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Recipe: Beef Wellington

Written by Redwood Hill on . Posted in Recipes


Beef Wellington

By Published:

  • Yield: 5 (3 to 4 Servings)
  • Prep:
  • Cook:
  • Ready In:

from Pam Montez, Redwood Hill Farm Customer


  • 1 lb round steak
  • 1 can mushrooms, or use fresh
  • 1 cup white wine
  • 1 tub Redwood Hill Farm Chèvre plain
  • 1 box of puff pastries (two sheets) or two cans of biscuits
  • Garlic, salt, and pepper for taste
  • Olive oil
  • 1 tbsp Oregano


  1. Cut steak into very small pieces (1/8 x 1/8"). Marinate in 1/2 cup of white wine, some salt, olive oil, oregano, garlic and black pepper for about 1 hour.
  2. Simmer the steak in marinade sauce and add the mushrooms. Add another 1/2 cup of wine. Cook slowly, about 1/2 hour, to tenderize the meat.
  3. Roll out puff pastries or biscuits, on lightly floured sheet.
  4. Spread chèvre cheese on pastry sheet (cut into eighths) or onto rolled out biscuits. Add beef and mushrooms.
  5. Roll-up each if using biscuits or if using puff pastry, fold over into a square.
  6. For puff pastries: After folded, lightly spread olive oil over the top and sprinkle with garlic (LIGHTLY) and oregano.
  7. For biscuits: Use egg white wash, and Parmesan cheese.
  8. Bake until done (375 oven for approximately 25 to 35 min).
  9. Au Jus Make your own au jus by using the juices for the cooked beef. Add 1 more cup of wine, (use a good drinking wine for all the marinating, the cooking, and the au jus) and 1 beef bouillon cube. Let simmer while the Wellington's are cooking. Dip Wellingtons in au jus.
  10. Makes approximately 16 Wellingtons

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