I almost never buy filet mignon, I feel like it is overpriced and kinda boring, and I usually would rather eat skirt steak or even a ribeye if I wanted a STEAK steak. 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 inspired by wellington. 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 also filled it with a mushroom mixture similar to the duxelle normally found in wellington, and served it over a simple red wine gravy.
Eggs and flour, the start of good pasta.
Roll it out, folding it on itself to knead the dough, then eventually making it thinner and thinner.
Sear the steak first.
Then stuff it into the pasta.
Served with the gravy. So good!
A super tasty dish with all the flavors of beef wellington. It feels like a nice surprise to 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 ravioli!
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.