Individual Beef Wellingtons

Method

1. First, you want to bring steaks to room temperature – 20 – 30 minutes before you start cooking, pull thawed steaks out of the refrigerator to allow them to come to room temperature before searing.
2. Chop mushrooms in a food processor or chopper – place cleaned and trimmed mushrooms in processor and pulse, scraping down sides of the bowl as needed to ensure all mushrooms are finely chopped.
3. Sear the beef tenderloins – heat oil in a large skillet over medium-high heat. Use a paper towel to pat dry the steaks as much as possible, then season to taste with Kosher salt and black pepper. Once the oil is heated and shimmering, add the steaks to the skillet. Cook for 2 – 3 minutes per side until deeply browned. Transfer to a cutting board or plate and allow to rest - don't tent them, you don't want them to cook any further right now.
4. Make the mushroom duxelles (pate) – use a paper towel to wipe out your skillet, and return to the element over medium heat. Melt butter, then add in shallot and mushrooms. Season lightly with Kosher salt and add thyme. Continue to cook over medium heat, stirring occasionally, for about 10 – 15 minutes, until all water has been cooked out of the mixture.
5. Slowly add in wine, stirring and scraping up any brown crispy bits from the bottom of the pan. Continue cooking for another 10 – 15 minutes, still stirring occasionally, until all liquid has evaporated. Remove from heat and set aside to let cool.
6. Roll out your puff pastry – lightly dust a work surface with flour, then carefully unfold your sheet of puff pastry. Cut in half, resulting in two pieces. Gently roll out so each piece is approximately 7" x 7"
7. Place a piece of plastic wrap or parchment paper on your work surface. Using 2 slices of prosciutto, lay them side by side, overlapping slightly. Press ½ of the mushroom mixture over top, spreading it into a thin, even layer over the prosciutto.
8. Brush your seared beef tenderloin steaks with Dijon mustard, then place 1 on top of the mushroom and prosciutto you have laid out. Wrap the beef tenderloin in the prosciutto and mushroom duxelles – tightly, like a burrito – fold the ends up then roll the steak forward as tightly as possible – ensuring the entire steak is covered by the prosciutto/duxelles wrap.
9. Fold the prosciutto-wrapped beef tenderloin into puff pastry: Set the prosciutto-wrapped steak in the center of a piece of puff pastry. Brush the edges of the puff pastry with egg wash to help seal the mini Beef Wellington pocket. Fold the corners of the puff pastry over the top of the beef tenderloin, tucking the sides in as you go to completely encase the steak with the puff pastry.
10. Repeat steps 7 – 9 with the other steak, place both on a plate or tray and chill in the freezer for 25 – 30 minutes. Preheat oven to 425F
11. Line a baking sheet with parchment paper and transfer your Wellingtons to the sheet. Brush more eggwash over the surface, and sprinkle with coarse sea salt.
12. Bake for 25 – 35 minutes, so pastry is golden brown and steak has reached your preferred doneness. Using a meat thermometer inserted into the thickest part of the steak - 120F for rare, 130F for medium rare, 140F for medium, and so on. For more doneness, be sure to monitor closely so the pastry doesn’t end up overcooked.