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The Filet Mignon Wellington Kit by Prime & Tellers

For October we bring you The Filet Mignon Wellington Kit by Prime & Tellers: a complete meal assembly kit available in the Central Market shop that provides you with everything you need to effortlessly cook your own Wellington dinner for 4, complete with 2 hearty sides, and a decadent, personal-sized dessert!
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Course: Dessert, Main Course
Cuisine: American
Keyword: Easy, Full Meal, Meal Kit, Steak
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4 servings


  • Stovetop & Oven
  • 1-3 Sheet Pan(s)
  • 1-3 Stovetop Skillet(s)
  • Pastry Brush (or spoon)
  • Probe Thermometer


  • 4x 6 oz USDA Prime Filet Mignon
  • 4x Individual Pre-Cut Puff Pastry Sheets 
  • 8 oz Homemade Brie Fondue
  • 8 oz Homemade Mushroom Duxelles
  • 8 oz Homemade Bordelaise Sauce
  • 8 oz Egg Wash
  • 1 lb Par-Cooked Roasted Brussels Sprouts with Applewood Smoked Bacon
  • 2 lbs Par-Cooked Roasted Rosemary Fingerling Potatoes with Caramelized Shallots
  • 4x Personal Carrot Cakes with White Chocolate Curls

You Will Also Need

  • Salt & Pepper
  • Cooking Oil
  • Butter


Before We Begin...

  • You can prep your Wellingtons ahead of time. Simply sear your beef, wrap with puff pastry, and refrigerate until you’re ready to bake. 
  • Both side dishes come fully prepared: pre-seasoned and par-cooked so all you need to do is reheat just before you’re ready to serve. 

Prepping Your Wellingtons

  • Remove filet mignons from vacuum packaging. Keep at room temp and sprinkle a generous pinch of salt & pepper on both sides of each filet. 
  • Using a hot skillet and oil, pan sear each filet side for about 1 minute until nicely caramelized. Set aside on a plate to rest and chill. 
  • Lay out the puff pastry sheets on your work surface. Place roughly 1 tbsp. of mushroom duxelle down on each sheet of puff pastry. Place the seared filet on top and then place an additional 1 tbsp. of mushroom duxelle on the top. Gently pull each corner of the puff pastry sheet over the top of the filet making sure to cover as much as possible while being extra careful not to rip the dough. Once the entire filet is wrapped, flip over. This will be the plate side of your Wellington. Place on a plate and cover with plastic wrap until ready to cook. This can be done a few hours ahead of cooking/serving if needed, just refrigerate covered until you’re ready! 

Baking Your Wellingtons

  • Pre-heated oven to 375˚F. 
  • Remove from the refrigerator and place on a (buttered) sheet pan. Brush each Wellington with an even coating of the included egg wash. Don’t have a pastry brush? Use the back side of a spoon! 
  • Place in a pre-heated oven and bake for about 15 minutes or an internal temperature of 125˚F. This will give you a nice medium rare steak. Using a probe thermometer, you can bake it further until you reach the desired temperature. Puff pastry will turn a golden brown. 

Finishing Your Sides

  • Both side dishes come pre-seasoned and par-cooked so all you need to do now is reheat! In separate sauté pans, bring each side up to temp over medium heat, until they are warm throughout. Alternatively, you can place each of these sides on their own sheet pan and reheat in the oven: the choice is yours. Add additional butter if desired and taste test for seasoning. Serve! 

Plating Your Wellingtons

  • Gently heat the bordelaise sauce and brie fondue. Be careful heating the brie fondue as it can burn and separate easily. Just bring up slowly in a sauce pot or microwave on low until hot. 
  • Pour a generous amount of brie fondue in the center of the plate, but to one side. On the other side, also in the center, pour a generous amount of bordelaise. This will create a circle of sauce. Place Wellington on top. Serve! 

On to Dessert

  • Keep the carrot cakes in the refrigerator until you’re ready to serve. Place each carrot cake on a dessert plate and sprinkle a generous amount of white chocolate curls on top of each. Serve!