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Johnny's Beef Wellington

By WEEK Reporter
March 3, 2011 Updated Mar 3, 2011 at 10:07 PM CDT

The executive chef from Johnny's Italian Steakhouse is sharing the secret to the perfect Beef Wellington.

Here's his recipe:

6 oz. filet
1 thin slice proscuitto
puff pastry cut in a large square
1 oz. sliced button mushrooms
1 oz. diced red onion
2 oz. cabernet wine

*Reduce cabernet, mushrooms, onions over medium heat
*Roll puff pastry out and then place filet on top of it
*Wrap proscuitto around filet and top with the cabernet mixture
*Wrap pastry around filet and then bursh with egg wash
* Bake until cooked to your liking