Your guests will certainly be impressed when you serve Wellingtons. Besides being a wonderful, special entree, it is so easy on the cook. Most of it can be prepared a day ahead and it bakes in 20 minutes.—Joyce Moynihan, Lakeville, Minnesota
Recommended: 55 Supper Club-Inspired Recipes
VERIFIED BY Taste of Home Test Kitchen
- 8 beef tenderloin steaks (6 to 8 ounces each)
- 1/2 teaspoon plus 1/8 teaspoon salt, divided
- 1/2 teaspoon plus 1/8 teaspoon pepper, divided
- 4 tablespoons butter, divided
- 1 pound fresh mushrooms, thinly sliced
- 2 shallots, finely chopped
- 6 garlic cloves, minced
- 1 package (17.3 ounces) frozen puff pastry, thawed
- 1 cup (4 ounces) crumbled Gorgonzola cheese
- 2 eggs, beaten
- 4 cups reduced-sodium beef broth
- 1/2 cup Madeira wine or additional reduced-sodium beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- Sprinkle steaks with 1/2 teaspoon each salt and pepper. In a large skillet, brown steaks in 2 tablespoons butter in batches. Remove from the skillet; cool slightly and refrigerate until chilled.
- In the same skillet, saute mushrooms and shallots in remaining butter until tender. Add the garlic and remaining salt and pepper; cook 1 minute longer.
- On a lightly floured surface, roll each puff pastry sheet into a 14-in square. Cut into four 6-1/2-in. squares (use scraps to make decorative cutouts if desired).
- Place 2 tablespoons cheese in the center of each square; top with 3 tablespoons mushroom mixture and a steak. Lightly brush pastry edges with egg. Bring opposite corners of pastry over steak; pinch seams to seal tightly.
- Place seam side down in a greased 15-in. x 10-in. x 1-in. baking pan. Cut four small slits in top of pastry. Arrange cutouts over tops if desired. Brush with egg. Bake at 425° for 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°).
- Meanwhile, in a large saucepan, combine broth and wine. Bring to a boil; cook until liquid is reduced by half, about 30 minutes. Stir in tomato paste and thyme. Serve with beef wellingtons. Yield: 8 servings.
Originally published as Gorgonzola Beef Wellingtons in Taste of Home Christmas Annual Annual 2012, p35
Reviews forGorgonzola Beef Wellingtons
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review