• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Wellington Beef Tenderloin

  • Recipe Submitted by on

Category: Beef

 Ingredients List

  • 1/2 pk Frozen puff pastry
  • 4 5-oz tenderloins steaks 3/4"
  • -thick
  • 1 tb Oil
  • 2 c Mushroom, finely chopped
  • 3 Scallion, thinly sliced
  • 2 tb Butter
  • 2 tb White wine
  • 1/8 ts Thyme, crushed
  • 1/8 ts Pepper


To thaw pastry, let stand at room temperature for 20 minutes. Or, thaw
overnight in the refrigerator. Meanwhile, if using thje top loin steaks,
cut each steak in half crosswise. In a large skillet brown tenderloin or
top loin steaks in hot oil over med. hight heat for 1 minute on each side.
Drain on paper towels. Set aside. In the same skillet cook mushrooms and
onions in hot butter and ,m if desired, wine for 5 to 6 mintues til tender
and liquid has evaporated. Remove skillet from the heat. Stir in thyme and
pepper. Unfold pastry and place on a lightly floured surface. Roll into an
11" square. Cut into four 5 1/2 " squares. Place some of the mushroom
mixture in the center of each square. Place a steak on top. Fold pazstry
over meat. If necessary, trim pastry ot winin 1/2 " of the edge of meat.
Reserve pastry trimmings. Turn bundles over. If desired, cut small shapes
from trimmings; moisen with water and place on top of bundles. Bake
bundles, pastry side up, on a rack ina shallow baking pan. Bake, uncovered,
ina 425F oven for 18 minutes. Meat will be medium rare. Note that these may
be frozen prior to baking for up to 3 months. To serve, unwrap and place,
pastry side up, on a rack in a shallow baking pan. Bake, uncovered, in a
425F oven for 30 minutes. Meat wil be medium rare. If necessary, cover
pastry loosely with foil during the last 5 minutes to prevent overbrowning.

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