Easy Beef Wellington with Mushroom Shallot Gravy

Step 1

Pre-heat oven to 350 degrees.

Step 2

Season filet mignons, Heat skillet until hot, add oil and sear beef browning top, bottom, and sides of beef.

Step 3

Prepare the Duxelles. Add butter to hot pan and bring to a bubble. Add chopped mushrooms shallots, and fresh thyme, to saucepan. Cook until liquid is absorbed. Season with salt and pepper to taste.

Step 4

Remove 1/2 of the Duxelles from the pan, place in a bowl and set aside. Remove the skillet from your cooktop and turn the heat off until you are ready to make the gravy.

Step 5

Cut pastry sheet in half and roll each sheet out until it is big enough to wrap around the beef.

Step 6

Divide he Duxelles that you placed in the bowl between the pastry sheets.

Step 7

Whisk together egg and water in small bowl. Using pastry brush, brush edges of puff pastry with egg wash and wrap pastry around beef.

Step 8

Place Wellingtons seam side down on parchment lined baking sheet. Cut 4 tiny slits in top of Wellingtons to vent.

Step 9

Bake in oven for 20-30 minutes until beef has reached desired doneness.

Step 10

Remove from oven and let rest.

Step 11

While Beef Wellingtons are resting, prepare the gravy.

Step 12

Whisk the flour, beef broth, and dry red wine together. Turn the cooktop heat back on and return skillet with duxelles to heat.

Step 13

Whisk in broth mixture and cook until the broth comes to a boil and thickens, whisking the whole time. Add more salt and pepper if needed. Remove from heat once broth has thickened.

Step 14

Place Beef Wellingtons on serving platter and top with gravy to serve.