A few months back, I shared a photo of an outrageous Beef Wellington that Richard & I made together. It was to-die-for delicious…and took a bunch of work…and it was pricey.
But a lot of folks wanted the recipe, and understandably so. A Beef Wellington is an English showstopper of a dish. It’s usually a beef tenderloin (chateaubriand) cut of meet wrapped flaky puff pastry crust and held together with a mushroom-shallot-pâté filling. But I knew I could make a more budget-friendly, deconstructed variation with all of that rich flavor, but a fraction of the work – pastry included!
So we’re gonna turn this Beef Wellington into mini puff pastry pies. Get ready for one of the most comforting and satisfying meals your Instant Pot will take you to.
- 4 tablespoons extra virgin olive oil, divided
- 2 pounds chuck roast, cut into bite-sized chunks (I love Costco’s)
- 2 large shallots, diced
- 1 pound baby bella mushrooms, finely diced
- 4 ounces diced prosciutto (optional, see Jeffrey’s Tips)
- 3 cloves garlic, minced or pressed
- 3 tablespoons whiskey (optional, but strongly suggested)
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dried thyme
- 1 1/2 cups beef broth
- 6-12 Pepperidge Farm Puff Pastry Shells, kept frozen -OR- 2 sheets Pepperidge Farm Puff Pastry Shells, fully thawed, unfolded and cut into 3-inch disks (see Jeffrey's Tips)
- 1 tablespoon Dijon mustard (optional)
- 4-8 ounces pâté of your choice (I like a mousse-style with poultry), at room temperature (see Jeffrey's Tips)
- 2 tablespoons cornstarch
- Add 2 tablespoons of the olive oil to the Instant Pot, hit Sauté and Adjust so it’s on the More or High setting. After 3 minutes of heating, add the meat and sauté, stirring often for 2- 3 minutes, until just lightly browned on all sides. Remove to rest on a plate and set aside.
- Add the remaining 2 tablespoons of oil and let heat for 1 minute. Add the prosciutto (if using) and sauté for 90 seconds. Add the Worcestershire and deglaze (scrape) the bottom of the pot to make sure it’s free and clear of any browned bits. Add the shallots, mushrooms and garlic and sauté for 5-8 minutes until browned and fragrant. Add the whiskey (if using) and deglaze once more. Add the thyme and stir. Simmer for 5 minutes or until the liquid mostly evaporates.
- Add the broth to the pot and stir well. Return the beef and just nestle so it’s mostly in the broth. Secure the lid, move the valve to the sealing position, and hit Keep Warm/Cancel followed by Manual or Pressure Cook on High Pressure for 30 minutes. When done, allow a 10-minute natural release followed by a quick release.
- While the meat is pressure cooking, pre-heat the oven to 400-425° and bake the frozen puff pastry shells or thawed puff pastry disks according to package instructions (keep an eye on them as all ovens vary).
- Stir in the Dijon (if using) and pâté until combined into the sauce (see Jeffrey's Tips).
- Make a slurry by mixing together the cornstarch with 2 tablespoons cold water until smooth. Hit Keep Warm/Cancel and then hit Sauté and Adjust so it’s on the more or high setting. Once bubbling, add the slurry while constantly stirring. After 30 seconds of bubbling, hit Keep Warm/Cancel to turn the pot off.
- Gently ladle the filling into the puff pastry shells (or if you cut out rounds in pastry sheets, poke a hole in the top and gently mix around the flaky center so it crumbles to the bottom of the pastry and it's hollowed out - ready to spoon the filling in). Goes perfectly with my Aligot or Garlic Mashed Potatoes.
Be mindful not to oversalt your Wellington! I don’t call for salt in this recipe because the diced prosciutto and pâté provide plenty on their own. If not using the prosciutto, feel free to add some seasoned salt just before serving to taste (start with 1/4 teaspoon and work your way up). Do bear in mind that all pâtés vary. Some have plenty of salt and all are rather rich, so you can start by adding 4 ounces and, once you taste the final product, you can feel free to stir in up to 4 more ounces if desired.
You will have enough filling for 12 (or more) puff pastry shells - so you can also use thawed puff pastry sheets and cut the dough (or any scraps of the dough if using instead of the shells) into 1-inch squares and bake with the shells for additional scooping or garnish.