Beer & Stilton Stuffed Beef Wellington

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Recipe by Pangaea

This recipe was designed around two of my favorite things, beer and Stilton. I opted to use Dogfish Head's World Wide Stout as I really like the way it pairs with the cheese, but any sweet strong ale (Belgian Strong, Barleywine, etc.) would work. Likewise, the cheese is the same thing. I love the Colston Bassett Stilton, but any strong bleu would fit the bill.

Ingredients Nutrition


  1. Preheat oven to 425 degrees.
  2. Season filets with salt, pepper and garlic powder.
  3. Heat butter in a pan over medium-high heat and brown filets for 2-3 minutes on each side.
  4. Remove filets and place in the refrigerator to chill.
  5. Add oil to same pan and fry garlic and shallot for 2-3 until translucent.
  6. Remove pan from heat and deglaze with beer, scraping up all the meat residue.
  7. Return pan to heat and reduce sauce by half, about 5 minutes.
  8. Turn out flame, add cheese and stir continuously until completely melted and well blended.
  9. Pour sauce into a bowl and chill in the refridgerator until thickened, about 15 minutes.
  10. Lay out puff pastry, spread with a thin layer of sauce, then wrap around filets.
  11. Bake on a sprayed baking sheet for 20-25 minutes.
  12. If any sauce remains, heat it up and dizzle it lightly over the finished beef wellingtons before serving.

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