This is another one of those recipes brought on by a request from my boyfriend, Mark. He’s pretty meek about suggesting food items, so when he finally asks for something, I’m pretty determined to deliver.


The picture looks a little pink, but the steak comes out a really perfect medium. I admittedly had never tried beef wellington previously, but GOLLY am I glad this recipe entered my life. Steak. Carbs. Cheese. Sauce. YUM!


We had these for Valentine’s Day in 2013 and they were such a hit, we had them again this year. Brie was amazing and took over the cooking for the day (I had a long, long week) – she served these guys (original recipe found at with a really lovely mashed potato dish, grilled asparagus, Hawai’in dinner rolls and THE BEST CHOCOLATE MOUSSE CAKE. The baby beef wellingtons were filling enough that most people barely touched the sides… but we all managed to tackle the cake after a brief breather.


Funny how the picture makes them look like chicken breasts. These are the “baby beefs,” as we were calling them, straight out of the oven. They’re actually wrapped in puff pastry and looked golden and delicious in person.

It was a really lovely group dinner. I’m not one to make the day out to be something for “couples only” or “single’s awareness day…” though I certainly used to lob criticism at the concept in the past. It’s now transformed into fun food inspiration and an excuse to hang out with willing friends and family.

Hope you’ll like them as much as we do!

Baby Beef Wellingtons
Prep time
Cook time
Total time
Serves: 4
  • 4 1½ inch thick filet mignons or other high quality steak. (Plan one steak per person.)
  • 1 box of pre-sliced mushrooms.
  • 1 Tablespoon unsalted butter.
  • 1 shallot, diced.
  • 1 Tablespoon squeeze bottle garlic.
  • 1 egg.
  • 1 sheet of thawed puff pastry (Pilsbury works great).
  • 2½ ounces crumbled Gorgonzola.
  • 1 cup demi glace if you are fancy, semi-demi glace if you're not (see below for a quick recipe)
  • 2 tablespoons port wine
  1. Preheat oven to 425.
  2. Lightly pat the steaks dry with a clean paper towel, generously salt and pepper, and then place in a shallow pan.
  3. Bake for about 12 minutes, or until a meat thermometer comes out at 110 degrees Fahrenheit (they will be cooked again later, so make sure it's actually rare and not overdone!).
  4. Cover the pan and chill for 1 hour in the fridge.
  5. Melt butter in a medium pan and toss in shallots, garlic, salt and pepper to taste, and the mushrooms.
  6. Cook until the mushrooms are lightly browned. Transfer to a bowl, cover and set aside for later.
  7. In a separate small bowl, beat the egg lightly and set aside.
  8. Roll out the puff pastry on a clean surface until very thin - about 14" square. Cut into four smaller squares.
  9. Take one square, place a Tablespoon of Gorgonzola in the center, then add in ¼ of the mushroom and shallot mixture.
  10. Place a chilled fillet mignon on top of that, pressing down gently.
  11. Wrap the edges of the puff pastry around the steak, carefully sealing the dough, then brush the seams with the beaten egg.
  12. Place the baby beef Wellington seam side down in a non-stick baking pan. Repeat with the remaining three steaks.
  13. Chill the cute little beef and pastry critters, covered, for at least an hour (or up to a day, if you're making them ahead). Also cover and chill the container with the rest of the beaten egg.
  14. Start the semi-demi glace, if you're going that route (2 quarts beef stock and two Tablespoons red wine - I use port, always port - boiled and simmered down until it is reduced to just one or two cups of thick liquid).
  15. Preheat oven to 425 again.
  16. Once the beef wellingtons have had time to chill, take then out of the fridge and gently brush the top and sides with the remaining beaten egg.
  17. Bake for 20 minutes, or until the pastry is lovely and golden.
  18. While they're baking, take your semi-demi glace (1 cup) and port wine and combine in a small sauce pan. Boil together for a minute and then set aside and keep warm to serve with the beef wellingtons when they are done baking.
  19. Serve & enjoy!




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Founder at Wendt Creative
Cat loves to eat tasty homemade things, yet isn’t terribly fond of the process of making them. She prefers recipes that take shortcuts when possible – without compromising flavor. Her dog, Cheeto, likes stealing her creations from the dining room table.

She lives in the Bay Area and cites her diverse background as her biggest influence: her visual artist mom is half-Chinese, half-Greek, and from Hawai’i; her film-loving, world-music curating dad is from Montana; and she lived in both California and Montana while growing up. She loves at least a little bit about virtually everything (Pokémon Snap included) and aims to be a Jane of all trades. By day Cat is a multiple-hat-wearing media person.

She is also allergic to felines.
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