Reviewed: Nov. 8, 2009

Wow, what a delightful dish. I often serve filet for special meals, and this added that special touch to make it fun and different. The flavors are classic combinations, and the recipe works well exactly as written. The meat was so flavorful and tender - the cooking times were accurate. However, I have made some variations for fun on some occasions - I've added feta to the paste mixture, and I've swapped shallits for onion

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thebusylittlebaker

Home Town: Wheeling, West Virginia, USA

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Reviewed: Nov. 4, 2009

awasome and impressive my husband loved it!! i put fontella cheese in mine. very very good

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Jen

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Reviewed: Sep. 24, 2009

I had never had beef wellington before and decided to give this a try. It was quite good. There wasn't a whole lot of flavor in the steak, so we used a dijon mustard and spread that over canned crescent rolls (in place of the puff pastry) and wrapped the steaks. Will be making this again. Thanks.

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Marley_Mom

Cooking Level: Intermediate

Living In: Huntsville, Alabama, USA

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Reviewed: Sep. 5, 2009

My family really like these and the children liked helping to make them. We made mini Wellingtons for appetizers. Using a lot of the suggestions from the reviews, here is what I did: I cut the beef into 1-inch cubes and then browned them in a pan for about a minute. For the vegetable mixture, I used brandy instead of sherry, shallots instead of onions and frozen Shiitake mushrooms (thawed with excess water squeezed out) instead of fresh mushrooms. I also added two garlic cloves. I put all the vegetables including some brandy into the blender and made a paste then sauteed it with butter, rest of the brandy, about two tablespoons of heavy cream, and a couple of squirts of Worcestershire sauce. When wrapping the beef, I cut small squares of pastry for the one-inch cubes of beef and added a small swiss cheese slice to each one along with the vegetable paste. I first baked a couple in the toaster oven before I assembled the rest to see how they tasted. That is when I realized they needed salt. After I added about 1/8 teaspoon of salt to the vegetable paste, I baked the rest in the oven. They looked great and tasted delicious.

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SHERILYNKIM

Cooking Level: Intermediate

Home Town: Temple Hills, Maryland, USA

Living In: Manassas, Virginia, USA

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Reviewed: Sep. 5, 2009

I was making these with my mother earlier today. It took me a while to figure out how to wrap the beef and sauce so it wouldn't fall apart during baking, but the time spent making them was well worth it.

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lover of chocolate

Cooking Level: Beginning

Home Town: Great Falls, Montana, USA

Living In: Lorton, Virginia, USA

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Reviewed: Aug. 17, 2009

I followed this recipe as written, did not add or subtract anything. They looked beautiful! However....The meat was tough and there was NO flavor. Don't think I'll make again

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jennyhahn1

Cooking Level: Intermediate

Living In: Galloway, New Jersey, USA

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Reviewed: Jul. 23, 2009

Pretty good. Can't do wrong with anything using a puff pastry. I would actually reduce the time to 20 minutes next time, they were well done at 25 minutes.

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Yummy 4 Tummy

Cooking Level: Intermediate

Home Town: Cookeville, Tennessee, USA

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Reviewed: Jun. 15, 2009

My husband loved this recipes. I am not a huge fan of mushrooms so I didn't LOVE it. We did put foil over the wellingtons after the bake time for another 5 min. and the steak was cooked perfectly medium. I also added garlic to the paste.

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Jennifer

Cooking Level: Intermediate

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Reviewed: Mar. 29, 2009

I can't believe I made these and they actually came out great! I followed the recipe exactly as is...big hit! It was like dining at a fancy restaurant.

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Sloopy

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Reviewed: Feb. 15, 2009

I did not use onions, I used a shallot and 2 t minced garlic..put all in my mini chopper to make a paste. added worch sauce, 1 t to pan with sherry. preheat cookie sheet, also I baked steaks alone in oven for 20 minutes to ensure they would be done once baked in pastry, my family likes well done meat. I baked about 20 minutes in the pastry, topped with hollandaise sauce....great

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072705r

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Reviewed: Feb. 1, 2009

Excellent recipe! Very easy to make. I did change the recipe slightly and use Cream Sherry instead of dry sherry. Cooking temp and time delivered perfect results.

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CZ

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Reviewed: Dec. 6, 2008

Great recipe although i prefer Madeira instead of the sherry. The cheese is a good addition,however, being a blue cheese lover I used a nice mild gorgonzola, which is a classic pairing with beef.

