This recipe can be prepared the night before your meal. It does take some time to prepare; if you are preparing a meal for 8. I've added some photos to assist you with the process. My photos show 6oz, 8oz servings of filet mignon, so you can see the difference in size. It is preferrable to serve the 6oz filet mignon as a single serving.
I have made this recipe with different types of cheeses from the N.W. ; since this is where I live and I try to buy locally. However, I originally made this with a Blue Stilton and it is absolutely delicious. The Blue Stilton just adds a milder taste that enhances the flavors of the prosciutto, filet mignon and the hint of truffle if you choose to add the truffle paste to this recipe (I highly recommend it). Since Blue Stilton is a favorite in England during the holidays, this recipe will definitely be a favorite with your guests.
|Searing and cooled|
|Plastic food wrap layered with prosciutto, mushroom mixture, cheese and filet mignon|
|Wrap tightly and refrigerate 1-2 hours or it can be refrigerated the day before your dinner.|
|Day of dinner; unwrap and place on puff pastry sheet, brush with egg wash and enclose puff pastry over filet. |
*Chef note: I made my own puff pastry; so this one may look different from the store purchased puff pastry.
|8 oz and 6 oz Beef Wellington|
|Baked to medium rare. Delicious!|