Tender Filet Mignon in Puff Pastry

If you ask me, filet mignon in puff pastry is pure comfort food magic.

This fancy-looking main dish makes an impressive dinner that’s loaded with rich, buttery flavors. Tender beef wrapped in flaky, golden pastry creates the perfect bite every time.

The meat is seared first to lock in all those good juices, then wrapped snugly in store-bought puff pastry. A simple herb mixture and maybe some mushrooms help bring everything together.

It’s a show-stopping dish that feels restaurant-quality, perfect for date nights or when you want to treat your family to something special.

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What Kind of Filet Mignon Should I Use?

For this recipe, you’ll want to look for center-cut filet mignon steaks that are about 1½ to 2 inches thick – this thickness is important because it helps the beef cook evenly inside the pastry without overcooking. When shopping, ask your butcher for steaks from the center of the tenderloin rather than the tapered ends, as these will give you the most consistent shape and cooking results. The steaks should have a nice red color and feel firm to the touch, and don’t worry too much about marbling since filet mignon is naturally a lean cut. If you can only find thinner steaks, you might need to adjust your cooking time slightly to avoid ending up with overcooked beef.

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Options for Substitutions

While this recipe is pretty specific, there are a few swaps you can make if needed:

• Filet mignon: This is the star of the show, so I’d really recommend sticking with beef tenderloin for the best results. If you absolutely must substitute, try center-cut pork tenderloin, but reduce the cooking time since pork cooks faster than beef.
• Puff pastry: Pepperidge Farm works great, but any good-quality frozen puff pastry will do. Just make sure it’s fully thawed before using, and avoid phyllo dough as it won’t give you the same flaky texture.
• Prosciutto: You can swap this with thin slices of pancetta or even good-quality ham. If using pancetta, give it a quick sauté first to render some of the fat.
• Brown mushrooms: Cremini, baby bella, or even white button mushrooms work just fine. For something fancier, try shiitake or oyster mushrooms, but remove any tough stems first.
• Red wine: If you don’t have red wine, substitute with additional beef stock plus 1 teaspoon of balsamic vinegar to maintain that rich flavor in the sauce.
• Dijon mustard: Regular yellow mustard or whole grain mustard can work in a pinch, though dijon gives the best flavor balance with the beef.

Watch Out for These Mistakes While Cooking

The biggest mistake when making beef wellington is not properly searing the filet mignon first – you need a hot pan and about 2-3 minutes per side to get a good crust, which prevents the meat from releasing moisture and making your puff pastry soggy.

Another common error is wrapping the beef while it’s still warm, so always let your seared filet cool completely before assembling, and make sure your mushroom mixture (duxelles) is completely dry and cooled as well.

Don’t skip using an instant-read thermometer to check the internal temperature – aim for 125°F for medium-rare since the beef will continue cooking slightly after you remove it from the oven.

Finally, resist the urge to cut into your wellington immediately after baking; let it rest for at least 10 minutes so the juices redistribute and the pastry stays crisp instead of becoming a soggy mess.

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What to Serve With Filet Mignon in Puff Pastry?

This fancy dish calls for some equally special sides that won’t compete with the rich, buttery pastry and tender beef. I love serving it with roasted asparagus or green beans – something crisp and fresh to balance out all that richness. Creamy mashed potatoes or garlic roasted potatoes are perfect for soaking up any extra sauce, and a simple arugula salad with lemon vinaigrette helps cut through the heaviness of the dish. Since this is already such a showstopper, keep your sides simple and let the beef wellington-style creation be the star of the plate.

Storage Instructions

Refrigerate: Your beef wellington is best enjoyed fresh, but leftovers will keep in the fridge for up to 3 days in an airtight container. The puff pastry will lose some of its crispness, but the flavors are still delicious. I like to slice it cold and serve it as an appetizer the next day.

Make Ahead: You can assemble the whole wellington up to 24 hours before baking and keep it wrapped tightly in the refrigerator. This actually helps the flavors meld together nicely! Just add an extra 5-10 minutes to the baking time since you’re starting from cold.

