Beef Wellingtons

15
CHRIS fARQUHAR 1

"This is great for a nice evening meal. I make it every year and its always a hit!"
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Ingredients

1 h 5 m servings 1333 cals
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Original recipe yields 3 servings

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Nutrition

  • Calories:
  • 1333 kcal
  • 67%
  • Fat:
  • 116.2 g
  • 179%
  • Carbs:
  • 45.9g
  • 15%
  • Protein:
  • 29.1 g
  • 58%
  • Cholesterol:
  • 336 mg
  • 112%
  • Sodium:
  • 371 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Combine the garlic, onion and pepper in a saucepan over medium-low heat. Whisk in cream 1/2 cup at a time while stirring constantly. Cook and stir until cream has thickened slightly and vegetables are warm. Cover, and set aside. Keep warm.
  2. Preheat a grill for high heat. It can be an indoor grill, or your oven's broiler. Make a 1 inch slit in the center of each beef fillet. Grill each fillet for 1 to 2 minutes per side just to sear.
  3. Preheat the oven to 350 degrees F (175 degrees C). Roll out the puff pastry sheet to 1/3 inch thickness, and cut into three 8 inch squares. You may have some scraps left over. Place a fillet onto the center of each square, and spoon some of the cream mixture over the top. Pull pastry up around the sides, and pinch together at the top. Place onto a baking sheet.
  4. Bake for about 40 minutes in the preheated oven, until the pastry is nicely browned. The beef should be medium well by then, you may check with a meat thermometer to see that it is 145 to 150 degrees F (62 to 65 degrees C) for medium rare or medium doneness. Halfway through baking, drizzle the Worcestershire sauce over the pastries.
  5. To serve, place each pastry on a serving plate. Cut a 1 inch slit through the top of each one, and insert a thyme leaf.

Reviews

15
  1. 19 Ratings

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Most helpful positive review

With some changes, this turned out great! I cut back a little on the cream, cut the meat up and browned it in a pan, and threw the meat and sauce into a slow cooker for 4 hours or so until the ...

Most helpful critical review

I made this recipes after receiving it on my daily recipe email, it sounded too good to pass up. I am not sure what 2 1/2 cups of heavy cream was for, when I used less than 1 c. Also, tenderlo...

I made this recipes after receiving it on my daily recipe email, it sounded too good to pass up. I am not sure what 2 1/2 cups of heavy cream was for, when I used less than 1 c. Also, tenderlo...

I thought this recipe looked good and relatively easy to try for a beginner like myself. Apparently the recipe calls for way too much cream. Also, the filet heats up the dough so much that the...

If you like your filet burned, this is your recipe. Why 2 1/2 cups of cream ?

With some changes, this turned out great! I cut back a little on the cream, cut the meat up and browned it in a pan, and threw the meat and sauce into a slow cooker for 4 hours or so until the ...

If you line the bottom of the pastry with bread (brown is best) it stops the pastry from being as soggy!

This was a huge hit for Christmas Dinner - with my family and guests. Only issues were I was not certain what consistency the sauce should be and the dogh got a little messy, but for this I blam...

I didn't like the cream sauce and the puff pastry got soggy. So to remedy it, I cooked the pastry shells and meat separately. I put the cooked meat into the cooked shell and layered it with goat...

I made this one with 2 cups of cream instead of 1 1/2 and I even threw in some fresh mushrooms. My daughter even ate it! The cooking time should be lessened if you want a steak that is more pink...

It's a great recipe that is fairly easy to follow. The only thing that can be tricky, is folding the filo dough. Mine didn't look "pretty," but I'm sure I'll get the hang of it next time. In the...