Wild West Wellingtons Recipe

5 1 3
Wild West Wellingtons Recipe
Wild West Wellingtons Recipe photo by Taste of Home
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Wild West Wellingtons Recipe

Read Reviews
5 1 3
Publisher Photo
This spicy spin-off of traditional beef Wellington is so attractive that it's perfect for a special occasion. If you like your food extra spicy, choose a hot salsa rather than mild or medium. —Jenni Dise, Phoenix, Arizona
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 2 beef tenderloin steaks (6 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 2 ounces cream cheese, softened
  • 1/4 cup canned chopped green chilies
  • 1/2 sheet frozen puff pastry, thawed
  • 2 teaspoons beaten egg
  • 1/2 teaspoon water
  • Salsa, optional

Directions

Sprinkle steaks with salt, cumin and pepper. In a large nonstick skillet coated with cooking spray, brown steaks on both sides; remove and keep warm. In a small bowl, combine cream cheese and chilies; set aside.
On a lightly floured surface, roll pastry into a 16x12-in. rectangle. Cut into two 12x8-in. rectangles. Place a steak on one side of each rectangle; top with cream cheese mixture. Fold pastry over meat; seal seams. Place seam side down on a lightly greased baking sheet.
Combine egg and water; brush over pastry. Bake at 400° for 18-22 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 5 minutes. Serve with salsa if desired. Yield: 2 servings.
Originally published as Wild West Wellingtons in Cooking for 2 Winter 2008, p33

Nutritional Facts

1 each: 644 calories, 35g fat (12g saturated fat), 148mg cholesterol, 773mg sodium, 37g carbohydrate (1g sugars, 5g fiber), 44g protein.

  • 2 beef tenderloin steaks (6 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 2 ounces cream cheese, softened
  • 1/4 cup canned chopped green chilies
  • 1/2 sheet frozen puff pastry, thawed
  • 2 teaspoons beaten egg
  • 1/2 teaspoon water
  • Salsa, optional
  1. Sprinkle steaks with salt, cumin and pepper. In a large nonstick skillet coated with cooking spray, brown steaks on both sides; remove and keep warm. In a small bowl, combine cream cheese and chilies; set aside.
  2. On a lightly floured surface, roll pastry into a 16x12-in. rectangle. Cut into two 12x8-in. rectangles. Place a steak on one side of each rectangle; top with cream cheese mixture. Fold pastry over meat; seal seams. Place seam side down on a lightly greased baking sheet.
  3. Combine egg and water; brush over pastry. Bake at 400° for 18-22 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 5 minutes. Serve with salsa if desired. Yield: 2 servings.
Originally published as Wild West Wellingtons in Cooking for 2 Winter 2008, p33

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allykat78 User ID: 2555112 158533
Reviewed Jul. 14, 2011

"I made this for my father in law on Father's Day a couple years ago. It was so simple to prepare, was very elegant in appearance, and tasted fantastic. He absolutely loved it. I can't wait for another occasion to make this!"

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