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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
Cook Time 15 minutes
Total Time 35 minutes
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.

Video

Nutrition

Serving: 0g | Calories: 241kcal | Carbohydrates: 3g | Protein: 17g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 72mg | Sodium: 174mg | Potassium: 351mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 686IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 1mg