Video: How to Make Beef Wellington

recipe please! I rather see it printed than watch video.

INDIVIDUAL PORTIONS OF BEEF WELLINGTON chopped 1 lb of mushrooms 1 tsp thyme/ salt and pepper 2 tbsp of green onions wine or balsamic vinegar 4 filet mignons grapeseed oil and butter phyllo pastry Preheat oven to 425 cook mushroom and onion and seasonings, and wine braise filets in hot skillet 1 1/2 min on each side phyllo pastry butter and layer six sheets cut into 4 squares. put a layer of tbsp of mushrooms layer the steak top with more mushrooms pul pastry up and around filet. Cook in oven for 10 minutes. Use a sheet pan with a wired stand let stand for five minutes. perfect med rare

I wrote the recipe out from the video. It turned out great. Made a valentine dinner for my family. It was easy. saute the mushrooms mixture then sear the filets. 1 1/2 minutes on each side. Don't use olive oil because it burns at a hi temp. Grape seed oil is best. The pastry sheets were easy to do. Depending on the size of the steaks the pastry package can look a little wonky. But it stays together. Don't forget the butter. I almost did. Ten minutes in the hot oven and then 5 minute stand. This is going to become a christmas dinner entree.

I use chicken livers crushed or pate instead of mushrooms or use both.And much better with puff pastry.I don't tent but fold over & vent pastry.

It looks great. Would be helpful to have the written instructions for this receipe.

Is there any written (print) instructions?

The origin of the name is unclear.[1] There are theories that suggest that beef Wellington is named after Arthur Wellesley, 1st Duke of Wellington. Some theories go a step further and suggest this was due to his love of a dish of beef, truffles, mushrooms, Madeira wine, and pâté cooked in pastry, but there is a noted lack of evidence supporting this.[2] In addition to the dearth of evidence attaching this dish to the famous Duke, the earliest recorded recipe to bear this name appeared in a 1966 cookbook. Other accounts simply credit the name to a patriotic chef wanting to give an English name to a variation on the French filet de bœuf en croûte during the Napoleonic Wars. Still another theory is that the dish is not named after the Duke himself, but rather that the finished filet was thought to resemble one of the brown shiny military boots which were named after him.[3] In introducing a recipe for beef Wellington, Clarissa Dickson Wright claims "This dish has nothing to do with that

Update: I made this just now, its pretty good, I used puff pastry sheet. The only thing is I forgot to use 2 puff pastry sheets, and only used 1. It was kinda thin and some of the "money bags" broke. =( Its normal to be med rare mignons in the middle, so don't freak out. Happy Cooking! =D

This recipes looks so easy, but I have pizze dough can i use that too, or do I need puff pasty sheets? will the flavor be compromised in pizza dough?

Can some other ingredients be substituted in place of the mushroom? I'd like to make this for my family but none of us like mushrooms! Any suggestions? Thanks to baking Nana for suggestion on puff pastry! Never knew that..