Updated: Apr 9, 2021
Want a fun Easter dinner idea? Individual Beef Wellington Easter Eggs! They are moist, full of flavor and wrapped in a crispy, flaky crust. Sign me up for the Easter Egg hunt at whatever house is making this dish!
Ingredients (For 8 eggs)
5 Lbs. Beef Tenderloin
1/4 cup Vegetable Oil (to sear)
32 slices of Prosciutto
38 oz. Minced Mushrooms (whitebutton or your favorite)
2 Tbsp. Butter
1 1/2 Tbsp. Sherry wine
2 cloves minced Garlic
1 Shallot minced
2 tsp Fresh Thyme
4 packages of frozen Puffy Pastry
2 eggs (for egg wash)
Total time - 2 1/2 hours
Timing is everything with this recipe. Somethings go fast, others, not so much. If you can make some items ahead of time or even the day before I would recommend doing so. It will make life more enjoyable.
(make ahead of time if possible)
-Heat a large skillet over medium high heat and add 2 Tbsp. of butter.
-Add minced shallot and cook until the bits are translucent.
-Add minced garlic and sauté for 1 min.
-Place mushrooms in the pan and stir to combine ingredients.
The mushrooms hold a lot of liquid. We want to reduce as much as possible so our puff pastry is not soggy. Stir occasionally over medium high heat being careful not to let mushrooms burn. This process will most likely take 30 to 45 minutes.
-When the mushroom mixture has the consistency of ground beef, add in the thyme and stir.
-Remove from heat and refrigerate.
-Preheat a gas or charcoal grill to high and place a cast iron skillet inside..
-While the grill is heating, cut your beef tenderloin into slightly triangle pieces. They should be about 3 inches wide.
-Season with kosher salt on all sides.
-When cast iron pan is hot add vegetable oil and let the oil get nice and hot.
-Place one filet in the skillet at a time and sear on all side for about 5 to 10 secs each side. We are not trying to cook the meat at this point just browning the crust.
-Set the tenderloin chunks aside and begin making the wrap.
-Place a piece of plastic wrap on the counter and lay out 4 slices of prosciutto. You can over lap edges to create a seal.
-Spread out an even layer of our pre-made Duxelles.
-Rub Dijon Mustard on all sides of the seared tenderloin and place in the center of the wrap.
-Starting from one edge, roll the prosciutto around the meat using the plastic wrap to help.
-Place the prosciutto wrapped tenderloin in the center of one puff pastry sheet that has been thawed and wrap the edges together creating a sealed egg shape.
-Use the 2 eggs to make an egg wash and seal the edges of the pastry by coating the edges in egg and sticking the pastry together. Do your best with this part. It can be tricky but you can do it.
-Wash the outside of each egg with egg wash to give it a nice golden color when finished.
-Preheat your pellet grill to 425 degrees.
-Place the pastry wrapped tenderloins on a cookie sheet and set in the grill.
-Insert a meat thermometer into the center of one of the "eggs" and set the alarm to 115(*) degrees. The cook time may vary but they should take anywhere from 30 to 45 minutes depending on how you like your beef cooked.
-When the meat has reached its target temp, remove from the grill and rest for 30 min. -Plate your special Easter eggs with your favorite sides and watch your family and friends faces as they devour your divine creation.
Wrapping your tenderloin with puff pastry is challenging. Be patient and don't strive for perfection. Many flaws will be hidden when the "eggs" are baked. The edges need to be sealed well so no juice leaks out. Make sure to use egg wash and pinch the edges to seal.
The meat will rise in temperature during the rest time. A finished temp of 115 degrees when removed from the grill will give a final temperature of 135 degrees, a perfect medium rare to medium. If you would like a rarer steak remove at 110 degrees. If you like a more cooked piece of meat then remove at 120.