Beef and Blue Cheese Wellington on a rectangular, white plate next to a plate of crumbled blue cheese next to a small wedge, and a glass of red wine.

Beef & Blue Cheese Wellington

Inspired
Serving Time Icon 55 Min
Serves Number Icon Serves 4

This Blue Cheese Beef Wellington is the perfect addition to your next long weekend dinner spread, full-stop.


The creamy sauce is hands down one of our best! Local Ontario Blue Cheeses are unlike any other, the taste is mild and not overpowering. We guarantee this cheese will become your new favourite!

Prep 25 MIN

Cook 30 MIN

Ingredients

Tip

Traditional Beef Wellington: Substitute 4 beef tenderloin medallions (about 4 oz/125 g each) for the steak.

Blue Cheese Sauce

Method

Step 1

In a large skillet, heat butter and 1 tbsp (15 mL) of the oil over medium heat. Add the mushrooms, onion, thyme, and half each of the salt and pepper. Sauté for about 8 minutes or until mushrooms are browned. Remove from heat and scrape into a bowl; stir in cream cheese until melted. (Make-ahead: Mushroom mixture can be made ahead and held in the refrigerator for up to 1 day.)

 
Step 2

Cut steaks in half crosswise into 4 equal pieces. Season the beef roast with the remaining salt and pepper. Trim any visible fat and discard. Wipe out the skillet and add the remaining oil. 

 
Step 3

Return to medium-high heat. Add beef to the hot skillet and brown well on both sides. Transfer to a rack to cool.

 
Step 4

Preheat oven to 400ºF (200ºC). Line a baking sheet with parchment paper; set aside.

 
Step 5

Lay the slices of prosciutto out on a work surface. Spread Dijon evenly over one side of each slice of prosciutto. Place an equal portion of the mushroom mixture in the centre of each piece of prosciutto. Top each with a cooled steak and bring the sides of the prosciutto up over the steak to enclose.

 
Step 6

In a small bowl, whisk together egg yolk and water; set aside.

 
Step 7

Unroll sheet of puff pastry onto a lightly floured surface. Roll out gently to make a 14-inch (35 cm) square. Cut into four, 7-inch (18 cm) squares. Place a steak, mushroom-side-down, in the centre of each square. Brush the edges with egg wash. Bring opposing corners of the pastry up to overlap, pinching the seams to seal. Place, seam-side-down on prepared pan. Brush with additional egg wash. (Make-ahead: cover with plastic wrap and refrigerate for up to 6 hours. Let stand at room temperature for 30 minutes before roasting.)

 
Step 8

Roast for 20 to 25 minutes or until an instant read thermometer inserted into the meat registers 140°F (60°C). Let rest for 10 minutes before serving.

 
Step 9

Blue Cheese Sauce: Meanwhile, while the roast is resting; in a saucepan bring cream, thyme, and pepper to a simmer for 2 minutes to reduce slightly. Add Gorgonzola and pepper; stir until melted and thickened.

Serve beef wellington with blue cheese sauce alongside.

Tip

This recipe easily doubles for a larger crowd.

Nutritional Information

One Serving 1/4th Recipe

Calories 890
Protein 42 g
Carbohydrates 32 g
Fat 65 g
Saturated Fat 26 g
Trans Fat 0.5 g
Cholesterol 215 mg
Sodium 1330 mg
Fibre 2 g
Sugars 3 g

Top 5 Nutrients: Vitamin B12 ≥151%DV, Niacin ≥129%DV, Selenium ≥98%DV, Zinc ≥68%DV, Riboflavin ≥66%DV.

Savour Ontario Kitchen
Written By

Savour Ontario Kitchen

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