Beef Wellingtons

From the 2000 KLO dinner — Surf-n-Turf

Beef Wellingtons


  • 4x 1-1/2″ thick center-cut filets mignons (about 6 oz each)
  • 4 large mushrooms (about 1/4 lb total)
  • 1 Tbsp unsalted butter
  • 1 Tbsp finely chopped shallot
  • 1 Tbsp minced garlic
  • 1 large egg
  • 1 puff pastry sheet (from a 17-1/4 oz package frozen puff pastry), thawed
  • 4 Tbsp Gorgonzola cheese (about 2-1/2 oz)


  • 1 cup veal or beef demiglace
  • 2 Tbsp Sercial Madeira

Preheat oven to 425 F. Pat filets mignons dry and season with salt and pepper. In a shallow roasting pan roast filets in middle of oven 12 minutes, or until a meat thermometer registers 110 degrees F for rare, and cool (filets will be baked again after being wrapped in pastry). Chill filets, covered, until cold, about 1 hour.

Thinly slice mushrooms and in a heavy skillet cook in butter with shallot, garlic, and salt and pepper to taste over moderate heat, stirring, until mushrooms are lightly browned. Transfer mushroom mixture to a bowl to cool completely. In a small bowl lightly beat egg to make an egg wash.

On a lightly floured surface roll out puff pastry sheet into a 14″ square. Trim edges to form a 13″ square and cut square into four 6-1/2″ squares.

Put 1 Tbsp Gorgonzola in center of 1 square and top with one fourth mushroom mixture. Top mushroom mixture with a filet mignon, pressing it down gently, and wrap 2 opposite corners of puff pastry over filet, overlapping them. Seal seam with egg wash. Wrap remaining 2 corners of pastry over filet and seal in same manner. Seal any gaps with egg wash and press pastry around filet to enclose completely. Arrange beef Wellington, seam side down, in a non-stick baking pan. Make 3 more beef Wellingtons in same manner. Chill remaining egg wash for brushing on pastry just before baking. Chill beef Wellingtons, loosely covered, at least 1 hour and up to 1 day.

Preheat oven to 425 F. Brush top and sides of each beef Wellington with some remaining egg wash and bake 20 minutes, or until pastry is golden.

Make sauce while beef Wellingtons are baking: In a saucepan boil demiglace and Madeira 1 minute and keep sauce warm. Serve beef Wellingtons with sauce. Serves 4.

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