Love Beef Wellington but think it's too difficult to tackle? You might change your mind after you see this.

The inspiration for the dish came from Facebook. One of the recipe videos floating around. This one actually looked achievable. Here's your shopping list:

  1. Two filet mignon (1-inch thick)
  2. Puff pastry
  3. 6 oz fresh mushrooms chopped
  4. 1/3 cup onion chopped
  5. 1 clove garlic
  6. 1/2 t salt
  7. 1/4 t pepper
  8. 3 T butter
  9. 1/4 cup Sherry
  10. Sprig of Thyme
  11. 1 T dijon mustard
  12. 1 egg


  • Pre-heat oven at 425
  • Sear seasoned (salt and pepper) filets in non-stick skillet and set aside
  • Add butter, mushrooms, garlic, onions, salt, pepper, and cook down until it starts to caramelize
  • Add wine, sprig of thyme and cook, stirring to deglaze the pan until most of the liquid is evaporated
  • Coat the filet with mustard
  • Cut puff pastry in 1/2
  • Add a spoonful of wine mushroom mixture to pastry
  • Add filet
  • Add more wine mushroom mixture
  • Fold the pastry over the filet as though wrapping a package and seal edges
  • Place the packages seam-side down on the prepared baking sheet
  • Brush the egg over the tops and sides of each package and bake until the pastry is golden brown and an instant-read thermometer registers 140 degrees F for medium-rare, about 20 minutes.

This video is a huge help. Enjoy and send us pictures of your creation. Beef Wellington doesn't have to be for special occasions anymore.

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