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

Wellington-Style Beef Tenderloin

  • Recipe Submitted by on

Category: Beef

 Ingredients List

  • 1 Sheet frozen puff pastry
  • 4 Beef tenderloin steaks (4 to
  • -5 oz), cut 3/4 inch thick
  • 1 tb Cooking oil
  • 2 c Fresh mushrooms, finely
  • -chopped
  • 3 Green onions, thinly sliced
  • 2 tb Butter or margarine
  • 2 tb Dry white wine, optional
  • 1/8 ts Dried 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 the top loin steaks, cut
each steak in half crosswise.

In a large skillet brown tenderloin or top loin steaks in hot oil over
medium-high heat for 1 minute on each side. Drain on paper towels. Set

In the same skillet cook mushrooms and onions in hot butter or margarine
and, if desired, wine for 5 to 6 minutes or till 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-inch square.
Cut into four 5 1/2-inch squares. Place some of the mushroom mixture in the
center of each square. Place a steak on top. Fold pastry over meat. If
necessary, trim pastry to within 1/2 inch of edge of meat. Reserve pastry
trimmings. Turn bundles over. If desired, cut small shapes from
trimmings; moisten with water and place on top of bundles. Bake bundles,
pastry side up, on a rack in a shallow baking pan. Bake, uncovered, in a
425 F 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 425 F oven for 30 minutes. (Meat will be medium-rare.) If
necessary, cover pastry loosely with foil during the last 5 minutes to
prevent overbrowning.

Recipe is from _Better Homes and Gardens Great Cooking for Two_.

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