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Individual Beef Wellingtons

 Individual Beef Wellingtons
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.
6 ServingsPrep: 30 min. Bake: 25 min.


  • 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


  • 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

2 of 2

Individual Beef Wellingtons (continued)

Directions (continued)

  • 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.