Beef wellington is typically a beef tenderloin wrapped in puff pastry with a mushroom paste, but I thought, why not take those same ingredients and make a beef wellington ravioli? Super tender filet mignon inside thick homemade pasta and tossed in a simple red wine pan sauce. This dish is bursting with flavor and is any steak and pasta lovers dream!
Inspiration for beef wellington ravioli
I almost never buy filet mignon, I feel like it is overpriced and kinda boring. I would rather eat skirt steak or even a ribeye if I wanted a STEAK steak. When I do have it though, it’s always so good! I had to buy some for a client shoot recently and had some extra, and had the fun idea of filling a pasta with it. The best feature of filet is how tender it is, so it really works in this setting. If the meat was more chewy it wouldn’t make as much sense in a ravioli.
I started thinking of recipes that use filet mignon to come up with a flavor profile for the ravioli. The realization that Wellington uses tenderloin which is basically uncut filet, is what pulled the beef wellington ravioli together in my mind! I made a mushroom mixture similar to the duxelle normally found in wellington, and served it over a simple red wine gravy.
First make the pasta
Eggs and flour, the start of good pasta! I do the “well method” which means put the flour and eggs on the work surface and start mixing until enough flour is incorporated into the egg mixture. This method helps prevent the pasta from being too dry in the end. Check out this page for more info on making pasta this way.
After you form the dough, let it rest for a bit. Then roll it out, folding it on itself to knead the dough, then eventually making it thinner and thinner. The first few times you run the pasta through the machine it will be weird and break. After a few times it will become smooth, that is how you know it has been kneaded properly. You need it to be smooth to seal all the flavor inside the beef wellington ravioli
Cooking the Steak
Sear the steak first. You want it to be pretty raw in the middle still cause once you form the pasta the beef wellington ravioli will cook more in the water.
Making the Beef Wellington Ravioli
Place the steaks on the pasta, then top with the mushroom mixture. Next, brush with water and top with the other sheet of pasta to seal the beef wellington ravioli.
Making the pan sauce
After the steak came out of the pan I added some butter, onion, beef stock, and wine to create a sauce.
A super tasty ravioli with all the flavors of beef wellington. It’s a nice surprise when you cut into the ravioli and get a solid piece of steak cooked to medium or medium rare.
The mushroom mixture and simple gravy are perfect complements to this great beef wellington ravioli!
Make the beef wellington ravioli ahead
You could make these beef wellington ravioli and the sauce and put it all into the fridge for a few days. the freezer would probably be Ok too, but I haven’t tested it. From the fridge, just boil and then sear the pasta, but from the freezer you would want them to sit out for a for hours first to thaw.
Beef Wellington Ravioli
- 5 oz mushrooms
- 2 cloves garlic
- 1/4 cup parsley
- 2 tablespoons olive oil
- 1.5 cups flour
- 2 eggs
- 1 tablespoon butter
- 1 tablespoon grated onion
- 1 tablespoon flour
- 1 cup beef stock
- 1/4 cup red wine
- 2 filet mignon steaks
- chopped parsley
- Mix the mushrooms, garlic, parsley, and olive oil in a frying pan and cook on medium low for about 20 minutes. Remove from heat and allow to cool.
- Mix the flour and eggs in a bowl or on the counter and season with salt. Knead until a stiff dough is formed, about 5 minutes.
- Make the gravy by melting the butter over medium heat and adding the onion. Cook about 5 minutes. Add in the flour and cook 2 minutes. whisk in the stock and wine and bring to a simmer. Simmer on low for 15 minutes to thicken.
- Roll out the dough on the thickest setting. Fold it over itself and repeat about 5 times until it comes out smooth. Lower the thickness by one setting and run it though, repeating until you are at the third thinnest setting.
- Carefully slice the steak into 1 inch thick steaks. Season with salt and pepper. Sear on high heat to brown on both sides. 1 minute or less per side.
- Place the cooled steak on the rolled out pasta. Add the mushroom mixture on top. Brush water around the pasta to help it stick. Add the top layer of pasta and press all around to seal, trying to remove as much air from the inside as possible.
- Cut out the rounds with a ravioli cutter.
- Boil in salted water for about 3 minutes. Strain
- Brush with olive oil and sear on both sides to brown lightly.
- Serve with the gravy down first, then the ravioli, then sprinkle with parsley.