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Beef Wellingtons

Beef Wellingtons

  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
CHRIS fARQUHAR

CHRIS fARQUHAR

This is great for a nice evening meal. I make it every year and its always a hit!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 3 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 1333 kcal
  • 67%
  • Fat:
  • 116.2 g
  • 179%
  • Carbs:
  • 45.9g
  • 15%
  • Protein:
  • 29.1 g
  • 58%
  • Cholesterol:
  • 336 mg
  • 112%
  • Sodium:
  • 500 mg
  • 20%

Based on a 2,000 calorie diet

Directions

  1. Combine the garlic, onion and pepper in a saucepan over medium-low heat. Whisk in cream 1/2 cup at a time while stirring constantly. Cook and stir until cream has thickened slightly and vegetables are warm. Cover, and set aside. Keep warm.
  2. Preheat a grill for high heat. It can be an indoor grill, or your oven's broiler. Make a 1 inch slit in the center of each beef fillet. Grill each fillet for 1 to 2 minutes per side just to sear.
  3. Preheat the oven to 350 degrees F (175 degrees C). Roll out the puff pastry sheet to 1/3 inch thickness, and cut into three 8 inch squares. You may have some scraps left over. Place a fillet onto the center of each square, and spoon some of the cream mixture over the top. Pull pastry up around the sides, and pinch together at the top. Place onto a baking sheet.
  4. Bake for about 40 minutes in the preheated oven, until the pastry is nicely browned. The beef should be medium well by then, you may check with a meat thermometer to see that it is 145 to 150 degrees F (62 to 65 degrees C) for medium rare or medium doneness. Halfway through baking, drizzle the Worcestershire sauce over the pastries.
  5. To serve, place each pastry on a serving plate. Cut a 1 inch slit through the top of each one, and insert a thyme leaf.
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Reviews

MHAYKO
39

MHAYKO

8/28/2005

I made this recipes after receiving it on my daily recipe email, it sounded too good to pass up. I am not sure what 2 1/2 cups of heavy cream was for, when I used less than 1 c. Also, tenderloin is to pricey to ever serve medium well. I pulled from the over after 30mns and it was already medium well, so if you make this recipe, make sure to check the temp. after 20mns. This recipe is a good concept, I will make many modifications next time I try it. (Can you tell I'm still upset after over-cooking the tenderloin?!)

Megan
19

Megan

11/20/2005

I thought this recipe looked good and relatively easy to try for a beginner like myself. Apparently the recipe calls for way too much cream. Also, the filet heats up the dough so much that the dough breaks. The cooking time is way too long for such a nice cut of meat. It ended up too dry, and that was when I had already decreased the time by 10 minutes.

easeydj
18

easeydj

10/20/2005

If you like your filet burned, this is your recipe. Why 2 1/2 cups of cream ?

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