Warm Up: To serve leftover wellington, slice it first then warm individual pieces in a 350°F oven for about 8-10 minutes. This helps crisp up the pastry a bit without overcooking the beef. The microwave works too, but you’ll lose that nice pastry texture.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-2000
• Protein: 95-110 g
• Fat: 105-125 g
• Carbohydrates: 95-110 g

Ingredients

For the wellingtons:

• 1 sheet frozen puff pastry (such as pepperidge farm)
• 16 oz beef tenderloin steaks (two 8 oz pieces, 1 1/2 to 2 inches thick)
• 3 oz prosciutto (6 to 8 slices)
• 1 tbsp dijon mustard
• 1 large egg yolk
• 1 tbsp milk
• Water as needed for sealing
• Kosher salt, for seasoning
• Black pepper, for seasoning

For the mushroom filling:

• 8 oz brown mushrooms (rinsed and dried)
• 1 tsp olive oil
• 1/4 tsp kosher salt
• 1/8 tsp black pepper

For the mushroom sauce:

• 2 tbsp olive oil (or steak drippings as available)
• 1/4 cup red wine
• 1/4 cup shallots, diced (1/4 inch pieces)
• 1 tbsp all-purpose flour
• 1 1/2 cups beef stock, divided
• 4 oz brown mushrooms (sliced 1/4 inch thick)
• Kosher salt, to taste
• Black pepper, to taste

Step 1: Defrost and Prepare Puff Pastry

• 1 sheet frozen puff pastry (such as Pepperidge Farm)

Place the frozen puff pastry sheet on a parchment-lined sheet pan and cover tightly with plastic wrap.

Allow it to defrost at room temperature until pliable but still cool, about 30 to 40 minutes.

If not using immediately, keep it refrigerated, covered in plastic wrap until needed.

Step 2: Make the Mushroom Filling

• 8 oz brown mushrooms (rinsed and dried)
• 1 tsp olive oil
• 1/4 tsp kosher salt
• 1/8 tsp black pepper

Finely chop or pulse the brown mushrooms in a food processor until they resemble coarse breadcrumbs.

Heat 1 teaspoon olive oil in a medium pan over medium heat.

Add the chopped mushrooms and sauté until softened and most of the moisture evaporates, about 5 minutes.

Season with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper.

Transfer the filling to a bowl and refrigerate to cool completely.

Step 3: Prepare and Sear the Steaks

• 16 oz beef tenderloin steaks (two 8 oz pieces, 1 1/2 to 2 inches thick)
• kosher salt, for seasoning
• black pepper, for seasoning
• 2 tbsp olive oil (or steak drippings as available)
• 1 tbsp dijon mustard

Trim excess fat or silverskin from the beef tenderloin steaks as needed.

Tie with butcher’s twine if you want a rounder shape.

Pat them dry then generously season both sides with kosher salt and black pepper.

Heat a large skillet over medium-high heat and add 2 tablespoons olive oil.

When oil just begins to smoke, add the steaks and sear 2 minutes per side, plus quickly sear the edges.

Remove from the pan and let cool on a clean plate.

Save pan drippings for the mushroom sauce.

If used, remove the twine.

While steaks are still warm, brush the surface all over with Dijon mustard.

Step 4: Wrap Steaks with Prosciutto and Mushrooms

• 3 oz prosciutto (6 to 8 slices)
• mushroom filling from Step 2
• seared steaks from Step 3

Lay out a large piece of plastic wrap on a cutting board.

Arrange 3–4 slices of prosciutto in a slightly overlapping row to fit each steak.

Spread half of the mushroom filling (from Step 2) over the prosciutto, leaving a half-inch border.

Place a seared filet (from Step 3) in the center, then use the plastic wrap to roll the prosciutto and mushrooms around the beef, encasing it tightly.

Twist the ends of the plastic wrap to secure.

Repeat with the remaining steak.

