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Beef Wellington Pockets: A Quick Guide by Chef Janet

The classic Beef Wellington gets a modern, easy-to-make twist! Presented by Chef Janet Loughran, the owner of Red Wagon Meals, here’s a step-by-step guide to prepare these delightful Beef Wellington Pockets that serves 4.


For the Beef:

  • 1 lb beef filet (alternatively, sirloin or ribeye can be used)
  • 1 1/2 tsp salt
  • 1 tsp black pepper
  • 2 Tbsp butter
  • 1 Tbsp oil of choice

For the Mushroom Duxelle:

  • 2 Tbsp oil
  • 1 chopped shallot
  • 1 cup button mushrooms (trimmed, stemmed)
  • 2 Tbsp parsley
  • 1/4 tsp salt
  • 2 Tbsp white wine (optional)

For the Wellington:

  • 4 slices prosciutto
  • 4 Tbsp dijon mustard
  • 2 puff pastry sheets (available in the frozen section, defrost in the fridge)
  • 2 egg yolks
Beef Wellington Pockets: A Quick Guide by Chef Janet


  1. Preheat your pan to high heat. Dry the beef using paper towels and season with salt and pepper. Sear each side in the hot pan (without oil) for 2-3 minutes. Then, let it cool in the fridge for at least an hour.
  2. Mince mushrooms and shallots using a food processor (or manually with a knife). In the same pan, sauté this mixture with oil on medium-high heat for about 3 minutes. If you’re using wine, add it and continue sautéing until the mixture becomes paste-like. Let it cool in the fridge for an hour.
  3. Preheat your oven to 400°F when you’re ready to make the Wellingtons.
  4. Cut each puff pastry sheet into four squares. Lay a slice of prosciutto on four of these squares.
  5. Place the steak on the prosciutto slices, brush each with a tablespoon of dijon mustard, and then top with a tablespoon of the mushroom duxelle.
  6. Cover each steak with another prosciutto slice. Place another puff pastry square over each, and crimp the edges using a fork. Brush the outside with egg yolk and cut a small slit on top for steam.
  7. Bake the pockets for 10-12 minutes for a medium finish and 15 minutes if you prefer them well-done. You might want to cover them with foil in the last 3 minutes to prevent over-browning.
  8. Serve your Beef Wellington Pockets with your gravy of choice. Bordelaise is the traditional choice for this dish.

Indulge in this delightful dish and enjoy a gourmet experience right at home!

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