Back to Classic Beef Wellingtons

Print Options


Card Sizes

Classic Beef Wellingtons Recipe

Classic Beef Wellingtons Recipe

Perfect for holidays, this entree 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. YIELD:4 servings


  • 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 egg, lightly beaten


  • 1. 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.
  • 2. In the same skillet, saute mushrooms and onion in remaining oil until tender. Stir in remaining salt and pepper; cool to room temperature.
  • 3. 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.
  • 4. 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.
  • 5. Bake 25-30 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 4 servings.

Nutritional Facts

1 beef wellington: 945 calories, 51g fat (13g saturated fat), 127mg cholesterol, 866mg sodium, 74g carbohydrate (3g sugars, 10g fiber), 48g protein.

Reviews for Classic Beef Wellingtons

Sort By :

Average Rating
aug2295 User ID: 4631582 186870
Reviewed Jan. 2, 2012

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

nessas79 User ID: 1936385 198194
Reviewed Dec. 27, 2011

"easy and good"

CookingSJS User ID: 6383207 119820
Reviewed 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 User ID: 6235242 151432
Reviewed 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."

MinkieLou User ID: 6294605 193526
Reviewed Oct. 22, 2011

"I made this recipe with elk tenderloin and it was fantastic and easy!! I have so much wild meat that I am always looking for new ways to serve it. 5-Stars. I even used canned mushrooms and it was delicious."

Loading Image