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Our best beef wellington recipes - 7 recipes

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Top rated Beef wellington recipes

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Heat the oil in frying pan until hot but not smoking

  • 1 lbs filet mignon
  • 1 lbs mushrooms
  • 6 - 8 slices procuitto ham
  • 2 garlic cloves
  • 1 large shallots
  • 1/4 cup dry red wine
  • 2 Tbs olive oil
  • 2 Tbs Gray Poupon
  • 1 (10-ounce) packages puff pastry
  • flour to dust
  • 2 egg yolks, beaten
  • 1 Tbs garlic powder
  • 2 tsp basil
  • 2 tsp thyme
  • 1 dash sea salt, to taste
  • 1 dash pepper, to taste
5/5 (2 Votes)

By

Purchase high quality Pate and puff pastry

  • Duxelles:
  • 2 packages of pepperidge farm puff pastry sheets
  • 5 lb+ fillet of beef - prime meat if you can get it
  • Pate de foie gras
  • Duxelles
  • Egg white
  • French egg wash
  • Horseradish sauce
  • 1/2 lb mushrooms
  • 2 tbsp chopped shallots
  • 2 tbsp butter
  • 3 tbsp olive oil
  • 1/4 nutmeg
  • Salt and pepper
  • Heavy cream
  • Horseradish Sauce:
  • 1/2 cup whipping cream
  • 1/4 tsp salt
  • 1/4 tsp dry mustard
  • Dash of white pepper
  • 3 tbsp horseradish
  • French Egg Wash:
  • 1 egg yolk mixed with
  • 1 to 2 tbsp milk
5/5 (1 Votes)

By

Ground Beef Wellington is an easy recipe for a special meal

  • 2 tablespoons olive oil
  • 1 onion, peeled and diced
  • 1 carrot, peeled and diced
  • 1 stalk celery, diced
  • 1 potato, peeled and diced
  • 2 cloves of garlic, minced
  • 2 portobello mushrooms, chopped
  • 4 sprigs fresh rosemary, leaves pulled off the stems and chopped
  • Large handful of frozen peas
  • 1 egg, beaten together in a small bowl
  • 1 pound ground beef
  • Salt and pepper, to taste
  • 1 tablespoon flour
  • 2 sheets puff pastry, defrosted if frozen
4.5/5 (24 Votes)

By

6 - 8 servings

  • For the Duxelles:
  • 3 pints (1 1/2 pounds) white button mushrooms
  • 2 shallots, peeled and roughly chopped
  • 4 cloves garlic, peeled and roughly chopped
  • 2 sprigs fresh thyme, leaves only
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • For the Beef:
  • 1 (3-pound) center cut beef tenderloin (filet mignon), trimmed
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 12 thin slices prosciutto
  • 6 sprigs of fresh thyme, leaves only
  • 2 tablespoons Dijon mustard
  • Flour, for rolling out puff pastry
  • 1 pound puff pastry, thawed if using frozen
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon coarse sea salt
  • Minced chives, for garnish
  • Green Peppercorn Sauce, recipe follows
  • Roasted Fingerling Potatoes
  • Warm Wilted Winter Greens, recipe follows
4.6/5 (7 Votes)

By

Preheat oven to 400. On a lightly floured sheet of parchment paper, roll out psatry to a 7 1/2x15 in rectangle, ab...

  • 7 oz. frozen puff pastry, thawed
  • 1/3 C Boursin cheese (approz 2 1/2 oz.), at room temp
  • 1/2 lb trimmed beef tenderloin, cut into 1/2 in cubes
  • salt and pepper
  • 1 large egg, lightly beaten
4.5/5 (2 Votes)

By

The end result was amazing! I was admittedly surprised - it was a bit of a challenge seeings it's the first time I ...

  • RED WINE SAUCE:
  • 2 (2 to 3-pound) beef fillets
  • Olive oil, for frying
  • 1 pound mixture of wild mushrooms, cleaned
  • 1 thyme sprig, leaves only
  • 1 pound puff pastry
  • 8 slices Parma ham
  • 2 egg yolks, beaten with 1 tablespoon water and a pinch of salt
  • Sea salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1/2 beef trimmings (ask the butcher to reserve these when trimming the fillet)
  • 4 large shallots, peeled and sliced
  • 12 black peppercorns
  • 1 bay leaf
  • 1 thyme sprig
  • Splash red wine vinegar
  • 1 (750-ml) bottle red wine
  • 750ml beef stock
0/5 (0 Votes)

By

appetizer

  • 1/2 lb lean ground beef
  • 1 tbsp. butter
  • 1 tbsp. olive oil
  • 2 garlic cloves, minced
  • 1 1/2 tsp chopped shallot
  • 1 cup each chopped fresh shitake, baby Portobello and white mushrooms
  • 1/4 cup dry red wine
  • 1 tbsp. minced fresh parsley
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 - 12 oz pkg wonton wrappers
  • 1 egg
  • 1 tbsp. water
  • oil for deep fat frying
0/5 (0 Votes)

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