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Beef Wellington Purses


Servings: 4

Prep Time: 20 min

Cook Time: 40 min

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional


For the steak

  • 1 tablespoon avocado, coconut or other neutral flavored oil
  • 4 – 6 ounce filet mignons, 2 inches thick
  • 1 teaspoon sea salt
  • freshly ground black pepper, to taste

For the filling

  • 1 pound mixed mushrooms, roughly chopped
  • 1 medium shallot, diced
  • 1 clove garlic, minced
  • 5 ounces baby kale, baby chard or baby arugula, roughly chopped
  • 2 teaspoons fresh tarragon leaves, finely chopped
  • 2 teaspoons fresh chives, finely chopped
  • 1/2 – 1 teaspoon crushed red pepper flakes (optional)
  • ½ teaspoon sea salt (more to taste)
  • freshly ground black pepper, to taste

For assembly

  • 1 – 1 pound package phyllo dough, defrosted overnight in the fridge
  • 6 fresh chives
  • Avocado, coconut or other neutral flavored oil, as needed
  • For the red wine sauce
  • 1 small shallot, diced
  • 4 – 5 fresh thyme sprigs
  • 1 cup red wine
  • 1/2 cup beef broth
  • chopped chives, for garnish (optional)


  1. Preheat the oven to 400°F. Line a sheet tray with parchment paper or a silicone baking mat.
  2. Heat a large skillet over high heat with the oil. Season both sides of the filets with salt and pepper. Once the oil is shimmering and almost smoking, place the filets in. Sear for 2 to 3 minutes per side, until they’re a deep golden brown. Transfer to a plate and place in the freezer.
  3. In the same skillet over medium heat add the mushrooms and cook, stirring occasionally, until their liquid has been released and evaporated and they begin to brown, about 5 minutes.
  4. Add the shallot, garlic, chopped greens, tarragon, chives and crushed red pepper flakes. Cook for about 7 minutes or until the spinach has wilted down and any remaining moisture has evaporated. Taste and season with salt and black pepper. Transfer to a plate and place in the freezer while you prepare the phyllo.
  5. Place one sheet of phyllo on the cutting board and lightly brush with oil. Lay a second sheet on top and brush with oil. Repeat twice more so that you have 4 sheets of phyllo dough. Using a paring knife, cut the phyllo into 12 inch by 12 inch squares. Spoon some of the mushroom mixture in the center of one square. Top it with a steak followed by more of the mushroom mixture. Gather up the edges so that they form a bundle at the top and carefully tie with a chive (alternatively, you can use butcher’s twine). Transfer to the sheet tray and repeat the process as needed until all 4 purses are made.
  6. Brush the outsides with more oil and bake for 20 minutes, or until the phyllo is golden brown.
  7. While the purses are baking, make the sauce. Return the same skillet to medium heat without wiping it out. Add 1 teaspoon of oil if needed followed by the shallots and thyme sprigs. Cook for about 2 minutes or until the shallots begin to soften and the thyme is aromatic.
  8. Carefully pour in the red wine (off the heat if you are using a gas burner to prevent any flare ups). Scrape the bottom of the pan to release any brown bits (fond). Allow the red wine to reduce by half then add the beef broth. Cook at a gentle simmer for 7 to 10 minutes or until the sauce has reached the desired consistency. Remove the thyme stems, taste and season as needed.
  9. Serve the purses alongside the red wine sauce and more chopped chives for garnishing.