Refrigerate the wrapped fillets for 5 minutes to help set their shape.

Step 5: Wrap in Puff Pastry and Chill

• defrosted puff pastry (from Step 1)
• prosciutto-wrapped beef from Step 4
• water as needed for sealing
• all-purpose flour (for dusting, as needed)

Roll the defrosted puff pastry (from Step 1) on a lightly floured surface into an 11-by-11 inch square.

Cut it in half to make two sheets.

Place each prosciutto-wrapped steak (from Step 4) in the center of a pastry sheet.

Brush edges with water, then fold the pastry over to enclose the steaks, sealing tightly.

Fold in the short edges.

Wrap tightly in plastic wrap and refrigerate for 5 minutes to allow the pastry to firm up.

Step 6: Egg Wash and Bake the Beef Wellington

• pastry-wrapped beef wellingtons from Step 5
• 1 large egg yolk
• 1 tbsp milk
• kosher salt, for seasoning

Preheat your oven to 400°F (204ºC) and line a sheet pan with parchment paper.

In a small bowl, whisk the egg yolk and milk to make an egg wash.

Remove the pastry-wrapped steaks (from Step 5) from the fridge and unwrap the plastic.

Place seam side down on the prepared pan.

Brush tops and sides with egg wash, and if you like, use the back of a knife to gently score a decorative pattern.

Sprinkle lightly with kosher salt.

Bake for 20–30 minutes, until the pastry is golden brown and the meat reaches 125°F for medium-rare or 130–135°F for medium.

Let rest at least 10 minutes before slicing.

I always let the beef Wellington rest before slicing so the juices can redistribute and keep the pastry crisp.

Step 7: Make the Mushroom Sauce

• pan drippings from Step 3 or 2 tbsp olive oil (or steak drippings as available)
• 1/4 cup red wine
• 1/4 cup shallots, diced (1/4 inch pieces)
• 1 tbsp all-purpose flour
• 1 1/2 cups beef stock, divided
• 4 oz brown mushrooms (sliced 1/4 inch thick)
• kosher salt, to taste
• black pepper, to taste

Return the reserved steak pan drippings to medium heat, or use a clean pan with 2 tablespoons olive oil.

Pour in the red wine, scraping up browned bits, and let cook for 1–2 minutes until reduced by half.

Add diced shallots and stir until softened and the wine’s alcohol has evaporated.

Stir in the flour, cooking for 1 minute.

Slowly add 1 cup beef stock, whisking constantly.

Simmer for 2 minutes until thickened.

Add sliced mushrooms and simmer until tender, about 5 minutes.

Thin with up to 1/2 cup additional stock if needed.

Season to taste with kosher salt and black pepper.

Keep warm until serving.

For an extra depth of flavor, I like to finish the sauce with a pinch more salt and a sprinkle of freshly ground black pepper just before serving.

Step 8: Slice and Serve

After the beef wellingtons have rested, slice into medallions or serve each whole.

Plate with mushroom sauce spooned on the side or drizzled on top.

Enjoy your beautiful beef Wellington—the perfect centerpiece meal!

Tender Filet Mignon in Puff Pastry

Delicious Tender Filet Mignon in Puff Pastry recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 52 minutes mins

Total Time 1 hour hr 17 minutes mins

Servings 4

Calories 1850 kcal

Ingredients

  

For the wellingtons:

• 1 sheet frozen puff pastry (such as Pepperidge Farm)
• 16 oz beef tenderloin steaks (two 8 oz pieces, 1 1/2 to 2 inches thick)
• 3 oz prosciutto (6 to 8 slices)
• 1 tbsp dijon mustard
• 1 large egg yolk
• 1 tbsp milk
• water as needed for sealing
• kosher salt, for seasoning
• black pepper, for seasoning

For the mushroom filling:

• 8 oz brown mushrooms (rinsed and dried)
• 1 tsp olive oil
• 1/4 tsp kosher salt
• 1/8 tsp black pepper

For the mushroom sauce:

