Classic Beef Wellington

by Kate on March 1, 2014

Beef Wellington -

Let’s talk about culinary challenges. What’s on your “bucket list?” Anything you really aspire to tackle and succeed at? That’s what First on the First is really all about. This month we took on Beef Wellington. Tender beef, meaty mushrooms, thin prosciutto, all wrapped in golden puff pastry.  That really was something that was on my personal bucket list for a long time and I’m not sure why I just didn’t go for it sooner. Maybe I was waiting to have the support of my fellow foodies? Maybe it just seemed like a huge undertaking?

Beef Wellington for #FirstOnTheFirst -

I’m not sure but whatever the case, check it off the list. Done! And guess what? It wasn’t difficult. Not at all! Now, I’ve watched enough episodes of Hell’s Kitchen so clearly, I thought this was going to be a nightmare! I’ve seen countless clueless contestants on that show screw up Beef Wellington as Gordon Ramsay berates them to the point of tears. Honestly, that show is awful. I used to really enjoy it but then I got tired of it. I’m convinced they must mess with the oven temperatures or switch out dishes or something because come on! It’s essentially the same season every season. If you were going on Hell’s Kitchen wouldn’t you perfect making scallops, Beef Wellington and a good risotto? You know Gordon is going to tell you to prepare those dishes!

Beef Wellington -

Ok, I’ve gotten way off topic here. Beef Wellington is one of my all-time favorite meals and having watched enough of that show I was pretty sure I could tackle this. So this month I didn’t seek out the perfect Beef Wellington via Google. I didn’t research the dish to the max. I simply set out to make it. Totally winged it. And you know what else? I totally nailed it! So if this is something you’ve been wanting to tackle but have been nervous to try, don’t let that fear hold you back! This is definitely something you can do!

So my true critique of this experience was that wrapping the Beef Wellington was a little tricky. My first attempt left me with a lot of dough on the underside so be sure to not let it bunch under there too much. On my second one, I removed a bit of the dough as I wrapped so it was covered but not bulky on the bottom. My first one (pictured above) was a filet that was too thin and unfortunately, a little overdone for my taste. If you like your steak well done, that’s the one for you. So on my second go round, I used a thicker cut and cooked it less resulting in a perfect rare steak. Just the way I personally like it. Sadly, I only have a cellphone picture to offer you but you can really see the mushrooms in there and it was just incredible. Such a tasty dinner!

Beef Wellington -

Be sure to check out how everyone else did with their Beef Wellington this month too!

Interested in tackling a new culinary creation with us? Next month we’ll be making homemade Naan. Remember that Roasted Cauliflower & Garlic Naan Pizza I made recently? I became completely enamored with naan after that creation so I can’t wait to try making it from scratch. Hope you’ll join us! Drop me a line and tell me you’re in.



One Year Ago: White Cake with Raspberry Lemon Curd Filling

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Beef Wellington

Prep Time: 45 minutes

Cook Time: 20 minutes

Yield: 2 Beef Wellington

Tender beef, seasoned mushrooms and prosciutto wrapped in a golden puff pastry crust for an elegant Beef Wellington dinner for two.


    For Duxelles:
  • 4 tablespoons unsalted butter
  • 1/2 pound mushrooms, very finely chopped
  • 2 shallots, finely chopped
  • salt and pepper to taste
  • 2 tablespoons parsley, finely chopped
  • For Assembly:
  • 2 tablespoons olive oil
  • 2 (8 oz) filet mignon
  • 2 teaspoons Dijon mustard
  • 1 box puff pastry containing 2 sheets, thawed but keep chilled in fridge
  • 4 thin slices of prosciutto
  • 1 egg


    Make Duxelles:
  1. Place a medium skillet over medium high heat. Melt butter in pan. Add mushrooms and shallots. Sauté until tender and they have released their liquid, about 7-9 minutes. Drain. Season with salt, pepper and parsley, Stir. Set aside.
  2. Sear Filets:
  3. Set a medium pan over medium-high heat. Add olive oil and heat. Sprinkle both filets with salt and pepper on all sides. Once pan is heated, add the filets and sear on all sides. Remove from pan. Add a teaspoon of mustard to each filet and brush on to coat on all sides. Set aside.
  4. Assembly:
  5. Remove thawed puff pastry from fridge. On a lightly floured surface, roll dough to a rectangle twice the size of the filet. Top with two slices prosciutto, overlapping slightly. Spoon about 1/4 cup duxelles down the center of the prosciutto and spread to an even layer. Place one filet in the center.
  6. Roll the filet tightly in the puff pastry taking care not to make the dough to thick when folding in sides. Remove excess dough if necessary. Once wrapped, turn over so the seam is now on the bottom and top is smooth. Set aside and repeat with remaining ingredients. Bake immediately or cover lightly with a linen towel and store in fridge until ready to bake. Remove from fridge 30 minutes before baking.
  7. Cook:
  8. Preheat oven to 420 degrees. Mix egg with 1 teaspoon water and beat to combine. Brush egg over wellingtons, covering tops and all sides. Bake 20-35 minutes, depending on desired doneness. Rest 10-15 minutes before slicing.

{ 8 comments… read them below or add one }

Carrie @ poet in the pantry March 1, 2014 at 12:21 pm

Yay! We did it! Take that, Hell’s Kitchen! 🙂 Yours looks fantastic! I’m impressed that you whinged it…twice! Nice job!


suzanne March 1, 2014 at 2:28 pm

Your wellington is perfect, congratulations, it is on my bucket list. You inspired me to give it a try.


Anna (Hidden Ponies) March 1, 2014 at 7:28 pm

You make it sound so easy – and it really was easier than I expected! I’d never had Beef Wellington before this challenge, but now I know how delicious it is I’m sure it won’t be the last time. Can’t wait for naan!


Barbara | Creative Culinary March 2, 2014 at 11:28 am

I’m with you on Hell’s Kitchen but I have heard that his awful personality is especially for us American’s; that his shows in England show a different persona. Gee thanks for thinking we all are horrid and love that kind of theater! I hate Cutthroat Kitchen too for what it’s worth!

OK, back on topic here. I’ve made Beef Wellington but not for 20+ years! I won’t deny I thought it complicated. I still have that recipe around here somewhere in a bag with recipe clippings (you know BI – Before Internet). Mine had a layer of pate that was part of the process and that sucker took THREE days to make. I took it to a gourmet dinner club my husband and I were in with neighbors and after all that time I was hoping there would be a little piece to take home to savor. Ha…it was devoured and that was that.

I need to scale it back and follow your lead…really, nothing should take three days; who has that kind of time; obviously not me since I’ve never made it again! Looks terrific Kate; great job!


Kate March 2, 2014 at 2:24 pm

I’ve heard the very same thing! I’ve also seen programs where he is definitely the kinder gentler Ramsay and must say, I really like that side of him better. It definitely sounds like your Wellington was outstanding! But I’m not up for taking on a 3-day cooking project even if it is fantastic. So I’ll wait for you to make it for me 😉 Thank you for you kind words!


Linda March 2, 2014 at 7:27 pm

This looks awesome. You did a wonderful job. I’d love it if you linked this to What’d You Do This Weekend. It goes live at midnight.

Have a wonderful week,


ChristineM March 3, 2014 at 4:21 pm

This will be on the menu at some point in the future, hubby saw your facebook pic and said, Can we have that??


Kate March 3, 2014 at 4:50 pm

Awesome!! I hope you guys enjoy it!


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