Home » Recipe » Tonight's Cooking Experiment: Tri-Tip and Phyllo Faux Wellington and his Seafood Step-Brother

Tonight's Cooking Experiment: Tri-Tip and Phyllo Faux Wellington and his Seafood Step-Brother

Tonight’s cooking experiment dealt with trip tip left overs, a couple random pieces of frozen shrimp / scallops and some late coded phyllo that I had to use before it expired. Last night’s slow cooked tri trip cooked in a Pepsi base was fantastic, so it will taste great in a faux neauvue phyllo Wellington. Since I am working with phyllo I decided to use the seafood looking to join a Brady Bunch style family of Wellingtons.

Last night's left-overs- slow Simmered Tri-Tip in a pepsi base

Tri-Tip Shredded

Mixed Creamy Horse radish, Garlic, stewed onion and a table-spoon of Cream Cheese, Cayenne Pepper

Frozen spinach, freshly grated parmesan, feta, pepper, garlic power. slightly pan toasted.

Defrosted the Phyllo completely and slowly defrosted

Layered Tri-Tip Mixture, then Spinach and then small slices of black truffle cheese

Folded the phyllo over into packets and rubbed down in an egg bath. Placed on a roasting pan.

15 minutes in the oven at 350 degress.....we have Wellington's greek half-brother

Start of the Seafood Faux Wellington. Frozen Shrimp, Scallop, lemon juice, yogurt butter, garlic. Cook down the reduction of fish juices,and the before mentioned ingredients. I also at this point warmed up the imitation lobster (I had to use it up from a previous dish)


Add more Lemon Juice, teaspoon of cream cheese, handful of grated parmesan. Bring to a full boil and then remove from heat...coolAssemble all the seafood on another Phyllo

Pour a light layer of the seafood lemon alfredo on top of the fish.

Cook for 15 min and 350 degrees and BAMMMM! you have the Tri-Tip Faux Wellington's half-cousin. They have the same baby mama

About Tom Holmberg

Tom grew up in a cultural diverse neighborhood and a culturally diverse family, so he has learned to appreciate all types of food. "I am not a Chef, nor do I play one on T.V., but I have learned to appreciate food from years of eating and cooking." Tom also spent 10 years in the restaurant industry in various roles, from Prep Cook to server.


  1. Daniele Holmberg

    I love the site. I must say the trip-tip phyllo was one of my faves out of these blogs..delicious melt in your mouth flavor and with a little feta addedd….mmmhhmmm..heaven! Thanks for being my Chef Boy R T!!:)
    Love u!!

  2. Daniele Holmberg

    i tried to click on link to subscribe..but it does not work:(

  3. Daniele Holmberg

    I actually just figured it out!! I got an email and it says i am subscribed and i will get your comments immediate! woo hoo:)

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