Rancher’s Filet Mignon Wellington: A Western Take on a Classic

How to Cook Rancher’s Filet Mignon Wellington:

1. Sear the Filet Mignon: Preheat your oven to 400°F. Heat olive oil in a skillet over medium-high heat. Season the filet mignon with salt and pepper, then sear for 1–2 minutes per side. Remove from heat and let them cool.
2. Prepare the Mushroom Duxelles: In the same skillet, melt the butter and sauté the mushrooms, onion, and garlic until softened and most of the liquid has evaporated. Deglaze the pan with white wine and cook until the mixture thickens. Let it cool.
3. Assemble the Wellingtons: Lay out the prosciutto slices on a sheet of plastic wrap, overlapping slightly. Spread the mushroom mixture over the prosciutto. Place a filet mignon in the center and brush it with Dijon mustard. Wrap the prosciutto tightly around the filet using the plastic wrap, then chill in the fridge for 15 minutes.
4. Wrap in Puff Pastry: Roll out the puff pastry and place the wrapped filet in the center. Fold the pastry around the filet, sealing the edges tightly. Brush with beaten egg and cut a few small slits in the top to vent steam.
5. Bake and Serve: Place the Wellingtons on a baking sheet lined with parchment paper. Bake for 20–25 minutes, or until the pastry is golden brown. Let them rest for 5 minutes before slicing.

Find Filet Mignon in These Beef Boxes by Lazy T:

• The Wrangler

Bring a little ranch-inspired elegance to your holiday table with Rancher’s Filet Mignon Wellington. Order The Wrangler box today, and treat your family to a meal they won’t soon forget!