Beef Wellington? Is steak Wellington different?
Here's the classic one....better than good!
http://www.popsugar.com/food/Gordon-Ramsay-Beef-Wellington-Recipe-486092

Isn't beef Wellington done with a beef fillet? So I'm guessing a steak one is just a small version?

Yes, fillet is standard, or more traditionally, the whole tenderloin (from which fillet mignon is cut). It's the tenderloin with duxelles, often with some kind of fat or fatty meat (anything from Italian charcuterie to pate de fois gras (all too strong a flavor) to butter to lard), often with a madeira wine sauce and often wrapped in a crepe to soak up the juice you're keeping in with the pastry to keep the whole thing from falling to muck, then overwrapped in puff pastry. The recipe that Linda linked is pretty fussy and cheffy, but other than being dressed up (e.g., herbs in the crepes), it's pretty typical.

It's a pretty specific dish.

Try "en croute" for just about any kind of meat or fish prepared in any kind of pastry. Same thing, the pastry is there to keep the moisture in and soak up the juices. It's just that it's a method rather than a specific dish. It's basically the pre-industrial version of en papillote (in parchment paper). There is a (perhaps unfortunate) straight line between the boeuf en croute, which was the French equivalent/precursor of Wellington to pigs in a blanket. :)

My DH loves Beef Wellington but I've always considered it a waste of a good filet. I've never approved of using a crepe inside; starch inside starch wasn't part of the classic recipe from the '50's (when my mom made it) thru the early '70's (when I last made it). I was really surprised the first time I read about a recipe using a crepe inside the pastry.

The difficulty in the recipe comes from getting the puff pastry dough evenly browned without the juices from the filet making the bottom soggy. Especially when using duxelles; a lot of time is involved in cooking the mushrooms down so that they don't leak liquid inside the pastry.

Much as I love pate de foie gras, which should never be strongly flavored - rich, yes; livery, no - we reserve it for properly toasted croutes. It is a real waste of Dean & Deluca's stunning "Loose Goose Mousse" to even think of combining it with a hunk of beef, LOL.

Far better than a Wellington is a Filet Rossini (formerly Tournedos Rossini, but few know the difference any longer). One of our favorite restaurants allows it to be duplicated by the option of a slice of sauteed foie gras atop the regular menu's filet with truffle and port demi-glace. The perfect combination of flavors, yum!

(and a lot easier than the searing of beef, chopping/cooking mushrooms, making the puff pastry [please do not use Pepperidge Farm frozen!], rolling and baking....and you still have to make the sauce.)

I was thinking about doing this "en croute" with a good hamburger patty, also sealing in cheese, onion, tomato, ketchup, lettuce, etc. Seems the impermeable stuff (cheese, lettuce) could be placed at the bottom to protect the bottom layer of dough. And I could bake it on a pre-heated pizza stone if needed. The idea would be similar to Cornish pasties: an easy, one handed meal.

Hmm. The idea mentioned above worked out sort of maybe kinda halfway. The crust was popular and I figured it can be twirled like a Chinese dumpling. The burger was fine. The cheese and lettuce on the bottom did not protect the bottom of the dough from getting soggy. It could still be picked up and eaten with one hand, though. The tomato and onions and lettuce basically disintegrated during cooking. I think I need to omit the tomato, onion, and lettuce, and figure out a more water resistant treatment for the bottom.

It sounds like your burger en croute was a good first try!

You could try using a very short rack between the bottom and the stone, or maybe a pizza screen. So the moisture can steam out, while you still get the benefit of the heat.

Lettuce isn't a great hot thing, though a tough one like romaine might work better than most. You'd still need to wilt it to get some of the water out. You could also seed the tomato, and sear both it and the onion before layering them to steam out some more of the excess liquid. Even better would be if you dehydrated the slices, then they could rehydrate in the meat juices.

I'd guess the fat from the cheese might separate (unless you used American or some Modernist Cuisine version which uses the same, much reviled, chemicals to stabilize cheese in a cheffy isn't it great, rather than hate on anything from a factory way). It might be better on top. There are also dryer cheeses, the very hard aged ones, as opposed to the soft, creamy, oily cheeses which drip slime as soon as they're warm.

I think the idea of a full on burger with veg en croute.

I hope you try again! It sounds fab!

Ummm, John, why not just make a good empanada or hand-pie? A proper short-crust pastry dough will work much better than puff pastry anyway. It will absorb juices without getting soggy.

Cheddar or Gruyere seem to work best, of the ones we've tried. Chevre, for example, simply disappears: you can smell it but the flavor just gets lost. We just came back from a swing through Sonoma Cty, where "the first and only New Zealand meat pie" bakery opened up in Windsor, BurtoNZ.

Pretty darn good pastry for a small operation, we thought. Not the best (there's a great chef in our city who makes a short-crust pastry to die for) but easily better than any of the popular gastropubs have offered us.

Brought a bunch of different ones home to try. Their minced beef and cheese is cooked crumbled ground beef mixed with shredded Cheddar, which melts to make a tasty cheesy filling. All pies are a little on the 'dry' side, as they're intended to be eaten out of hand without dripping all over your shirtfront.

Surprised to find they reheated perfectly in the microwave, too, proving that if you use a good pastry dough you can make this stuff ahead of time, which can come in handy!

You can take a look at their website, if you want. There's only a couple of pictures of meatpies, though: http://www.burtonzbakery.com/. I didn't realize the Yelp photos of meatpies were so bad; I should have taken photos of the ones we bought since we tried 9 of the 10 available. Normally we're big on the fillings but not on too much crust - but these fillings were almost all in perfect proportion to a double-crust hand pie.

The only exception was the breakfast one: scrambled egg and bacon. Not enough bacon, no cheese, the scrambled egg just got lost between the double-crust and tasted bland. We are low-salt users, but this one needed some oomph.

Somewhere I have a recipe for Beef Wellington that is actually a meat loaf inside. I never tried it, but if I can find it I will post it.

Found it. It is in a fundraising cookbook, where people submit their favorites, published in the 70s, when women listed their name as Mrs. John q. Jones instead of using their own name. Hope you can read this.