Individual Beef Wellington's

Directions

1. Finely cut up the mushrooms, shallots and garlic.
   
   
2. Season each filet with salt and pepper then sear in a skillet over high heat for 2 minutes each side then remove.
   
   
3. Melt butter in a skillet over medium heat, then add mushrooms, shallot, salt and fresh thyme. Stir every 3-5 minutes until water is cooked out. This will take approximately 20 minutes.
   
   
4. Add in thyme, then slowly pour in ½ cup red wine and 2 tbsp Bachan’s Roasted Garlic to deglaze the pan then let it cook for another 10 minutes.
   
   
5. Assemble 2 slices of prosciutto next to each other then add a layer of the mushroom duxelle.
   
   
6. Brush the seared filet with dijon mustard on both sides, then place on top of the mushrooms duxelle.
   
   
7. Carefully fold the prosciutto around the filet then tightly wrap the filet in prosciutto.
   
   
8. Place the filet wrapped in prosciutto in the center of the puff pastry, then tightly secure it by folding it up. Give the outside of each puff pastry an egg wash.
   
   
9. Place the assembled beef wellingtons on a sheet pan then bake them at 400°F for 20 minutes. Remove once golden brown and the meat is cooked to your desired doneness - check the meat with an instant read thermometer for best results.
   
   
10. While the Mini Wellington’s rests for 15 minutes, assemble the reduced red wine sauce.
    
    
11. Melt butter, then saute the shallot and garlic for 2-3 minutes. Add in tomato paste, salt, pepper, red wine and Bachan’s Roasted garlic.
    
    
12. Simmer on low for 5 minutes until it begins to thicken.
    
    
13. Serve the mini Wellington’s with a side of mashed potatoes and the red wine sauce.