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Filet Mignon Wellington

With Red Wine Sauce

This recipe is my secret weapon - it's my go to for special celebratory dinners or holidays and I've made it many-a-times for dinner guests. Who doesn't like a good steak, am I right? Add to that puff pastry and you have a match made in heaven!

The below ingredients list is for 2 servings, but adjust accordingly if you are cooking for a larger crowd.

Filet Mignon Wellington


  • 2 Filet Mignon Steaks

  • 1 sheet of puff pastry fully thawed

  • 1/2 cup cremini mushrooms

  • 2 tsp Dijon Mustard

  • 1 egg

  • salt and pepper

For red wine sauce

  • 1 tbsp butter

  • 1 small shallot (chopped)

  • 2 cloves of garlic (chopped)

  • 1 tbsp fresh thyme (chopped)

  • 1/2 cup good deep red wine

  • 1/2 cup heavy whipping cream

Step-by-Step Instructions

  1. In a medium pan sauté chopped mushrooms in a splash of olive oil until browned and the liquids they release have evaporated. Season with salt and pepper. Reserve the pan.

  2. Dry steaks with paper towels. Season with salt and pepper (and optionally any other steak seasoning you like). Heat up a splash of olive oil in the pan used for the mushrooms. Brown the steaks on both sides.

  3. Split the sheet of puff pastry in two. Optionally, cut 4 thin slices from the end of each to create a design on the steaks later.

  4. Place each steak on a clean surface. Spread a teaspoon of Dijon mustard over it and top with cooked mushrooms.

  5. Place one piece of the puff pastry on top and carefully wrap the loose sides under the steak.

  6. Place the steaks on a cookie sheet lined with parchment paper. Twist each of the reserved think slices of puff pastry and crisscross them on top of each steak tucking the loose ends under.

  7. Beat the egg with a splash of water and carefully spread a little over each steak wrapped in puff pastry (this will give the puff pastry a nice brown color as it bakes).

  8. Bake the steaks for 20 min at 400F.

For the sauce:

In the same pan where the stakes were browned, melt 1 tbsp of butter. Add chopped shallots and garlic and stir for 30 sec until fragrant. Pour in the red wine (careful as it splatters). Bring to boil and add the heavy cream and chopped thyme. Cook stirring for 30 sec - 1 min until the sauce thickens.

Plate spreading some of the sauce on the bottom of a plate with the steak Wellington on top.

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