Merry Edwards Wines

Janis's Beef Wellington — Listed Below these fields

Janis's Beef Wellington

Pairs Well With


8-ounce N.Y. Strip, cut in half, extra fat trimmed, or 2 4-ounce filet mignons
Salt and pepper to taste
1 teaspoon Dijon mustard
1 to 2 tablespoons clarified butter, ghee or olive oil
1/2 cup sautéed mushrooms (recipe below)1 sheet of puff pastry, thawed in fridge two hours prior to use, cut in half and into rounds 2-3 inches bigger around than steaks
1 egg (beaten, for egg wash)


One hour before cooking, remove steak from fridge and season with salt and pepper. Preheat oven to 425. Make sautéed mushrooms (recipe below) and set aside. Thinly coat both sides of steak with mustard. Heat clarified butter in pan. Sear both sides of steak, about 3 minutes each side, then allow to cool. Place steaks on parchment-lined baking sheet. Cover with mushrooms (if there’s excess, save for another dish). Cover steak and mushrooms with circles of puff pastry. Tuck the ends under and make into a round shape, pinching sides if needed. Brush the puff pastry with egg wash. Bake for 15 minutes for medium rare. Let rest for 5 minutes. Serve with sautéed rainbow chard or steamed broccolini.

Sautéed Mushrooms


2 tablespoons butter
1 shallot, thinly sliced
2 cloves garlic, minced
8 ounces mushrooms of your choice, thinly sliced


Melt butter in pan over medium heat. Add shallots and cook until translucent, about 5 minutes. Add mushrooms and garlic. Cook until tender, about 10 minutes or until all moisture has evaporated.

Serves 2

Tasting host Janis Bell first made this dish for her husband years ago. The recipe proves that Pinot does go with steak, especially a bodacious one like Meredith Estate. Janis receives a magnum of that wine for her winning entry.