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Classic Beef Wellingtons Recipe

Classic Beef Wellingtons Recipe photo by Taste of Home

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Perfect for holidays, this entree is also impressively easy. Find ready-made puff pastry sheets in the frozen food section.—Kerry Dingwall, Ponte Vedra, Florida

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Classic Beef Wellingtons Recipe

Prep: 20 min. + chilling Bake: 25 min.

Yield: 4 Servings

20 25 45

Ingredients

4 beef tenderloin steaks (6 ounces each)
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 tablespoons olive oil, divided
1-3/4 cups sliced fresh mushrooms
1 medium onion, chopped
1 package (17.3 ounces) frozen puff pastry, thawed
1 egg, lightly beaten

Directions

Sprinkle steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, brown steaks in 1 tablespoon oil for 2-3 minutes on each side. Remove from skillet and refrigerate until chilled.
In the same skillet, saute mushrooms and onion in remaining oil until tender. Stir in remaining salt and pepper; cool to room temperature.
Preheat oven to 425°. On a lightly floured surface, roll each puff pastry sheet into a 14x9-1/2-in. rectangle. Cut into two 7-in. squares (use scraps to make decorative cutouts if desired). Place a steak in the center of each square; top with mushroom mixture. Lightly brush pastry edges with water. Bring opposite corners of pastry over steak; pinch seams to seal tightly.
Place on a greased 15x10x1-in. baking pan. Cut four small slits in top of pastry. Arrange cutouts over top if desired. Brush with egg.
Bake 25-30 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 4 servings.

Nutritional Facts 1 beef wellington equals 945 calories, 51 g fat (13 g saturated fat), 127 mg cholesterol, 866 mg sodium, 74 g carbohydrate, 10 g fiber, 48 g protein.

Originally published as Classic Beef Wellingtons in Taste of Home November 2011, p89

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Classic Beef Wellingtons

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Reviewed on Jan. 02, 2012 by aug2295

I was really surprised by how easy this was and how well it came out. Definitely a keeper!

Reviewed on Dec. 27, 2011 by nessas79

easy and good

Reviewed on Dec. 04, 2011 by CookingSJS

This was easy and delicious. The meat was well done, next time I will pan sear a shorter length of time.

Reviewed on Nov. 04, 2011 by carmike27

I added garlic and red wine to my mushrooms and onions. It was amazing!! This was easy to make as well. I have always been scared to try to make this but it was one of the best dishes that I have done.

Reviewed on Oct. 22, 2011 by MinkieLou

I made this recipe with elk tenderloin and it was fantastic and easy!! I have so much wild meat that I am always looking for new ways to serve it. 5-Stars. I even used canned mushrooms and it was delicious.