Mini Beef Wellington
This delicious meal is my new favorite and easy to make.
Serves: 4
4 - Fillet Mignon
2 - Puff Pastry Sheets

10 - Button Mushrooms coarsely chopped
1 – Medium Sweet Onion finely diced
1 – Clove Garlic finely diced
Dijon Mustard
2 – Tablespoons Fresh Thyme
½ – Cup Sweet Vermouth
3 – Tablespoons unsalted butter
1 – Lightly Beaten Egg
Salt and Pepper


First pull puff pastry from the freezer, remove from box and let thaw for 45 minutes. Preheat oven to 425 degrees F.

While the pastry thaws out, pat fillet mignon dry with a paper towel. Rub a little salt and pepper into each filet. Sear each side in a cast iron pan over high heat until each side becomes brown, about a minute. Once both sides are browned place filets in refrigerator. The reason I don’t let the filet reach room temp and try to keep it cool is that it will over cook in the oven for the amount of time it takes to cook the puff pastry.

Now it is time to deglaze the pan and sauté some mushrooms. Add butter to cast iron pan over medium heat. Once butter is melted add onions and sauté until translucent then add garlic. Stir garlic for 15 seconds. Next, add vermouth, mushrooms, ¼ teaspoon of pepper and the two tablespoons of thyme. Sauté until almost all the juices have evaporated, about ten minutes. Set mushroom mixture to the side.

Next remove filets from the fridge and spread a tablespoon of Dijon mustard all over each filet. Cut puff pastry sheets in half. Place a large spoon full of sautéed mushrooms in the middle of the pastry then place filet on the mushrooms and another spoonful of mushrooms on top of the filet. Finally, seal the edges of the pastry around the filet. Repeat with each half sheet and filet until all four filets are sealed. If the pastry is difficult to seal you can brush a little water on the edges before sealing. Now brush each filet filled pastry with beaten egg. Sprinkle a little bit of kosher salt on top of each pastry.

Set pastry filled filets on a parchment lined cookie sheet. Cook in oven for 20-25 minutes until they become golden brown. Remove from the oven and let rest for a few minutes. I like to serve mine with some steamed or roasted veggies and of course our 2013 Petit Verdot and Estate Syrah.

Ryan Raber