Easy Beef Wellington

Easy Beef Wellington
Easy Beef Wellington

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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 These can be assembled in advance and kept in the refrigerator for up to 6 hours before baking.

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