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Gorgonzola Beef Wellingtons

 Gorgonzola Beef Wellingtons
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
8 ServingsPrep: 40 min. + chilling Bake: 25 min.


  • 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


  • 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.
  • 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.
  • On a lightly floured surface, roll each puff pastry sheet into a

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Gorgonzola Beef Wellingtons (continued)

Directions (continued)

  • 14-in square. Cut into four 6-1/2-in. squares (use scraps to make
  • decorative cutouts if desired).
  • 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.
  • 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°).
  • 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.
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.