• 2 tbsp olive oil (or steak drippings as available)
• 1/4 cup red wine
• 1/4 cup shallots, diced (1/4 inch pieces)
• 1 tbsp all-purpose flour
• 1 1/2 cups beef stock, divided
• 4 oz brown mushrooms (sliced 1/4 inch thick)
• kosher salt, to taste
• black pepper, to taste

Instructions

 

• Place the frozen puff pastry sheet on a parchment-lined sheet pan and cover tightly with plastic wrap. Allow it to defrost at room temperature until pliable but still cool, about 30 to 40 minutes. If not using immediately, keep it refrigerated, covered in plastic wrap until needed.
• Finely chop or pulse the brown mushrooms in a food processor until they resemble coarse breadcrumbs. Heat 1 teaspoon olive oil in a medium pan over medium heat. Add the chopped mushrooms and sauté until softened and most of the moisture evaporates, about 5 minutes. Season with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Transfer the filling to a bowl and refrigerate to cool completely.
• Trim excess fat or silverskin from the beef tenderloin steaks as needed. Tie with butcher's twine if you want a rounder shape. Pat them dry then generously season both sides with kosher salt and black pepper. Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. When oil just begins to smoke, add the steaks and sear 2 minutes per side, plus quickly sear the edges. Remove from the pan and let cool on a clean plate. Save pan drippings for the mushroom sauce. If used, remove the twine. While steaks are still warm, brush the surface all over with Dijon mustard.
• Lay out a large piece of plastic wrap on a cutting board. Arrange 3–4 slices of prosciutto in a slightly overlapping row to fit each steak. Spread half of the mushroom filling (from Step 2) over the prosciutto, leaving a half-inch border. Place a seared filet (from Step 3) in the center, then use the plastic wrap to roll the prosciutto and mushrooms around the beef, encasing it tightly. Twist the ends of the plastic wrap to secure. Repeat with the remaining steak. Refrigerate the wrapped fillets for 5 minutes to help set their shape.
• Roll the defrosted puff pastry (from Step 1) on a lightly floured surface into an 11-by-11 inch square. Cut it in half to make two sheets. Place each prosciutto-wrapped steak (from Step 4) in the center of a pastry sheet. Brush edges with water, then fold the pastry over to enclose the steaks, sealing tightly. Fold in the short edges. Wrap tightly in plastic wrap and refrigerate for 5 minutes to allow the pastry to firm up.
• Preheat your oven to 400°F (204ºC) and line a sheet pan with parchment paper. In a small bowl, whisk the egg yolk and milk to make an egg wash. Remove the pastry-wrapped steaks (from Step 5) from the fridge and unwrap the plastic. Place seam side down on the prepared pan. Brush tops and sides with egg wash, and if you like, use the back of a knife to gently score a decorative pattern. Sprinkle lightly with kosher salt. Bake for 20–30 minutes, until the pastry is golden brown and the meat reaches 125°F for medium-rare or 130–135°F for medium. Let rest at least 10 minutes before slicing. I always let the beef Wellington rest before slicing so the juices can redistribute and keep the pastry crisp.
• Return the reserved steak pan drippings to medium heat, or use a clean pan with 2 tablespoons olive oil. Pour in the red wine, scraping up browned bits, and let cook for 1–2 minutes until reduced by half. Add diced shallots and stir until softened and the wine's alcohol has evaporated. Stir in the flour, cooking for 1 minute. Slowly add 1 cup beef stock, whisking constantly. Simmer for 2 minutes until thickened. Add sliced mushrooms and simmer until tender, about 5 minutes. Thin with up to 1/2 cup additional stock if needed. Season to taste with kosher salt and black pepper. Keep warm until serving. For an extra depth of flavor, I like to finish the sauce with a pinch more salt and a sprinkle of freshly ground black pepper just before serving.
• After the beef wellingtons have rested, slice into medallions or serve each whole. Plate with mushroom sauce spooned on the side or drizzled on top. Enjoy your beautiful beef Wellington—the perfect centerpiece meal!