Cubed ham, crumbled bacon, salad greens, corn, roasted peppers, shredded cheese, tomatoes, and tortilla strips are all included in this substantial salad-in-a-jar.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
Ingredients
- 1 pound fresh mushrooms, sliced
- ½ cup dry sherry
- ½ cup chopped onion
- ¼ cup butter
- ¼ cup chopped parsley
- 6 (8 ounce) fillets beef tenderloin
- 1 (17.5 ounce) package frozen puff pastry, partially thawed
Instructions
- Combine mushrooms, sherry, onion, butter, and parsley in a large skillet over medium heat; cook and stir until all the liquid is absorbed and mushrooms are well browned, about 15 to 20 minutes. Allow to cool, then cover the top of each piece of tenderloin with mushroom mixture.
- Cut each partially thawed puff pastry sheet into 3 rectangles, for a total of 6 pieces of puff pastry. Roll out each puff pastry rectangle to about 1/4-inch thickness and place beef in the center; fold up and seal all the edges, making sure the seams are not too thick. Place on a baking sheet, cover with plastic wrap, and store in the refrigerator until 35 minutes before serving time.
- Preheat the oven to 425 degrees F (220 degrees C).
- Bake beef Wellingtons in the preheated oven for 25 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium rare. Let rest for 5 minutes before serving.
- Please note the differences in ingredient amounts and preparation when using the magazine version of this recipe.
Nutrition Facts
| Calories | 946 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 134 mg |
| Dietary Fiber | 2 g |
| Protein | 42 g |
| Saturated Fat | 23 g |
| Sodium | 461 mg |
| Sugars | 3 g |
| Fat | 66 g |
| Unsaturated Fat | 0 g |
Reviews
We enjoyed!
Totally enjoying. Did pre season meat and bottom is damp even with preheating oven and squeezing shrooms But oh so good.
This recipe was great and easy to follow! We didn’t like the meat medium rare, so we left it a little longer and it became a perfect medium well! I was a bit sceptical about this recipe because we didn’t sear the meat before wrapping and baking it, but it turns out that it still cooked perfectly without searing first! Will definitely make this again!
First attempt! Came out perfectly! Cooked beef for 32-35 minutes for medium rare to medium.
I covered the steaks in salt and pepper, then seared on high heat, all sides until golden brown. Then I set it aside, and chopped my already sliced mushrooms (because I was confused how something that is primarily mushrooms could end up as a paste) I also used a shallot instead of an onion. I used red wine instead of sherry. I put an egg yolk wash on top, which ended up so nice, and shiny and golden brown. I heated the casserole dish in the oven before I put them in. It turned out SO delicious! I served it with mashed potatoes and brown gravy, roasted carrots and asparagus. This was so amazing! And I don’t normally even like beef!
I made it just as directed. My picky husband loved it and so did I!
I’ve only been cooking for about one year, so this was somewhat daunting … but it came out pretty good. Easy to follow directions.
Back to the drawing board. After searing 30 seconds per side, then chilling, baked 425 10 minutes, 325 15 minutes. Too overdone, barely pink. Also, soggy bottom crust. I put the bundles in preheated baking pan. I cooled mushroom filling before spreading on meat. I really want to perfect this dish, but experimenting with expensive meat is scary.
Yes,, very good. Takes a lot of time to do …
Easy and delicious
Absolutely phenomenal. I basically combined the two recipes on here and then added my own spin… everyone was blown away! I kinda did a red wine cream sauce, and instead of pâté I turned mushrooms, garlic and onions into a purée. Just perfect!
i added porcini mushrooms in the duxelle mix and wraffed it all with strips of prosciutto,then the pastry. Great recipe and will do it again
Instead of the icky mushrooms: Chopped cooked bacon with sauteed onion and shaved chestnuts, and held it together with a bit of sauce from bacon wrapped chestnuts appetizer prepared earlier.
Really good recipe! I also made an onion gravy to go with it. I just diced some onions and sautéed them in butter til soft then added a couple tablespoons of red wine vinegar, drippings from the steak, salt and pepper to taste, 1 cup beef broth and simmered for 10-15 minutes. Then added 1 cup cream and let simmer til you get a gravy consistency. You can also stir in cornstarch or flour if needed to thicken.
Received high praise from entire dinner party. Served with roasted spaghetti squash in butter-sage sauce and garlic sautéed string beans mixed with caramelized onions. A few tweaks I made: 1) Seared tenderloins in 500 degree pan, 1 minute per side. 2) Moved mushroom mixture (after sautéing) to food processor and added 4 oz pork pate de campagne and mixed until spreadable. Pate gave it more of a classic Wellington vibe. 3) Used egg wash on outside of pastry before baking; the pastry browned up beautifully.
This was great. I made this for fathers day dinner and everyone liked it. I followed the recipe exactly except I used a stoneware sheet and I didn’t add parchment paper. I also heated the stoneware pan first. The only thing that I would say is that even after rolling out the dough, cutting it into thirds did not leave the pieces wide enough. I had difficulty covering the width of the meat. Since I had extra sheets of puff pastry, i just cut them in half and used that instead. I did trim off some extra dough. The cooking time and oven temp were spot on. Next time I will brush an egg wash over the pieces to give them a nice glaze. Thanks for an easy Beef Wellington recipe. I will make this again.
I’ve made this receipt multiple times; however, I’ve notice the response of friends when I double the sherry and mushrooms from what is documented in the receipe.
Very good option using mushrooms instead of liver pate.
Very good, took other’s suggestions and chopped the mushrooms and Onions (used shallots) in a food processor otherwise made exactly as written.
This was absolutely fabulous — the most delicious thing I’ve ever prepared. If you want to make something fantastic for a holiday or special occasion, look no further. This is the pinnacle. In my case, I scaled down the recipe to two servings, not six, but otherwise followed it precisely. I used Pepperidge Farm brand frozen puff pastry, but I imagine other brands would work just as well. Wow. I still can’t believe how wonderful it was.
It wasn’t clear how to wrap the beef. Had to figure that out. We ended up with a soggy bottom. It was dense and very flavorful, but not altogether pleasant to eat. The cook time wasn’t good. The time given didn’t cook the dough almost at all, and the time needed to cook the dough was too much for raw meat. But it tasted good. And I will be attempting it again once I work out a plan to attack the struggles.