Easy Beef Wellington

The original recipe is a classy dish that will wow your family. This recipe is a shortcut, but still tastes delicious, as long as the meat is tender. Filet Mignon can be pricey so take advantage of the sales! Using frozen puff pastry also makes it a breeze to make this gourmet meal.

Easy Beef Wellington

4 6oz filets of beef

1 package puff pastry sheets (1 sheet is enough for 4 filets)

4 mushrooms

3 green onions

1/2 cup italian parsley

1 egg (beaten with 1 tsp water) for egg wash

1/4 cup brandy or bourbon

1/4 cup butter

salt & pepper to taste

Preheat oven to 350 degrees. Clean mushrooms. Mix mushrooms, green onion, and parsley in food processor until finely chopped (or chop finely by hand!). Add butter in pan and saute mushroom mixture. Add brandy and cook until all liquid is gone. Season to taste with salt and pepper.

Season each filet with salt and pepper. Roll out one pastry sheet until it’s large enough to cut into 4 squares. Place each filet on a pastry square, spread 1 heaping tablespoon of mushroom mixture on top, and pull pastry up around filet. Turn over, put on cookie sheet, brush egg wash on top and bake for 25 minutes at 350 degrees.

This recipe is traditionally served with mashed potatoes and cranberry sauce.

* Doubling the mushroom/onion/parsley mixture and adding more to each pastry adds more flavor! You can substitute chicken or pork for the filet, but make sure it is a very tender cut of meat.



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