Beef Wellington
Ingredients
-
8 ounces cremini mushrooms
-
½ cup shallot wedges
-
2 garlic cloves
-
1 teaspoon thyme leaves
-
¾ teaspoon salt
-
¼ teaspoon black pepper
-
2 tablespoons extra-virgin olive oil
Tools
-
tongs
-
paper towels
-
measuring cups
-
measuring spoons
-
spatula
-
knife
-
small bowl
-
pastry brush
-
food processor
-
saute pan
-
2 June Pans
-
June Food Thermometer
-
rolling pin
-
cooling rack
-
plastic wrap
-
June Oven
-
plate
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Chop the vegetables
Add the mushrooms, shallots, garlic cloves, thyme leaves, salt, and pepper to the bowl of the food processor. Pulse until the vegetables are finely chopped but still have some texture, about 10 pulses. Alternatively, finely chop the vegetables with a knife.
8 ounces cremini mushrooms
½ cup shallot wedges
2 garlic cloves
1 teaspoon thyme leaves
food processor
measuring cups
measuring spoons
¾ teaspoon salt
¼ teaspoon black pepper
Add the vegetables to the June Pan
Drizzle the oil over the June Pan. Scrape the vegetable mixture onto the pan and stir gently to distribute the vegetables and oil evenly across the pan.
2 tablespoons extra-virgin olive oil
spatula
June Pan
Cook the duxelles
Transfer the pan to the middle shelf of the June Oven. Cook the duxelles mixture 14 minutes, until the liquid has evaporated and the mixture has darkened and become golden brown in spots. June will notify you when the duxelles mixture is ready.
June Oven
Chill the duxelles
When the duxelles mixture is ready, carefully remove the pan from the oven and set on a heat-proof surface or cooling rack. Scrape the mixture into a small bowl and chill in the refrigerator until ready to use. If only using 1 June Pan, wash and dry the pan and set aside.
cooling rack
small bowl
Season the beef
Pat the steaks dry with paper towels. Season the steaks all over with salt and pepper. Drizzle the steaks with olive oil.
4 filet mignon
2 teaspoons salt
½ teaspoon black pepper
1 tablespoon extra-virgin olive oil
paper towels
Sear the steaks
Set a large saute pan over medium-high heat. Add the steaks and cook undisturbed for about 2 minutes, until a golden brown crust has formed and the steak easily releases from the pan. Using tongs, turn the steaks over and sear the second side, about 2 more minutes. Remove the seared steaks from the pan and set on a large plate.
saute pan
tongs
plate
Brush steaks with mustard
While the steaks are still very warm, brush each with 1 teaspoon Dijon mustard. Let the steaks cool until they can be handled, about 5 minutes.
4 teaspoons Dijon mustard
pastry brush
Top the steaks
With paper towels, blot any excess moisture from the steaks or plate without wiping off the mustard. Add about 2 heaping tablespoons of the chilled duxelles to the top of each steak, packing it down with your fingers to create an even layer over each steak. Add 1 slice of pate on top of the duxelles and press down lightly to adhere it.
4 ounces pate
Wrap the steaks in prosciutto
Lay 2 slices of prosciutto down end-to-end on your work surface, overlapping them slightly to create 1 long strip of prosciutto. Repeat this with 2 more prosciutto slices, placing them side-by-side with the first 2 strips and overlapping them slightly on the long sides, so you have 4 overlapping slices. Place one topped steak about 3” from the bottom of the prosciutto, at the end closest to you. Gently roll the steak up in the prosciutto, completely covering the steak and toppings and tucking the prosciutto overlap into the parcel as you roll. Gently cup the steak with your hands to help adhere the prosciutto to the steak. Repeat with the remaining steaks. When all 4 steaks are wrapped, place them on a June Pan and loosely cover. Chill for at least 30 minutes, up to 1 hour.
plastic wrap
16 slices prosciutto
Preheat the June Oven
When ready to bake, preheat the oven. With the shelf in the middle position, preheat the oven to 425°F using the button below.
Roll out the puff pastry
Lightly dust your work surface with flour. Unfold the puff pastry sheet and roll it into a square approximately 12” x 12”. Cut the puff pastry sheet in half lengthwise, then crosswise, to get 4 squares of puff pastry, each about 6” x 6”.
1 teaspoon all-purpose flour
1 sheet frozen puff pastry
rolling pin
knife
Wrap the steaks in the pastry
Place one chilled steak upside down (with the duxelles/pate-topped side face down) on top of 1 puff pastry square. Starting at one end of the steak and working around, stretch and pull the pastry up and over the bottom of the steak, pinching the overlapping pastry together as you go, almost as if you were pleating a dumpling. Make sure the steak is completely covered in the puff pastry. Place the wrapped steak seam-side down on the June Pan, so the duxelles/pate are again on top of the steak. Repeat with the remaining steaks.
Egg wash the beef and score pastry
Brush any exposed pastry lightly with the egg. If desired, lightly score the pastry in a decorative fashion, being careful not to slice through the pastry.
Insert the June Food Thermometer
Insert the June Food Thermometer into the geometric center of the largest steak, making sure to account for the height of the toppings.
June Food Thermometer
Cook the beef
Transfer the pan to the middle shelf of the oven and plug the thermometer into the jack. Roast the beef until it is cooked to medium and the pastry is golden brown, about 46 minutes. If desired, follow on-screen instructions to continue cooking.
Remove the beef, rest and serve
When the food is ready, remove the pan from the oven and set it on a cooling rack. Transfer the Wellingtons to a cooling rack to rest 5 minutes before serving.
