Beef Wellingtons Recipe -

Beef Wellingtons

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 3 servings Change Servings
  • PREP

    20 mins
  • COOK

    45 mins

    1 hr 5 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 21, 2005

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 meat was tender. Then I just placed the mixture on top of some store bought flaky biscuits. Tasted wonderful!

Most Helpful Critical Review
Aug 28, 2005

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, tenderloin is to pricey to ever serve medium well. I pulled from the over after 30mns and it was already medium well, so if you make this recipe, make sure to check the temp. after 20mns. This recipe is a good concept, I will make many modifications next time I try it. (Can you tell I'm still upset after over-cooking the tenderloin?!)


19 Ratings

Nov 20, 2005

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 dough breaks. The cooking time is way too long for such a nice cut of meat. It ended up too dry, and that was when I had already decreased the time by 10 minutes.

Oct 20, 2005

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

Feb 13, 2006

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

Dec 27, 2008

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 blame myself not the receipe. In the end it was wonderful.

Aug 03, 2007

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 cheese (boursin works well too) and popped it back in the oven for 5 minutes so the cheese would warm up. My husband and I like it this way.

Apr 11, 2007

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 in the center though.


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  • Calories
  • 1333 kcal
  • 67%
  • Carbohydrates
  • 45.9 g
  • 15%
  • Cholesterol
  • 336 mg
  • 112%
  • Fat
  • 116.2 g
  • 179%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 29.1 g
  • 58%
  • Sodium
  • 371 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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