Individual Beef Wellington with Cognac Cream Sauce
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Individual Beef Wellington with Cognac Cream Sauce

Individual Beef Wellington with Cognac Cream Sauce

These Individual Beef Wellingtons are topped with mushrooms, wrapped in prosciutto before being baked in a pastry and served with a Cognac Cream Sauce.

Servings: 6 servings (1 serving = 1 piece)
Prep
INGREDIENT
WEIGHT
MEASURE
Beef
INGREDIENT
WEIGHT
MEASURE
Tenderloin steak, center cut
3 lb
6 each
Salt, coarse
1 1/2 tsp
Black pepper, coarse
1 1/2 tsp
Olive oil
2 Tbsp
Dijon mustard
2 Tbsp
Sauce
INGREDIENT
WEIGHT
MEASURE
Cognac liquor
2 oz
1/4 cup
Heavy cream
12 oz
1 1/2 cups
Dijon mustard
2 Tbsp
Salt
1/4 tsp
Black pepper, coarse
1/4 tsp
Mushrooms
INGREDIENT
WEIGHT
MEASURE
Button mushrooms, fresh, trimmed
1 lb
6 cups
Butter, unsalted
1 oz
2 Tbsp
Salt
1/4 tsp
Black pepper, coarse
1/4 tsp
Thyme leaves, fresh
1 Tbsp
Assembly
INGREDIENT
WEIGHT
MEASURE
Prosciutto, thin slices
1 lb 8.00 oz
24 slices
Egg, large
2 oz
1 each
Water, cool approx. 72°F
1 tsp
Prep
  1. Thaw puff pastry; covered, either at room temperature 15-30 minutes or refrigerated overnight.
Beef
  1. Season each steak evenly with 1/4 tsp salt and 1/4 tsp pepper.
  2. Heat olive oil in large sauté pan over medium-high heat; add steaks and brown on each side about 4-5 minutes.
  3. Remove from pan and brush with1 tsp Dijon mustard, covering all sides; cover and chill under refrigeration until needed.
Sauce
  1. Deglaze Beef pan with Cognac over medium heat; cook until liquid reduces to half.
  2. Reduce heat and stir in heavy whipping cream; simmer until slightly thickened, about 2 to 4 minutes.
  3. Stir in Dijon mustard, salt and pepper; set aside or refrigerate until needed.
Mushrooms
  1. Pulse mushrooms in food processor until finely chopped.
  2. Heat butter in a large sauté pan over medium high heat; add mushrooms, salt and pepper.
  3. Cook until the mushrooms release most of their liquid, about 4 to 6 minutes.
  4. Stir in thyme leaves; remove from heat to cool completely or refrigerate until needed.
Assembly
  1. Place down a piece of plastic wrap and overlap 4 slices of prosciutto that will wrap around the steak.
  2. Spread on approx. 1/4 cup of Mushrooms, then top with 1 Beef piece.
  3. Roll up and refrigerate 15 minutes to set.
  4. Whisk egg and water together in a small bowl; brush inside edges of puff pastry.
  5. Unwrap Beef and place in center of puff pastry; pull edges of pastry over top, overlapping to seal.
  6. Rewrap in plastic wrap and refrigerate another 15 minutes to set.
  7. Unwrap and place seam-side down on parchment-lined sheet pan; brush with remaining egg wash.
  8. Bake as directed until pastry is golden brown and temperature is at least 135°F in center.
BAKE:
TEMP
TIME
Convection Oven*
425°F
21–26 minutes
Standard Oven
475°F
29-35 minutes
*Rotate pan baked in convection oven one-half turn (180°) after 10 minutes of baking.
Finishing
  1. Reheat Sauce if necessary.
  2. Place 1 Beef Wellington on a serving plate, cut in half in desired.
  3. Add 3 Tbsp Sauce and serve immediately.

  • Assemble the Beef Wellingtons ahead of time, refrigerate overnight and bake the next day if needed. Note baking time may change.
View Recipe Instructions

Nutrition Information

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Serving Size:
1 piece
% Daily Value
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.
No nutrition information available for this recipe

Reviews

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