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Christner’s Prime Steak and Lobster’s Family Beef Wellington Recipe

January is National Steak Month and in a country where the average American consumes 270 lbs. of meat per year, it’s easy to celebrate this cause.

Alice Christner and the team at Christner’s Prime Steak & Lobster (formerly Del Frisco’s) has provided us some tips on grilling steak as well as their family recipe for their savory, delicious beef wellington.

The 20-year-old community staple (located at 729 Lee Rd, Orlando, FL 32810 – ph. 407- 645-4443) specializes in all things meat, particularly prime cuts, and has much knowledge to offer –

Tips for grilling:

· Start with your preferred cut of beef– a local butcher, such as The Meat House, can help you decide
· Check for marbling–plenty of intramuscular fat is good thing, as it enhances the flavor
· Buy a thick steak (at least 1 1/2 to 2 inches)
· Season in advance, if you have the time; You can season days before cooking, but should season at least 40 minutes prior to cooking
– We suggest keeping it simple with salt and pepper, and be sure to use a tenderizer, if you have one handy. A quality cut of steak doesn’t need much seasoning
· Use hardwood coal, but briquettes will work just fine
· Cook your meat gently, then sear at the end
· Use a thermometer if you have one to check the temperature; this will help you know when the meat is ready to eat
· Let your meat rest (your meat should rest for about 1/3 of the time it took to cook in order to prevent excess moisture loss)

Christner Family Signature Beef Wellington, Serves: 1


• 8-10 Oz. Filet mignon steak
• Kosher salt and fresh-ground black pepper, to taste
• 1 Cup Plain bread crumbs
• 7 Oz. Phyllo dough or puffed pastry (needs 3 hours to defrost in refrigerator if using frozen)
• 1 Tbsp. Butter
• 10 Oz. Button mushrooms, sliced
• ¼ Clove of Garlic, chopped
• 2 ½ Tbsp. White wine


• Preheat oven to 350 degrees Fahrenheit
• Season the filet generously with salt and pepper
• Heat a tablespoon or two of butter in a large pan on high heat
• Sear the filet in the pan on both sides until well browned
• Remove the filet from the pan and roll in plain bread crumbs
• In a separate pan, sauté the mushrooms, white wine and garlic, which will top the filet
• Portion the amount of phyllo dough or puff pastry to cover the filet, then lay it out and flatten
• Completely cover the filet in the phyllo dough or puff pastry, pouring the sautéed mushrooms on top before you seal the dough shut
• Pinch to seal dough
• Place covered filet in baking dish and in heated oven for 30 minutes on medium heat, or until golden brown outside

Ingredients for Gravy

• 2 Tbsp. Butter
• 1/2 Cup Mushrooms
• 1 Cup of Water
• 1 Tbsp. Beef bouillon cubes
• 2 Tsp. Corn starch


• Sautee mushrooms in butter in a pan
• Add water, bouillon cubes and cornstarch to thicken the gravy
• Add salt and pepper to taste
• Pour gravy on top of cooked beef wellington and serve


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