It’s hard to argue with a perfectly cooked filet mignon swaddled in flaky, buttery pastry—so let’s not even try. There is, after all, a reason the Filet Mignon Wellington is one of the most popular menu items at both Tellers and Prime, two of the Bohlsen Restaurant Group’s most beloved local restaurants.
This season, discover that reason for yourself by recreating the dish at home using BRG’s own recipe. Pair with a local red, some crisp fall air and a no-alarm start to the next morning. What could be better than that?
The Filet Mignon Wellington
- 6oz USDA Prime Filet Mignon
- 10”x10” Puff Pastry Sheet
- 2oz Brie Fondue
- 2oz Bordelaise Sauce
- 2oz Mushroom Duxelles
- 2oz Egg Wash
- Salt & Pepper
- Canola Oil
- Meat Thermometer
- 1 Sheet Pan
- 2 Sauce Pots
- 1 Stovetop Skillet
- Pastry Brush (or spoon)
- A Clean Surface
- You can prep your Wellington(s) (steps 2-5) ahead of time. This will require searing your filet(s), wrapping with puff pastry and refrigerating until you’re ready to bake.
- Keep puff pastry in the refrigerator until you’re ready to use; it’s much easier to work with when chilled.
- Preheat your oven to 400˚F.
- Sprinkle a generous pinch of salt and pepper on both sides of your filet.
- Place a large skillet over medium-high heat with 3 tablespoons of canola oil. Once the oil begins to slightly smoke, lay your filet in the pan and let sear for approximately one minute, then flip and sear the other side. Once you’ve reached a nice caramelization, set aside on a plate to rest and chill.
- Grab the puff pastry sheet from the refrigerator and lay it out on your clean work surface. Place one tablespoon of mushroom duxelles in the middle of the square, followed by your seared filet (do not wrap your filet until it has cooled off), and then an additional tablespoon of mushroom duxelles.
- Gently pull each corner of the puff pastry sheet up and over the top of your filet, covering all sides completely, being careful not to rip the dough. Once the entire filet is wrapped, flip over and place on a greased sheet pan.
- Brush your wrapped Wellington with an even coat of egg wash and bake for approximately 15 minutes, or until your meat thermometer reaches your desired doneness (rare: 125˚F, medium-rare: 130˚F, medium: 140˚F, medium-well, 150˚F, well: 160˚F). Once fully cooked, your puff pastry should be a beautiful golden brown.
- While your Wellington bakes, pour the Brie Fondue and Bordelaise sauce into two separate sauce pots over medium heat. Let these come up to temperature slowly, stirring occasionally, until warm.
- Remove your Wellington from the oven. Pour your Brie Fondue into a small circle in the center of your plate. Now, pour your Bordelaise sauce in a ring around the fondue. Carefully set your cooked Wellington into the center of the fondue, serve and enjoy!