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How to Make Beef Wellington

Want to serve up a little history for dinner? Try this easy version of Beef Wellington, a dish named after Arthur Wellesley, the first Duke of Wellington, who defeated Napoleon at the Battle of Waterloo. In this video, you’ll get step-by-step instructions for making individual portions of seared beef tenderloin steaks layered with a savory mushroom mixture, wrapped in sheets of phyllo dough, and baked until golden brown. Yes, this is a modern take on a traditional recipe, but it’s sure to be a winner at the dinner table.

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  • Gail

I've made Beef Wellington a few times, both individually and with a whole roast tenderloin. After searing the outside of the beef, it should be cooled before placing in pastry (or phyllo). Also, use pate as a base and add some sautéed mushrooms. It's one of my favourite recipes of all time - love it!!

  • dmilian

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

  • Mary Lou Desjardins

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