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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
  • Total Time
    Prep: 30 min. Bake: 25 min.
  • Makes
    6 servings

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

  • 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.
  • 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.
  • 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°).
  • 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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Reviews

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Average Rating:
  • Adele
    Sep 23, 2020

    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.

  • magickat__CT
    Dec 14, 2012

    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.

  • cricket22
    Oct 21, 2012

    No comment left

  • khegeman
    Jul 24, 2012

    Delicious! My daughter said that "it tastes like it could have come from a restaurant."

  • Meg622
    Nov 4, 2011

    No comment left

  • eep416
    Oct 25, 2011

    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.

  • DancingLizzy
    Oct 5, 2011

    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.

  • LJBoiu
    Dec 28, 2010

    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.

  • samerman
    Oct 8, 2009

    I made for a special occassion and was a smashing success!!! Everyone wanted to take the extras home.