How to Make Beef Wellington
Spice up your holiday dinner this year with these light and fluffy Beef Wellington puff pastries. You better go ahead and make a double batch because you'll want to make plenty more for leftovers!
Servings 4
Calories 241kcal
Ingredients
- ½ cup plain fat free greek yogurt
- ¼ sour cream
- 1 teaspoon paprika
- 1 teaspoon grey poupon
- 1 tablespoon horseradish
- 8 oz Tenderloin Steak
- 1 Tablespoon Olive Oil
- 1 Shallot diced
- ¾ Cup Mushrooms
- 1 Clove Garlic
- ½ cup Chicken Broth
- ½ cup Heavy Cream
- Egg wash 1 egg + 1 tablespoon water whisked with a fork
- salt and pepper to taste
- Puff Pastry 16 2”x2” Squares
Instructions
- Cut steak into ½” cubes
- Brown with Olive Oil
- Saute Shallot, garlic and Mushrooms until soft in same pan as steak was browned in.
- Add chicken broth deglaze pan
- Add Heavy cream and cook until liquid is evaporated 4-5minutes
- Add steak to mushroom sauce and combined
- Scoop tablespoon of mixture onto each square of puff pastry
- Top each square with additional piece of puff pastry and crimp edges with fork
- Brush egg wash onto each piece and cut two slits in top layer of puff pastry
- Bake at 400 degrees for 12-14 minutes or until golden brown.
- Serve with horseradish sauce. Combine greek yogurt, sour cream, paprika, grey poupon, and horseradish into a small bowl. Mix well.