Ingredients
- 1 sheet Puff pastry thawed
- 1 tbsp Butter
- 4 oz Mushrooms minced
- 4 tbsp Shallot chopped
- 16 oz Beef tenderloin steaks see pro tips in the notes below
Gravy
- 1 tbsp Butter
- 1 tsp All-purpose flour
- 3/4 cup Beef broth
- 1 srpig Fresh thyme plus more for garnish
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- In a nonstick pan over medium heat, melt the butter; saute the mushrooms, shallots, and thyme leaves until the mushrooms are soft. Season with salt and pepper. Set aside to cool.
- Generously season both sides of the steak with salt and pepper. In a nonstick pan on medium high heat sear the steak on all sides and around the edges to create a seal around the steak.
- Cut the puff pastry into squares big enough to wrap each steak individually. (use a rolling pin to thin out the puff pastry just a little bit so it doesnt have to cook as long)
- Spread the mushroom mixture onto the puff pastry in a layer; wrap the steak with the puff pastry and place it seam side down onto a baking sheet.
- Bake the steaks in the oven until the puff pastry is golden brown and your desired temperature is reached using a thermometer. (see below)
- For the gravy: In a saute pan over medium heat melt the butter and stir in the flour, cook for 1 minute. Stir in the beef broth and simmer until the sauce thickens and becomes smooth. Season with salt and pepper to taste.
- Serve the beef with the gravy.
Notes
Pro Tip: If making multiple portions: instead of using a 4 ounce steak use an 8 ounce steak and cut it in half to create portions. A bigger steak will allow the puff pastry to cook fully while not overcooking the steak if you desire a rare or medium rare temperature.
Steak Internal Temperatures:
- Rare: 115 - 120 degrees F
- Medium Rare: 125 - 130 degrees F
- Medium: 135 - 140 degrees F
- Medium Well: 145 - 150 degrees F
- Well Done: 160 degrees F
Nutrition
Calories: 632kcal | Carbohydrates: 32g | Protein: 32g | Fat: 42g | Saturated Fat: 16g | Cholesterol: 103mg | Sodium: 486mg | Potassium: 597mg | Fiber: 2g | Sugar: 2g | Vitamin A: 438IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 4mg
Beef Wellington
Ingredients
- 1 sheet Puff pastry thawed
- 1 tbsp Butter
- 4 oz Mushrooms minced
- 4 tbsp Shallot chopped
- 16 oz Beef tenderloin steaks see pro tips in the notes below
Gravy
- 1 tbsp Butter
- 1 tsp All-purpose flour
- 3/4 cup Beef broth
- 1 srpig Fresh thyme plus more for garnish
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- In a nonstick pan over medium heat, melt the butter; saute the mushrooms, shallots, and thyme leaves until the mushrooms are soft. Season with salt and pepper. Set aside to cool.
- Generously season both sides of the steak with salt and pepper. In a nonstick pan on medium high heat sear the steak on all sides and around the edges to create a seal around the steak.
- Cut the puff pastry into squares big enough to wrap each steak individually. (use a rolling pin to thin out the puff pastry just a little bit so it doesnt have to cook as long)
- Spread the mushroom mixture onto the puff pastry in a layer; wrap the steak with the puff pastry and place it seam side down onto a baking sheet.
- Bake the steaks in the oven until the puff pastry is golden brown and your desired temperature is reached using a thermometer. (see below)
- For the gravy: In a saute pan over medium heat melt the butter and stir in the flour, cook for 1 minute. Stir in the beef broth and simmer until the sauce thickens and becomes smooth. Season with salt and pepper to taste.
- Serve the beef with the gravy.
Notes
Pro Tip: If making multiple portions: instead of using a 4 ounce steak use an 8 ounce steak and cut it in half to create portions. A bigger steak will allow the puff pastry to cook fully while not overcooking the steak if you desire a rare or medium rare temperature.
Steak Internal Temperatures:
- Rare: 115 - 120 degrees F
- Medium Rare: 125 - 130 degrees F
- Medium: 135 - 140 degrees F
- Medium Well: 145 - 150 degrees F
- Well Done: 160 degrees F
Nutrition
Calories: 632kcalCarbohydrates: 32gProtein: 32gFat: 42gSaturated Fat: 16gCholesterol: 103mgSodium: 486mgPotassium: 597mgFiber: 2gSugar: 2gVitamin A: 438IUVitamin C: 4mgCalcium: 47mgIron: 4mg
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