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Beef Wellington Ravioli Recipe


Beef Wellington Ravioli Recipe



  • 1 lb (450g) beef tenderloin or filet mignon
  • 1 package wonton wrappers
  • 8 oz (225g) mushrooms, finely chopped
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp butter
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 1 egg, beaten (for egg wash)
  • Fresh thyme for garnish
  • Balsamic reduction or demi-glace sauce for serving


  1. Prepare the Beef:
    • Season the beef tenderloin with salt and pepper.
    • In a hot skillet, sear the beef on all sides until browned but still rare in the center. Remove from the skillet and let it cool. Once cooled, cut into small cubes.
  2. Prepare the Mushroom Duxelles:
    • In the same skillet, melt the butter and add the olive oil.
    • Add the chopped mushrooms, onion, and garlic. Cook until the mixture is dry and caramelized, about 10 minutes. Season with salt and pepper to taste.
  3. Assemble the Ravioli:
    • Lay out the wonton wrappers on a clean surface.
    • Place a small spoonful of the mushroom mixture in the center of each wrapper.
    • Add a cube of beef on top of the mushroom mixture.
    • Brush the edges of the wonton wrapper with the beaten egg, then place another wrapper on top. Press the edges together to seal, ensuring there are no air pockets. Use a fork to crimp the edges for a decorative touch.
  4. Cook the Ravioli:
    • Bring a large pot of salted water to a boil.
    • Carefully add the ravioli and cook for 2-3 minutes, or until they float to the top and the wrappers are tender. Remove with a slotted spoon.
  5. Serve:
    • Arrange the cooked ravioli on a serving plate.
    • Drizzle with balsamic reduction or demi-glace sauce.
    • Garnish with fresh thyme.

Enjoy your unique and elegant Beef Wellington Ravioli! It’s a sophisticated dish that combines the classic flavors of Beef Wellington with the ease and fun

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