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Easy Beef Wellington

(4 Votes)
SERVES
4
COOK TIME
30 Min

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.

What You'll Need:
  • 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
What To Do:
  1. Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.
     
  2. In a nonstick skillet over medium heat , cook mushrooms, garlic, and thyme 6 to 8 minutes, or until mushrooms are tender. Remove from 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 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.
     
  5. 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.

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