Horizons Wellington by Chef Michael Timmins from Island Resort & Casino – Gaming and Destinations
Summary
Chef Michael Timmins, Executive Chef at Island Resort & Casino in Harris, Michigan, shares his signature take on Beef Wellington — the “Horizons Wellington.” With 35 years of culinary experience, Timmins refines the classic by encasing a tender beef filet in prosciutto, mushroom duxelles and caramelised onions, all wrapped in golden puff pastry. The recipe covers ingredient quantities, searing and chilling the filet, assembly, baking at 175°C, resting and serving suggestions including sauce pairings.
The method is straightforward: sear the seasoned filet, chill for precision, layer prosciutto, duxelles and onions on puff pastry, wrap with an egg wash seal, then bake until the pastry is golden and the centre reaches medium-rare to medium. Rest briefly, slice and serve with a red wine reduction or mushroom jus.
Source
Key Points
- Chef Michael Timmins (35 years’ experience) presents the Horizons Wellington as a signature dish at Horizons Steakhouse, Island Resort & Casino.
- Main components: 6 oz beef filet, prosciutto, mushroom duxelles, caramelised onions, puff pastry and an egg wash.
- Core technique: sear the filet, chill completely for texture, assemble with prosciutto and duxelles, wrap tightly in pastry and bake at 175°C until golden; rest 5 minutes before slicing.
- Chef tips emphasise umami from duxelles, prosciutto to protect the pastry and rotating the pan for even browning.
- The post includes a contest vote link for Chef Timmins (SurveyMonkey) if you want to support him.
Why should I read this?
Quick and useful: if you like restaurant-level recipes but don’t want to hunt through blogs for clear steps, this is the one-page Wellington you need. Timmins gives practical workflow tips (sear, chill, wrap, bake) and a few pro pointers that lift a home cook’s result closer to a steakhouse finish. Also, if you’re into supporting chefs in contests, there’s a vote link included.
Quick recipe snapshot
Ingredients: 6 oz beef filet, extra-virgin olive oil, prosciutto, mushroom duxelles, 5×5 in puff pastry, caramelised onions, egg wash, salt and pepper. Bake at 175°C until pastry is golden and centre is medium-rare to medium; rest 5 minutes. Serve with a red wine reduction or mushroom jus.
