Inside Out Beef Wellington

Kathy Griffin


Saw this on Food Network. Made it for our Valentine Dinner. Will be making this again. I did change a couple of things so it is not exactly the way they made it


★★★★★ 1 vote

30 Min


  • 2
    boneless ribeyes
  • 1
    puff pastry sheet, thawed
  • 1/2 c
    english mustard( or 1/4 c regular and 1/4 spicy mustard)
  • 1 Tbsp
    olive oil, extra virgin
  • 1
    egg ( for egg wash)
  • ·
    salt and pepper

  • 2 Tbsp
  • 2 Tbsp
    olive oil, extra virgin
  • 1 1/2 lb
    fresh mushrooms ( shiitake, oyster, baby bella, cleaned & stems removed)
  • 1/2 c
    heavy cream
  • 2 Tbsp
    english mustard or mustard mix
  • ·
    salt and pepper
  • 1 clove
    garlic, minced

How to Make Inside Out Beef Wellington


  1. Preheat oven to 350 degrees F, and preheat grill to medium.
    Season beef with salt and pepper and set aside.
    Unfold puff pastry and evenly brush 1 sheet with mustard, covering entire surface. Fold over and cut into 4 equal pieces. Press the pastry edges with tines of a fork to seal and cut 3 small slits halfway deep in the center of each pastry rectangle to allow steam to escape when it cooks. Set pastry rectangles on a baking sheet lined with parchment.
  2. In a small bowl beat egg with a little water added, brush pastries with egg wash and bake for 25 minutes or until golden brown and cooked through.Rub ribeyes with oil, sprinkle with salt and pepper, grill for 2-3 minutes each side, transfer to sheet pan or iron skillet and finish baking in oven to desired doneness. Place on cutting board cover with foil and let rest for 5-10 minutes before slicing. Slice beef into 1/4 inch slices , place beside pastry and top with sauteed mushroom sauce
  3. While the beef is cooking make the mushroom sauce. In a large skillet add olive oil, garlic and mushrooms, saute mushroom 5 minutes or until tender, add heavy cream and cook on medium for another 5 minutes, remove from heat, stir in butter and mustard, serve over pastries and beef.
  4. ***NOTE*** English mustard is a little strong to me so you may want to play around with the taste, maybe add some dijon to it to tone it down some, or maybe make your own, I used the English when I made this but, I then made up some with regular & spicy to give to my niece who will be making it soon, I like the mustard mix better,

Printable Recipe Card

About Inside Out Beef Wellington

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American

Show 2 Comments & Reviews

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