An individual-sized take on the classic Beef Wellington featuring a tarragon mushroom mousse instead of the traditional duxelles, wrapped in puff pastry and accompanied by a refined sauce, perfect for a special occasion.
mushrooms (such as porcini)any fresh mushrooms will work12 oz
banana shallotfor mousse and sauce1
clarified butter or oil~2 tbspest.
saltoptional: porcini mushroom salt~¼ tspest.
black pepper~¼ tspest.
chicken breastfor mousse consistency12 oz
heavy creamminimal amount, about 1-2 tbsp~2 tbspest.
cognac
can substitute additional cream if preferred
2 tbsp
egg whitesto bind the mousse2
fresh tarragoncan substitute sage, cilantro, or basil1 tbsp
puff pastry (frozen)2-3 sheets needed per filet~2 sheetsest.
egg yolksfor first egg wash~1est.
egg washsecond wash: egg with a touch of cream~1est.
butterfor sauce~1½ tbspest.
beef stockhomemade or quality boxed12 oz
Madeira or port winefortified wine~¼ cupsest.
cornstarchminimal amount to thicken sauce~1½ tspest.
waterfor cornstarch slurry~1½ tspest.
Steps
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1
Heat clarified butter in a pan and sear the beef filet without moving it, allowing the protein to release naturally and develop a beautiful caramelization on all sides. Remove and let cool.
2
Sauté the banana shallot in the same pan, then add the mushrooms with salt to help release their moisture. Cook until all liquid has evaporated and the mushrooms are beautifully colored.
3
Transfer the cooked mushroom mixture to a food processor, add tarragon, salt, pepper, and the chicken breast, and process until very smooth.
4
Add 1-2 tablespoons of cream and 2 tablespoons of cognac, and continue processing until the mixture reaches a thick, spreadable paste-like consistency.
5
Add 2 egg whites to the mushroom mixture and process until well combined, ensuring the mousse has proper binding and texture.
6
Pipe the mushroom mousse into a pastry bag and refrigerate until firm.
7
Spread the mushroom mousse on a sheet of puff pastry, place the cooled beef filet in the center, and pipe additional mousse around it in a circle using the pastry bag.
8
Cover with another sheet of puff pastry, gently press to remove air pockets, seal the edges with a little water, and cut a circle shape using a cookie cutter, ensuring the edges are tightly sealed.
9
Brush with an egg yolk wash and refrigerate for about 30 minutes until the surface becomes tacky.
10
Apply a second egg wash made with egg and a touch of cream, brushing carefully to create a clean finish. Using a toothpick or knife tip, score decorative lines on the surface.
11
Bake in a 400°F oven until golden brown. Use a meat thermometer to check the internal temperature: 120°F for rare to 125°F for medium-rare. Total baking time is typically 20-25 minutes.
12
Prepare the sauce: melt a little butter in a pan, sauté another banana shallot, add 1 tablespoon of fresh tarragon, pour in Madeira or port wine, bring to a boil, then add 12 oz of beef stock.
13
Reduce and concentrate the sauce. Thicken with a small amount of cornstarch slurry (add when sauce is boiling). Strain if desired for a smoother finish.
14
Remove the baked Wellington from the oven and let it rest for a few minutes. Finish the sauce with a knob of butter (added off heat), stirring until smooth and glossy.
15
Slice the Wellington in half to reveal the perfect pink center. Serve with the tarragon sauce alongside.
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