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Individual Beef Wellingtons

Total Time

Prep: 30 min. Bake: 25 min.

Makes

6 servings

A savory mushroom-wine sauce is draped over golden pastry. This elegant entree is perfect to present to guests on Christmas. —Taste of Home Test Kitchen
Individual Beef Wellingtons Recipe photo by Taste of Home

Ingredients

  • 6 beef tenderloin steaks (1-1/2 to 2 inches thick and 8 ounces each)
  • 4 tablespoons butter, divided
  • 3 sheets frozen puff pastry, thawed
  • 1 large egg, lightly beaten
  • 1/2 pound sliced fresh mushrooms
  • 1/4 cup chopped shallots
  • 2 tablespoons all-purpose flour
  • 1 can (10-1/2 ounces) condensed beef consomme, undiluted
  • 3 tablespoons port wine
  • 2 teaspoons minced fresh thyme

Directions

  1. Preheat oven to 400°. In a large skillet, brown steaks in 2 tablespoons butter for 2-3 minutes on each side. Remove and keep warm.
  2. On a lightly floured surface, roll each puff pastry sheet into a 14x9-1/2-in. rectangle. Cut each into two 7-in. squares (discard scraps). Place a steak in the center of each square. Lightly brush pastry edges with water. Bring opposite corners of pastry over steak; pinch seams to seal tightly. Cut four small slits in top of pastry.
  3. Place in a greased 15x10x1-in. baking pan. Brush with egg. Bake at 400° for 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°).
  4. Meanwhile, in the same skillet, saute mushrooms and shallots in remaining butter for 3-5 minutes or until tender. Combine flour and consomme until smooth; stir into mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in wine and thyme. Cook and stir 2 minutes longer. Serve with beef.

Nutrition Facts

Nutrition Facts: 1 serving equals 1,122 calories, 64 g fat (21 g saturated fat), 201 mg cholesterol, 928 mg sodium, 75 g carbohydrate, 10 g fiber, 59 g protein.

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