Cooking Class: A Festive Beef Wellington Feast with Shawnie Kelley

Cooking Class: A Festive Beef Wellington Feast with Shawnie Kelley

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Can't make this time? A video recording will be sent to all participants after the seminar.

Have you always wanted to make decadent Beef Wellington, but have no idea where to begin? In this class,  Chef Instructor and food writer, Shawnie Kelley, will demonstrate the technique for putting together a show-stopping meal for the holidays or any special occasion.  

In this class, you will learn how to cook three stunning classics:
  • Beef Wellington
  • Pommes Duchess Potatoes
  • Warm Wilted Winter Greens

You will learn the process for encasing a beef tenderloin in duxelles (browned mushrooms and shallots), then wrapping it in layers of prosciutto and buttery puff pastry with decorative cut-outs. It is baked until golden and flaky on the outside with a juicy rare interior.  While the Wellington is baking, Shawnie will demonstrate how to pipe pretty Pommes Duchess potatoes onto the plate, along with making a quick side dish of warm wilted winter greens.  Participants will leave this class armed with techniques to recreate three dishes worthy of the most elegant meal at home with loved ones.

This cooking class partners perfectly with Shawnie's Context Conversation: Cooking Class: Seasonal Soufflés - Cheese, Lemon, and Chocolate

Beef Wellington
Purchase the center cut portion of  the beef tenderloin for the most decadent meal.
Makes 6-8 servings

For the Duxelles:
  • 1 1/2 pounds wild mushroom mix
  • 2 shallots, finely chopped
  • 4 cloves garlic, minced
  • 2 sprigs fresh thyme leaves
  • 2 Tbs. unsalted butter
  • 3 Tbs. olive oil, divided
  • Kosher salt ground black pepper

For the Beef:
  • 3-pound beef tenderloin (filet mignon), trimmed
  • Extra-virgin olive oil
  • Kosher salt and ground black pepper
  • 12 slices prosciutto, thinly cut
  • 4 sprigs of fresh thyme, leaves only
  • 1 Tbs. dried oregano
  • 2 Tbs. Dijon mustard, creamy
  • 1/8 cup all-purpose flour, for dusting and rolling out puff pastry
  • 1 lb. puff pastry, thawed if using frozen
  • 2 large eggs, lightly beaten
  • 1 tsp. teaspoon coarse sea salt

Pommes Duchesse Potatoes
Serves 6 

  • 2 pounds potatoes (Yukon Golds work best), peeled and cut into small chunks
  • Salt, for seasoning and water
  • 2 Tbsp. all-purpose flour
  • 1/4 cup heavy cream
  • 4 Tbsp. unsalted butter, divided
  • 1/4 cup Gruyère, finely grated 
  • 1/4 tsp. nutmeg
  • 1/2 tsp. black pepper
  • 3 large egg yolks

Warm Wilted Greens
Makes 4-6 servings

  • 1  Tbs. honey
  • 2 Tbs.  balsamic vinegar
  • 1 small shallot, minced
  • 1 Tbs. grainy mustard
  • 2 Tbs. Extra-virgin olive oil
  • 1/4 cup walnuts, toasted and roughly chopped for garnish
  • 3 bunches assorted winter greens (such as Swiss chard, radicchio, or escarole), washed, stemmed, and torn into pieces
  • Parmesan shavings, for garnish

Chefs Knife
Paring Knife
Bread or large serrated knife
Cutting board
Bench Scraper
Kitchen Thermometer
Rubber spatula
Mixing spoons
Pastry brush
Rolling pin
Piping Bag fitted with large star tip
Optional: Kitchen torch
2  medium bowls 
1 medium skillet 
1 baking sheet lined with parchment
4- 8-inch pieces of twine 
About Your Expert

Columbus-based author and Chef Instructor, Shawnie Kelley is a food and travel writer who has published four books, including "Discover Cape Cod" and "It Happened on Cape Cod," as well as hundreds of food, travel and history related magazine articles. She teaches cooking classes at Columbus State in Columbus, Ohio and was previously Resident Chef for Sur La Table. As a food lover, Shawnie is particularly interested in regional culinary traditions and how food connects us with a place and with each other. In 2008, she started Wanderlust Tours, a cultural and culinary travel company conducting food and art tours throughout Europe and the US. She has been teaching cooking and travel classes for nearly twenty years. Shawnie attended Carnegie Mellon University in Pittsburgh, PA.; The Ohio State University in Columbus, OH., The University of Edinburg, Scotland; and University of Nice in the south of France. Her academic background is in Art History with a focus on Medieval and Renaissance architectural history, but her passion for food grew out of exploring markets and taking cooking classes around the world. She is an avid home cook, runner, herb gardener, and cat lover.


This conversation is suitable for all ages.


90 minutes, including a 30 minute Q&A.

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