Can you prepare a gourmet celebration dish while camping…. Yes, definitely and Beef Wellington is just what you need!
- 1 Beef Wellington Ingredients
- 2 Beef Wellington Directions
- 3 You can click here to view another popular recipe created by Chef Mary Jane Curry.
- 4 Get more off the beaten path RV travel ideas, tips, news, and perks!
When I know my husband (Jeff ) and I will be RV Adventure camping and realize that we have a special holiday, birthday or anniversary coming up, I like to plan a nice dinner for that night and pre-plan some by shopping for the grocery and other items that I’ll need to make it happen.
If you have a convection, regular oven, or toaster oven in your RV Galley, baking Beef Wellington is easy – just sear the meat prior to rolling up your steak and mushroom packages.
If you prefer you could substitute seared salmon or use a pre-cooked chicken breast in place of steak… even saute’ vegetables (zucchini and red bell peppers) just the saute’ vegetables dry and place them on top of the mushroom mixture (listed in the directions below).
This recipe is easy, simple and the presentation looks fantastic when you plate this dish up and serve it as your main entrée.
Beef Wellington Ingredients
- 2 filet mignon steaks 1 1/4″ – 1 1/2″
- 2 Tbs oil, divided
- 1/2 tsp sea salt
- 1/2 tsp Montreal steak seasoning
- 2 tbsp butter
- 8 ounces chopped white mushrooms
- 1 tbp green onions, chopped
- 1 clove garlic minced
- 1/2 tsp thyme dried
- 1 1/2 tbsp dijon mustard
- 2 tbsp sour cream
- 1- 2 sheet puff pastry defrosted
- 1 egg – for egg wash
Beef Wellington Directions
- Rub steaks with a tbsp oil and sprinkle lightly on all sides with Montreal steak seasoning.
- Let steaks rest on a cutting board for an hour, bringing them close to room temperature.
- Preheat the oven to 425 F.
- Lightly oil your cooking source (grill or a heavy-bottomed pan or pot) and bring the temperature to medium-high heat.
- Sear the steaks for a minute on all for sides to seal in the juices. Rest seared steaks on a plate.
- Melt the butter in a saute’ pan over medium heat and add in minced garlic, sliced mushrooms and thyme and diced green onion cook for 5 minutes, stirring intermittently.
- Add mustard and sour cream to the pan, simmer on medium-low until the sauce is thick and creamy.
- Place a sheet of softened defrosted puff pastry on a cutting board. Gently pat the dough stretching it slightly thinner and wider (1″ on each side).
Note: You will need enough single layer pastry to cover all sides of the beef and mushroom mixture.
- Add half the mushroom/sauce mixture to the center of the pastry, place a steak on top.
- Fold the pastry up on all sides (like an envelope) pulling up the left and right side up over the steak and to the same with the top and bottom edges, crimp pastry at the seams as needed to seal the pastry.
- Flip the steak and mushroom-filled pastry oven and onto a parchment-lined baking sheet.
- Lightly brush the exposed pastry top and sides with egg wash.
- Repeat the same assembly process for the 2nd beef Wellington.
- Bake the Wellingtons at 425F for 18 – 25 minutes until the pastry is golden brown and the steak is 145 degrees F.
- Remove the pan from the oven when the meat is to temperature.
If you are looking for other tips, food pairings or over 105 recipes that are designed for those who travel in an RV, check out:
My cookbook Small Kitchen Big Flavors! – available at a great Introductory Price on eBay and my blog site at: https://smallkitchenbigflavors.blog/
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