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Beef Wellington*


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Rate this recipe 4.6/5 (5 Votes)


  • filet mignon 4 6-ounces
  • prosciutto ham 4 slices thin
  • eggs 2 beaten
  • thyme 1 tablespoon fresh, chopped
  • puffed pastery 1 sheet thawed
  • boursin garlic, herb cheese 1/2 cups
  • mushrooms 1/2 cup chopped
  • butter 1-3/4 tablespoon
  • olive oil 2 tablespoons
  • shallot 2-3 finely chopped
  • yellow mustard
  • parchment paper
  • flour


Servings 4


Step 1

Heat olive oil in a heavy cast iron skillet over high heat
Season steaks with salt and pepper
Sear steaks for 3 minutes on each side, for medium. For rare sear 1-2 minutes for well done 5-6 minutes per side
Remove beef from skillet and allow to cool completely
In same skillet, melt butter and saute mushrooms, shallots, and thyme for 5 minutes or until softfilet mignons
Remove from heat and allow to cool, completely
On a lightly floured surface, prepare pastry
Roll out puffed pastry into a 13-15 inch square. Cut into 4 equal squares
Spread 2 tbsp. boursin cheese on each square and top with mushroom mixture
Blot steaks dry, rub yellow mustard over entire steak, wrap with a slice of prosciutto ham, and place into center of mushroom and cheese mixture
Brush the corners and sides of each square with beaten egg
Fold each corner up to the center, tuck in the sides, and press lightly to seal
Transfer to a baking sheet lined with parchment paper, seam side down
Cover and chill 1 hour or overnight

Preheat oven to 425°
Remove from refrigerator
Brush with lightly beaten egg
Discard parchment paper
Bake for 20-25 minutes for medium doneness, or until golden brown

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