Pepperidge Farm® Beef Wellington Recipe

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Most Helpful Positive Review

Jul 28, 2010

hi im a kid, and my dad always talks about how he wanted to eat a beef wellington again since he was little. he never got around to finding the recipe and for fathers day i made this for him and he loved it! i was soo proud and all of them went fast. THANKS

—ryryfrvr

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Most Helpful Critical Review

Dec 05, 2011

Okay, I don't know how the kid below me cooked this so perfectly but I'm 23 and have basic cooking skills and this came out mediocre...I guess can't be too hard on yourself on first try. First, I had to substitute the tenderloin for sirloin which came out okay. If you use sirloin I would suggest keeping an eye on the meat because it cooks really easily (mine came out too done). Second, I peppered mine way too much! You just want to sprinkle it lightly all over unless you like a lot of pepper. Lastly, make sure the surface for the pastry is floured like it says! Really important! At least I know how to perfect it for next time and hope this helps you too! :)

—xobribabieox

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28 Ratings

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Dec 03, 2011

I thought this was a prettydecent, user-friendly recipe for beginner beef wellington-ers. I did notice in some of the other reviews that people were actually substituting with other cuts of beef and then complaining about how it turned out. I can't stress enough--DON'T DO THAT! You have ruined this recipe before you even start if you use anything besides a tenderloin. That's the whole point of wellington--to marry the delicate pastry with a tender and flavorful cut of beef to create a beautiful and very tasty presentation. Don't waste your time making this if you aren't going to splurge on the tenderloin.

—JEMS1304

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Dec 28, 2010

This is a good recipe EXCEPT for being under-seasoned and leaving out the liver pate. My changes: I used 2 Tbsp butter, left out the water, and added 2 cloves of garlic and 3 Tbsp. chopped parsley to the mushrooms and onions as I sauteed for about 5 minutes, until the onions were tender. Seasoned lightly with salt and freshly ground pepper and beat in half of an 6.5 oz package of purchased liver paté (I use Paté Paysan from Les Trois Petits Cochons). Then I followed the directions and it came out very well.

—Jeannie

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Dec 29, 2009

These were absolutely delicious. I had only the individual puff pastry so I rolled them out and placed one on the bottom and one on top of 6 oz filet mingon. Another change I made was I Added a bit of red wind with the onion and mushrooms along with a bit of kosher salt. It was a big hit at our Christmas dinner.

—Robyn58

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Jan 21, 2011

AMAZING!!! Loved it, but I did make a madeira wine sauce to go on it and wowzers was it nummy! I made it with yukon gold mashed taters and asparagus with a cheese sauce. Molten lava cakes for dessert! It really was a great dinner!

—jewelz35

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Dec 03, 2011

I've made this before, either whole or individual beef wellingtons from tenderloin steaks. I'm just wondering who has a circle of friends/family in which 2 lbs. of tenderloin feeds 10? Wouldn't happen in my house!

—JOANLAURA

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Feb 15, 2011

I would have given this a higher rating, but I didn't like the meat I used because it was really tough! Also, I wouldn't cook it for 30 minutes because it was too well done and chewy.

—Menning71

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Nutrition

Calories
284 kcal
14%

Carbohydrates
10 g
3%

Cholesterol
70 mg
23%

Fat
19.2 g
30%

Fiber
1 g
4%

Protein
16.6 g
33%

Sodium
168 mg
7%

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

Nutritional Information

Pepperidge Farm(R) Beef Wellington

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 284
Calories from Fat: 173

% Daily Value *
Total Fat 19.2g 30 %
Saturated Fat 7g 35 %
Cholesterol 70mg 23 %
Sodium 168mg 7 %
** Potassium 267mg 7 %
Total Carbohydrates 10g 3 %
Dietary Fiber 1g 4 %
Protein 16.6g 33 %
Sugars 1.3g
** Vitamin A 1 %
** Vitamin C 2 %
** Calcium 1 %
** Iron 19 %
** Thiamin 8 %
** Niacin 40 %
** Vitamin B6 15 %
** Magnesium 6 %
** Folate 6 %

* 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.