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Poor Mans Beef Wellington Recipe

Updated on June 17, 2014

Simple Beef Wellington Recipe

Fast and Easy Beef Wellington
Fast and Easy Beef Wellington | Source

How To Make Beef Wellington

I first heard about beef wellington on chef Gordon Ramsay's reality TV series, Hell's Kitchen and was instantly intrigued because, if you want to get my attention, all you have to do is mention boats or mushrooms. While there are no boats utilized in the cooking of beef wellington, there are mushrooms.

Real Beef Wellington

This is what real beef wellington looks like
This is what real beef wellington looks like | Source

What Is Beef Wellington Anyway?

Beef Wellington is a hunk of meat, usually filet steak, coated with a pate and duxelles, wrapped in puff pastry and baked. It looks and sounds delicious so I wanted to make my own version of it, only problem was I had no idea what duxelles was.

What is Duxelles?

Duxelles is a chef term for a finely chopped mixture of mushrooms, onions, shallots and various herbs which is the sautéed in butter, and reduced to form a paste.

What is Pate?

Also a paste but it's made from ground meat and fat. In my own not-quite beef wellington recipe here, I didn't use any form of pate at all.

Ingredients for Faux Beef Wellington

  • 100% All Beef Hotdogs
  • Premade Crescent Roll Pastry
  • Mushrooms, Porcini
  • Onion, White or red are my favorite
  • Thyme, Fresh is best but dried works too
  • Shallots

Note About Crescent Rolls

To be honest, I've never like any of the pre-made crescent roll pastries that I've tried so I think this will be the last attempt at making them work for me. In this recipe I wish I had used my pre-made favorite pie crust or even one of those pre-made pizza crusts in a can. The crescent rolls are too buttery(?) and I don't really like their consistency nor their flavor.

Cultural Side Note: If you live outside of the United States, in Australia for example, you might be thinking "What the hell is he talking about with this pre-made pie crust in a can mumbo-jumbo?'" Well, my dear Aussie friends, here in the good ol' US of A, they have tins of already made pie crusts, pizza dough bases and croissants. Oh and biscuits too which we Down Under call scones.


  1. Prepare the Hot-Dogs. I love hot-dogs (even though I rarely eat meat anymore thanks to living on a boat with no refrigeration and that Forks Over Knives documentary didn't help either). Although these dogs come pre-cooked and you could even eat them cold if you like, I think you get the best flavor out of them by giving them a little char. So heat up a non-stick saucepan and drop the dogs in, rolling them around until they get some color on them. You could do the same thing under the broiler but then you would miss the fun of rolling those little logs around in the pan.
  2. Prepare the Duxelles. In the same pan that you used to brown the hot-dogs, add the diced porcini mushrooms, shallots and onions. Add salt, pepper and thyme, preferable fresh and also diced. The salt will help draw the water out and aid in drying the mixture into a paste. Use a dollop of butter to saute them. Keep cooking until all of the liquid has been reduced away and the mixture becomes an almost thick consistency.
  3. Put the duxelles aside to cool.
  4. Prepare the Puff Pastry. Open the tin of pre-made pastry ad roll it out so that you can put the hot-dogs inside.
  5. You might have to cut the hot-dogs to a shorter length to make them fin inside the pasty or you could leave them open ended and roll them up like pigs in a blanket. But don't put the hot-dogs in the pastry just yet.
  6. Once the duxelles has cooled, spoon and spread it onto the pastry, covering one side completely. That is the bed for your dog.
  7. Now take the hot-dogs and lay it down on the duxelles covered pastry and roll them closed, ideally, completely covering the dogs.
  8. Put the now formed poor man's beef wellington on a baking sheet or a tinfoil sheet and pop them in the oven. You probably won't need to spray the tinfoil sheet with oil because those canned pastries usually have a lot of fat in them and they don't stick to too much. When the pastry is brown and golden delicious, remove them from the oven and eat.

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Beef Wellington is Best Served With

The best way to enjoy Poor Man's Beef Wellington is with asparagus, carrots, artichoke or brussels sprouts. Roasted potatoes also pair nicely with this dish or with absolutely nothing at all. Great finger food and ideal hors d'oeuvres for your next party, these are different enough to get everyone asking what they are. Also good road food for when you travel, especially road trips because you can eat them cold as well.


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