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
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
Reviews
...i prefer to give the egg a stern talkin to.
Excellent and easy to make. I only thing I did differently was marinated the meat for a day or two.
I've made this recipe with rave reviews!!
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.
Terri—each box of puff pastry has 2 sheets of dough so cut each in half to get. 4,servings
Question: The recipe calls for four tenderloins but only two squares of the puff pastry - is the pastry divided in some way?
I was really surprised by how easy this was and how well it came out. Definitely a keeper!
easy and good
This was easy and delicious. The meat was well done, next time I will pan sear a shorter length of time.
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.