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Classic Beef Wellingtons

Perfect for holidays, this beef wellington is also impressively easy. Find ready-made puff pastry sheets in the frozen food section. —Kerry Dingwall, Ponte Vedra, Florida
  • Total Time
    Prep: 20 min. + chilling Bake: 25 min.
  • Makes
    4 servings

Ingredients

  • 4 beef tenderloin steaks (6 ounces each)
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 2 tablespoons olive oil, divided
  • 1-3/4 cups sliced fresh mushrooms
  • 1 medium onion, chopped
  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 1 large egg, lightly beaten

Directions

  • Sprinkle steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, brown steaks in 1 tablespoon oil for 2-3 minutes on each side. Remove from skillet and refrigerate until chilled.
  • In the same skillet, saute mushrooms and onion in remaining oil until tender. Stir in remaining salt and pepper; cool to room temperature.
  • Preheat oven to 425°. On a lightly floured surface, roll each puff pastry sheet into a 14x9-1/2-in. rectangle. Cut into two 7-in. squares (use scraps to make decorative cutouts if desired). Place a steak in the center of each square; top with mushroom mixture. Lightly brush pastry edges with water. Bring opposite corners of pastry over steak; pinch seams to seal tightly.
  • Place in a greased 15x10x1-in. baking pan. Cut four small slits in top of pastry. Arrange cutouts over top if desired. Brush with egg.
  • Bake 25-30 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts
1 beef wellington: 945 calories, 51g fat (13g saturated fat), 127mg cholesterol, 866mg sodium, 74g carbohydrate (3g sugars, 10g fiber), 48g protein.

Reviews

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Average Rating:
  • Gary
    May 18, 2020

    ...i prefer to give the egg a stern talkin to.

  • sbrahatcek
    Jun 2, 2019

    Excellent and easy to make. I only thing I did differently was marinated the meat for a day or two.

  • Stephanie
    Mar 6, 2018

    I've made this recipe with rave reviews!!

  • cookie20
    Feb 5, 2018

    I didn't make it, so I can't rate it fairly, but "classic" or "real" beef Wellington is made with a pate de fois gras.

  • Sheri
    Jan 29, 2018

    Terri—each box of puff pastry has 2 sheets of dough so cut each in half to get. 4,servings

  • Terri
    Jan 26, 2018

    Question: The recipe calls for four tenderloins but only two squares of the puff pastry - is the pastry divided in some way?

  • aug2295
    Jan 2, 2012

    I was really surprised by how easy this was and how well it came out. Definitely a keeper!

  • nessas79
    Dec 27, 2011

    easy and good

  • CookingSJS
    Dec 4, 2011

    This was easy and delicious. The meat was well done, next time I will pan sear a shorter length of time.

  • carmike27
    Nov 4, 2011

    I added garlic and red wine to my mushrooms and onions. It was amazing!! This was easy to make as well. I have always been scared to try to make this but it was one of the best dishes that I have done.