Date Night: Grass Fed, Grass Finished Beef Wellington [Recipe]

filet mignon recipe steak

As the weather cools with crisp mornings and dark evenings, planning a night in (instead of out) sounds much more like a divine right than a punishment. Turning on some good music, slipping into cozy socks, and sipping on a glass of whatever makes you feel warm and fuzzy inside while preparing a dish you can take your time with is the epitome of relaxation. What better dish to celebrate the end of the day with than Beef Wellington made with our grass fed, grass finished beef tenderloin? Also known as filet mignon, our beef tenderloin is exactly the kind of cut necessary to make a juicy, melty, eloquent and filling Beef Wellington.

You will want to assemble your Beef Wellington 5 hours before you are ready to cook them. It needs to set in the freezer to allow the meat to freeze (or cool significantly). This prevents over-cooking the beef in steps that follow. Pair with a bold, slightly dry red wine and fresh cut green beans sautéed in olive oil and bacon bits for a beautiful, mouth-watering meal.

Below are the ingredients you will need, as well as a short synopsis of instructions. For the full set of instructions, go to the recipe’s page here (courtesy of Kevin Is Cooking).

Individual Beef Wellingtons with Caramelized Onions and Bleu Cheese Rosemary Compound Butter

By Kevin, Founder of Kevin Is Cooking


(Image Source: Kevin is Cooking)

Prep Time: 50 minutes
Cook Time: 60 minutes
Serves: 2


2 Beef tenderloin medallions (Try Western Grassfed Beef’s Tenderloins here).
1/2 cup Softened butter
4 oz Gorgonzola crumbles
3 Sprigs of fresh rosemary, chopped
3 tbsp Bacon fat, butter or olive oil (we like Kasandrinos)
  Kosher salt
  Fresh cracked pepper
1 Onion
2 tbsp Butter
2 sheets Puff pastry
2 Eggs, beaten (separated)
2 tsp Water (separated)



Make the compound butter by combining the gorgonzola with the rosemary and butter. Store in the refrigerator until firm. Once firm, slice two 1/4 inch rounds per filet. Refrigerate remaining butter.

Season your tenderloin steaks with the kosher salt and cracked pepper. Sear on both sides in a hot pan with olive oil, butter, or bacon fat. Remove the steaks from the pan to rest and cool.

Using the same pan, sautee the sliced onions and butter on low heat, taking your time to caramelize those babies. It will take approximately 40 minutes.

While you are caramelizing the onions, remove puff pastry sheets from the freezer and allow to come to room temperature.

Add two slices of the compound butter, a layer of caramelized onion, your seared filet, and another layer of the caramelized onion to the puff pastry sheet.

Fold the puff pastry sheet over the filet mixture, removing excess pastry (you can take the scraps and make designs to add to the top of the pastry!).

Set seam side down on parchment paper, and brush all sides of the pastry with egg wash. Add any designs you’ve made with the excess pastry to the top of the pastry. Brush with the egg wash again.

Place both beef wellingtons in the freezer, covering with plastic wrap after one hour. Freeze for 5 hours, or up to 5 days.

Heat the oven to 400 degrees. Remove the Wellington pastries from the freezer, and give them another coat of egg wash. Do not allow the pastries to thaw.

Add the Beef Wellingtons to a lightly greased, heavy rimmed baking sheet and bake for 20 minutes.

Reduce the heat to 350 degrees, and bake for another 35 to 40 minutes. Internal temperature should reach 110 degrees.

Remove from oven, and let rest for 10 minutes. Cut each Wellington in half and serve immediately.

For more complete, detailed instructions, be sure to visit Kevin Is Cooking’s recipe page by clicking here.

There you have it! A gorgeous, tasty dish to ring in the cooler weather while satisfying your urge for a gourmet meal without leaving home. We are confident our tenderloin steaks will turn your meal into a soft, juicy, Omega 3-rich, high-in-protein, tasty treat you can enjoy throughout the coming seasons!

Western Grassfed Beef, the Natural Beef label from Panorama Meats, works directly with U.S. family ranchers throughout the West and Midwest. All cattle are born and raised on open pasture and are fed a diet of grasses and range forage. Our natural 100% grass fed and grass finished beef is humanely raised with no antibiotics or added hormones, and always raised on pastures. We believe in supporting our rancher's way of life and in raising cattle the right way.

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