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Classic Beef Wellingtons

 Classic Beef Wellingtons
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
4 ServingsPrep: 20 min. + chilling Bake: 25 min.

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 in 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

2 of 2

Classic Beef Wellingtons (continued)

Directions (continued)

  • 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.