Hell'S Kitchen Beef Wellington Recipe

Name: Hell'S Kitchen Beef Wellington
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb filet mignon; 1 lb mushroom; 6 -8 slices procuitto ham; 1 large shallot; 2 garlic cloves; 2 tablespoons olive oil; 2 tablespoons Grey Poupon; 1 (10 ounce) package puff pastry; flour, to dust; 2 egg yolks, beaten; 1 tablespoon garlic powder; 2 teaspoons basil; 2 teaspoons thyme; 1 dash sea salt, to taste; 1 dash pepper, to taste

Servings: persons

1 lb filet mignon
1 lb mushroom
6 -8 slices procuitto ham
1 large shallot
2 garlic cloves
2 tablespoons olive oil
2 tablespoons Grey Poupon
1 (10 ounce) package puff pastry
flour, to dust
2 egg yolks, beaten
1 tablespoon garlic powder
2 teaspoons basil
2 teaspoons thyme
1 dash sea salt, to taste
1 dash pepper, to taste

1
heat olive oil in a frying pan.
2
season fillet with garlic powder, basil, salt & pepper.
3
sear on all sides for 25 seconds. (you dont want to cook it at this stage, just color it.).
4
remove fillet from the pan and leave to cool.
5
put the mushrooms, shallots & garlic in a food processor with thyme, salt & pepper -- pulse to a rough paste.
6
scrape the mixture into the same pan and cook over high heat for 10-15 minutes, tossing frequently, to cook out all of the moisture from the mushrooms. spread out on a plate to cool.
7
brush the fillet with mustard.
8
preheat the oven to 400.
9
lay a sheet of cling wrap on a work surface and arrange the procuitto slices on it, in slightly overlapping rows.
10
spread the mushroom paste over the ham, then place the seared fillet in the middle.
11
spread more mushroom paste on top of the fillet and top with the remaining procuitto.
12
using the cling wrap, neatly roll the procuitto and mushrooms around the fillet and twist the ends to secure. chill for 15 minutes to allow the fillet to set and keep its shape.
13
roll out puff pastry on a floured surface til the thickness of a penny and brush with egg yolk.
14
remove the plastic wrap from the beef and lay in the center.
15
fold the ends over and then wrap the fillet in pastry, cutting off any excess. turn over so the seam is on the bottom and place on a baking sheet.
16
brush all over with egg yolk and chill for 15 minutes to let the pastry rest.
17
lightly score the pastry in 3 places and glaze again with egg yolk.
18
bake for 20 minutes, then lower the oven setting to 350 and cook another 10 minutes.
19
allow to rest for 10 minutes before slicing and serving.
20
the beef should still be slightly pink in the center.

498

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb filet mignon, 1 lb mushroom, 6 -8 slices procuitto ham, 1 large shallot, and more.

Yes, Hell'S Kitchen Beef Wellington falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Hell'S Kitchen Beef Wellington

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions