Easy Beef Wellington

By Denise Edmister

Easy Beef Wellington

Source:

Mr. Food

Ingredients

For our Easy Beef Wellington, beef tenderloin steaks are wrapped in convenient frozen puff pastry dough along with a flavor-packed mushroom mixture then baked up to create a company classic.

Serves: 4

Cooking Time: 30 min

 
Ingredients
  • 1/4 pound fresh mushrooms, finely chopped
  • 1 garlic clove, minced
  • 1/4 teaspoon dried thyme
  • 1 (17-1/2-ounce) package frozen puff pastry dough, thawed
  • 4 (4- to 5-ounce) beef tenderloin steaks, cut 1-inch thick
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

 

Directions

 
  1. Preheat oven to 425°F. Coat a large rimmed baking sheet with cooking spray.
     
  2. In a nonstick medium skillet, cook the mushrooms, garlic, and thyme on medium heat for 6 to 8 minutes, or until mushrooms are tender. Remove from the heat and set aside.
     
  3. Unfold puff pastry sheets and cut each in half crosswise. Spoon mushroom mixture onto center of each of the 4 pieces of puff pastry, distributing evenly.
  4. Season both sides of the tenderloin steaks with salt and pepper; place over mushroom mixture. Bring corners of pastry up over steaks; using your fingers, pinch corners and edges together to seal completely. Place seam-side down on baking sheet, and bake 20 to 25 minutes, or until pastry is puffed and golden, and tenderloin is cooked to medium-rare, or to desired doneness beyond that.
     
 
Note

These can be assembled in advance and kept in the refrigerator for up to 6 hours before baking.


Don't miss topping this with our Burgundy Wine Sauce for an elegant finishing touch.

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