Tender filet mignon wrapped in golden puff pastry for a delicious individual beef wellington with a mushroom sauce recipe for your next special occasion!
Jessica Gavin
I'm Jessica Gavin, a certified culinary scientist and I like to make simple family friendly recipes while sharing knowledge of food science.
http://www.jessicagavin.com/
2HRS 15MINS
Total Time
$13.92
Cost Per Serving
Ingredients
Servings
2
us / metric
Beef Wellington
1 sheet
Puff Pastry, thawed
I used Pepperidge Farm
1 lb
Beef Tenderloin Steak
1 Tbsp
Dijon Mustard
3 oz
Prosciutto
6 to 8 slices
Mushroom Filling
3 3/4 cups
Brown Mushrooms
rinsed and drained
4 Tbsp
Red Wine
Mushroom Sauce
4 Tbsp
Diced Shallots
1 1/2 cups
Beef Stock, divided
2 cups
Brown Mushrooms
1/4-inch thick slices
Nutrition Per Serving
Calories
1628
Fat
112.9 g
Protein
76.0 g
Carbs
72.5 g
