New Tastes!


Beef Wellingtion Recipe From Christner's Prime Steak & Lobster

Did you know January is National Meat Month?

Yes, it’s a real holiday, and since the average American consumes 270 lbs. of meat per year, compared to the worldwide average of 102.5 pounds per person consumed yearly, we should all be celebrating!

So to celebrate National Meat Month, I am going to share a special Christners's home recipe for Beef Wellington.


Christner Family Signature Beef Wellington


· 8-10 Oz. Filet mignon steak

· Kosher salt and fresh-ground black pepper, to taste

· 1 Cup Plain bread crumbs

· 7 Oz. Phyllo dough or puffed pastry (needs 3 hours to defrost in refrigerator if using frozen)

· 1 Tbsp. Butter

· 10 Oz. Button mushrooms, sliced

· ¼ Clove of Garlic, chopped

· 2 ½ Tbsp. White wine


· Preheat oven to 350 degrees Fahrenheit

· Season the filet generously with salt and pepper

· Heat a tablespoon or two of butter in a large pan on high heat

· Sear the filet in the pan on both sides until well browned

· Remove the filet from the pan and roll in plain bread crumbs

· In a separate pan, sauté the mushrooms, white wine and garlic, which will top the filet

· Portion the amount of phyllo dough or puff pastry to cover the filet, then lay it out and flatten

· Completely cover the filet in the phyllo dough or puff pastry, pouring the sautéed mushrooms on top before you seal the dough shut

· Pinch to seal dough

· Place covered filet in baking dish and in heated oven for 30 minutes on medium heat, or until golden brown outside

Ingredients for Gravy

· 2 Tbsp. Butter

· 1/2 Cup Mushrooms

· 1 Cup of Water

· 1 Tbsp. Beef bouillon cubes

· 2 Tsp. Corn starch


· Sautee mushrooms in butter in a pan

· Add water, bouillon cubes and cornstarch to thicken the gravy

· Add salt and pepper to taste

· Pour gravy on top of cooked beef wellington and serve

So get out there and enjoy some fine cuts of meat!

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