|Nutritional Guidelines (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 44g||56%|
|Saturated Fat 12g||62%|
|Total Carbohydrate 29g||11%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This beef Wellington recipe makes a show-stopping main dish and is easier to make than you think thanks to frozen puff pastry. Beef Wellington is essentially steak wrapped in a blanket of crisp pastry. The texture of the dish is divine when the components are cooked properly.
A flavorful, savory sautéed mixture of mushrooms, onions, chicken livers, and garlic is spread on the puff pastry before the steak is added. Filet mignon is the best cut of beef to use for this recipe. Searing the steak first also adds lots of flavor and helps achieve a nice texture.
The individually-sized beef Wellingtons are baked until the pastry is flaky and golden brown and the steak is cooked to medium. They're perfect for a plated dinner party or a special occasion like New Year's or a seated Christmas dinner.
- 4 tablespoons butter (divided)
- 1 tablespoon olive oil
- 1 onion (finely chopped)
- 8 ounces button mushrooms (chopped)
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup chicken livers (finely chopped)
- 2 cloves garlic (minced)
- 1 teaspoon dried marjoram leaves
- 2 tablespoons beef broth
- 8 (3-ounce) filet mignons
- 1 (17-ounce) package frozen puff pastry (two sheets, thawed)
- 1 egg (beaten)
Gather the ingredients. Preheat the oven to 400 F.
In a large skillet, heat the 2 tablespoons of butter and the olive oil over medium heat. Add the onion and mushrooms and season with salt and pepper.
Cook and stir over medium heat until mixture is browned and the moisture evaporates, about 8 to 12 minutes.
Add the chicken livers, garlic, and marjoram. Cook and stir for 4 to 5 minutes longer.
Add the beef broth and cook and stir for 3 to 4 minutes until the liquid evaporates. Remove from the heat.
In a nonstick skillet, melt the remaining 2 tablespoons of butter over medium heat. Working in batches, sear the filet mignons on all sides, leaving the centers medium-rare. Remove from the heat.
Roll out puff pastry on a lightly floured surface to 13-inch squares. Cut each sheet into four 4 1/2 inch squares.
Divide the mushroom mixture between the squares and spread to cover.
Top each square with a filet mignon. Brush the edges with the beaten egg and then bring the edges together and seal.
Place the Wellingtons seam side down on a rimmed baking sheet and brush with more beaten egg.
Bake for 15 to 25 minutes or until the pastry is golden brown. Let cool on wire racks for 10 minutes, then serve.