Reading Time 15 Min

  • img
    Prep time

    30 min

  • img
    Cook time

    15 min

  • img

    1-2 People

  • img

    South American

Beef Wellington. It's the ultimate showstopping beef dish. Tender beef, salty Italian ham, rich mushrooms, and buttery puff pastry. It's little wonder that the Duke of Wellington, after whom Beef Wellington was named, loved this dish so much. Even more surprising is that he found a horse strong enough to carry him into battle after such a decadent feast.
Beef Wellington is the perfect dish for a special dinner. Whether you are cooking a spectacular dinner for friends and family or a cozy and romantic dinner for two, it's a dish that will create gasps of delight and sighs of appreciation. Our recipe uses ready-made puff pastry, but if you really want to impress, you may want to make your own.
We've chosen filet mignon for our take on Beef Wellington. It really is the best steak to choose from. Also known as tenderloin, châteaubriand, filet de bœuf, and fillet steak, it's one of the most tender cuts of steak cuts available. The Prime Meats filet mignon lends itself perfectly to this particular recipe. Deliciously tender, lean and juicy, if you are going to pull out all the stops, this is the steak to choose.
  • 4 each filet mignon steaks 8 oz
  • salt and pepper
  • 1 tbs olive oil
  • 4 cups diced fresh cremini mushrooms
  • 2 each shallots
  • 1 package of puff pastry
  • 1 large egg lightly beaten
  • Prosciutto sliced

1.30-45 minutes before cooking, take your steak out of the refrigerator and allow it to come up to room temperature.

2.Rub your steak liberally with olive oil, salt, and pepper about 20 minutes before cooking.

3.Preheat the oven to 400 degrees.

4.You will need a large skillet to cook your steak. Put your skillet over high heat and wait until it is very hot.

5.Sear the steak on all sides. This will help to lock in flavor and moistness and create a beautiful crust on the outside. Remove from the pan and leave to rest on a board.

6.Dice your mushrooms and shallots very small. Saute them in a pan with some olive oil until the mixture is cooked and dry.

7.Lay slices of prosciutto horizontally on a board or table and layer your mushroom mix on top. Add your filet mignon onto the prosciutto and mushroom mix and wrap around the filet, tucking any loose ends underneath the steak.

8.Roll out your puff pastry and wrap it around your filet steaks.

9.Brush the egg mixture all over the puff pastry. This will help to achieve a beautiful golden color.

10.Bake your Beef Wellington at 400 degrees for 20 minutes.

11.Slice and serve. This dish works great with creamy mashed potato and buttered green beans.

Close (esc)


Sign up to receive exclusive deals and recipes!


Get $25 off your next order using the code PMLABORDAY at checkout.


Shopping Cart

Your cart is currently empty.
Shop now