1. Sear the Beef:
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Pat the beef pieces dry and season generously with salt and pepper.
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Heat a tablespoon of olive oil in a skillet over medium-high heat. Once hot, sear the beef on all sides until a deep brown crust forms, about 2-3 minutes per side. The center will still be rare.
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Transfer the beef to a plate. While it cools, brush each piece lightly with Dijon mustard. Set aside.
2. Prepare the Mushroom Duxelles:
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In the same skillet, melt the butter over medium heat. Add the finely chopped mushrooms and cook, stirring occasionally, until they have released their liquid and it has mostly evaporated, about 8-10 minutes.
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Season with salt and pepper. If using, stir in the heavy cream and cook for another 1-2 minutes until the mixture is thick and paste-like.
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Spread the duxelles on a plate to cool completely.
3. Assemble the Wellingtons:
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On a lightly floured surface, roll the puff pastry out slightly. Cut it into 4 equal squares, large enough to completely envelop each piece of beef.
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Spoon a portion of the cooled mushroom duxelles into the center of each pastry square. Place a mustard-brushed beef piece on top.
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Gently fold the pastry up and over the beef, pinching the edges firmly to seal. Ensure there are no gaps. You can brush the inner edges with a little water to help them stick. Place each Wellington seam-side down on the prepared baking sheet.
4. Bake to Perfection:
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Brush the tops and sides of each Wellington with the beaten egg wash. This will give them a beautiful golden color.
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Bake for 20-25 minutes, or until the pastry is puffed and deeply golden brown.
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For perfect doneness, use a meat thermometer: 120°F (49°C) for rare, 130°F (54°C) for medium-rare.
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Let the Wellingtons rest for 5 minutes before serving. This allows the juices in the beef to redistribute. Enjoy!
Chef’s Tips
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Cool Completely: Ensuring both the beef and mushroom duxelles are cool before assembling is crucial. This prevents the pastry from becoming soggy and steaming instead of baking.
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A Tight Seal: Make sure the pastry is wrapped tightly around the beef with no holes, or the juices will leak out during baking.
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Work Quickly: Handle the puff pastry as little as possible to keep it cold, which results in a flakier final product.