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ChefMichael

Cooking Level: Professional

Living In: San Diego, California, USA

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Reviewed: May 29, 2008

I used one big piece of tenderloin which I BRIEFLY grilled to add the flavor. Chopped mushrooms small-ish. Do not overcook! Really good.

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drusso

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Reviewed: May 6, 2008

Excellent and rich, served it for Christmas Eve dinner. ; reduce the per/lb expense of the meat by checking with your butcher to see if there are any chateaubriand cuts instead of fillets.

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GORET6

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Reviewed: Mar. 1, 2008

Very good recipe. I seared the meat first on all sides, let it cool and wrapped in pastry. I placed the wellingtons on a rack on a baking sheet, covered and refrigerated until it was time to cook. I brushed them with egg wash and baked 425 convection oven for 20 minutes, let rest for 15 minutes and they were a perfect rare. I served them with buttermilk smashed red potatoes and roasted asparagus. My guests cleaned their plates!

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Mary

Cooking Level: Expert

Home Town: Coventry, Connecticut, USA

Living In: Grafton, Wisconsin, USA

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Reviewed: Feb. 10, 2008

These were good, although I chose to use eye of round steaks, which I wouldn't do again. If you are going to go through the trouble to make this... make is the right way.

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Elizabeth

Cooking Level: Intermediate

Home Town: Saint Charles, Illinois, USA

Living In: Huntley, Illinois, USA

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Reviewed: Feb. 1, 2008

I only gave this recipe 4 stars because the puff pastry turned out really soggy on the bottom. I did brown the fillets in a hot skillet before wrapping them, but next time I'll heat the cookie sheet (as another reviewer suggested). I served it with pepper crusted baked potato and skewered shrimp, yum. I will definitely try again. Thank you for this recipe.

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tlechien

Cooking Level: Intermediate

Home Town: Lakeside, California, USA

Living In: El Cajon, California, USA

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Reviewed: Jan. 8, 2008

I created a crazy fun appetizer for a cocktail party. Aafter browning the tenderloin, I chopped it into small cubes. After testing a few rounds, I found it really important to make it easy to eat as a finger food. Make ahead of time and freeze. Big hit!

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foodaholic

Cooking Level: Expert

Home Town: Mcrae, Georgia, USA

Living In: San Jose, California, USA

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Reviewed: Dec. 31, 2007

I made this recipe last night and it came out wonderfully! I seared the steaks for about 30 seconds in the hottest pan I could get and then chilled them down again. Also, I read in several reviews that you have to HEAT your cookie sheet or baking pan before putting the wellingtons on or they will get soggy on the bottom, this worked like a charm. I got nervous about the cooking time when the pastry got brown (I had coated the outside in an egg wash that made it a beautiful golden color), so I turned the oven down to 325 after about 15 minutes, still left the meat in for the rest of the cooking time for a total of 25 minutes and they were perfectly medium rare. I modified the ingredients to this recipe to include shallots and garlic (instead of onions) and spread the mushroom paste on top of the filet before wrapping in the pastry. I had also squeezed the mushrooms after cooking in between layers of paper towels to get rid of the excess water. I added about 2 tablespoons of gorgonzola cheese inside, which added GREAT flavor! For a sauce to accompany the dish, I would recommend reducing 4 cups of beef stock and 1.5 cups of port down to about 2 c. volume and then whisking in 1 tbsp butter mixed with 1 tbsp flour (mixed into a paste). After it thickened, I stirred in some caramelized shallots, another tbsp of butter, and a few bits of crumbled bacon - season with pepper. This was a combination of a few other sauces I've seen on this site and it tasted like something I'

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Lisa Marie

Cooking Level: Intermediate

Living In: Wilmington, Delaware, USA

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Reviewed: Dec. 31, 2007

I used 6 4-oz fillets for this recipe, as an 8 oz serving of beef PLUS puff pastry is just too much food for us. One 17.5 oz package of puff pastry, rolled out slightly, fit the six fillets perfectly. The little fillets cooked to medium rare in a 400 degree oven in 20 minutes; could have let them go a bit longer, I think, to really brown up the pastry. I covered with foil for 10 minutes when they came out, and they were juicy and delicious! I also added a bit of minced garlic and Worcestershire sauce to the mushroom mixture, just because I love the flavors with beef, and whizzed up the mixture in the food processor slightly before adding on top of the steaks.

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