Gourmet Filet Mignon in Puff Pastry

Here is my go-to recipe for filet mignon in puff pastry, featuring tender beef wrapped in golden, flaky layers of pastry, with a touch of mushroom and herbs, all baked until perfectly done.

This fancy-looking dish has become my dinner party secret weapon. It looks like something from a French restaurant, but it’s actually pretty straightforward to make. Plus, who doesn’t love cutting into that crispy pastry to find a perfectly cooked steak inside?

What Kind of Beef Tenderloin Should I Use?

For this classic beef Wellington-style dish, you’ll want to start with center-cut beef tenderloin steaks (also called filet mignon). Look for pieces that are evenly sized, about 1½ to 2 inches thick, with good marbling but not too much external fat. While Prime grade beef will give you the most tender and flavorful results, Choice grade is also perfectly fine and more budget-friendly. Just make sure your steaks are at room temperature before cooking, and pat them dry with paper towels to help achieve a better sear. If you’re buying from a butcher, let them know you’re making a pastry-wrapped filet – they might even trim and tie the steaks for you if needed.

Options for Substitutions

While some ingredients in this classic dish are essential, there’s room for a few smart swaps:

• Puff pastry: The puff pastry is a must-have for this recipe – it creates that golden, flaky crust that makes this dish special. If you can’t find Pepperidge Farm, any good quality frozen puff pastry will work.
• Prosciutto: If prosciutto isn’t available, you can use thin-sliced ham or even bacon (partially cooked and patted dry). Just avoid anything too wet that might make the pastry soggy.
• Brown mushrooms: Feel free to use any mushroom variety – white button, portobello, or shiitake all work well. Just make sure to dry them thoroughly before cooking to avoid excess moisture.
• Red wine: For the sauce, you can substitute red wine with beef stock plus 1 tablespoon of balsamic vinegar. If using cooking wine, reduce the added salt.
• Shallots: No shallots? Use finely minced yellow onion mixed with a small clove of minced garlic instead.
• Dijon mustard: Whole grain mustard works well too, or in a pinch, use regular yellow mustard mixed with a tiny bit of horseradish.

Watch Out for These Mistakes While Cooking

The biggest challenge when making filet mignon in puff pastry is getting the temperature right – cooking the beef too long will result in an overcooked, dry center, while not cooking it enough means you’ll end up with raw meat inside a perfectly golden crust. To nail the perfect medium-rare, sear the filets quickly on high heat before wrapping them, and use a meat thermometer to check for an internal temperature of 120°F before wrapping in pastry. Another common mistake is not letting your puff pastry thaw properly – it should be cold but pliable, taking about 30-40 minutes at room temperature. The mushroom mixture (duxelles) needs to be completely dry before assembling, or you’ll end up with a soggy bottom – cook them until all moisture has evaporated and they’re deeply browned. For the best results, make sure to chill the wrapped filets for 15-20 minutes before baking – this helps the pastry maintain its shape and creates those beautiful, flaky layers.

What to Serve With Filet Mignon in Puff Pastry?

Since this elegant beef dish (also known as Beef Wellington) is quite rich, it’s best paired with lighter side dishes that won’t overwhelm the main course. A simple roasted asparagus or green beans with a light squeeze of lemon works perfectly to cut through the richness of the pastry and beef. For a starch option, roasted baby potatoes or a small portion of garlic mashed potatoes can round out the meal nicely. If you’re looking to add some color to your plate, try a mixed green salad with a light vinaigrette – it’ll provide a fresh contrast to the savory main dish.

Storage Instructions

Prepare Ahead: You can prep components of this dish in advance! The mushroom mixture can be made up to 24 hours ahead and kept in the fridge. The sauce can also be prepared a day ahead – just warm it up gently when you’re ready to serve.

Keep: If you have leftovers (though that’s rare with this fancy dish!), place them in an airtight container and pop them in the fridge for up to 2 days. The puff pastry won’t be quite as crispy, but the filling will still taste great.

Warm Up: To enjoy your leftover filet mignon in puff pastry, heat it in a 300°F oven for about 15 minutes. This helps maintain some crispiness in the pastry while warming the filling. Avoid using the microwave as it’ll make the pastry soggy.

