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Beef Wellington Appetizers

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“Very impressive appetizer. Quite a few steps to make, but can be assembled ahead of time (unbaked) and frozen up to 2 weeks.”

Ingredients Nutrition


  1. Early in the day, prepare the marinade: In a small bowl, whisk together the marinade ingredients. Pour over beef pieces and chill 4 hours.
  2. In a medium skillet, melt butter over medium heat. Add shallots and mushrooms, cooking 5 minutes. Season with salt and pepper. Remove from heat and cool to room temperature.
  3. Thaw phyllo pastry sheets.
  4. Bearnaise Sauce: In a blender, combine egg yolks, lemon juice, and salt. While bender is running, add 1/2 cup hot melted butter in a steady stream and continue blending until thickened. Pour into a small bowl and whisk in tarragon.
  5. Heat oven to 375°F.
  6. Drain marinated beef pieces.
  7. Melt remaining 6 T butter. Cut phyllo sheets lengthwise into four 3" strips. Cover with plastic wrap and a damp towel to prevent drying. Working with two stacked strips at a time, brush top strip with butter and place1 piece of beef and a heaping teaspoon of mushroom mixture 1/2 inch from one end. Fold diagonally to enclose filling and continue folding to form a triangle-shaped packet.
  8. May be wrapped tightly and frozen at this point for up to 2 weeks.
  9. Place seam-side down on baking sheet. Brush lightly with butter. Bake 10 minutes or until golden brown.
  10. Brush with Bearnaise sauce.

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