Chef's Quick Tips: Beef Wellington

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This week, chef Chef Julio Genao of Prime in Stamford shows Tina Redwine how to make decadent and savory seafood and beef dishes.  

This year's Greenwich Wine and Food Festival benefits Food Rescue and is Friday, Sept. 20 and Saturday, Sept. 21. Enjoy food and cooking demonstrations from Connecticut's top chefs and sample the state's best wine and spirits. Chef Geoffrey Zakaria and Little Big Town/Michael Franti are some of the celebrities that are hosting this year. For more information click here or call 203-588-1363.

Beef Wellington

6 oz Filet mignon

¼ cup Duxelle, mushroom mix, cooked and chopped

1 Tbsp Egg wash• 1 piece Puff pastry, 7’x7, needs to be cool but pliable


Pre-heat oven to 375 F. Season and sear filet mignon until colored golden. Cool. 

Lay the puff pastry on work surface and spoon ½ of the cold mushroom mix in the center.

Place the filet on top and cover with the rest of the mix. Fold the 4 corners of the puff pastry by stretching them over each other forming the bottom. Cool completely and store unwrapped. 

Brush the cold wellington with the egg wash covering completely  and place on a buttered cookie sheet or sautee pan and cook for 17 minutes. Remove from oven.

Mushroom Duxelle Ingredients:

1 lb Button mushrooms, coarsely chopped

 2 Tablespoons Canola oil

1 teaspoon Thyme, picked and chopped

2 ea. Shallots, minced

1 teaspoon Garlic, minced

1.5 qt. Heavy cream

Sweat the garlic, shallots and thyme until the shallots are translucent.2. Add the mushrooms and cook until all almost all liquid and evaporated. Add cream and reduce until it is just coating mushrooms, season well with salt and pepper.




Chef Julio Genao
Prime Stamford


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