Individual Beef Wellingtons

The piece de resistance was individually wrapped beef Wellingtons finished with a decadent béarnaise sauce. The best thing to unwrap at Christmas this year won’t be under the tree but instead on the dinner table.

Ingredients:

• 4 x 6 oz center cut beef tenderloin (filet mignon) or ribeye - about 1 1/2 inches thick

• 8 thin slices prosciutto

• 2 tablespoons English Mustard (Dijon mustard if you don’t like a kick)

• 1 pound puff pastry, thawed if using frozen

• Flour, for rolling out puff pastry

• 1 pint of white button mushrooms- finely chopped

• 1/2 shallot peeled and finely chopped

• 5 cloves garlic, peeled and finely chopped

• 2 sprigs fresh thyme, leaves only

• 4 sprigs of rosemary, leaves only

• 2 tablespoons unsalted butter

• 3 tablespoons extra-virgin olive oil

• 1 tablespoon of coconut aminos or low sodium soy sauce

• A few dashes of Worcestershire sauce

• Kosher salt and freshly ground black pepper

• 1 large eggs

• 1/2 teaspoon coarse sea salt

Directions:

1. Preheat oven to 425 F. In a large sauté pan on medium, add butter until melted. Then add mushrooms, 1/2 of the garlic garlic, and shallots. Cook for about 6 minutes and then add coconut aminos and Worcestershire sauce. Cook for an additional 6-10 minutes until the liquid has evaporated. Season to taste with a little salt and pepper. Set aside.

2. In a small bowl, combine olive oil, rosemary, thyme, the rest of the garlic, and a good pinch of salt and pepper. Rub each of the steaks with the mixture. In a very hot skillet, sear each side of the steak. This should be done quickly and for about 30 seconds a side. Brush the outside of the steaks with mustard and set aside.

3. On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Cut puff pastry to size so that it can completely wrap each steak and seal. Set steak in the middle of the puff pastry and top with mushroom mixture. Wrap steak in two pieces of prosciutto. Fold over the puff pastry and seal with a little egg wash (egg mixed with 1 tablespoon water). Seal the edges with a fork and cut off any extra pastry using the scraps to decorate the top. Brush the top of the puff pastry with the eggs wash and sprinkle with coarse salt.

4. Bake for about 20 minutes or until the beef registers at 125 F. Drizzle with béarnaise sauce and serve over mashed potatoes!

"The best thing you will unwrap all year!"