream
Salt and pepper to taste
2 tablespoons chopped fresh dillweed

In a medium frying pan over medium heat, melt butter. Add shallot or green onions, green peppercorns and saute until onions are soft. Add brandy and cook until liquid is reduced by half. Add cream and simmer for 2 minutes. Season with salt, pepper, and dill.