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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!
Course Entree
Cuisine American
Keyword beef wellington
Prep Time 20 minutes minutes
Cook Time 15 minutes minutes
Total Time 35 minutes minutes
Servings 4
Calories 241 kcal
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
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.
Serving: 0 g | Calories: 241 kcal | Carbohydrates: 3 g | Protein: 17 g | Fat: 18 g | Saturated Fat: 9 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 7 g | Trans Fat: 0.003 g | Cholesterol: 72 mg | Sodium: 174 mg | Potassium: 351 mg | Fiber: 0.5 g | Sugar: 3 g | Vitamin A: 686 IU | Vitamin C: 2 mg | Calcium: 66 mg | Iron: 1 mg