Individual Beef Wellingtons

These pastry-enrobed beef filets are perfect for a romantic dinner for two. 

Ingredients

  • 1/2 package (17.3 ounces) frozen puff pastry sheets (1 sheet)
  • 2   beef tenderloin steaks, cut 1 inch thick (5-6 ounces each)
    Vegetable Filling
  • 1/2 cup thin carrot sticks
  • 1/2 cup thin red bell pepper strips
  • 1/2 cup thin zucchini sticks
  • 1 teaspoon olive oil
  • 1   garlic clove, pressed
  • 1/8 teaspoon salt
  • 1/2 cup (2 ounces) shredded Italian cheese blend
    Garlic-Basil Spread
  • 1/2 teaspoon olive oil
  • 1   garlic clove, pressed
  • 1 tablespoon snipped fresh basil
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper

Directions

  1. Two to four hours before serving, line Small Bar Pan with Parchment Paper. Thaw puff pastry at room temperature. Trim any fat from steaks. 

  2. For vegetable filling, cut vegetables into thin pieces, 2 inches long. Heat oil in (10-in.) Sauté Pan over medium heat 1-3 minutes or until shimmering. Add vegetables and garlic pressed with Garlic Press; cook and stir 5 minutes. Sprinkle with salt and black pepper. Remove to Small Batter Bowl; cool. Stir in cheese. 

  3. For garlic basil spread, heat 1/2 teaspoon oil over medium-low heat in same pan. Press garlic into oil and cook just until softened, about 1 minute. Add garlic with oil to basil, salt and black pepper. 

  4. To assemble Wellingtons, gently unfold pastry. Cut along one fold line; set aside strip of pastry (1/3 sheet). Cut remaining pastry crosswise in half to form two rectangles. Spoon half of the vegetable filling onto center of each rectangle. Spread one side of each steak with garlic-basil spread. Place steaks on vegetables, garlic-basil side down. Bring pastry corners up over steaks (most of the meat surface is not covered). Gently press pastry against sides of steaks; turn over and place steaks, pastry side up, on bar pan. Cut designs from reserved pastry; arrange over tops. Cover; refrigerate 2-4 hours.

  5. When ready to serve, preheat oven to 425°F. Bake 26-30 minutes or until 130°F for medium rare; 140°F for medium. Remove Wellingtons from bar pan. Let stand 5 minutes before serving. (Temperatures will rise 15°F-20°F during standing time to reach final temperatures of 145°F for medium rare; 160°F for medium doneness.)

Yield:

  • 2  servings

Nutrients per serving:

Calories 830, Total Fat 51 g, Saturated Fat 17 g, Cholesterol 165 mg, Carbohydrate 40 g, Protein 49 g, Sodium 1215 mg, Dietary Fiber 4 g 

U.S. Diabetic exchanges per serving:

3 starch, 6 meat, 3 fat (3 carb) 

Cook's Tips:

This recipe can be doubled and baked on the Large Bar Pan

Wellingtons should be removed from the oven before they reach the desired serving temperature because hot steam trapped by the pastry covering continues to cook the steaks during their short stand time.

Beef tenderloin steak is a boneless, very tender steak that is also called filet or filet mignon. For this special-occasion entrée, we recommmend purchasing steaks with a quality grade of Choice. Steaks graded Select are usually less expensive, but may not be as juicy or flavorful.

To give puff pastry a shiny appearance, beat 1 egg with 1 tablespoon cold water and brush over pastry just before baking Wellingtons.

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