Beef Wellington

Beef Wellington

So delicious & decadent!
Prep Time45 minutes
Cook Time25 minutes
Course: Dinner
Cuisine: English
Keyword: beef wellington, filet mignon, mushroom, Pastry
Servings: 1 SERVING


  • Stove
  • Food processor
  • Plastic wrap


  • 5 oz. Filet Mignon steak ( Room Temperature)
  • 4 oz. Skinny Pizza Dough Link for recipe in notes
  • 1 oz Proscuitto
  • 1 TBSO Dijon mustard
  • Avocado oil spray
  • 1 Portobello mushroom Chopped in food processor
  • 1 Shallot Chopped in food processor
  • 1 tsp Dried thyme
  • Salt & Pepper To taste
  • 1 Egg ( Or egg beaters for less points )


  • First prepare your Skinny pizza dough ( Portion out 4oz. )
  • Preheat your oven to 400
  • In a food processor, Put the musrooms, shallots & thyme. Prcocess into a paste
  • Season your filet with salt and pepper ( Make sure you get your steak to room temperature before cooking)
  • Take some plastic wrap and lay it out, place the proscuitto down
  • Cook down the mushroom & Shallots in a pan with a little bit of avocado oil spray
  • Once cooked and cooled then spread it on the proscuitto
  • Next place the filet down
  • Take the 1 TBSP of dijon and cover the filet
  • Start to roll up, this is what the plastic wrap helps with
  • Once rolled up, Wrap in the plastic and put back into the refrigerator for 10 minutes.
  • Time to roll out the dough
  • Whisk your 1 egg for an egg wash. Now place the filet from the refrigerator onto the rolled out dough. Now brush the egg around the edges.
  • Time to roll up and place back in the fridge for 20 minutes.
  • Time to cook. Place in a pan, brush the top with more egg wash and bake for 25 minutes.
    ( this time gave me a medium rare temp)
  • ENJOY!
  • This is what it looked like before cutting open


For all WW plans. This whole Beef Wellington was 11 points
My Bizzy Kitchen Skinny Pizza Dough Recipe



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