Beef Wellington Nachos

Name: Beef Wellington Nachos with Mushroom Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Cuisine: American
Ingredients: 8 oz filet mignon; salt, to taste; freshly ground black pepper, to taste; 2 tbsp butter; 1/2 cup mushrooms, sliced; 1/2 cup heavy cream; 1 sheet puff pastry, thawed; all-purpose flour, for dusting; 1 egg, beaten for egg wash; 4 oz prosciutto, thinly sliced; flaky sea salt, to taste

Beef Wellington Nachos reimagine the classic as an upscale appetizer: seared filet mignon and prosciutto stacked on puff pastry squares and crowned with a golden lattice crust. Served alongside a silky mushroom cream sauce, it's refined enough for entertaining yet surprisingly achievable.

🌍American 🏷️Beef wellington 🏷️Nachos 🏷️Filet mignon 🏷️Puff pastry Prosciutto

🏷️

🏷️Mushroom sauce

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TikTok

Total

40 min

Servings

2

Difficulty

Medium

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

8 oz filet mignon
salt, to taste
freshly ground black pepper, to taste
2 tbsp butter
1/2 cup mushrooms, sliced
1/2 cup heavy cream
1 sheet puff pastry, thawed
all-purpose flour, for dusting
1 egg, beaten for egg wash
4 oz prosciutto, thinly sliced
flaky sea salt, to taste

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Instructions

1
Season the filet mignon generously with salt and pepper on all sides.
2
Sear the filet mignon in a hot, oiled pan until a crust forms on all sides. Remove from the pan and set aside to rest.
3
Once rested, thinly slice the seared filet mignon.
4
In the same pan, melt the butter. Add the sliced mushrooms and sauté until they have cooked down and browned.
5
Pour in the heavy cream and stir to combine. Let it simmer and reduce to create a creamy mushroom sauce. Set aside.
6
On a lightly floured surface, roll out the puff pastry sheet. Cut it into small rectangles to serve as the nacho bases.
7
Place the puff pastry rectangles on a parchment-lined baking sheet, brush with egg wash, and bake for a few minutes until lightly puffed and golden.
8
Remove the bases from the oven. Layer each with a slice of prosciutto, followed by a few slices of the seared filet mignon.
9
Use a lattice cutter on the remaining puff pastry. Gently stretch the lattice to create the pattern.
10
Drape a piece of the puff pastry lattice over each nacho.
11
Brush the lattice tops with more egg wash and sprinkle with flaky sea salt.
12
Return to the oven and bake until the lattice is golden brown and crispy.
13
Arrange the finished nachos on a plate around the creamy mushroom sauce for dipping.

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Tips & Notes

Pro tips

Sear the filet mignon in a hot skillet without moving it for 2–3 minutes per side to develop a flavorful crust; this happens quickly and locks in juices before baking.
Dust puff pastry lightly with flour before cutting lattice strips to prevent sticking; work quickly as thawed pastry becomes sticky at room temperature.
Apply egg wash to the pastry lattice only, not the beef or mushroom layer, to ensure a golden, glossy top without burning delicate ingredients underneath.
Let the mushroom sauce cool slightly before serving to avoid curdling the cream; stir in heavy cream at the end off heat for the silkiest texture.

Substitutions

Filet mignon → beef tenderloin or lobster tail (maintains elegance and tenderness)
Puff pastry → phyllo dough sheets (creates a crispier, lighter crust with careful layering)
Heavy cream → crème fraîche or sour cream (note: reduces richness slightly; skip if substituting with sour cream to avoid curdling)
Prosciutto → serrano ham or smoked salmon (note: salmon works best if kept separate to avoid sogginess)

Storage & make-ahead

Store cooled nachos in an airtight container in the refrigerator for up to 2 days. Reheat in a 325°F oven for 8–10 minutes until pastry is warm and crisp. Mushroom sauce keeps refrigerated for up to 3 days.

Equipment

meat thermometer · pastry wheel or knife (for lattice cutting) · cast iron or stainless steel skillet

Common Questions

Can I prepare Beef Wellington Nachos ahead of time?

Yes. Sear the beef and assemble the nachos on puff pastry up to 4 hours ahead; refrigerate covered. Add the lattice and egg wash just before baking for the best pastry rise and browning.

How do I know when the filet mignon is cooked properly?

Sear until a deep brown crust forms on all sides (2–3 minutes per side for rare-medium-rare). Use a meat thermometer: aim for 125–130°F for medium-rare, which will carry over slightly during baking.

What can I use instead of filet mignon?

Beef tenderloin, strip steak, or even lobster work well. Avoid tougher cuts; this dish requires tender meat that cooks quickly and stays tender under the pastry.

Can I make the mushroom sauce in advance?

Yes. Prepare up to 2 days ahead and refrigerate in an airtight container. Reheat gently over low heat, stirring occasionally, and thin with cream if needed.

How do I prevent the puff pastry from becoming soggy?

Brush the pastry squares lightly with melted butter before layering beef and prosciutto. Keep assembly minimal and bake immediately after adding the lattice to ensure a crisp base.