“Beef Wellington”

Alright kids. We’re back on track. The Holidays are over and the New Year has begun. Now… where to start…

I made Beef Wellington for Christmas Dinner. I did not use a recipe (obviously) and it turned out fantastic, although the pictures we took did not (thank you Mimosas).


I’m well aware that this is not the traditional way to cook this dish, but, I felt the need to put my own twist on things. Maybe I can’t even call it “Beef Wellington”, maybe I need to call it something else… Regardless of all that shinanigans, I believe I will be toying with this dish again sometime soon considering there are about a million things I believe I would do differently; but, when it’s Christmas, and it’s late, and you’ve had it in your head that this is what you’re making, you do it, so, I did.

Ingredients (for individual Beef dish): One cut of Filet Mignon, Puff Pastry, Carrots, Asparagus, gravy fixin’s (flour, butter, stock, seasonings), Black Truffle Oil, Baby Squash, Salt and Pepper, Fresh Rosemary and Italian Parsley, more butter, Brown Sugar


Obtain your Filet Mignon and one for your buddy maybe. Roughly 3-4 hours before the meal, dowse LIGHTLY with Black Truffle Oil. DO NOT USE A LOT. This stuff is potent and if there is too much it will taste, well,  gross (my opinion). So, lightly cover and rub-in your oil, sprinkle with salt and pepper, and cover in an air-tight container in the ‘fridge.

At the same time, or maybe before (depends on your ‘fridge), be sure to take out your Puff Pastry and allow it to defrost. You can throw it on the counter, just don’t let it get too warm or it’ll be impossible to work with.

Take a break and relax. Nothing for you to do at this point in time.

(Insert Jeopardy theme song).

Ok! Time to eat (almost).

Roll out your Pastry nice and even…not too thick, not too thin. Remember, you want to be able to fold it around your Filet and not break, but not so thick the middle wont cook all the way through. So, your Pastry is rolled out into a nice circle (or square) (doesn’t matter too much, as long as it’s big enough to cover your Filet… you can cut some away if it’s too much) and your Filet is in hand. Place the Filet in the middle of your dough and wrap it up like a present. Once your meat is completely wrapped up in it’s nice wrapping paper, you may brush it with egg if you like, but the Puff Pastry I used didn’t need it (insane amount of butter).

Place wrapped Filets in the ‘fridge for about ten minutes, covered, crease-side down. Pre-heat your oven to about 375 degrees.

Make your gravy! Some of us have favorite ways to do such a thing, but, if you don’t it’s super duper easy. Melt butter in a pan, keeping your heat low. You are going to add flour and you don’t want it to burn and taste nasty. Add your flour until the combination forms a silky roux. Slowly whisking, add stock and seasonings. I added fresh Rosemary, salt and pepper, and chopped Italian Parsley. Continuously whisk until desired consistency is reached, turn on very low heat, and let your gravy reduce a bit.

Take out your Beef. Brush with melted butter, cut small notches in the top of the dough to allow steam to escape, place in a greased oven-safe pan, and put ’em in the oven!

Halve Baby Squash, clean Carrots, and prep Asparagus. In a small frying pan, melt a small amount of butter. Once the butter is completely melted, add Carrots (see the photo above of the Carrots I chose to use). Create a nice coating on them, and sprinkle in a bit of brown sugar. Cover and keep the heat low,  allow to slow-cook for the next 5 minutes or so, maybe longer depending on the Carrots you choose.

Check your Beef Wellington.

Steam your Asparagus, toss gently with Salted Butter, and set aside. Check your Carrots, and, if ready, turn off the heat. They should be glossy and beautiful.

At this point in time, your Puff Pastry should be golden brown and looking just about perfect (takes about 15-20 minutes). Take it out and let it rest! Once your perfect-looking meat is resting, place your Baby Squash in with the gravy. I like my squash with a little crunch still left in them, but if you don’t just add them sooner into the gravy and they will be soft and mushier. After about 5 minutes, turn off gravy, double check all of your other burners are off, including the oven, and get your plates!

Squash and gravy on the bottom, Beef Wellington on top of that, Glazed Carrots on top of that, and Asparagus on the side (Paul put it on top in the picture…silly guy).


2 thoughts on ““Beef Wellington”

    • It was so so good. We both want to do it again. Make sure your Puff Pastry is thin enough… I needed to roll mine out a little more. But then again, what’s wrong with a little Puff Pastry and Filet Mignon!

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