Individual Beef Wellingtons
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
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
Reviews
This looks like a *fabulous* recipe, and I am pleased to see all the great reviews! I have one issue: traditional beef Wellington is made with pâté de foie gras spread on the pastry before wrapping the beef. I know that's an older way of doing it, but that's what I would do. However, that's the only change I would make! Another bonus for this recipe is because the pastry is giving you carbohydrates, you don't need to do potatoes. I would do a vegetable and a salad, and because this is high-end cooking, I would want to do a really impressive dessert.
This was amazing. Easy, tasty, and very elegant. My only very small issues were the bottom of the pastry got a little soggy. The top and sides were browned and beautiful and no one minded the slight sogginess at all. I'm not sure if anything can even be done about it, as it seems to be from the juciness of the steak rather than any fault with the recipe.
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Delicious! My daughter said that "it tastes like it could have come from a restaurant."
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LOVE this recipe. My family inhaled it and asked for more. It simplifies a traditionally fussy recipe but tastes like it was hours of labor. No one will be disappointed with the special dish.
This is one of my families favorites! I have made it multiple times and always love it. Sometimes I will add a slice of brie or liver sausage on top of the steak just before wrapping it.
I made this for Christmas Eve dinner and it was wonderful. I'm going to have a hard time topping it for next years Christmas Eve dinner.
I made for a special occassion and was a smashing success!!! Everyone wanted to take the extras home.