While Beef Wellington seems intimidating to many, this recipe is extremely straightforward and even an amateur cook who follows the steps can be successful. I have found that demi glace at times can be difficult and expensive to find when you are already purchasing filets, and that a thick beef gravy can do in a pinch. The following recipe is for 2 individual beef wellingtons.

Ingredients

• 2 beef tenderloin filets, approximately 5 ounces each
• One package puff pastry like Pepperidge Farm (enough for three filets)
• 4 slices prosciutto
• salt and pepper
• ½ teaspoon fresh thyme leaves
• Olive oil
• 1 cup beef stock
• Demi glace
• 1 tablespoon Butter
• 1 egg beaten with 1 teaspoon of water

For Duxelles:

• 4 ounces mushrooms
• 1 shallot
• 1 garlic clove

1. Preheat oven to 400 degrees F.
2. Process duxelles ingredients in food processor and blend well.
3. Lightly salt and pepper steaks and sear both sides in olive oil in a skillet.
4. Remove filets to plate for later.
5. Cook prepared duxelles in olive oil in the same skillet used for the steak, until the ingredients are tender.
6. Season the duxelles with with salt and pepper and add thyme leaves just before done.
7. Remove duxelles to bowl.
8. To assemble wellingtons, lay one slice of prosciutto on a plate and lay a second slice on top of the first perpendicular to the first to form a plus sign. (I overlay the prosciutto “plus sign” over the pastry dough as pictured to save time and streamline the assembly.
9. Spread approximately ¼ cup of duxelles on top of prosciutto in the center of the plus sign where the two pieces overlap.
10. Place a filet on top of the duxelles and then wrap the prosciutto up and over the filet.
11. Place the prosciutto wrapped filet in the center of the plus sign and wrap the puff pastry up and over filet using egg wash (egg and water mix)  to seal bottom and corners.
12. Turn the package over and place on baking sheet.  Repeat with remaining filet.
13. Bake in 400 degree F oven for 20 minutes until golden brown.
14. While the filets cook, prepare a sauce.  In the same skillet, boil the stock until reduced by half.
15. Add 2 tablespoons of demi glace and cook to thicken.
16. Turn off heat and add 1 tablespoon of butter.

Serve cooked beef wellington with sauce spilled over top and on mash potatoes as a gravy! Quick and easy!