How To Make Beef Wellington

Beef Wellington is the perfect dish for a special occasion. Although it's easy to make, it will impress your friends and family, and it looks like you spent all day in the kitchen when it actually takes less than an hour. This recipe serves 4. Here's how to make Beef Wellington.

Step 1

Ingredients and supplies:

  • 4 filet Mignon cuts
  • 1 package Phyllo dough
  • 1/2 lb. sliced mushrooms
  • 3 tablespoons chopped green onion
  • 1/4 teaspoon dried thyme
  • 4 tablespoons olive oil
  • 3 tablespoons red wine
  • Salt and pepper, to taste
  • 4 tablespoons melted butter
  • Skillet
  • Pastry brush
  • Lightly greased baking dish

Step 2

Cook the mushrooms. Heat 2 tablespoons of olive oil in the skillet over medium heat. Cook the mushrooms for about 3 minutes. Add 3 tablespoons of red wine, and reduce the sauce.

Step 3

Continue making the sauce. Add the green onions, thyme, and salt and pepper. Mix to coat the seasonings in the sauce, and then remove the mixture from the skillet. Set aside for later.

Step 4

Cook the filet Mignon. Preheat the oven to 425 degrees. While the oven is heating, salt and pepper both sides of the filet Mignon. Add other seasonings, if desired. Add oil to the skillet that you used for the mushroom mixture. Then sear the filets on high heat for 2 minutes on each side. They should not be fully cooked, but this will keep in their juices.

Step 5

Prepare the phyllo dough. Place the phyllo dough on a flat surface, such as the kitchen counter. Brush each sheet with melted butter, and layer 6 sheets of phyllo dough stacked on top of each other. Then cut this stack into quarters (one for each filet mignon).

Step 6

Fill the phyllo dough. Spoon 2 tablespoons of the mushroom mixture at the center of each phyllo dough section. Lay one filet mignon on top of each phyllo section, and then top the steak with more of the mushroom mixture. Fold all 4 corners of the phyllo together, pinching to close it over the steak and mushrooms. Brush melted butter on the outside of each.

Step 7

Bake. Place on a lightly greased baking dish. Bake at 425 degrees for 10 minutes. The dough should turn golden brown. The meat inside will be medium rare.

Step 8

Serve. Let rest for 5 minutes, which will give the juices time to settle. Then serve while still warm. Either serve whole or carve into slices before serving.

Beef Wellington is a delicious and impressive way to serve filet mignon. It is perfect for holiday parties or intimate dinners, with its unique combination of the flavors and textures of filet mignon with crispy dough wrap.


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I've made Beef Wellington the European way, with Duxelles pressed into the scratch crust. It takes two days. Your recipe sounds much easier so I'm going to try it.

By Murry Shohat