Beef Wellington

By spend with pennies

Ingredients

10 ounces mushrooms (white or brown)
2 filet mignons (1 ½ inches thick)
½ teaspoon kosher salt (divided)
¼ teaspoon black pepper
1 tablespoon vegetable oil
1 tablespoon butter
2 tablespoons finely diced shallot
1 clove garlic (minced)
â…' teaspoon dried thyme leaves
1 tablespoon cooking sherry
4 slices prosciutto
2 teaspoons Dijon mustard
1 sheet puff pastry (thawed)
1 large egg (lightly beaten)

Prep Time30mins
Cook Time40mins
Servings2

Instructions

Finely chop mushrooms or pulse in a food processor.

Pat the steaks dry and season with ¼ teaspoon kosher salt & pepper.

Heat the oil in a medium skillet over medium-high heat and add steaks. Brown 2 minutes per side. Remove from the pan and place in the fridge to keep cool.

Reduce the heat on the skillet to medium and add butter and shallot. Cook until the shallot begins to soften, about 3 minutes.

Add garlic, mushrooms, ¼ teaspoon kosher salt, and dried thyme leaves. Cook until the mushrooms have released their liquid, then turn the heat up to medium-high and continue cooking until the liquid is completely evaporated. Add sherry and cook until evaporated. Remove from the heat and place in a bowl to cool completely.

Lay 2 pieces of prosciutto in the center of a square of plastic wrap. Top with half of the cooled mushroom mixture. Press to form into a disc shape.

Dab steaks dry with a paper towel and brush with Dijon mustard. Place on top of the mushrooms, wrap the prosciutto around the sides of the steak and seal the plastic wrap tightly. Repeat with the second steak. Refrigerate for at least 90 minutes.

When ready to bake, preheat the oven to 425°F.

Roll out the puff pastry and cut out two 8x8-inch squares (reserve the remaining pastry for decorating if desired). Remove the plastic wrap from each steak and place them prosciutto-side down in the center of each pastry square.

Fold in the four corners of the pastry, allowing a slight overlap to seal, but cutting away the excess to avoid soggy dough. After folding in the four corners, pull in the four points of overhanging dough, again cutting away the excess and pinching to seal.

Place the pastry on a parchment-lined pan, seam side down.

Whisk the egg and brush the pastry with egg.

Bake for 18-23 minutes or until the steaks reach 115-120°F in the center (use a thermometer for best results). Remove from the oven and place the Beef Wellingtons on a wire rack to rest. Rest for 10-15 minutes before serving.