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Individual Beef Wellingtons Recipe

Individual Beef Wellingtons Recipe photo by Taste of Home

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A savory mushroom-wine sauce is draped over the golden pastry in this recipe from our Test Kitchen. The elegant entree is perfect to present to guests on Christmas.

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Individual Beef Wellingtons Recipe

Prep: 30 min. Bake: 25 min.

Yield: 6 Servings

30 25 55

Ingredients

6 beef tenderloin steaks (1-1/2 to 2 inches thick and 8 ounces each)
4 tablespoons butter, divided
3 sheets frozen puff pastry, thawed
1 egg, lightly beaten
1/2 pound sliced fresh mushrooms
1/4 cup chopped shallots
2 tablespoons all-purpose flour
1 can (10-1/2 ounces) condensed beef consomme, undiluted
3 tablespoons port wine
2 teaspoons minced fresh thyme

Directions

In a large skillet, brown steaks in 2 tablespoons butter for 2-3 minutes on each side. Remove and keep warm.
On a lightly floured surface, roll each puff pastry sheet into a 14-in. x 9-1/2-in. rectangle. Cut each into two 7-in. squares (discard scraps). Place a steak in the center of each square. Lightly brush pastry edges with water. Bring opposite corners of pastry over steak; pinch seams to seal tightly. Cut four small slits in top of pastry.
Place in a greased 15-in. x 10-in. x 1-in. baking pan. Brush with egg. Bake at 400° for 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°).
Meanwhile, in the same skillet, saute mushrooms and shallots in remaining butter for 3-5 minutes or until tender. Combine flour and consomme until smooth; stir into mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in wine and thyme. Cook and stir 2 minutes longer. Serve with beef. Yield: 6 servings.

Originally published as Individual Beef Wellingtons in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p18

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Individual Beef Wellingtons

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Reviewed on Dec. 14, 2012 by magickat__CT

This was amazing. Easy, tasty, and very elegant. My only very small issues were the bottom of the pastry got a little soggy. The top and sides were browned and beautiful and no one minded the slight sogginess at all. I'm not sure if anything can even be done about it, as it seems to be from the juciness of the steak rather than any fault with the recipe.

Reviewed on Jul. 24, 2012 by khegeman

Delicious! My daughter said that "it tastes like it could have come from a restaurant."

Reviewed on Oct. 25, 2011 by eep416

LOVE this recipe. My family inhaled it and asked for more. It simplifies a traditionally fussy recipe but tastes like it was hours of labor. No one will be disappointed with the special dish.

Reviewed on Oct. 05, 2011 by DancingLizzy

This is one of my families favorites! I have made it multiple times and always love it. Sometimes I will add a slice of brie or liver sausage on top of the steak just before wrapping it.

Reviewed on Dec. 28, 2010 by LJBoiu

I made this for Christmas Eve dinner and it was wonderful. I'm going to have a hard time topping it for next years Christmas Eve dinner.

Reviewed on Oct. 08, 2009 by samerman

I made for a special occassion and was a smashing success!!! Everyone wanted to take the extras home.