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Beef Wellington




Ingredients:
  • Two 2 1/2 to 3 inch tall filet mignons
  • 2 tablespoons vegetable oil
  • 3 tablespoons butter
  • 6 ounce finely chopped baby bella mushrooms
  • 1 large garlic clove - minced
  • 1/3 cup onion
  • salt and pepper to taste
  • 1/4 cup of your favorite red wine
  • 1 large sprig fresh thyme
  • Dijon mustard
  • Egg wash (1 beaten egg + 1 tablespoon of heavy cream or almond milk)
  • 1 cup mozzarella cheese - shredded
  • 1/2 cup almond flour
Instructions:
  • Heat a pan or skillet over medium-high heat and add the vegetable oil until starting to smoke
  • Rub salt and pepper all over the filets and sear on both sides for 1-2 minutes
  • Place filet in freezer to chill while you make the filling
  • Use the pan that was used for the filet and add the butter, mushrooms, onion, and garlic. Cook until mushrooms have released all their water and the onion is translucent
  • Add the red wine and thyme and cook until the wine evaporates
  • Microwave the mozzarella cheese until melted (about 90 seconds), stir then add the almond flour
  • Place the dough between two pieces of parchment paper and roll the dough until you have two big enough pieces to wrap the filets in
  • Put 1/4 of the mushroom mixture on the puff pastry, then take the filet and while using a knife or spatula - add Dijon mustard all over the meat.
  • Place the meat on top of the mushroom mixture that you placed on the dough, then add 1/4 more of the mushroom mixture to the top of the meat.
  • Cut a big enough piece of the dough to then wrap the meat in and tuck the edges so juices does not escape
  • Coat the wrapped filet with egg wash and bake for 25 minutes or until the steak reads 135 to 140 degrees from a thermometer
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