Go Back
Print

Beef Wellington

Ingredients

  • 2 boxes Pillsbury Puff Pastry, there are 2 pastries in each box
  • 4 4 oz Beef Tenderloin Steaks
  • 4 tbsp Butter
  • 1 tbsp Stone Ground Mustard
  • 1/2 cup Chopped Green Onion
  • 2 tbsp Shallots, chopped
  • 2 cups Sliced Mushrooms
  • 1 tbsp Worcestershire Sauce
  • 1 package Prosciuttto Ham, or 4 slices
  • 1 egg Beaten, to brush on pastry
  • Salt/Pepper to taste

Instructions

  • Pre-heat oven to 425 degrees.  
    Grease 13x9 inch baking dish and set aside.
  • Salt and pepper each side of the steaks to taste and set aside.  
    Melt butter in large saute pan.
  • Add mustard, shallots, Worcestershire Sauce and green onions to small bowl and mix until all ingredients are thoroughly combined. Place mushrooms in saute pan and cook, stirring regularly, for about 3-4 minutes.  Add mustard sauce and continue cooking until hot.  Set aside.
  • Take puff pastry and roll out so that it will cover the entire tenderloin.  
    Place 1 slice of prosciutto ham on the pastry, then add about 1/3 cup of the cooked mushrooms with sauce.  
  • Place tenderloin on top and wrap the pastry securely around entire steak.  Seal bottom seam with egg mixture. Place seam down in greased 13x9 inch pan.  Repeat with 3 additional tenderloins.  Make a couple small slices in top to vent. **I used the extra pastry scraps of dough for decorative accents on top.
  • Cook in 425 degree oven for 20-25 minutes or use until cooked to the level of tenderness you enjoy!  Here is a guide when using a meat thermometer:
    Rare 135 degrees at thickest point, 140 degrees for medium and 145 for well
    Let steaks rest for up to 10 minutes before serving and enjoy!!