Preparation Time	40-60 minutes
Cooking Time	30-45 minutes
Total Time	70-105 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2100
• Protein: 130-150 g
• Fat: 120-140 g
• Carbohydrates: 50-60 g

Ingredients

• 1 frozen puff pastry sheet (like pepperidge farm)
• 8 ounces brown mushrooms (cleaned and dried)
• 1 teaspoon olive oil
• ¼ teaspoon coarse salt
• ⅛ teaspoon ground black pepper
• 16 ounces beef tenderloin steaks (two 8-ounce pieces, 1 ½ to 2 inches thick)
• 1 tablespoon dijon mustard
• 3 ounces prosciutto (about 6 to 8 slices)
• Water (for brushing pastry)
• 1 large egg yolk
• 1 tablespoon milk
• Coarse salt (to taste)
• Ground black pepper (to taste)
• 2 tablespoons olive oil
• ¼ cup red wine
• ¼ cup finely chopped shallots (¼ inch dice)
• 1 tablespoon regular flour
• 1 ½ cups beef broth (portion in two)
• 4 ounces brown mushrooms (cut in ¼ inch slices)
• Coarse salt (to taste)
• Ground black pepper (to taste)

Step 1: Defrost Puff Pastry and Preheat Oven

Begin by defrosting 1 sheet of puff pastry at room temperature.

Place it on a sheet pan lined with parchment paper and cover tightly with plastic wrap until it’s pliable yet cool, about 30 to 40 minutes.

If defrosted and not used immediately, store in the refrigerator covered with plastic wrap.

Preheat your oven by setting the rack to the middle position and heating to 400°F (204°C) as you begin making the mushroom filling.

Step 2: Prepare the Mushroom Filling

Add mushrooms to a food processor and pulse until they resemble coarse breadcrumbs.

Avoid creating a paste.

Alternatively, you can finely chop them with a chef’s knife.

Heat a medium-sized pan over medium heat and add olive oil.

Add the chopped mushrooms, sauté until soft and most of the moisture evaporates, about 5 minutes.

Season with ¼ teaspoon of salt and ⅛ teaspoon of pepper.

Transfer to a bowl and refrigerate until completely cooled.

Step 3: Prepare and Sear the Steaks

Trim any excess fat or silverskin from the steaks.

If necessary, reform them into rounds using butcher’s twine.

Pat dry with a paper towel and season generously with salt and black pepper.

Heat a large skillet over medium-high heat, adding two tablespoons of olive oil.

When the oil is hot and just begins to smoke, add the steaks.

Press down and brown for 2 minutes on each side and quickly sear the raw edges.

Remove the steaks from the pan, place them on a clean plate to cool, and reserve the pan drippings.

Cut off butcher’s twine, if used, and brush Dijon mustard over each filet while still warm.

Set aside.

Step 4: Wrap Steaks with Prosciutto

On a cutting board, place a large piece of plastic wrap.

Lay down 3 to 4 overlapping slices of prosciutto to completely cover the beef.

Spread half of the mushroom filling over the prosciutto, leaving about a ½-inch border along the sides.

Place the seared filet in the center of the prosciutto and mushroom layer.

Use the plastic wrap to encase the filet with the prosciutto, twisting the ends of the wrap to tighten.

Repeat with the remaining filet and refrigerate for 5 minutes.

Step 5: Wrap Fillets with Puff Pastry

Roll the defrosted pastry sheet into an 11-inch by 11-inch square, dusting lightly with flour if needed.

Cut into two 5 ½-inch by 11-inch rectangles.

Place the prosciutto-wrapped filets in the center, aligning the long sides.

Lightly brush the edges of the pastry with water, fold the longer sides over the filet, and seal tightly.

Fold over the shorter sides.

Use plastic wrap to seal each pastry-wrapped filet and refrigerate for about 5 minutes to firm up.

Step 6: Eggwash and Bake

In a small bowl, whisk together the egg yolk and milk.

Line a sheet pan with parchment paper.

Remove the wellingtons from the fridge, discard the plastic wrap, and place them seam-side down on the baking sheet.

Brush with egg wash.

Optionally, create decorative lines with a knife or pizza cutter, making sure not to cut through the dough.

Sprinkle kosher salt over the top.

Bake for 20 to 30 minutes until golden brown and the internal temperature is 125°F (52°C) for medium-rare or 130 to 135°F (54 to 57°C) for medium.

Rest for at least 10 minutes before slicing.

Step 7: Make the Mushroom Sauce

Using the pan with the steak drippings, or a new pan with 2 tablespoons of olive oil, heat over medium.

Add red wine to deglaze, stirring until it reduces by half, about 1 to 2 minutes.

Add 1 tablespoon of flour and whisk for 1 minute.

Gradually whisk in 1 cup of beef stock, simmering to a spoonable consistency, about 2 minutes.

Add sliced mushrooms and simmer until tender, about 5 minutes.

Adjust seasoning with salt and pepper, and keep warm until serving.

Step 8: Serve

Slice the beef wellingtons into medallions or serve whole.

Accompany with the mushroom sauce or serve the sauce on the side.

Enjoy your elegant dish!