Individual Beef Wellington | Chef Jean-Pierre

By Chef Jean-Pierre · 120 min

Ingredients

Instructions

1. Melt 2 tablespoons clarified butter in a pan over medium heat. Soften the finely chopped shallots until translucent.
2. Add the chopped mushrooms and cook until all their moisture is released. Season with salt and pepper, then take off the heat and let cool.
3. Put the cooled mushrooms in a food processor with the tarragon and chicken breast. Season with salt and pepper and process until smooth.
4. If the mixture is too thick, add 1-2 tablespoons cognac (or cream) until it is smooth and spreadable. Pipe it into a pastry bag and refrigerate.
5. Heat clarified butter in a frying pan until hot and sear the steaks on all sides. Sear longer for a more cooked result; keep it shorter for medium-rare to rare.
6. For the sauce, melt 1 tablespoon butter in a saucepan over medium heat and soften the finely chopped shallot.
7. Add the tarragon, red wine and beef stock. Simmer until reduced and slightly thickened. Season with salt and pepper.
8. If needed, stir in the cold water and cornstarch mixture and cook until thickened. Finish by whisking in 2-3 tablespoons cold butter until fully incorporated.
9. Wrap each steak with 4 slices of prosciutto.
10. Cut puff pastry circles slightly larger than the steaks. Place one steak on each circle, pipe mousse on the prosciutto, and top with the steak and more mousse.
11. Fold the pastry over the filling, seal the edges and trim the excess.
12. Brush the tops with egg yolk mixed with a little cream (about 1 teaspoon cream per egg yolk) and chill for about 30 minutes. Brush on a second layer for a shiny finish.
13. Score decorative patterns on the pastry if desired. Place on a parchment-lined baking sheet.
14. Bake for about 20-25 minutes until golden and the beef reaches your desired doneness (120-125°F / 49-52°C for medium-rare).
15. Rest for a few minutes before serving.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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