Show Subscription Form




Gorgonzola Beef Wellingtons Recipe
Gorgonzola Beef Wellingtons Recipe photo by Taste of Home

Gorgonzola Beef Wellingtons Recipe

Publisher Photo
Your guests will certainly be impressed when you serve Wellingtons. Besides being a wonderful, special entree, it is so easy on the cook. Most of it can be prepared a day ahead and it bakes in 20 minutes.—Joyce Moynihan, Lakeville, Minnesota
TOTAL TIME: Prep: 40 min. + chilling Bake: 25 min.
MAKES:8 servings
TOTAL TIME: Prep: 40 min. + chilling Bake: 25 min.
MAKES: 8 servings

Ingredients

  • 8 beef tenderloin steaks (6 to 8 ounces each)
  • 1/2 teaspoon plus 1/8 teaspoon salt, divided
  • 1/2 teaspoon plus 1/8 teaspoon pepper, divided
  • 4 tablespoons butter, divided
  • 1 pound medium fresh mushrooms, thinly sliced
  • 2 shallots, finely chopped
  • 6 garlic cloves, minced
  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 1 cup (4 ounces) crumbled Gorgonzola cheese
  • 2 eggs, beaten
  • 4 cups reduced-sodium beef broth
  • 1/2 cup Madeira wine or additional reduced-sodium beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme

Nutritional Facts

1 beef wellington with 1/4 cup sauce equals 707 calories, 38 g fat (15 g saturated fat), 158 mg cholesterol, 863 mg sodium, 42 g carbohydrate, 6 g fiber, 49 g protein.

Directions

  1. Sprinkle steaks with 1/2 teaspoon each salt and pepper. In a large skillet, brown steaks in 2 tablespoons butter in batches. Remove from the skillet; cool slightly and refrigerate until chilled.
  2. In the same skillet, saute mushrooms and shallots in remaining butter until tender. Add the garlic and remaining salt and pepper; cook 1 minute longer.
  3. On a lightly floured surface, roll each puff pastry sheet into a 14-in square. Cut into four 6-1/2-in. squares (use scraps to make decorative cutouts if desired).
  4. Place 2 tablespoons cheese in the center of each square; top with 3 tablespoons mushroom mixture and a steak. Lightly brush pastry edges with egg. Bring opposite corners of pastry over steak; pinch seams to seal tightly.
  5. Place seam side down in a greased 15-in. x 10-in. x 1-in. baking pan. Cut four small slits in top of pastry. Arrange cutouts over tops if desired. Brush with egg. Bake at 425° 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°).
  6. Meanwhile, in a large saucepan, combine broth and wine. Bring to a boil; cook until liquid is reduced by half, about 30 minutes. Stir in tomato paste and thyme. Serve with beef wellingtons. Yield: 8 servings.
Originally published as Gorgonzola Beef Wellingtons in Taste of Home Christmas Annual Annual 2012, p35

Nutritional Facts

1 beef wellington with 1/4 cup sauce equals 707 calories, 38 g fat (15 g saturated fat), 158 mg cholesterol, 863 mg sodium, 42 g carbohydrate, 6 g fiber, 49 g protein.

Reviews for Gorgonzola Beef Wellingtons

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT