Best Beef Wellington Recipe with Frey Wine

Best Beef Wellington Recipe – You might be wondering how you could ever pull off making your own Beef Wellington at home. The truth is, there’s no magic to it. It just takes a couple of extra steps and you’ll have a tender, flavorful steak embellished with pastry and sauteed mushrooms. If your mouth isn’t watering by now, read on. This recipe can make one large, individual Wellington, or four smaller ones.

Ingredients Best Beef Wellington Recipe

1 Chateaubriand (the top of the tenderloin) or
4 Filet Mignon
sea salt and pepper to taste
4 Portobello mushrooms or 8 oz Cremini mushrooms
cooking spray
2 tsp butter, 2 tsp olive oil
1/2 tsp dried thyme
1/8 cup Frey white wine

1/4 cup Frey red wine (optional)
2 TB sherry (optional)

organic corn starch with water to make a TB of paste for thickening sauce (optional)

1/2 cup fresh spinach, blanched and squeezed dry in clean dish towel
1 package frozen puff pastry
1 egg, 1 TB water


Thaw puff pastry according to package directions.

Take the beef out of the fridge to take off the chill. (Only do this right before cooking.) Clean and take off Portobello stems. You can save the stems for stock, if you wish. If using Cremini mushrooms, wash and then grind finely in a food processor.

Spray a frying pan with cooking spray. Heat the frying pan over medium high heat and add 1tsp butter and 1 tsp olive oil. When it’s hot, add the mushrooms, thyme and a generous pinch of sea salt. Brown the Portobello mushrooms on each side.

If using Portobello, cook until the liquid evaporates. Add the white wine. When the wine evaporates, take the mushrooms off the heat and reserve on a plate. Wipe out the pan. Drain the Portobellos over paper towels on each side. If using Cremini, squeeze the cooled mixture inside a tea towel, getting rid of the excess liquid.

Preheat oven to 425 degrees F. Season the beef with salt and pepper on both sides. Spray the pan you used for the mushrooms with cooking spray. Heat the pan over high heat. Add remaining butter and olive oil. Sear the meat for one minute on each side, until it’s browned only. Add sherry and flambe. (Do NOT add directly from bottle.) Remove from heat to a plate.

Use the drippings in the pan and deglaze with a little Frey red wine, thickening with a bit of organic corn starch paste (corn starch and water). Do this if you want a sauce with your dish. Set aside and keep warm .

Roll out a sheet of puff pastry, being careful not to crush the edges of the pastry or it won’t rise.  Keep it at about 1/4″ thick.

If using Chateaubriand, spread the mushroom mixture over the top of the meat, (optional: start with a thin layer of spinach first, if using, then mushrooms) lay the pastry over it, with enough to seal it at the bottom. Flip the pastry and meat over, seal at the bottom. Flip back over and put it on a sheet pan sprayed with cooking spray.

If using Filet, put one Portobello mushroom on each Filet and make four individual Wellingtons with the pastry, flipping it over the same way so the smooth side of the pastry is on top. Cut a slit in each small Wellington or 2-3 slits in a large Chateaubriand. Put on the sprayed sheet pan in the same manner.

Beat egg and add water. Brush the top and sides of each wellington with the egg wash. Bake approx. 20-25 minutes for the filet and 40-45 minutes for the Chateaubriand or until golden brown and a thermometer reads an internal temp of 125 degrees F.

Remove from oven and let cool five minutes. Serve immediately with the sauce, some roasted potatoes (like French fingerlings) and mixed green salad.

About elizabethd

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on and stations around the country.

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