Filet Wellington Minis Recipe
three mini filet wellingtons, ribeye, truffle duxelle, house steak sauce, balsamic glaze, horseradish cream.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Duxelles
In a skillet, heat truffle oil over medium heat. Add shallots and cook until translucent. Add mushrooms, salt, and pepper, and sauté until the mixture is dry. Remove from heat and let cool.
- 2
Prepare the Filets
Season the filet mignon with salt and black pepper. Sear each piece in a hot skillet for about 2-3 minutes on each side until browned. Remove from heat and let cool slightly.
- 3
Assemble the Wellington
Roll out the puff pastry sheets. Place a layer of the mushroom duxelles on each pastry sheet, followed by a filet mignon. Wrap the pastry around the filet, sealing the edges with the beaten egg. Place the wrapped filets on a baking sheet.
- 4
- 5
Serve
Drizzle with house steak sauce, balsamic glaze, and serve with horseradish cream on the side.
