By Laina Carter of McGrail Vineyards
This mini beef Wellington pairing suggestion was made by Heather McGrail as we tasted the new release wines for our February 2021 quarter. Heather, who was on a low-carb diet at the time was craving beef Wellington, which is how this pairing came to fruition. I have to say, it’s a fabulous pairing. The umami of the mustard, mushroom, and shallot match the heartiness of “the Good Life’s” palate, while the fat in the filet mignon and the puff pastry tames the tannins in the wine. It’s practically a perfect pairing.
Mini Beef Wellington
Makes about 4 servings.
- 1 large shallot (about 2 oz.), minced
- 1 tbsp. garlic, minced
- 8 oz. crimini mushrooms, minced
- 1 tsp. fresh thyme leaves
- pink Himalayan sea salt, fresh cracked pepper, and garlic powder to taste
- 2 16 oz. cuts filet mignon
- 2 tbsp. extra virgin olive oil
- 1/4 cup dijon mustard
- 2 flaky pastry circles (net wt. 16 oz.), about 9″ in diameter each
- 1 large egg
- 1 tbsp. water
- Remove filet from refrigerator and allow to reach room temperature.
- Heat a medium-sized, non-stick pan on medium heat.
- Add minced shallots and garlic. Cook until translucent. Add mushrooms and thyme. Cook until the majority of mushroom liquid has evaporated and mushroom mixture has browned slightly (about 7-10 minutes), stirring occasionally. Once cooked, remove from pan and set aside.
- Pre-heat oven to 400 degrees F.
- Season filet with salt, pepper, and garlic powder to taste.
- In the same pan used for mushroom mixture, heat olive oil on high heat. Once oil is hot, sear cuts of filet on both sides for about 1 minute for each side. Remove from heat. Allow to rest.
- Brush each filet with dijon mustard.
- Using a floured flat surface, lay out each puff pastry circle.
- Take about half of the mushroom mixture and lay it out flat on the center of a puff pastry circle.
- Place a filet in the center and fold flaps of pastry over the meat, like you would fold a burrito, so the meat is completely covered. Use your fingers to seal the pastry together.
- Place on an oiled baking sheet with seam side on the bottom.
- Repeat steps 9-11 with your second pastry circle and filet.
- Optional: If you have extra puff pastry, use it to create fun designs to place on top of your pastry-covered filet. I used some pie crust cutter stamps that look like leaves and acorns on my beef Wellington.
- In a small bowl, whisk and egg and water together to create egg wash.
- Using a basting brush, brush egg wash onto puff pastry.
- Bake for about 20 minutes or until golden-brown. Place on a plate, cover with foil, and allow to rest for about 10 minutes before serving.
- Enjoy with a bottle of our amazing A Jó Élet, or “the Good Life,” Cab!
Please let us know if you make this fancy comfort fare at home! I’d appreciate feedback and would love to hear from you.
Cheers and enjoy!