Looking for the perfect dish for a special occasion? This is it!

I was looking to make something for Christmas dinner that was a little different. This was so simple to make and tasted unbelievable. I changed up a few of the seasonings to taste, and found it is easy to modify each beef filet to an individual’s taste.

To Make:

I’ve found using the Pepperidge Farm pastry sheets easier to use then the shells. Thaw them out until they are at room temperature.

Purchase nice, 1 inch filets, and season the filets with salt, pepper, beef seasoning rub. Preheat an iron skillet over medium heat, add 1 tsp of butter.

Cook the filets for 3 minutes on both sides and sear the edges, check the internal temperature to make sure they are not cooked past 120F at the center.

Put mustard, butter, rosemary, chopped garlic in food processor and puree it.

Cool the filets. Put a tablespoon of the mustard mixture and wrap with thinly sliced prosciutto and wrap in plastic and chill in the refrigerator for a couple of hours or overnight.

Flour and roll out pastry sheet. Brush with egg yolk.

Unwrap filets and place mustard side down in the middle of the pastry sheet. Wrap and seal edges with butter.

Place seam side down on a greased baking sheet with a rim and brush again with egg yolk. Score the top with a knife, not going all the way through the pastry. Sprinkle the top with kosher salt.

Bake at 400F for 20-30 minutes until internal temperature of meat is 125-130F for medium rare.

Remove from oven and let it sit for 10 minutes.

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Single-Beef Wellington

by: Jennifer Palmer Farrington

0.0 rating

• Difficulty:Intermediate
• Prep Time:30 mins
• Cook Time:30 mins
• Serves:4
• Freezable:Yes

Nutrition per portion

Ingredients

• 4 Filets 1 inch thick
• 4 Tbsp. Butter
• Kosher Salt
• 3 Cloves garlic
• 7 Stems of rosemary (leaves only)
• 1 lb Parma Prosciutto
• 4 Tsp of Grey Poupoun herb mustard
• 2 Egg Yolks
• Pepperidge Farm Pastry sheets

Method

1. Thaw out the pastry sheets dough until it is at room temperature
2. Season the filets with salt, pepper, beef seasoning rub
3. Preheat iron skillet over medium heat, add 1 tsp of butter
4. Cook the filets for 3 minutes on both sides and on the edges, check the internal temperature to make sure they are not cooked past 120F at the center.
5. Put mustard, butter, rosemary, garlic in food processor and puree
6. Cool the filets. Put a teaspoon of mustard mixture and wrap with thinly sliced prosciutto and wrap in plastic and chill in the refridgerator for a couple of hours.
7. Can be kept overnight in the refridgerator.
8. Flour and roll out pastry sheet. Brush with egg yolk.
9. Unwrap filets and place mustard side down in the middle of the pastry sheet. Wrap and seal edges with butter.
10. Place seam side down on a greased baking sheet with a rim and brush again with egg yolk. Score the top with a knife, not going all the way through the pastry. Sprinkle the top with kosher salt.
11. Bake at 400F for 20-30 minutes until internal temperature of meat is 125-130F for medium rare.
12. Remove from oven and let it sit for 10 minutes.