Easy Beef Wellington

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

Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.
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.
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.
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.
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

Trying to make things ahead of time? 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.

If you like this Easy Beef Wellington recipe, be sure to check out our recipes for Salmon Wellington and Dressed Up Weenie Wellingtons.

Nutritional InformationShow More

Servings Per Recipe: 4

Amount Per Serving % Daily Value *
Calories 766
Calories from Fat 455
Total Fat 51g 78 %
Saturated Fat 23g 116 %
Trans Fat 0.0g 0 %
Protein 32g 64 %

Amount Per Serving % Daily Value *
Cholesterol 96mg 32 %
Sodium 767mg 32 %
Total Carbohydrates 49g 16 %
Dietary Fiber 3.4g 13 %
Sugars 3.6g 0 %

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emeri53 5705800

Jan 28, 2017

Shouldn't the meat be seared on all sides before putting it into the puffed pastry?

Test Kitchen Team

Jan 31, 2017

Hi there! The Test Kitchen says that you can sear the meat on all sides before making this if you would like, though it is not necessary. Enjoy! :)

hlmeda 9188650

Jun 11, 2014

This was very easy to make and very delicious

cynthiacairns 4176 322

Jun 22, 2011

This was actually so easy to make. I might make a suggestion to cool the mushrooms before laying them on the puffed pastry. This eliminates the heat that would cause the pastry to thin and break.

2ardens 4056855

Dec 28, 2010

I made this on Christmas for our family of 16...it was the soo elegant and soo delicious..and best of all, soo easy!! We are invited to friends for New Years Day and I am planning on taking this with us. You can assemble it and take it to bake later. What a great treat for watching all the football games.

rnldlbl 6573182

Dec 15, 2010

Made this last night for supper along with the Burgandy sauce. It was to die for. On top of that is was very easy to put together.