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Traditional Beef Wellingtons

Traditional Beef Wellingtons

Perfect for holidays, this beef wellington is also remarkably easy. Find ready-made puff pastry sheets in the frozen food area.– Kerry Dingwall, Ponte Vedra, Florida.

Active Ingredients

  • 4 beef tenderloin steaks (6 ounces each)
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 2 tablespoons olive oil, divided
  • 1-3/4 cups sliced fresh mushrooms
  • 1 medium onion, chopped
  • 1 bundle (173 ounces) frozen puff pastry, thawed
  • 1 large egg, gently beaten


  • Sprinkle steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a big frying pan, brown steaks in 1 tablespoon oil for 2-3 minutes on each side. Eliminate from skillet and refrigerate until cooled.
  • In the very same skillet, saute mushrooms and onion in remaining oil till tender. Stir in staying salt and pepper; cool to space temperature.
  • Preheat oven to 425 °. On a lightly floured surface, roll each puff pastry sheet into a 14 x9-1/ 2-in. rectangle. Cut into two 7-in. squares (usage scraps to make ornamental cutouts if desired). Location a steak in the center of each square; top with mushroom mixture. Gently brush pastry edges with water. Bring opposite corners of pastry over steak; pinch joints to seal securely.
  • Location in a greased 15 x10 x1-in. baking pan. Cut 4 little slits in top of pastry. Arrange cutouts over leading if wanted. Brush with egg.
  • Bake 25-30 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a thermometer needs to read 135 °; medium,140 °; medium-well, 145 °).
Nutrition Realities

1 beef wellington: 945 calories, 51 g fat (13 g hydrogenated fat), 127 mg cholesterol, 866 mg sodium, 74 g carb (3g sugars, 10 g fiber), 48 g protein.

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