Beef Wellington For One

Directions

1. Season your 8oz filet mignon generously with salt and freshly ground black pepper. Heat two tablespoons of avocado oil in a pan over high heat and sear the steak on all sides. This should take about 1-2 minutes per side. Once browned, remove the steak from the heat, brush it all over with English mustard (Dijon is recommended), and allow it to cool.
2. Using the same pan, melt two tablespoons of butter and sauté one finely chopped small shallot and a minced clove of garlic until the shallots are translucent. Add a half cup of finely chopped button mushrooms and fresh thyme and cook until all the moisture evaporates and the mixture becomes somewhat pasty. Once done, set it aside to cool.
3. Lay a piece of cling film on a flat surface. Overlap 4 slices of prosciutto on the cling film, creating a base for the beef. Spread the cooled mushroom mixture evenly over the prosciutto. Place the cooled filet mignon in the center and roll everything tightly using the cling film. Let it chill in the refrigerator for about 15 minutes.
4. Preheat your oven to 400°F (200°C). On a floured surface, roll out a sheet of thawed pie crust. Unwrap the beef from the cling film and place it in the center of the crust. Carefully fold the crust over the beef, cutting off any excess dough, and seal the edges. Then, place the wrapped filet seam-side down on a baking sheet. If using a lattice ad on top.
5. Beat one egg and brush the pastry with the egg wash for a golden finish. Bake the Wellington for 20-25 minutes, or until the crust turns golden brown and is cooked through.
6. After baking, let the Beef Wellington rest for about 10 minutes before slicing. This resting period ensures the juices are redistributed, making the steak more flavorful and tender.