Easy Individual Beef Wellington

I don't know if anyone watches Hells Kitchen, but I do. I LOVE me some Gordon Ramsey.  One of the things that the chefs constantly cook on Hells Kitchen is Beef Wellington. It's one of the things that they almost always screw up ("It's RAW!!").  For some reason after seeing it messed up time and time again, I wanted to try my hand at making it.  I'd say for my first time, they came out pretty freaking perfect. There are a few things I would modify, All in all though, I'd say it was a great first try!

Ingredients

Surprisingly, it was not very hard to make.  The prep was pretty intense though. The first step is thawing the puff pastry. It takes about 40 minutes to thaw. I just put them on a plate to thaw. The next step is seasoning the steaks.  You rub them with olive oil and then salt and pepper them to your liking.  Then you cook them in a 450 degree oven for 10 minutes. Then you refrigerate them for about 10 minutes.

Seasoned uncooked steak

After 10 minutes of cooking

While it's in the fridge, you can start prepping the puff pastry. I used 1 sheet for both steaks. I cut the pastry in half and on a floured surface, rolled it out. You don't want it rolled out too thin, but thin enough to cover the steak. Once it's rolled out, you place about a spoonful of the mushroom soup on the pastry and spread it a bit.

Ready for the steak

 

Place your chilled steak on top of the mushroom soup and place another spoonful of mushroom soup on top of the steak and spread it around to coat the streak.  Carefully fold the pastry up and over the steak, sealing it in. Brush it with a bit of water to seal the pastry closed.  Repeat the process for the second steak. Once they are both sealed, place seam side down on to a baking sheet. Take a small bowl and whisk together 1 egg and 2 tablespoons of milk. Brush your egg mixture over both pastry wrapped steaks.

Brushed with egg and ready for cooking

Pop in a 450 degree oven for 15-25 minutes or until golden brown. I cooked mine for about 20 minutes, but I think they would have been even better if I had taken them out at 15. I like my steaks RED.  I did have some bubble out of the mushroom soup too, but I think I was very generous with it so next time I just wouldn't use as much.

Perfectly golden brown

Once you take them out of the oven, you want to let the steaks sit for about 5 minutes and then cut into them. We just cut both steaks in half. We ate ours with broccoli and salad but you can really serve anything you want with them. They came out really, really good. And they tasted great.  Very happy for my first real culinary feat!

Recipe

2 6-8oz Filet Mignon

1 TB Olive Oil (give or take)

1 Can Condensed Mushroom Soup (you'll use about half)

1 Sheet Puff Pastry (I used half a box of Pepperidge Farm frozen pastry)

1 Egg

2 TB Milk

Salt and Pepper to taste

Rub both sides of steaks with olive oil. Salt and pepper. Place on cookie sheet.Bake at 450º degrees for 10 minutes. Chill 10 minutes.

Cut pastry sheet in half. Roll out the thawed pastry sheet to 8” diameter (big enough to wrap each steak).

Spread about a tablespoon of mushroom soup on the pastry shell and place the steak on it and then spread another tablespoon over the top of the steak

Bring pastry up over steak and wrap completely. Brush with water to seal. Place, seam-side down on baking sheet.

Beat together the egg and milk in a small bowl. Brush mixture over steaks.

Bake at 450º degrees for 15 - 25 minutes or until golden.

Take out of oven and let rest for about 5 minutes before serving.


Hope you find this recipe as easy as I did!