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Wild West Wellingtons

 Wild West Wellingtons
"This spicy spin-off of traditional Beef Wellington is so attractive that it's perfect for a special occasion," says Jenni Dise of Phoenix, Arizona. "If you like extra-spicy fare, choose a hot salsa rather than mild or medium."
2 ServingsPrep: 15 min. Bake: 20 min.


  • 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


  • 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 16-in. x 12-in.
  • rectangle. Cut into two 12-in. x 8-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 rack in a
  • shallow baking pan.
  • Combine egg and water; brush over pastry. Bake at 400° for 18-22
  • minutes or until meat reaches desired doneness (for medium-rare, a
  • meat thermometer should read 145°; medium, 160°; well-done,

2 of 2

Wild West Wellingtons (continued)

Directions (continued)

  • 170°). Let stand for 5 minutes. Serve with salsa if desired.
  • Yield: 2 servings.
Nutritional Facts: 1 serving (prepared with reduced-fat cream cheese; calculated without salsa) equals 644 calories, 35 g fat (12 g saturated fat), 148 mg cholesterol, 773 mg sodium, 37 g carbohydrate, 5 g fiber, 44 g protein.